Favorite?!

What is/are your favorite cheese(s)— & why??

One of my favourite topics!

There are many to list, but one of my all-time favourites is Comté (formerly Gruyère de Comté).

Like many other fine cheeses that are made with a lot of care, the taste even though mild (kind of), isn't simple at all so what you taste first vs last as you eat it is different.

Like many of my favourites, it's good to eat on it's own, it's versatile so it can be used in many recipes, keeps well, and it's made according to standards I wish all cheese makers employed.





https://en.wikipedia.org/wiki/Comt% C3% A9_cheese

I like almost all of them:

Smoked Gouda

Sharp Cheddar

Swiss

@DeeLovesRed

I was thinking about your other thread asking about courses that would teach you how to make a specific kind of cheese and I wonder if David Fankhauser might have some suggestions for you if you write to him:

https://fankhauserblog.wordpress.com/cheese-making-for-new-folks/

Posted by CopperDove
@DeeLovesRed

I was thinking about your other thread asking about courses that would teach you how to make a specific kind of cheese and I wonder if David Fankhauser might have some suggestions for you if you write to him:

https://fankhauserblog.wordpress.com/cheese-making-for-new-folks/

Thank you 😢 because no one replied.. & I'll definitely give it a go... And if I get any results (good or bad) I'll let you know

@CopperDove I've had the pleasures of seeing how cheddar, cream cheese, and Parmesan (Wish it was Parmiagiano.. But I'll have to take a trip to Italia for that) was made.. But I really would like to see how Bleu cheese (which are my fav types of cheeses) and Muenster/Munster (both the American and French version) are made..

Posted by DeeLovesRed

Posted by CopperDove
@DeeLovesRed

I was thinking about your other thread asking about courses that would teach you how to make a specific kind of cheese and I wonder if David Fankhauser might have some suggestions for you if you write to him:

https://fankhauserblog.wordpress.com/cheese-making-for-new-folks/

Thank you 😢 because no one replied.. & I'll definitely give it a go... And if I get any results (good or bad) I'll let you know

click to expand

You're welcome. 🙂 Worth a try for sure. I'm curious about what you discover. DXP can sometimes be great for getting info on non astro topics so I can understand why you asked in that thread at least. I wish I had an answer that could immediately help.

Posted by DeeLovesRed
@CopperDove I've had the pleasures of seeing how cheddar, cream cheese, and Parmesan (Wish it was Parmiagiano.. But I'll have to take a trip to Italia for that) was made.. But I really would like to see how Bleu cheese (which are my fav types of cheeses) and Muenster/Munster (both the American and French version) are made..

I wonder if Bleu and Muenster/Munster are more complicated to make at home compared to what you've learned about so far.

Another possible contact to see if there are resources is the New England Cheese Company, but you've probably seen them before. Someone surely knows where to direct you, sorry I don't know myself:

http://www.cheesemaking.com/