Cheeeeeese 2

This is where I continue my list o' cheese:

Gouda: A nice flavour in a cheese, I can't really describe it but it's good. Sometimes in the afternoon, it's Gouda time, just ask my sister.

Swiss: This cheese was my enemy for life. I really didn't like the taste when I was little. But now, I'm quite okay with it. It has a taste, I like that in a cheese. It's good on sandwiches. Besides, who doesn't enjoy looking at a cheese with holes.

Pecorino Romano: A hard, salty Italian cheese that I grate on my pastas right how. Pasta is way better with some cheese. I'm sure Parmigiano is also good. Much better than cheese from a can. This cheese appears in the photo above.

Mozzarella: This cheese is a lot bland for me in it's industrial form, which is most of what I've eaten. Those fresh ones people talk about might be nice. Otherwise, this is only for pizza. But don't get me wrong, I love pizza.

Gruyere: I bought a Swiss imported Gruyere. It's quite mild and perhaps a bit nutty.

Cottage Cheese: I like the tartness of cottage cheese but have not eaten it recently.

Cantenaar: My cheese of the moment. This is a Dutch cheese. I'd say it's semi-hard. It's lower in fat than many cheeses but it has a really satisfying tang. I guess it's a bit sharp. It's good for sandwiches. . . actually the description in the store said it was. That's why I bought it. It's photographed above.

That's all I can think of for now folks. Please, tell me about your favourite cheeses.

Cheeeese!!!

Over the last year, I've been on a bit of an informal and admittedly not very efficient cheese tasting mission. You see, after leaving Lister--land of the plastic cheese--I could buy my own cheese. Good cheese, flavourful cheese. I discovered by something of a random occurrence that I actually love strong cheese even the dreaded blue cheese. I ate some during lunch on my first day volunteering in the campus community garden last may. It was really good and I was driven to expand my cheese horizons. Here are a few of my notes about cheese, they're a little random because it's late:

Brie: I like this more for soft, creamy texture than flavour, but it's good.

Blue Cheese: Strong, smelly cheese flavour and a little goes a long way. . . mmm. This is why I like the salad in the previous post.

Cream Cheese: Excellent on bagels, cheese cake is pretty darn good too. I love the creaminess and slight tang.

Cheddar: This was my main cheese growing up and I still love it. The sharper the better. Mild cheddar is a no go.

Camembert: Also soft and creamy but mild.

Double Gloucester: Orange and British, it looked like cheddar, but the flavour was disappointingly mild compared to an old cheddar. It grew on me, though.

Edam: It had a red wax coating, the texture and flavour were not bad but not remarkable either.

Feta: I really like salty feta on pizza and with marinated roasted peppers on bread. It's the star of Greek salad, which is really and excuse to eat cheese.

Goat's Cheese (Chevre): I love the tang and the sort of creamy texture. To me it's like cream cheese gone wild. Wild is good.

Consider this the start of a list. More tomorrow perhaps.