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The Cheese Treat  
User currently offlineAvianca From Venezuela, joined Jan 2005, 5925 posts, RR: 40
Posted (3 years 2 months 2 weeks 5 days 1 hour ago) and read 1739 times:

just back from France, and enjoying still some good cheese I brought their...

So whats your favourite cheese?

I am right now enjoying some good camembert!

Cheers
Avianca


Colombia es el Mundo Y el Mundo es Colombia
34 replies: All unread, showing first 25:
 
User currently offlineLuftfahrer From Germany, joined Mar 2009, 1019 posts, RR: 2
Reply 1, posted (3 years 2 months 2 weeks 5 days 1 hour ago) and read 1726 times:

Quoting Avianca (Thread starter):
So whats your favourite cheese?

Cheesecake.   



'He resembled a pilot, which to a seaman is trustworthiness personified.' Joseph Conrad
User currently offlineGrahamHill From France, joined Mar 2007, 2825 posts, RR: 2
Reply 2, posted (3 years 2 months 2 weeks 4 days 23 hours ago) and read 1695 times:

My preferences go for unpasteurized camembert, unpasteurzied Brie de Maux and Pont-L'Évêque. And each time I eat some, it must be accompanied with fresh bread (baguette, preferably). I also enjoy Parmigiano-Reggiano, but only on pasta, not standalone.

I'm not a huge cheese fan anyway, which is a shame since both my grand-fathers used to work in cheese production. My paternal grand-father was a small camembert maker (around 300 units a day) in the Pays d'Auge and my maternal grand-father was head of the R&D department in a cheese company in Upper Normandy.



"A learned fool is more foolish than an ignorant one" - Moliere
User currently offlineKPDX From United States of America, joined Dec 2005, 2749 posts, RR: 2
Reply 3, posted (3 years 2 months 2 weeks 4 days 23 hours ago) and read 1689 times:

Am I the only one that read the thread title as The Cheese Teat?


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User currently offlineMir From United States of America, joined Jan 2004, 21633 posts, RR: 55
Reply 4, posted (3 years 2 months 2 weeks 4 days 23 hours ago) and read 1675 times:

Quoting Avianca (Thread starter):
So whats your favourite cheese?

Valencay or one of the similar goat cheeses.

-Mir



7 billion, one nation, imagination...it's a beautiful day
User currently onlinekiwiandrew From New Zealand, joined Jun 2005, 8565 posts, RR: 13
Reply 5, posted (3 years 2 months 2 weeks 4 days 22 hours ago) and read 1667 times:
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Pont-L'Évêque, Tome de chèvre, Stilton, are amongst my favourites ,,, and it is hard to go past a good Roquefort. I remember many years ago when I lived in Scotland an absolutely amazing smoked cheddar from the Orkneys, I wish I could remember the name of it.


Moderation in all things ... including moderation ;-)
User currently offlineYokoTsuno From Singapore, joined Feb 2011, 348 posts, RR: 0
Reply 6, posted (3 years 2 months 2 weeks 4 days 22 hours ago) and read 1650 times:

I learned how to appreciate cheese on business trips. I really had to get used to the taste the first time, but now I love it very much.

The bad news; Quality cheese is still expensive here in Singapore especially the stuff from Europe .  
The good news; I am a frequent flyer.  

I now like almost any cheese except Feta and the likes. With cheese it is often the more fats it has the better it tastes. 

This stuff is always hard to resist
- Brie types or hybrids, like Coulommiers.
- Pavé du Plessis
- Passendaele.


User currently offlineRussianJet From Belgium, joined Jul 2007, 7703 posts, RR: 21
Reply 7, posted (3 years 2 months 2 weeks 4 days 15 hours ago) and read 1611 times:
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Had some Maroilles the other week, from northern France. Haven't tried it in years, had forgotten how much I like it. Really tasty, mildly pungent cheese.

I love blue cheeses, but more the softer, creamier type like a good Bleu D'Auvergne, Gorgonzola or Dolcelatte than the drier, crumblier types such as stilton and Danish Blue. Still appreciate the latter type though.

In general though, I don't eat much cheese these days. When I do, it's a small amount of something intensely tasty.



