This forum needs a cheese thread

[Snowfan]

Picked this up for salads...mmmm...

 

[Tony S]

I liked the the Raclette theme.

 

[dbostedo]

I feel the need to participate in this very important thread...

I've been eating this pretty frequently lately:

Only 6 months, so pretty mild.

 

[Bad Bob]

So much culture in this thread.

 

[cantunamunch]

I feel the need to participate in this very important thread...

There's a dairy near Whitetail called Clear Spring Creamery. They do both blue and rind-washed cheeses. Read: spicy AND aromatic even when far less than 6 months old.

Check them out at a farmers market near you (or at the Bethesda co-op where they run a refrigerated stand, assuming it's open):

https://clearspringcreamery.com/

 

[Tony S]

So much culture in this thread.

 

[Tony S]

I feel the need to participate in this very important thread...

I've been eating this pretty frequently lately:

View attachment 133454

Only 6 months, so pretty mild.

Right. Older isn't always better. Just different.

 

[dbostedo]

There's a dairy near Whitetail called Clear Spring Creamery. They do both blue and rind-washed cheeses. Read: spicy AND aromatic even when far less than 6 months old.

Check them out at a farmers market near you (or at the Bethesda co-op where they run a refrigerated stand, assuming it's open):

https://clearspringcreamery.com/

The problem is that I'm as picky with cheese as everything else... blue cheeses and rind-washed cheeses, for instance, are generally horrific IMO. (Some friends like to say I don't like anything that has flavor. )

But thanks for the tip - I may have to check them out at the Falls Church farmer's market...

 

[Tony S]

The problem is that I'm as picky with cheese as everything else... blue cheeses and rind-washed cheeses, for instance, are generally horrific IMO. But thanks for the tip - I may have to check them out at the Falls Church farmer's market...

You're working on so many facets of your skiing that it even extends to après! Go blue!

 

[cantunamunch]

(Some friends like to say I don't like anything that has flavor. )

If you're a texture kind of person, feel free to post about curds.

 

[Tony S]

If you're a texture kind of person, feel free to post about curds.

Squeak!

 

[dbostedo]

If you're a texture kind of person, feel free to post about curds.

Curds, as in poutine = outstanding
Curds, as in cottage cheese = not outstanding

 

[Tony S]

Curds, as in poutine = outstanding
Curds, as in cottage cheese = not outstanding

So basically you like cheese as long as it has fries under it.

 

[cantunamunch]

Squeak!

South of the Ithaca - Albany - Brattleboro line, the concept of squeaky freshness is as lost as a ski boot shopper in Florida.

I can't even tell you how many sad, un-fresh, curd-shaped objects I've been presented with. Even in NYC and Boston where you'd think they'd know better.

Anyway, you seem to be a reasonable candidate to carry on the thread, since I'm operating on two year-old memories at this point.

 

[dbostedo]

So basically you like cheese as long as it has fries under it.

Don't forget the gravy.

 

[Dwight]

I had some of this Sunday for mother's day charcuterie supper. It was quite tasty.

 

[Jilly]

We have an artisan cheese company north of town. They are adding anything to cheese. Maple syrup, horseradish, Mediterranean spices, pesto, hot peppers, but I've never seen blueberries. Have to mention that to Keith.

 

[Dwight]

My favorite everyday cheese is Walnut Munster made just down the road from me.

 

[dbostedo]

My favorite everyday cheese is Walnut Munster made just down the road from me.

I find the phrase "everyday cheese" pretty funny. One of my friends once said "that's a good everyday hotdog".

I can relate to both these phrases, but I still find them funny.

 

[Dwight]

But can you relate to a cheese drawer? Ignore the Brie(not real cheese )