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The Cheese thread.......

it wasnt me said:
It probably depends on the Pecorino. German supermarkets have rather… bland Pecorinos, mostly.

In my opinion, Pecorino is the better Parmigiano, but you’ll need to find a really good shop.
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In general, yes.

However, the Pecorino Romano I purchased today - from a cheesemonger's - is Italian, and I buy it for use when preparing certain dishes.

Moreover, while Parmigiano Reggiano is excellent, there are a few specific dishes (Pasta Carbonara is one, Pasta all'Amatriciana is another) where the use of Pecorino - rather than Parmigiano - really does make an enormous difference, and is necessary to the flavour of the final dish.
 
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I am writing from Turkey. We have such cheeses in our homeland, Anatolia, that you will hear many of them for the first time.

1. Hellim Cheese
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2. Mıhlama
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3. Çeçil Cheese
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4. Çömlek Cheese
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5. Ezine Cheese
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6. Edirne Cheese
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7. Dry Kashar Cheese
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6. Dil Cheese
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7. Tulum Cheese
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8. Van Cheese
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9. Fresh Kashar Cheese
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10. Kars’ Gruyere
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12. Antep Cheese
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Some cheese was purchased earlier this week:

This included two blues: A superb (seasonal) Stilton from England, and St Agur from France.

Semi soft cheeses included: Taleggio (from Italy), Époisses, Flocon de Savoie and Reblochon (all three from France).

Also some Morbier.

And then, finally, there was also some stunning young Comte (again, a wonderful cheese from France).
 
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Some cheese was purchased today, in the cheesemonger's:

Blues: Roquefort (a classic sheep's milk cheese from France), and some nice, fairly creamy, dolce Gorgonzola (from Italy).

Hard cheese: Comte (from France), Ossau-Iraty, a sheep's milk cheese from the Basque country, and Parmigiano Reggiano (from Italy).

Soft cheese: Munster (from Alsace, in France), and a small slice of young Camembert Rustique, from Normandy, in France.
 
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A few weeks ago, I participated in a Whisky & Cheese tasting. For reasons yet unknown to me, the one that stood out for me was a hard cheese made with truffle. I admit it was an acquired taste, but it was rather pleasant nonetheless. Too bad the whisky was almost killed by it though.
 
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it wasnt me said:
A few weeks ago, I participated in a Whisky & Cheese tasting. For reasons yet unknown to me, the one that stood out for me was a hard cheese made with truffle. I admit it was an acquired taste, but it was rather pleasant nonetheless. Too bad the whisky was almost killed by it though.
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Perhaps - if a hard cheese - it was a Dutch Gouda with truffles.

Today, I purchased some cheese:

For a blue, a slice of creamy and gloriously soft (not yet liquid, alas) Gorgonzola, from Italy.

Soft cheeses included: A small slice of ripe Camembert Rustique, and a small Le Crémeux de Bourgogne (both from France), a slice of Taleggio (from Italy), and a small, square, box that played host to the classic Pont l'Évêque (from Normandy, in France).

Hard cheeses included - yes, as it happens - a Dutch cheese (goat's cheese, a goat Gouda), with truffle.

Other hard cheeses were a small slice of goat's Gouda with fenugreek, and a small slice of a local cheddar.
 
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Sounds like you had a great shopping tour today!

I’m almost out of 12-months matured Cheddar, as we talk about it. The pub where I tried my first one happens to have Red Leicester now as well. I might try that later today.
 
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it wasnt me said:
Sounds like you had a great shopping tour today!

I’m almost out of 12-months matured Cheddar, as we talk about it. The pub where I tried my first one happens to have Red Leicester now as well. I might try that later today.
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Red Leicester is an exceedingly flavoursome cheese.

See if you can track down some Lincolnshire Poacher (what a wonderful name, and a terrific cheese), as well.
 
it wasnt me said:
I have never seen one. I probably should have asked you before my trip to London last week…
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Enjoy your Cheddar and Red Leicester; pubs are a terrific place to try out some cheese.

Lincolnshire Poacher - which isn't always easy to obtain - is a rather tasty hard cheese.

Two excellent British blues are the classic Stilton, and Bath Blue.

If you like soft - and, ah, aromatic - cheeses, I strongly recommend that you try to seek out Stinking Bishop.
 
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it wasnt me said:
The Stinking Bishop sounds weird. I think that’s too aromatic for my current cheese level. Stilton is lovely indeed! I should post my cheese buys more often.
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Stinking Bishop is an amazing cheese - almost addictive, for those who are partial to that style (among whom, I number myself).

The same company (that produce Stinking Bishop) also produce a quite splendid hard cheese that goes by the name of Cardinal Sin, and is a cheese that I recommend, although it may be difficult to obtain.
 
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Bishop… Cardinal… I can see a pattern here! But honestly, the “extra spicy” Appenzeller has traumatised me enough for yet another while. No more aromatic cheeses with some magic sauce rubbed into it for me, until I have overcome my trauma. 🙂
 
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it wasnt me said:
Bishop… Cardinal… I can see a pattern here! But honestly, the “extra spicy” Appenzeller has traumatised me enough for yet another while. No more aromatic cheeses with some magic sauce rubbed into it for me, until I have overcome my trauma. 🙂
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I must confess that the names were what had attracted me initially, but, to my delight, the actual cheeses were both excellent, and, whenever I see either of them, (as they are not always readily available, except in specialist cheesemonger's, and even then, are not always to be had readily to hand), I will fall upon them with joy.
 
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I finally managed to find the last Snowdonia from my to-do list in one of our better supermarkets. I’ll taste it next weekend, I guess. Internet says I’ll love it even more than the awesome Green Thunder.

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