| Frank van Schie 2006-03-02, 7:42 pm |
| ScratchMonkey wrote:
quote:
> Possibly because you have a place named "Cheddar". You're so mean! ;)
>
> Our best approximation is probably from Cabot in Vermont. They make a good
> white "Cheddar".
>
> California is known for cheese, but it's mostly in the Brie and Jack
> families. The first I can't stomach, and the 2nd is too bland.
Brie is nice if it's on a pistolet with some greenery. Otherwise, not so
good.
quote:
> My favorite remains aged Gouda. Expensive but good grated on mac&cheese or
> as a snack cheese.
Y'all need to name some cheeses after cities, in the vein of Cheddar and
Gouda :P
Goudse is nice, though I prefer young cheeses myself. Not as full of
taste, certainly, but a lot more edible on a slice of bread IMHO. I'm
not a cheesy connoiseur.
"Oude Leidse" (old Leiden? Old Leidse? Dunno if it's made/sold out of
country) is also nice; has little specks in it, quite tasty.
--
Frank
|