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Thread: What Is Your Favorite Kind of Cheese?

  1. #51
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    Lately, I've had to stop myself from buying too much Havarti with dill. I wolf down every block of cheese I get within 5 minutes of purchase. It costs more out of Denmark than American cheeses.

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    I'm not a big fan of cheese but I used to eat Lancashire Crumbly:

    https://www.northernharvest.co.uk/im...00-900x900.jpg

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    Has anyone tasted this kind of bread cheese (I guess in US it is called Finnish squeaky cheese?).
    Swedish calls it kaffeost (= coffee cheese)



    Normally it is eated with cloudberries.

    Originally it comes from Lapland (Northern than Torneå (FI) and/or Haaparanda (SWE).

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    Quote Originally Posted by Finnish Swede View Post
    Has anyone tasted this kind of bread cheese (I guess in US it is called Finnish squeaky cheese?).
    Swedish calls it kaffeost (= coffee cheese)



    Normally it is eated with cloudberries.

    Originally it comes from Lapland (Northern than Torneå (FI) and/or Haaparanda (SWE).
    Yes, I like it. Lately and for a long while, I have had a really bad addiction to cheese curds, whether from A&W or Dairy Queen, but Culver's isn't as good. Home cooked curds never seem to meet expectations, but I like them cold anyway. Sometimes, I wonder if my family having been generations of Wensleydale cheesemakers made me crackers for it like Wallace and Gromit.

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    Västerbotten, Parmesan, and Roquefort.

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    Quote Originally Posted by Neophyte View Post
    Västerbotten, Parmesan, and Roquefort.
    Have you ever tried to eat Parmesan by itself, without grating it first? How about trying to melt a block down?

    I'm unfamiliar with Västerbotten cheese, but Danish Arla Roquefort is good.

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    Quote Originally Posted by Rodskarl Dubhgall View Post
    Have you ever tried to eat Parmesan by itself, without grating it first? How about trying to melt a block down?
    Yes. And it is better as a condiment. The good thing about hard cheses as parmesan is that they stand up well to heat, so they are perfect to have in sauces and fondues etc. And they bring a lot of umami to the pot.

    I'm unfamiliar with Västerbotten cheese, but Danish Arla Roquefort is good.
    Not unlike parmesan. But with more taste.

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    Quote Originally Posted by Neophyte View Post
    Yes. And it is better as a condiment. The good thing about hard cheses as parmesan is that they stand up well to heat, so they are perfect to have in sauces and fondues etc. And they bring a lot of umami to the pot.



    Not unlike parmesan. But with more taste.
    I actually don't use Parmesan cheese packets on my delivered pizzas, but actually just open them up and flick the shavings in my mouth by themselves. What you say about the cheese being hard, makes them last forever, although can seem stale like old grains. As for melting down cheese, I regret trying super-hard varieties like myzithra as well as raclette, because I don't use a fondue dish. I like to use medium-soft varieties for that, which means the American Colby Jack or English Cheddar most times. I usually stick a 16 ounce block in a bowl, microwave it for about 4 minutes and then double-dip a baguette in and wash it down with cider or perry, bite by bite. Now, for really soft cheese, goat is best, but it sticks to the roof of my mouth, lel.

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    Quote Originally Posted by Rodskarl Dubhgall View Post
    I tried eating Raclette cold and it didn't do anything for me either, but left it in the refrigerator for a week, trying to force myself to eat it the second time and swore never to buy it again. I really like Limburger, but that was different. I have not tried melting Limburger, but I guess I just might some time. I like how musky the smell and taste is, so basically "huff" it in, LOL.
    I must admit that raclette may depend upon the producer: yesterday, I relented to try some again after 10 years and had it straight out of the case, to my pleasure. Yes, now I can say that I agree with Sieben about it and may get more in the future, recommending to others even.

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