Strange thread about cheese

[جوري]

can you tell me what in your opinion is the best kind of cheese and why...

I have a few favs, probably one of my favorite is




and



and this semi hard with ground peppers



I like them with putted black olives, or the large green ones that are tangy..

[Argamemnon]

I know, love it, it is the one I am boycotting .... it is danish!

Just eat it and boycott American products instead. Denmark is such a small country, I'm sure there are a lot more U.S. products you could boycott. IMHO, we must focus on harming U.S. interests instead of some tiny and insignificant country like Denmark.

[Insaanah]

Turkish white cheese ("beyaz peynir") can be very delicious. It may look like feta, but it is usually made from cow's milk. It tastes much better than feta IMHO.

The word is very similar to the Indian/Pakistani word for cheese which is paneer.

Here's the recipe for that (which is essentially home-made cheese):

Description
Paneer is home-made, unsalted, white cheese. It has a fresh quality and a dense, crumbly texture that goes beautifully with strong flavours.

Ingredients
2 litres/3½ pints whole milk
200-250ml/7-8¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice

Method
1. Bring the milk to the boil in a heavy-based saucepan.

2. Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey.

P.S. At this stage...house will smell!

3. Remove from the heat.

4. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.

5. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it.

6. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil.

From: http://www.bbc.co.uk/food/recipes/da...er_86451.shtml

[Italianguy]

Just eat it and boycott American products instead. Denmark is such a small country, I'm sure there are a lot more U.S. products you could boycott. IMHO, we must focus on harming U.S. interests instead of some tiny and insignificant country like Denmark.

Oweee! Whats with the Cheese hostility? There are many many Muslims here (USA). Would you choose to harm their intrests as well? I employ a muslim, you wan't to harm his intrests?

I just paid for Mohammad to go on Hajj with those "U. S. inetrests" because he couldn't afford it.

God be with you!

[Italianguy]

The word is very similar to the Indian/Pakistani word for cheese which is paneer.

Here's the recipe for that (which is essentially home-made cheese):

Description
Paneer is home-made, unsalted, white cheese. It has a fresh quality and a dense, crumbly texture that goes beautifully with strong flavours.

Ingredients
2 litres/3½ pints whole milk
200-250ml/7-8¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice

Method
1. Bring the milk to the boil in a heavy-based saucepan.

2. Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey.

P.S. At this stage...house will smell!

3. Remove from the heat.

4. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.

5. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it.

6. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil.

From: http://www.bbc.co.uk/food/recipes/da...er_86451.shtml

OMG! My wife makes the best Paneer, usually Palak Paneer. I eat it by the bucket loads.lol

[GuestFellow]

Its 1:30 AM

I'm finish typing up my work whilst eating pizza, coming back to this topic...I'm still hungry. :/

Ah I'm gonna become fat if I continue like this. >_<

[syilla]

i never tried those delicious cheese someone should post some to me

[Ramadhan]

what about the rest of the folks here.. no comments on brie, or Havarti, Gouda, cheddar, boursin and the gang, with so many french/Italian/spanish/turks etc folks in here I thought I'd get a gourmet thread for the senses...

Oh oh oh..
me likes havarti cheese from denmark! it's strikes good balance between creamy, soft-firm and the flavour is mild yet leaving strangely yummy lingering taste.

I also like brie, camembert, blue, basically all kinds of soft cheese, but I also like hard cheese such as medium-aged goat cheese, Edam, Gouda, etc.

I like eating them on their own or own crackers or in salad (such as feta in greek salad).
It is a bit strange that I developed taste for cheese beacuse most Indonesians just cannot stomach cheese and the smell put them off.

[جوري]

that is why they have invented

I can't imagine what life would be like without dairy products, practically my entire diet is centered around, cheese or yogurt or milk ..

Havarti comes from Wisconsin (at least here in the U.S) maybe the Danes make it better.. I like their dairy the best anyway, though I am currently boycotting it..

sr. syilla come visit me and I'll send you back to Malaysia with your own cheese gift basket

[Ummu Sufyaan]

wa alaykum us-Salaam

can you tell me what in your opinion is the best kind of cheese and why...

I have a few favs, probably one of my favorite is

blue vein cheese eh? that stuff smells weird

[Italianguy]

Cheeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeesssssssse!!!!!!! !!!!!!!!!!!

I need to calm down on the coppee!