✈ Every strike of the hammer is a blow against the enemy. ✈
User currently offlineBraniff747SP From United States of America, joined Oct 2008, 2984 posts, RR: 1
Reply 8, posted (3 years 2 months 2 weeks 4 days 14 hours ago) and read 1593 times:

Queso de Burgos. Only available in Spain; one of the things I look forward to whe n I come here!


The 747 will always be the TRUE queen of the skies!
User currently offlineAvianca From Venezuela, joined Jan 2005, 5925 posts, RR: 40
Reply 9, posted (3 years 2 months 2 weeks 4 days 11 hours ago) and read 1550 times:

Quoting Braniff747SP (Reply 8):
Queso de Burgos. Only available in Spain; one of the things I look forward to whe n I come here!

is it like Manchego?



Colombia es el Mundo Y el Mundo es Colombia
User currently offlineMexicana757 From United States of America, joined Apr 2001, 3042 posts, RR: 28
Reply 10, posted (3 years 2 months 2 weeks 4 days 10 hours ago) and read 1521 times:

Gouda is good, goat cheese too. On Friday I bought some brie cheese with mushrooms, not a great decision. It tasted more of mushroom than cheese.   

Quoting Avianca (Thread starter):
I am right now enjoying some good camembert!

That should be my next cheese to try.

Quoting Luftfahrer (Reply 1):
Cheesecake

Good type of cheese.       And I know how to make them very well.   


User currently offlinephotopilot From Canada, joined Jul 2002, 2742 posts, RR: 18
Reply 11, posted (3 years 2 months 2 weeks 4 days 10 hours ago) and read 1515 times:

Wow, there are so many different cheeses that I like. Here are some of my regular buys.


    Oka Cheese
    Smoked Gruyere
    Camembert
    Brie
    Aged Hard Cheddar
    Feta
    Provolone
    Mozzarella
    Havarti


User currently offlineRara From Germany, joined Jan 2007, 2089 posts, RR: 2
Reply 12, posted (3 years 2 months 2 weeks 4 days 9 hours ago) and read 1505 times:

I don't think I've yet been to France without having either a Saint-Félicien, Saint-Marcellin or both..


Samson was a biblical tough guy, but his dad Samsonite was even more of a hard case.
User currently offlineGrahamHill From France, joined Mar 2007, 2825 posts, RR: 2
Reply 13, posted (3 years 2 months 2 weeks 4 days 8 hours ago) and read 1491 times:

Quoting Mexicana757 (Reply 10):
That should be my next cheese to try.

May I give you a tip? If you can find the brands Réo or Gillot in your local shops, do not hesitate to buy them even if they will be expensive. These two brands offer the best product available and will give you a taste of what is "real" camembert. They are made according to the traditional recipe and process in Normandy.

Please note that the name "camembert" is not protected, so anyone in the world can make a cheese and call it that way. But it can be, of course, quite fare from the original vesion.



"A learned fool is more foolish than an ignorant one" - Moliere
User currently offlinenotdownnlocked From United States of America, joined Sep 2000, 935 posts, RR: 1
Reply 14, posted (3 years 2 months 2 weeks 4 days 8 hours ago) and read 1483 times:

Who doesn't like fromunda cheese with crackers?

User currently offlinewolverine From Germany, joined Aug 2006, 411 posts, RR: 0
Reply 15, posted (3 years 2 months 2 weeks 4 days 7 hours ago) and read 1456 times:

- Gouda (young)
- Old Amsterdam
- Brie
- Mozzarella
- Cheddar
- Emmental



Face your fears, live your dreams! (No Fear)
User currently offlineMortyman From Norway, joined Aug 2006, 3939 posts, RR: 1
Reply 16, posted (3 years 2 months 2 weeks 4 days 6 hours ago) and read 1444 times:

Jarlsberg

http://en.wikipedia.org/wiki/Jarlsberg_cheese


 


User currently offlinebill142 From Australia, joined Aug 2004, 8451 posts, RR: 8
Reply 17, posted (3 years 2 months 2 weeks 3 days 8 hours ago) and read 1359 times:

King Island Double Brie

User currently offlinegreasespot From Canada, joined Apr 2004, 3084 posts, RR: 20
Reply 18, posted (3 years 2 months 2 weeks 2 days 13 hours ago) and read 1305 times:

Kraft Singles and Velveeta.

