Flashlightboy
Enlightened
- Joined
- Mar 28, 2001
- Messages
- 856
We've had coffee talk and now it's time to add to the gastronomical library of good taste.
I will admit that I'm a sucker for a good piece of cheese. Going in to Bristol Farms, Gelson's, Trader Joe's, Whole Foods or any similar place I'm just drawn to the cheese display. Like a magnet.
When it comes to specifics, I really like imported parmesaan from the consortiums of Italy. By itself or with nice balsamic vinegar it really doesn't matter. The flavor is nutty and pungent but not overpowering. Fantastic stuff.
I also respect and appreciate a good aged cheddar. Not the yellow bricks from the store but a good aged white cheddar from Cabot. A year is fine but beyond that I think the aging works against the cream flavor.
Mexican cheese is also very good especially their fresh varieties. A taco with the yellow stuff is an insult when a you can get a wonderful variety at most grocery stores. Queso Fresco, anyone?
My fav snacking cheese is a a nice Pepper Jack. Creamy and flavorful with specks of mild bite from various chilis, it's a perfect for burgers or by itself.
Anyone else?
I will admit that I'm a sucker for a good piece of cheese. Going in to Bristol Farms, Gelson's, Trader Joe's, Whole Foods or any similar place I'm just drawn to the cheese display. Like a magnet.
When it comes to specifics, I really like imported parmesaan from the consortiums of Italy. By itself or with nice balsamic vinegar it really doesn't matter. The flavor is nutty and pungent but not overpowering. Fantastic stuff.
I also respect and appreciate a good aged cheddar. Not the yellow bricks from the store but a good aged white cheddar from Cabot. A year is fine but beyond that I think the aging works against the cream flavor.
Mexican cheese is also very good especially their fresh varieties. A taco with the yellow stuff is an insult when a you can get a wonderful variety at most grocery stores. Queso Fresco, anyone?
My fav snacking cheese is a a nice Pepper Jack. Creamy and flavorful with specks of mild bite from various chilis, it's a perfect for burgers or by itself.
Anyone else?