The CHEESEy Review

[syngent]

So I find myself trying, or rather wanting to try, some new fancy type cheese's. I always have a brick of cheddar, mozzarella, or the other stuff that's common (At least here) but I love busting out some crackers and cutting some slices off and wanted something a bit nicer. I began with a small disc of Oka, since its made in Quebec its easy to get here, Man did it smell like dirty socks at first and it was okay to eat, but I was hoping for a bit more flavor.

Any Suggestions of some great cheese's I just need to try and your thoughts on them would be great as I stare and stare at the section of the grocery isle with no idea on what Im getting


It would be gouda if I had a bit more knowledge going in when next buying some

thanks guys

 

[Knightsrest]

There are soooo many, what do you like generally, soft, hard, pungent, creamy, do you pair it with other foods or just crackers. Do you have drinks with it? Any refinement would help us suggest types.

Thanks
Drew

 

[syngent]

I like it all, usually only with crackers or just cut pieces by themselves. But I like all firmness levels, sometimes I like to scoop sometimes I like to cut and put on top, id rather it not have an offensive odor but taste great kind of thing

best way to handle this is I guess,... what do you like best and why, then I can take what I like from that, I* have a round of Brie to keep me company for the next few days while I figure out what my next move is

 

[YetiDave]

Stilton would be my recommendation if you can get hold of it. It does smell, but it's damned good stuff - very bold in flavour (I tend to prefer more pungent cheeses) It's probably a love or hate thing

 

[syngent]

Ill keep and eye out thanks

 

[cxg231]

Aged Gouda is a favorite of mine. Also Perrano, a dutch cheese that is best described as a cross between Gouda and Parmesan is a personal favorite.

 

[Edcculus]

I don't know if you can get it in Canada, but there is an excellent creamery in California called Cypress Grove. They make a variety of fresh and aged goat cheeses. Hands down the best cheese I've ever had in my life is one of theirs named "Midnight Moon". Its a semi firm aged goat cheese. It will change your life.

I also like their cheese named "Humboldt Fog". Its a semi aged soft goat cheese. The longer it ages, it develops a thicker layer of gooey cheese right under the rind that is to die for.

 

[Icarium]

You are looking for trouble here.
Cheese is another AD I suffer from except you get to try new ones every week.

Grande Cheese has a huge selection of cheese from around the world.
Biggest selection is of Italian cheeses.
No website that I can find though.
Many wedges or bricks are cut smaller sizes so you can get a taste without spending a lot.
If you go near one in your travels, drop in and take a few chances.
https://maps.google.ca/maps?safe=of...ei=cIyPUpvFL8S72wWut4CYAg&sqi=2&ved=0CMsBEMgT

Lowblaws carries a good variety as do most large grocery stores but these only offer 1/5 or less of what Grande carries.
I'm a big fan of sharp/strong flavours but like most i've tasted except the bland ones.
If you can handle the look, big flavour in blue cheeses are great for me as well as the higher end versions like Roquefort [from sheep's milk] or a creamy/sticky Gorgonzola.
Hard favorites are Auricchio, Reggio Provolone, Caciocavallo [aged is much sharper].
I also like things with added black peppercorns or hot peppers to zing up a mild or blander cheese like a farmers cheese or Havarti.

 

[syngent]

Looks like I'm well armed for my next visit to the grocery store. .. anything I get ill post back in my thoughts about them

 

[maxman]

Oh James, you are in for a treat! I love cheese and have a thread around here somewhere with my cheese reviews.
Ah, here it is:
http://badgerandblade.com/vb/showthread.php/349295-On-the-Cheese-Board

You'll have to sort through it all though they are merged together.

If you like OKA, then you'll like other wash rind cheeses like Limburger.
The bacteria they wash the cheese with is akin to the bacteria that causes body odor. That's what you are smelling.
With OKA, be sure to let it come up to room temperature (actually do this with any cheese you eat. There are minor exceptions I suppose). Smell it and look at the best before date. You actually want this cheese when it's about to expire. I usually buy it with a date of one or two days before it's due. Then it's really nice and ripe. OKA has a delightful nutty flavour but if it's not aged enough it's quite bland and boring.

I'm curious to see what you purchase. It's been a while since I had any nice cheese.

If you like goats milk, find some Le Cendrillon. Don't worry, the ash on the outside is vegetable ash and it doesn't play much into the overall taste.

 

[maxman]

Stilton would be my recommendation if you can get hold of it. It does smell, but it's damned good stuff - very bold in flavour (I tend to prefer more pungent cheeses) It's probably a love or hate thing

Stilton is one of the great cheeses. It has a nice crumble and is quite salty. I do love a good bit of stilton now and again.

 

[syngent]

Great now I have to try oka again.... I read on the box about the rind colour changes as it approaches its expiration date.. but curiosity and all well it didn't last

 

[maxman]

Oh, and now you need some proper cheese knives. I have a set, but if you only get one, get one for soft cheeses. It will have large holes in it (or it will look like most of the knife is missing).

Enjoy!

 

[maxman]

Great now I have to try oka again.... I read on the box about the rind colour changes as it approaches its expiration date.. but curiosity and all well it didn't last

More good cheese is wasted by the expiration date than you care to imagine.
Mold will move through soft cheese faster than hard cheese.
So, if you have a bit of moldy brie, don't eat it. But if you have a bit of moldy Asiago for example you are safe to cut off the mold and eat the rest of the cheese.

 

[Thu'umhammer]

I will be following this thread with great interest.

 

[Matt_Bloodletter]

Stilton is a good rec - an incredible combination of food is some decent porto, some stilton, some dried apricots and possibly some almonds. Now that I've said that, a little prosciutto would really set it off.

I felt like I tried every kind of cheddar out there but I recently tried a truly aged cheddar - flavor and consistency almost exactly like a fine parmesan. Absolutely fantastic.

Another cheese I like is any kind of sheep milk cheese. It adds an excellent element of farm-y goodness.

One of my biggest recent cheese discoveries is middle eastern markets. They often have an incredible varity of Syrian, Bulgarian, Turkish and other cheeses. Some are almost exactly like a fine Mozz, but others have a certain level of funk and fear factor to make them interesting.

 

[jmatthel]

You guys nailed it with the Stilton recommendation. I really am partial to a nice gouda. A few weeks back my better half brought home a pesto gouda and a chipotle gouda. Not too bad, although I am a purest when it comes to most cheeses.....

One can never go wrong with a combo of blue cheese, smoked oysters and a good mustard.

 

[Icarium]

btw, once you zero in on a cheese you love, Costco has many at great prices for bigger quantities
real Gorgonzola is only around once a year here, i'm impatiently waiting for it to come back
i think it was around Christmas last year so keep your eyes open for a decent little wedge for under $10
stay away from the Richmond Hill store, i'll be buying all they have on hand when its back

 

[oc_in_fw]

Stilton would be my recommendation if you can get hold of it. It does smell, but it's damned good stuff - very bold in flavour (I tend to prefer more pungent cheeses) It's probably a love or hate thing

Ill keep and eye out thanks

If you see it grab it. Stilton is great stuff, and is super crumbled on steak.

 

[MrBurns]

Oka cheese is very good! Smells strong and stays on your fingers...
Best thing to do is smell the package before you buy: the powerful ones will come through. Surface ripened, washed rind, those are strong and powerful cheeses that go great with crackers or some good bread.
Blue cheeses pair wonderfully with scrambled eggs, added at the end.