Green Building Posted October 15, 2012 Share Posted October 15, 2012 I have eaten 100's of different kinds of cheese throughout my travels. I am proud to say that we have a phenomenal Canadian, clothbound, cheddar made in PEI. http://www.cows.ca/avonleacheddar This is an expensive cheese (they all are, but this one slightly more so), but very worth it. Don't waste it by putting it on burgers or pizza. It needs only your favourite crackers and fruits to shine. Now I will be buying more of it this week thanks to this thread. For those who don't like blue cheese, but wish to give it a fair shake, try a piece of Fourme d'Ambert (if not Cambozola). Fourme is a lightly pungent blue that has great farmhouse aromas and flavours. http://www.formaggiokitchen.com/shop/product_info.php?products_id=949 In my fridge right now there is an aged asiago, a wedge of Reggiano, some extra old dutch gouda, and cave aged gruyere. I am shocked to not be fat. Link to comment Share on other sites More sharing options...
goalie13 Posted October 15, 2012 Share Posted October 15, 2012 Don't forget artisan cheeses. There's a great little place here on the Island called Qualicum Cheeseworks. We've been getting their Rathtrevor cheese lately. Dang it's good! Link to comment Share on other sites More sharing options...
Nucks fan555555 Posted October 15, 2012 Share Posted October 15, 2012 yummmm Link to comment Share on other sites More sharing options...
ckamo Posted October 15, 2012 Share Posted October 15, 2012 But yes, I do like cheese. Love me some camembert...stinky as hell though. And I love emmental (Swiss, though I think Swiss is more a general term?) in my sandwiches. Link to comment Share on other sites More sharing options...
aGENT Posted October 15, 2012 Share Posted October 15, 2012 Any good quality Blue cheese or McLaren's Imperial are excellent on Stoned Wheat Thin crackers .. everyday cheeses are Cracker Barrel Extra Old cheddar (buy the one with the "white" flush of aging then let it sit in the fridge for a couple of months before opening) and any quality "real" Swiss cheese .. for me, if the cheese does not have a real "bite" I am not eating it, the exception being quality Mozzarella on home-made pizza .. Now I am hungry .. Link to comment Share on other sites More sharing options...
*vInTaGe* Posted October 15, 2012 Share Posted October 15, 2012 Edam, it's gouda for you. Link to comment Share on other sites More sharing options...
G.K. Chesterton Posted October 15, 2012 Share Posted October 15, 2012 Boursin is amazing. Makes a good, quick alfredo sauce for pasta with a little bit of milk. Link to comment Share on other sites More sharing options...
Langdon Algur Posted October 15, 2012 Share Posted October 15, 2012 protip: don't try vegan cheese. ever. Link to comment Share on other sites More sharing options...
GodzillaDeuce Posted October 16, 2012 Share Posted October 16, 2012 Good tip. My wife just bought some of it and tried to convince me it was just like the real thing, so not true!! Low fat cheese I can deal with, but vegan cheese is like eating paint chips. Link to comment Share on other sites More sharing options...
Lui's Knob Posted October 16, 2012 Share Posted October 16, 2012 I love love love cutting cheese.... In half, quarters, cubes and eating it. Link to comment Share on other sites More sharing options...
nucklehead Posted October 16, 2012 Share Posted October 16, 2012 Oh so you cut the cheese... Link to comment Share on other sites More sharing options...
Jai604 Posted October 16, 2012 Share Posted October 16, 2012 Good tip. My wife just bought some of it and tried to convince me it was just like the real thing, so not true!! Low fat cheese I can deal with, but vegan cheese is like eating paint chips. Link to comment Share on other sites More sharing options...
Mr. White Posted October 17, 2012 Share Posted October 17, 2012 I like a good smoked cheddar. Also aged gouda is delicious Link to comment Share on other sites More sharing options...
Grapefruits Posted October 18, 2012 Share Posted October 18, 2012 Any good quality Blue cheese or McLaren's Imperial are excellent on Stoned Wheat Thin crackers .. everyday cheeses are Cracker Barrel Extra Old cheddar (buy the one with the "white" flush of aging then let it sit in the fridge for a couple of months before opening) and any quality "real" Swiss cheese .. for me, if the cheese does not have a real "bite" I am not eating it, the exception being quality Mozzarella on home-made pizza .. Now I am hungry .. Link to comment Share on other sites More sharing options...
Sugar baby watermelon Posted October 18, 2012 Share Posted October 18, 2012 Yep, ecspecially on my Pizza Hut Hot Dog crust Pizzas...... sweet delicious wholesome goodness right there Link to comment Share on other sites More sharing options...
Guest Gumballthechewy Posted October 18, 2012 Share Posted October 18, 2012 The real questions is who doesn't like cheese? Link to comment Share on other sites More sharing options...
Spitfire_Spiky Posted October 18, 2012 Share Posted October 18, 2012 The real questions is who doesn't like cheese? Link to comment Share on other sites More sharing options...
Harbinger Posted October 18, 2012 Author Share Posted October 18, 2012 Everybody except those lactose intolerant people. I feel sorry for them cuz they are missing out on the deliciousness that is cheese. Link to comment Share on other sites More sharing options...
Guest Gumballthechewy Posted October 18, 2012 Share Posted October 18, 2012 Everybody except those lactose intolerant people. I feel sorry for them cuz they are missing out on the deliciousness that is cheese. Link to comment Share on other sites More sharing options...
ckamo Posted October 19, 2012 Share Posted October 19, 2012 Actually, for some kinds of cheeses (including swiss =D) if you find higher quality stuff, the aging process reduces the lactose content to almost nothing. Link to comment Share on other sites More sharing options...
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