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Cheese question (for the experts) - 7/24/2007 8:48:37 PM

SugarMyChurro

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Joined: 4/26/2007
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I grew up with what I thought was an Italian cheese very similar to French Brie or Boursalt - it was soft and runny when warm and probably a triple cream, soft cheese type. It might have been a Fontina, but I haven't been able to locate any in some time. The reason I think it wasn't a Brie is that I don't recall that it had any but maybe a bottom rind, but that might be something that simply varies from vendor to vendor.

Does anyone know what Italian cheese I might be talking about?

I asked my mother and all she could offer was that it was a "fresh cheese." Thanks Mom! Grumble, grumble, mumble...

The way I like to eat this cheese is warm and runny next to a wedge of quince paste, the kind that comes in a large circular tin.

Very tasty!

Post #: 1

RE: Cheese question (for the experts) - 7/24/2007 9:07:58 PM

TheHeretic

Posts: 19100
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From: California, USA
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Toe cheese?

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RE: Cheese question (for the experts) - 7/24/2007 10:03:33 PM

Termyn8or

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Almost sounds like Philadelphia cream cheese.

T

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Post #: 3

RE: Cheese question (for the experts) - 7/24/2007 10:19:24 PM

SugarMyChurro

Posts: 1912
Joined: 4/26/2007
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Have you guys ever even eaten a nice Brie or Fontina? C'mon...!

I gotta tell ya, the babes love the cheese. Some wine, nice French bread, nuts and fruits, prosciutto, and some Brie - Dudes, they cream between their legs for that shit.

But you have to come off like you know what the fuck you are talking about first...

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Post #: 4

RE: Cheese question (for the experts) - 7/24/2007 10:23:02 PM

Aileen68

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Joined: 8/2/2005
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quote:

ORIGINAL: TheHeretic

Toe cheese?

I always thought it was toe jam.

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Post #: 5

RE: Cheese question (for the experts) - 7/24/2007 10:26:46 PM

Alumbrado

Posts: 5560
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Sounds like it might be a Crescenza Stracchino.

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Post #: 6

RE: Cheese question (for the experts) - 7/24/2007 10:37:05 PM

SugarMyChurro

Posts: 1912
Joined: 4/26/2007
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Damn, that could well be it - I can't believe Mom couldn't tell me this herself, she's the one that was always buying it. WTF?

Thanks, Alumbrado - that's at the top of the list now.

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Post #: 7

RE: Cheese question (for the experts) - 7/24/2007 10:38:41 PM

SDFemDom4cuck

Posts: 2809
Joined: 5/23/2005
From: P'burgh PA
Status: offline

I would have to guess it's possibly Crescenza, Gruviera or Taleggio. Given that it gets runny when warm and has a bit of a rind I would go with the Taleggio. A great dessert cheese. Beautiful with a nice ripe fig or even a bit of a tart apple. Yum.

I'm a cheese freak personally. Here's a link to help out. Since I don't know what color the rind was or if it actually was a rind and not wax.

http://www.virtualitalia.com/recipes/cheesegloss.shtml

< Message edited by SDFemDom4cuck -- 7/24/2007 10:39:34 PM >

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RE: Cheese question (for the experts) - 7/24/2007 10:40:22 PM

UtopianRanger

Posts: 3251
Status: offline

quote:

ORIGINAL: SugarMyChurro

I grew up with what I thought was an Italian cheese very similar to French Brie or Boursalt - it was soft and runny when warm and probably a triple cream, soft cheese type. It might have been a Fontina, but I haven't been able to locate any in some time. The reason I think it wasn't a Brie is that I don't recall that it had any but maybe a bottom rind, but that might be something that simply varies from vendor to vendor.

Does anyone know what Italian cheese I might be talking about?

I asked my mother and all she could offer was that it was a "fresh cheese." Thanks Mom! Grumble, grumble, mumble...

The way I like to eat this cheese is warm and runny next to a wedge of quince paste, the kind that comes in a large circular tin.

Very tasty!

Sounds like you might possibly be talking about Mascarpone -- And yes....its very tasty.

From a true Pisan....

- R

< Message edited by UtopianRanger -- 7/24/2007 10:42:19 PM >

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Post #: 9

RE: Cheese question (for the experts) - 7/24/2007 10:44:02 PM

SDFemDom4cuck

Posts: 2809
Joined: 5/23/2005
From: P'burgh PA
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quote:

ORIGINAL: UtopianRanger

quote:

ORIGINAL: SugarMyChurro

I grew up with what I thought was an Italian cheese very similar to French Brie or Boursalt - it was soft and runny when warm and probably a triple cream, soft cheese type. It might have been a Fontina, but I haven't been able to locate any in some time. The reason I think it wasn't a Brie is that I don't recall that it had any but maybe a bottom rind, but that might be something that simply varies from vendor to vendor.

Does anyone know what Italian cheese I might be talking about?

I asked my mother and all she could offer was that it was a "fresh cheese." Thanks Mom! Grumble, grumble, mumble...

The way I like to eat this cheese is warm and runny next to a wedge of quince paste, the kind that comes in a large circular tin.

Very tasty!

Sounds like you might possibly be talking about Mascarpone -- And yes....its very tasty

- R

I thought that as well except for the whole rind part. I believe he meant that the quince paste comes in a tin not the cheese. That being said..I still go with the Taleggio.

PS. Sugar, you can make your own paste much easier and way more tasty than the stuff that you can buy at a fromagerie

< Message edited by SDFemDom4cuck -- 7/24/2007 10:48:16 PM >

_____________________________

Ms Jo

She dealt her pretty words like Blades -
How glittering they shone -
And every One unbared a Nerve
Or wantoned with a Bone -

I want a sensitive man - one who'll cry when I hit him.

