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Hippiekinkster -> RE: mmmmm...cheese.... (9/14/2008 8:36:29 PM)
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quote:
ORIGINAL: christine1
i love sharp cheddar and a good swiss.
Italy: Parmigiano Reggiano. Grana Padano Strevecchio; Mountain Gorgonzola; Castelmagno; Fiora Sardo; Fontina Val d' Osta (use instead of mozzarella on pizzas - wonderful); Pecorino Romano by Locatelli; Mozzarella di Bufala; Ricotta Salata; I HAVE TO TRY the organic Parm. Reg. from the Santa Rita Co-op. Also the Parm. reg. from the "Red Cow" breed.
Switzerland:Gruyere from Rolf Beeler.
US: Crater Lake Blue. Any cheese made by Paula Lambert.
UK: Berkswell sheeps-milk; Shropshire Blue; Royal blue Stilton; Green's raw milk farmhouse Cheddar; Katy's White Lavender ewe's milk; Bishop's Blessing buffalo milk cheese (there's a Buffalo Blue I want to try too); Wensleydale; Denhay Farm Cheddar; Keens' unpasteurized mature Cheddar; Quicke's Oak-smoked farmhouse mature Cheddar; Sage Derby; Cornish Country larder Goat's milk Cheddar; Quicke's Red Leicester; and most other good English Cheddars (like Niel's Yard), Cheshires, Lancashires, and so on...
France: too numerous to name; very much like the sheeps and goats milk cheeses from the Pyrenees. Fleur de Maquis (Corsica; sheeps milk w/ rosemary needle/juniper berry/blue mold coating); Roquefort Papillon (organic); St. Nectaire; Vacherin Mont d'Or; Brillat-Saverin; Munster d'Alsace (I love Alsace) were all excellent. I want to try the petit Brillat-Saverin with truffles.
Germany: Barlaucherebell (intense wild-garlic cheese from Bavaria); Limburger; Bruder Basil; Butterkäse; Hirtenkäse (from the Allgäu); want to try King Ludwig dark beer cheese, Kuh Hueblumenkäse (Bavarian organic mountain cheese coated with select Alpine herbs and flowers)
Netherlands: Basiron pesto (gouda w/ pesto mixed in - yum); Aged and Extra-aged Gouda; Extra Triple-Aged Gouda (aged FIVE years; fantastic); Edam; Leyden; want to try Marygold.
BTW: IT'S PRONOUNCED *HOW-DA*, NOT *GOO-DA* All right?
Barrel-aged sheeps milk Feta from Greece. There's some good Irish cheddars.
Oh, hell, I've spent too much time at this digging through my notes. I bought a bunch of Canadian artesanal cheeses at Whole Foods in West Van that were all just outstanding. Lots of killer US artesanal cheeses. Love the Spanish goats and sheeps milk cheeses, especially Ronda. I'm sure there's others I've missed or don't have notes for.
My absolute favorite is small producer Parmagiano Reggiano. I rarely use it as a grating cheese. I use small slices in tomato-basil-balsamico salads. Also by itself with a few drops of balsamico. By Balsamico, I don't mean that shitty doctored red wine vinegar shit that costs 7 bucks a bottle. I mean something like Villa Monadori (sp?) Artesanal. Or something that is at least 3 grape leaves.
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