Say Cheese!!

[Rustyt1953]

I also love cheese. Asiago and Stilton get as much use here as American does.

Dark rye, block limburger, Vidalia onion and mustard along with beer is an "I've been a good boy" treat that Ruthie allows me to enjoy on the front porch.

God luv 'er.

 

[Rustyt1953]

My dad used to sit with a block of sharp cheddar and a knife and cut slices off and eat them while watching TV. I do the same but with colby-jack, gouda or muenster cheese. I have to have my milk and cheese, and have about 5 blocks in the fridge of assorted kinds. It's time to stock up on more!

L
My dad was addicted to colby jack and saltines. Throw in sardines in mustard sauce and he considered that fine eatin'.

 

[robvious]

bucket list trip...

a trip to the wholey cheese land... Wisconsin...
we made the trip with my son on a campus visit to Madison...
across the street from the state capitol is a store called FROMAGINATION

Fromagination | Find Artisan Wisconsin Cheese Here fun neat shop...

other place is New Glarus Wisconsin... went for the brewery...

New Glarus Brewing

cheese was the over the top addition... more master cheese makers in a 50 mile radius than anywhere else in the USA according to them... Swiss town with pastry shop, sausage market, cheese shop & beer... as close to perfect as I found in Wisconsin...

New Glarus Chamber & Tourist Information

 

[Toyman]

There was a creamery on highway 20 east of Galena, Il. named DELICO.
They had a walk in store and had the best smoked Swiss. Kraft bought the creamery and closed the walk in store and the DELICO name disappeared.
The lady in the store told me they smoked the chesse in their own smokehouse and that most smoked cheese is done with chemicals today.

 

[Rpg]

What a wonderful thread!

I've got two new sources of cheese: liederkranz and very sharp cheddar! Orders have been placed!

If you get to London, try Burough Market for cheese. Neal's Yard farmhouse cheddar is great, as are other Burough Market cheeses such as Isle of Mull cheddar.

Occasionally these cheeses can be found in specialty cheese shops.

 

[Jessie]

I used to get some excellent Gouda rounds from St. Maarten when I flew there. They also made a grilled smoked Gouda and ham sandwich that was to die for.
They grilled it in one of those heavy lidded things that would flatten it out.
The first time my co-pilot brought me one I asked if it had been sat on.
That's what we called them aftwards...sat on sammies.

 

[Rustyt1953]

When I lived in NC, I was assimilated by the Pimento cheese and cheesy grits crowd. Good stuff.

When I played in East PA, I learned the happiness that is Cheez Whiz on a cheese steak and cheddar on hot apple pie.

In NY I learned the difference between pulled mozzarella and the shredded stuff in a bag.

As I mentioned above, being a Brit, I like odiferous cheeses.

 

[vt_shooter]

I love cheese. Any cheese. But it's one of the reasons I became 40 pounds over gross weight. My weight is now within CG limits, and I'm missing cheese. Every now and then treat myself to some 2 or 3 year cheddar.

 

[Maddog 521]

I really like Wunderbar Brick cheese. The only place that I know where you can buy it is South Eastern Wisconsin. It's a local cheese and when I get close I buy several bricks of it.

 

[Marshwheeling]

I remember Liederkranz. Will have to look into it. In the meantime, I have a small block of Limburger in the fridge, and Conchita won't touch it; it's all mine.

Best cheese curds in the world come from the Ellsworth Cooperative Creamery, about 25 miles from here.

My favorite Swiss is Yaggi wine-cured Swiss, from Tuscarawas County, Ohio. My pops hailed from there and always ordered a big block atChristmas time, which he divvied up into brick-sized slabs for his kids. A little finger of that with black pepper is wonderful. Pop used to mix his metaphors by giving us a bottle of akvavit, but right out of the freezer in a frozen glass it makes the perfect chaser for the cheese.

 

[soFlaNative]

Cheezes Pleazus!

 

[Texas40]

I love cheese. Any cheese. But it's one of the reasons I became 40 pounds over gross weight. My weight is now within CG limits, and I'm missing cheese. Every now and then treat myself to some 2 or 3 year cheddar.

My dad is a North Clarendon native and a graduate of UVM.
My mom is a Rutland native.
I was born in Burlington.
CABOT was always my favorite extra sharp cheese.
Now it is too commercialized and not the same.
Back in the 60's/70s much better.

Only things I miss about VT are Cheese
Mae Syrup
And well thats about it.

Last time I was back 2015 drove to NH to pick up this 36k garage kept 03 F150 Lightning.
This is at the boat launch on lake Bomoseen. Where I spent every summer from about 2 to 15 when we left for TX.

Sorry back to the Cheese please.

Sent from my iPhone using Tapatalk

 

[vt_shooter]

CABOT was always my favorite extra sharp cheese.
Now it is too commercialized and not the same.
Back in the 60's/70s much better.

My favorite cheddar is Shelburne Farm's 2 or 3 year Cheddar. No comparison between that and Cabot's. The Shelburne farms is much sharper and much crumblier than anything Cabot makes, with much more intense cheddar flavor. Cabot is more of a mass produced cheese, whereas the best stuff is made by the small producers like Shelburne Farms and a few others.

 

[chaparrito]

I think for really, truly x-sharp Vermont Cheddars you have to go to the small creameries. Cabot used to be a good grocery store sharp cheddar, and while it still has the flakey dryness a real cheddar should have, its sharpness has been moderated.
I like the big blocks of Irish Cheddar from Derrygold that are sold in Costco. A great value on a true, medium sharp Cheddar, and it isn't dyed yellow, which bugs me no end. There is no reason why cheese needs to be colored orange. It does absolutely nothing for the taste.

 

[chaparrito]

I meant KerryGold. Their grass fed Irish butter is the bomb too, if you can't get fresh-grass butter locally.

 

[chaparrito]

Beer, bread, crackers, cheese, pasta. And we blame the weight gain on the cheese. I would submit that it ain't the cheese at all, it's all the go-with carbs. I eat LOTS of cheese and lose weight.

 

[Muss Muggins]

Nice that the forum could provide an avenue for the cheese snobs. Rolling my eyes as I get some Great Value White American to melt on my grilled chicken . . .

 

[susieqz]

no good cheese is sold in this area. thank goodness for amazon, who gets me all the imported cheese i want.
with shipping, it's pricey, but i don't care.
but pay attention, guys.
we now have a really good american cheese maker.
nothing aged 4 years but very good nonetheless.
google maytag cheese.
try it n you will be
happy.
i know there are some good cheddars coming out of NY but i don't know how to find them.

 

[eveled]

Im not an educated cheese fan, my tastes are simple. Swiss is my favorite, but this time of year it's real mozzarella to go with the fresh tomatoes.

When I eat cheese it's instead of meat, not on top of meat. Same thing with eggs.

 

[S42N8]

My biggest weakness is cheese. There isn't a cheese I don't like . lol The sharper the better. Some here A Board that live in the cheese belt dont know how good you have it. Not all that cheese makes it down here to Sunshine State. And no cheese kurds can be found. Had um first time when I was up to Wisconsin lol

At the risk of losing a good local place to out-of-towners, may I suggest:

Cheese Room | Mazzaro's Italian Market

A very good deli masquerading as a market, but the breads, fresh-ground coffee, wine selection and to-go goodies are inspiring. By 9am, it's mobbed. You know it's a good place when the people leaving carefully put their purchases in a cooler, usually the big chest size. Lots o'Yetis seen there, moreso than at the ABC stores...and in FL, that's a pretty good indicator.

And they're cleverly located across the street from the best local record store, which means it's a twofer for me.