(in reply to UtopianRanger)

Post #: 10

RE: Cheese question (for the experts) - 7/24/2007 10:59:32 PM

UtopianRanger

Posts: 3251
Status: offline

quote:

ORIGINAL: SDFemDom4cuck

quote:

ORIGINAL: UtopianRanger

quote:

ORIGINAL: SugarMyChurro

I grew up with what I thought was an Italian cheese very similar to French Brie or Boursalt - it was soft and runny when warm and probably a triple cream, soft cheese type. It might have been a Fontina, but I haven't been able to locate any in some time. The reason I think it wasn't a Brie is that I don't recall that it had any but maybe a bottom rind, but that might be something that simply varies from vendor to vendor.

Does anyone know what Italian cheese I might be talking about?

I asked my mother and all she could offer was that it was a "fresh cheese." Thanks Mom! Grumble, grumble, mumble...

The way I like to eat this cheese is warm and runny next to a wedge of quince paste, the kind that comes in a large circular tin.

Very tasty!

Sounds like you might possibly be talking about Mascarpone -- And yes....its very tasty

- R

I thought that as well except for the whole rind part. I believe he meant that the quince paste comes in a tin not the cheese. That being said..I still go with the Taleggio.

Heh..... I grew up with an old school Sicilian mother who loved to cook.....so when the man says '' it was soft and runny when warm and probably a triple cream, soft cheese type '' I automatically think Mascarpone -- But since he did mention the rind, you're prolly correct.

- R

_____________________________

"If you are going to win any battle, you have to do one thing. You have to make the mind run the body. Never let the body tell the mind what to do... the body is never tired if the mind is not tired."

-General George S. Patton

(in reply to SDFemDom4cuck)

Post #: 11

RE: Cheese question (for the experts) - 7/25/2007 12:06:55 AM

Lordandmaster

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Joined: 6/22/2004
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deleted

< Message edited by Lordandmaster -- 7/25/2007 12:11:49 AM >

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Post #: 12

RE: Cheese question (for the experts) - 7/25/2007 3:48:19 PM

MasDom

Posts: 375
Joined: 11/10/2005
Status: offline

Did you notice any color to a kind of bacteria?
size of chunks if their were?
     if it was one with out then was their any discoloration.
A slight Orange look, in a slightly white cheese perhaps.
       Any small worm like objects in the cheese....
channel paths or anything more descriptive you can give?

But if it only had the rind, then well I wouldn't know..
I,m more into aged, and more broken down cheeses myself.
A nice Bree does me very well, But my family prefers sharper tastes..
      Hope you don't mind my post.
       I must seem like a fool at times..

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Post #: 13

RE: Cheese question (for the experts) - 7/25/2007 4:03:44 PM

lighthearted

Posts: 1165
Joined: 11/26/2006
Status: offline

definitely not Fontina.

get thee to a Whole Foods, they will figure it out for you. and will probably have it there too.

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Post #: 14

RE: Cheese question (for the experts) - 7/25/2007 4:15:17 PM

RCdc

Posts: 8674
Status: offline

When you say 'warm' do you mean when heated or like room temp? Crescenza is a room temp cream cheese, and fontina needs a little more heat/warmth - I wouldn't suggest mascarpone as that is more like a whipped cream.

Camembert is beautifully runny and yum when warm and baked... but it isn't Italian but is very 'soft cheese like' and similar to a brie (in a sense) and really good to eat with bread and fruit IMO.

Peace
the.dark.

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Post #: 15

RE: Cheese question (for the experts) - 7/25/2007 4:23:54 PM

MasDom

Posts: 375
Joined: 11/10/2005
Status: offline

When you say rind could you explain what it was.
Perhaps that could show for what it was...
I do remember a few processes including rinds for certain reasons or others.
Some rinds are simple the product of the bacteria used.
In fact some are covered in this bacteria on the outside of the cheese wheel.
Others actually include the skins of fruit or other things for a specific type of cheese all together.

(in reply to RCdc)

Post #: 16

RE: Cheese question (for the experts) - 7/25/2007 4:26:05 PM

earthycouple

Posts: 4462
Joined: 2/19/2006
Status: offline

hum...and I thought I had it going on because I buy fresh Mozzarella on occasion....I'm a cheese idiot.

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Post #: 17

RE: Cheese question (for the experts) - 7/25/2007 4:39:45 PM

kittinSol

Posts: 16926
Status: offline

Sugar, if you like creamy italian cheese you MUST try Torta di Gorgonzola. It's Gorgonzola entertwined with mascarpone. It's unbelievable

.

Glad Alumbrado had the answer to your question: now, I'm off to check it out.

Cheeselovingly yours.

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Post #: 18

RE: Cheese question (for the experts) - 7/25/2007 4:46:55 PM

MsSonnetMarwood

Posts: 1898
Joined: 2/10/2005
From: Eastern Shore, Maryland
Status: offline

quote:

ORIGINAL: earthycouple

hum...and I thought I had it going on because I buy fresh Mozzarella on occasion....I'm a cheese idiot.

Just go to a good gourmet store every other week and buy at least one cheese you've never tried. You'll catch on ;-) I had a great soft cheese with cranberries in it last week.

I'm really feeling the need to make a gruyere and emmanthaler fondue...

< Message edited by MsSonnetMarwood -- 7/25/2007 4:49:27 PM >

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Post #: 19

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