POLL: Cheese

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Give me a nice old cheddar cheese or some feta and I'm a happy elf.

 

Parmagianna-Regianno, Feta, sharp cheddar, gruyere, gouda, edam, fontina...

And don't forget Philadelphia Cream Cheese, on the morning bagel.

 

I'm sorry, but cottage cheese does not qualify as cheese.

 

I like it sometimes. Not in sarnies, but occasioally like a cheese sauce type. Don't like blue cheese or camembert just good ol' chedder.

 

I like cheese a lot. We have hundreds of different sorts of cheese in France...

And I worked 3 months in a cheese factory which specializes in Bleu de Gex (only 4 cheese factories make that sort of cheese):

http://www.cniel.com/prodlait/AOC/Gex.html

It's hard to find a good site in English (some pictures are awful, this cheese can't travel that much) nevertheless I found this article in English:

http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2005/08/25/WIGIIEC5L21.DTL&type=wine

I can eat cheese at breakfast...

 

cottage cheese is good in salads, but as a cheese sort of a chese? no dice.

adn damn, I need to see if the store I like to visit stocks that stuff, Caradhras..

 

Cheese is nice, all kinds of cheese. Hard, soft, liquid, old, new, moldy it all has its place.

I was kinda surprised when I was in the states, the only kind of cheese you could get for a reasonable price were these synthetic looking cubes of cheddar with very funny colours. Didnt look at all like the cheese I was used to but you could get very good tasting cheese despite the plastic appearance and consistency. Had to cut it for my sandwiches with a knife though cause no one seemed to have heard of a well, dont really know a good English word for it, cheese slicer? Thingy that allows you to cut thin slices of cheese from the cheese?

 

@ joacqin

Is it any of these? 1 2 3

 

I bet it's number 2.

@Arabwel: you can try, although to be quite honest it's hard to find because it's really local. Even in Lyons (100 km) it's quite hard to find and since the area where the milk comes from is 500 km away from Paris you get the idea...
All this because of the EEC milk quotas which limit the production while the demand is quite high.

Anyway if you can find some here are some tips:

-If it's a genuine AOC Bleu de Gex/Bleu du Haut Jura/Bleu de Septmoncel (AOC stands for "appellation d'origine contrôlée" i.e. with a guarantee of origin) there must be the letters " GEX " on the crust.

-the crust should be rather thin, white or lightly yellowish whereas the heart of the cheese is white with blue streaks.

-the smell is very subtle, it's not strong like most blue cheese (not an acquired taste but it grows on you).

-a really old one not really appetizing...

-a fresh one, you can tell because it's very white.

-now that's a nice looking wheel!

 

Cheddar and Vegemite sandwiches are what dreams are made of.

 

The last one, the first is a pianowire used to garrote people and the second was just funky.

 

Um, actually I *use* the first one in my job at the grocer's deli department - when we get a big wheel of cheese in and need to cut it up into saleable portions? Pull out the 'garrotte'!

As for the second (and the first) you'll find that wire cuts big pieces of cheese very smoothly and relatively quickly...

But yeah, the third is what I've seen most often for 'domestic' cheese slicing.

(And officially we're supposed to stock over 200 varieties of cheese; it woulda been TORTURE if that allergy had lasted. I've had some illuminating experiences with samples - the boss says "G'wan, try some - what are you gonna say if someone asks what it's like?!?" )

 

thanks for the tips, Caradhras

 

You're welcome Arabwel, don't forget to let me know what you think about it if you manage to find some.