I'm looking to try new cheeses. I wish I was a cheese snob. It is something I would get into but haven't made the proper dive beyond the cheeses you expect an American to have tried.
Ossau-Iraty, a sheep's milk cheese (though perhaps you've had it). It's my favorite. Whole Foods normally has it, along with Truffle Tremor, a soft-ripened truffle goat cheese made by Cypress Grove. Try also Humboldt Fog, another soft-ripened goat milk cheese, which has a distinctive ribbon at the center of edible vegetable ash.
So I did just go to the store. I passed on some of that Truffle Tremor but nearly got it. Call me boring but I'm doing fontina. I know that's for melting but it can be eaten plain. I actually want to get through every cheese that is half decent. I'm going to start cheap and go toward expensive. If the point is experience then a cheap cheese you haven't had (but is good) is just as much experience as an expensive cheese. I think the expensive cheeses are worth it but I just have cheaper ones earlier on the list I need to get through.
Maybe one day I'll convert this into a proper poll. Then we'll all have a ranked check list of cheeses to try.
Cool. I remember enjoying Cracker Barrel extra sharp chedder when I was younger. Hopefully that's still affordable. I normally have sharp chedder on my egg sandwiches, with a bit of mayo, on a toasted brioche bun.
My recommendations: Raw parmigiano reggiano is a great place to start. It's usually imported from Italy. Also raw goat cheddar is great- though it can be pricey.
Raw swiss cheese is also great.
Raw milk cheese is way more nutritious, way healthier, and has more complex flavors. Also is rich in probiotics.
My wife once messed up a batch and the wine didn't soak enough and it went a little mouldy. It's such a damn good cheese though my mother looked at it and just ate the whole wheel herself despite hte slighly off flavour.
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You really should try cazu martzu. It's a Sardinian sheep milk cheese. It's surprising and delicious.
-Gjetost, Norwegian brown cheese, caramelized and savory at the time time, nothing else like it
-This is kind of a cheat answer, but Pão de queijo, Brazilian cheese bread
Ossau-Iraty, a sheep's milk cheese (though perhaps you've had it). It's my favorite. Whole Foods normally has it, along with Truffle Tremor, a soft-ripened truffle goat cheese made by Cypress Grove. Try also Humboldt Fog, another soft-ripened goat milk cheese, which has a distinctive ribbon at the center of edible vegetable ash.
So I did just go to the store. I passed on some of that Truffle Tremor but nearly got it. Call me boring but I'm doing fontina. I know that's for melting but it can be eaten plain. I actually want to get through every cheese that is half decent. I'm going to start cheap and go toward expensive. If the point is experience then a cheap cheese you haven't had (but is good) is just as much experience as an expensive cheese. I think the expensive cheeses are worth it but I just have cheaper ones earlier on the list I need to get through.
Maybe one day I'll convert this into a proper poll. Then we'll all have a ranked check list of cheeses to try.
Cool. I remember enjoying Cracker Barrel extra sharp chedder when I was younger. Hopefully that's still affordable. I normally have sharp chedder on my egg sandwiches, with a bit of mayo, on a toasted brioche bun.
https://www.wisconsincheesemart.com/products/cheddar-irish-valley
Irish Valley Cheddar, it melts in your mouth.
Havarti is one of my favorites. Excellent for making stuffed mushrooms
Havarti was a favorite cheese for sandwiches for a lot time. Then I went to smoked provolone as the default sandwich cheese.
Any raw milk cheese.
My recommendations: Raw parmigiano reggiano is a great place to start. It's usually imported from Italy. Also raw goat cheddar is great- though it can be pricey.
Raw swiss cheese is also great.
Raw milk cheese is way more nutritious, way healthier, and has more complex flavors. Also is rich in probiotics.
Gouda? It's a yummy slightly smoked cheese. French cheeses like camembert gross me out or any cheese with a crust/mold.
Ziergerkase
My wife once messed up a batch and the wine didn't soak enough and it went a little mouldy. It's such a damn good cheese though my mother looked at it and just ate the whole wheel herself despite hte slighly off flavour.