Metal Reviews

The fourme d'Ambert might seem a little bland compared to roquefort...
Ever considered Munster, Livarot, Pont-Lévèque, Maroilles, Epoisse? Those are the smelliest of French cheeses but they taste surprisingly sweet.

DAMN I want to eat cheese so much right now.

Care for a slice of my finest Tomme de Brebis (raw cheese, organic, 24 months maturing)?... Sooo Good!

For American brie-seekers. We get the raw milk stuff here, there isn't any there in major supermarkets or European delicatessens? That's the best place/most sure fire place to get it.

*also wants cheese now*



I draw the line with blue cheese. I've tried. I really have. The German part of my family adores the stuff and always tries to make me eat it, but ugh. I can't do it. I really wish I could but something about the taste is just gross to me. Most every other cheese I'm fine with, but not the blue cheese

I'm pretty sure some fine young gorgonzola could change your mind.
Yes, there a fine cheeses in Italy too.

something like this:

not to blue, just enough for you palate to adapt.

I don't think I've had it before, but since it's a bit milder it might be fine. Thanks, I'll give it a try next time I go for groceries (if it's to be found in the usual place that is lol).

I love blue cheese

had a $30 steak with some really good bleu cheese on it the other night.

I think my favorite cheese is asiago. I could eat whole wheel of that in about a minute flat.

Also, wasn't aware that there was raw milk cheeses available stateside. Pretty neat that they are. I was under the impression that the FDA required all dairy products be pasteurized before they went on sale.

You know what, it was said that raw milk cheese may carry salmonela. Multiple analysis have been made (this was a serious matter in France and startet the "War of the Camembert" which still rages on today), no salmonela has been found in raw milk cheeses. The thing is, big cheese makers wanted to cut cost and making pasteurised milk cheese is way cheaper with health inspection protocols. So, basically, while saying they were no longer making raw milk cheeses for the sake of their customers, they really were getting more profit to satisfy the share-holders...

RAW MILK CHEESE !!!!

Oh yeah Asiago is also good

I bought myself this this morning :



This + bread, a bottle of good red wine, a sunny day, and a couple of friends = Aaaaaah....

*salivates*

....bah, what am I talking about. With this stupid random flu/fever I probably wouldn't be able to taste the awesomeness anyways

I bought this :


Brie de Melun.

It's a much stronger cheese than the more known Brie de Meaux. It's better too and with a fine "country style" bread, it's a delight.

I'll take this over anything right now:

boursin is awesome yet commercial

I can't believe this actually turned into a cheese thread.

Isn't it excellent?

Tell me Kathy, I don't know any kind of cheese from Turkey. Are there any good cheeses in your homeland?

Turkey and cheese nice!!!!!