               

GS



Sometimes all you can do is look them in the eye and ask " how much did your mom drink when she was pregnant with you?"
User currently offlineLAXintl From United States of America, joined May 2000, 25376 posts, RR: 49
Reply 19, posted (3 years 2 months 2 weeks 2 days 12 hours ago) and read 1302 times:

In general I tend to stay away from cheese. Dont see much good or atleast benefits coming out of consuming it.

I dont know how true it is, however a few year back I saw a show that mentioned cheese was the highest fat content food item for its weight. A single lightweight slice can contain more fat than foods of much larger size and density.



From the desert to the sea, to all of Southern California
User currently offlineRussianJet From Belgium, joined Jul 2007, 7703 posts, RR: 21
Reply 20, posted (3 years 2 months 2 weeks 2 days 12 hours ago) and read 1295 times:
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Quoting LAXintl (Reply 19):
I dont know how true it is, however a few year back I saw a show that mentioned cheese was the highest fat content food item for its weight. A single lightweight slice can contain more fat than foods of much larger size and density.

There is no question that cheese tends to be extremely high in fat. Eat it occasionally, and eat something particularly tasty so you don't want loads.



✈ Every strike of the hammer is a blow against the enemy. ✈
User currently offlineJJJ From Spain, joined May 2006, 1834 posts, RR: 1
Reply 21, posted (3 years 2 months 2 weeks 2 days 11 hours ago) and read 1292 times:

Quoting Avianca (Reply 9):
is it like Manchego?

Not at all. Manchego is a very broad cathegory, from fresh to aged, done with sheep milk. There are also cow and cow+sheep lookalikes.

Queso de Burgos is a kind of pressed cottage cheese. I like mine with quince jam 


User currently offlineAndz From South Africa, joined Feb 2004, 8453 posts, RR: 10
Reply 22, posted (3 years 2 months 2 weeks 2 days 11 hours ago) and read 1287 times:
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My favourite cheese is Fairview Blue Rock, it is a cheddar type cheese with a blue vein.

http://www.fairview.co.za/cheese/blue-rock/#more-401



After Monday and Tuesday even the calendar says WTF...
User currently offlineMir From United States of America, joined Jan 2004, 21633 posts, RR: 55
Reply 23, posted (3 years 2 months 2 weeks 2 days 10 hours ago) and read 1282 times:

Quoting LAXintl (Reply 19):
Dont see much good or atleast benefits coming out of consuming it.

Taste.  

-Mir



7 billion, one nation, imagination...it's a beautiful day
User currently offlineFingerLakerAv8r From United States of America, joined May 2011, 259 posts, RR: 0
Reply 24, posted (3 years 2 months 2 weeks 2 days 10 hours ago) and read 1282 times:

Quoting Avianca (Thread starter):
So whats your favourite cheese?

Yes.  


25 GrahamHill : You do have benefits in eating cheese. It's a dairy product, so you get your dose of calcium which is good for your bones and body. Also, if you eat
26 Aloha717200 : I never quite liked Brie. I suppose my tastes are pretty "common" though. I like Parmesan, Asiago, Bleu Cheese, Feta, White Cheddar, Extra Sharp Chedd
27 bananaboy : I don't eat much cheese, but given how I don't really like milk, I try to have a little cheese regularly to help with my calcium intake. I do love che
28 LAXintl : I might like the taste of a rich choclate fudge cake also, however when it comes down to it I would never touch it either. All of which can be achiev
29 bartonsayswhat : I love fresh Quebec squeaky cheese curds!! On poutine, stuffed in a baguette, or just picking them out of the bag. Have to be fresh or the squeak goes
30 Post contains images AustrianZRH : soft cheese: St-Marcellin, far in the lead St-Félicien aged Camembert Brie (the French are faaaaaaaaaar in the lead in this category in my taste) har
31 EDICHC : Port Salut and Roquefort are two of my favourites. Down here in NZ we are pretty spoiled for choice, some excellent European style cheeses are made lo
32 iakobos : NL Gouda (locally made and old) B Vieux Chimay (monks' cheese) Herve I Parmigiano (old - Stravecchio) UK Cheddar (old) GR Graviera Kritis (old) CH Gru
33 Post contains images swissy : I just tried the Velveeta 3 days ago for the first time not too shabby , no use for the singles... Do prefer in general the more "smelly", soft chees
34 Aesma : I like all kinds of cheeses, and what is good is to change often and try new things. Some basics are always in the fridge however, Camembert or Coulom
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