Cheese Appreciation Thread

[evisu 2000]

i am dying for a cuban right now

[tac0tron]

[bill]

I just can't get enough of Brie cheese. melted brie on a baguette, brie grilled cheese, brie-stuffed chicken, with strawberries or honey, on a toast, etc

[kpnv]

Woodside Cheesewrights based in Adelaide, SA.

The cheeses shown aren't my pics but thats when they're fully ripe. The Edith on top is goat's milk rolled in ash. When it ripens, the center starts to pull away from the rind, leaving this mush in between. It tastes acidic when young and buttery and rich when mature.

The McClaren below is a camembert style and they cant lie it down otherwise everything spills out. Again, this one has been left to ripen until nearly the expiry date and the insides are like mushroomy cream.

[broneck]

mmmm....raw milk reblochon.

make this

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2583429.ece

[matyomat]

gotaa get that chedda!

[Ahlvahroe]

the other day i got this like sampler thing of cheese and it was awesome. there is a bakery out side of my apartment where i get fresh baguettes, so trying the different cheeses with the bread has been so nice.

garlic and herb gouda was good, but ive been fucking up some edam recently but damn i miss the soft fresh mexican cheeses right now. queso fresco sounds so good right now.

[automaton]

This cheese has got to be one of my all time favourites, so good with a baguette and nothing else.