[syilla]

sr. syilla come visit me and I'll send you back to Malaysia with your own cheese gift basket

aww...i also have two heavy luggage which has to go with me wherever i go.

[جوري]

aww...i also have two heavy luggage which has to go with me wherever i go.

It is customary in the U.S to offer your first two borns to your host.. one goes in a sandwich and the other in a stew

[Snowflake]

I've always wanted to try mouldy cheeses like the one in your pic sis.. we have Blue Stilton in the UK. But one sniff of it at the cheese counter and I wanted to retch. I could smell the mould! I'm just not brave enough. The Bourkin looks nice. Does it have mould in it?

Blue Stilton

[Beblessed]

I had toasted Edam cheese for my breakfast DELICIOUSS!
I love Edam its a Dutch cheese

[Ali_008]

Cheese souffle

[sister herb]

One more member to the family of cheese:

Finnish "juustoleipa/cheese bread" what can made by cow´s milk or by reindeer's milk as well. Curd is drained and pressed into a flat wooden platter with a rim and placed on fire until the outer layer is toasted. The end result is a crispy cheese that resembles bread (a la the name cheese bread). Under the surface it is rich and creamy. Served at breakfast it is delicious with jam and your favorite hot beverage. Rumor: Santa is said to enjoy Juustoleipa before making his famous annual trek!

We prefer to eat it with cloudberris.

[Italianguy]

Try some of these.

Abbamare – Sardinia; a semi-soft cheese made from a mixture of cows’ and sheep’s milk.

Accasciato - A (usually mixed)Sheep and Cows milk cheese from Tuscany

Acceglio – from Piedmont; a fresh cows’ milk cheese made in the area of Acceglio (province of Cuneo).

Acidino (or Formaggio Acidino) – eto; goats’ milk cheese

Agrì di Valtorta – Lombardy; made with fresh cows’ or goats’ milk in the Alta Valle Brembana (Province of Bergamo)

Ainuzzi – Sicily; a cows’ milk cheese made in Cammarata and San Giovanni Gemini (Province of Agrigento).

Algunder Bauernkäse Halbfett (Italian formaggio contadino semigrasso di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol.

Algunder Butterkäse (Italian formaggio di Lagundo) – from Burggrafenamt (Italian Burgraviato), South Tyrol.

Algunder Ziegenkäse (Italian formaggio di capra di Lagundo) – South Tyrol; a goats’ milk cheese from Burggrafenamt (Italian Burgraviato)

Almkäse – South Tyrol

Alpkäse – South Tyrol

Amatriciano - Lazio around Amatrice and Leonessa

Ambra di Talamello – Marche

Animaletti di Provola – Calabria

Aostano – Val d’Aosta; cows’ milk.

Aostino – Val d’Aosta; cows’ milk.

Aschbacher Magerkäse (Italian formaggio Aschbach magro) – South Tyrol, from Burggrafenamt (Italian Burgraviato),

Asiago DOP – Veneto, Trentino

Asiago d'allevo (see Asiago)

Asiago pressato (see Asiago)

Asìno – Friuli Venezia Giulia; a curious cheese, although not made from ass’s milk


Enjoy your cheese!

God bless.

[جوري]

can you tell me something about the flavor and the one you most recommend? have you tried spanish cheeses? Tetilla Campobello - Manchego - Smoked Idiazabal - Mahon -
I am not even sure of the ingredients to ponder taste..

[crayon]

This is perhaps one of the coolest threads ever.
I love cheese. Seriously.

Some of my favorite kinds:


Syrian cheese, of course. It has other names (jibneh khadra, or shelal, depending on what kind it is), but the term syrian cheese is most popular. It is so versatile, and can be eaten in so many ways, with sweet stuff, sour stuff, salty stuff, for breakfast, lunch or dinner.. the possibilities are endless. The best kind, however, is when it's put in pita bread and toasted on a grill with olive oil.. Delicious.
There's the cubed kind which is cut into smaller pieces and eaten, and there's the string kind, which is more salty and is like strands of cheese.



Another favorite is feta cheese, the saltier the better.. Usually like it in salad, or in warm pita bread with cucumber on the side.


Also, I love cumin gouda cheese- absolutely delicious!!

And then of course the basics like mozarella, parmesan, cheddar, etc.

Oh, and can't forget the delightful string cheese!


Now I'm in the mood for some cheese.

[Beardo]

I love pepperjack but it's not spicy enough.

Feta Cheese is aweeesomeeee.