I've been neglecting my connections here on SG and want to send out a signal flare on the ol' homepage but don't have a compelling topic to write about. So I'll take a page from my good friend BernardShakey and present a list of general interest
- Top Five Varieties of Cheese
- Gouda The flavor is smooth and easily appreciated even by those without sophisticated or experienced palates. As such, this was a favorite of mine from childhood. I could have easily eaten an entire wheel of it if my parents would let me. But then they wouldn't have gotten any and they weren't about to go without...and I don't blame them.
- Havarti A very creamy tasting cheese, almost to the point of decadence. I first got into it by way of Caraway Seed Havarti, which is very good, but plain Havarti is a champ. Outstanding for sandwiches, consider substituting it for American next time you go to the deli counter.
- Danish Blue I've learned that a lot of people flat-out hate Blue Cheese. I suspect a lot of them just know it from crappy mass-produced blue cheese dressing for salads and garnishes. That stuff is gross to people who like real blue cheese too. If this means you, do yourself a solid and try some real blue cheese. But if you aren't a blue cheese devotee yet, Danish blue will not change your mind. It's some of the strongest blue out there. It's sort of a double-black-diamond; not for beginners
- Hot Pepper/Horseradish I'm listing these two together mainly to make a point about spicy cheeses. I like food that's mildly spicy but too often 'spicy' means scalding hot. These cheeses give just enough zing for wimps like me. Especially when accented by a little brown mustard. You can get tangy without having chug milk to put out the fire on your tongue.
- Gruyere When you were little, you probably liked milk chocolate only. When you get older, you can appreciate dark chocolate more (It's the choice of the aristocracy!). When you were little, you probably liked Swiss cheese. When you get older, you can appreciate the nutty flavor of a Gruyere. It's a little drier than regular Swiss (Emmental) but not as dry as Parmesan/Romano/Asiago.
Bon Appetit, suckers!
lotusmonger:
i'm lactose intolerant and three slices of cheddar killed me, even with a bunch of lactaid. swiss is relatively safe. but everyone's been rubbing the milk products in my face today, from gelatto to cheese. damn you! avenge me, son, AVENGE ME! no really I love cheese, but I don't like to feel like my stomach is imploding in some mystery of space/time. Old Amsterdam cheese is one of my all time favorites, and that's a Gouda, right? In a Gada Da Vida? I got in the Gouda! I love the pepper cheez but not the horseradish. i prefer not to touch a horse's radish.