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OT: Great Cheeses of the World


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#81 d4rksabre

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Posted 02 October 2017 - 08:23 PM

Hell yeah squeaky cheese.

#82 iTInSn

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Posted 02 October 2017 - 08:29 PM

They gots squeaky cheese curds here too. And they are glorious.

There's some really good ones around but just not the same. My brother gets an 8lbs bag every week through a local dairy co-op. They are sooooo friggin good. For my own health I'm glad they're so far away.

#83 We've

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Posted 02 October 2017 - 09:01 PM

There's some really good ones around but just not the same. My brother gets an 8lbs bag every week through a local dairy co-op. They are sooooo friggin good. For my own health I'm glad they're so far away.

 

My family is from the Watertown area.  I definitely know the joy of good curds. 



#84 Tom Backyard

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Posted 02 October 2017 - 09:34 PM

Valley View Cheese Factory in Conewango has been a staple in my family for years.

Not fancy or sophisticated, but many tasty and interesting locally made cheeses. I try to get back there when I visit but I usually only make it once a year.

They make it on site, in the heart of Western New York dairy country. Amish shop there regularly and I have even had an Amish watchmaker repair my antique Fredonia Watch Company pocket watch for cheese from Valley View as barter.

#85 pi2000

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Posted 02 October 2017 - 09:36 PM

extra sharp cheddar
smoked Gouda
nacho

#86 That Aud Smell

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Posted 03 October 2017 - 08:16 AM

Valley View Cheese Factory in Conewango has been a staple in my family for years.

Not fancy or sophisticated, but many tasty and interesting locally made cheeses. I try to get back there when I visit but I usually only make it once a year.

They make it on site, in the heart of Western New York dairy country. Amish shop there regularly and I have even had an Amish watchmaker repair my antique Fredonia Watch Company pocket watch for cheese from Valley View as barter.

 

Duly noted.



#87 Eleven

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Posted 03 October 2017 - 08:47 AM

Tonight's cheese is a 26 month New York cheddar accompanied by a loaf of fresh baked bread. 

 

I had a metabolism once, too.



#88 That Aud Smell

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Posted 03 October 2017 - 08:56 AM

I had a metabolism once, too.

 

Ooof.

 

That one hits close to home.



#89 d4rksabre

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Posted 03 October 2017 - 09:22 AM

I had a metabolism once, too.


I'll be honest, it's getting harder.

#90 iTInSn

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Posted 03 October 2017 - 11:17 AM

Valley View Cheese Factory in Conewango has been a staple in my family for years.

Not fancy or sophisticated, but many tasty and interesting locally made cheeses. I try to get back there when I visit but I usually only make it once a year.

They make it on site, in the heart of Western New York dairy country. Amish shop there regularly and I have even had an Amish watchmaker repair my antique Fredonia Watch Company pocket watch for cheese from Valley View as barter.

You can keep your fancy sophisticated cheeses. They're good but not necessarily the best anymore. There's a lot of old family recipes/cultures that have been reborn in recent years. I grew up on McAdams cheese from Chateaugay which is a fine product. There are all sorts of mom n pop dairies that are using co-op and the internet for business up North nowadays. My brother deals with a lot of them through work and always has samples from this one or the other when I visit. The best poutine I've ever had was in Malone, NY. I can't remember the name of the small maker of the curds but they were incredible. As a side note: they also only use homemade beef gravy on their poutine. Well, anyone that wants to make it the right way.

#91 ubkev

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Posted 03 October 2017 - 04:06 PM

String cheese!

#92 That Aud Smell

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Posted 03 October 2017 - 04:14 PM

Well now wait a got-damn minute.



#93 North Buffalo

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Posted 03 October 2017 - 06:31 PM

I had Mac and cheese at work yestrrdsy... not bad!

#94 Murray's Rats

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Posted 03 October 2017 - 07:12 PM

Bleu Cheese
Sharp Cheddar
Vermont White Cheddar
Pepper Jack
Provolone
American


Honestly Yanceys Fancy makes a really good cheese, lots of different types.

#95 MattPie

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Posted 03 October 2017 - 11:25 PM

My wife stopped at the Gigante! and brought home a bunch of Oaxaca cheese today. Awesome stuff.



#96 DarthEbriate

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Posted 05 October 2017 - 06:36 PM

My opening night cheese is Mt. Townsend Creamery's Seastack (local favorite). It's a triple cream washed in ash and sea salt. Good stuff.



#97 Jsixspd

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Posted 06 October 2017 - 06:14 AM

Cuba Cheese Extra Sharp Cheddar.   We had to make a quick trip to New York last week - stopped in Cuba and picked up a couple 5 lb blocks of it.  

Wegmans also carries Cabot's "Seriously Sharp" cheddar from Vermont - that's very good too.  



#98 matter2003

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Posted 06 October 2017 - 07:44 AM

Guggisburg Swiss made by the Amish...i routinely order and have a giant wheel shipped

#99 Wyldnwoody44

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Posted 06 October 2017 - 07:45 AM

I had this cheese in Ireland, it was goat cheese with garlic and nettle!! I'm not sure what crack was in it, and I'm not a goat cheese fan... But needless to say I flew across the Atlantic with some vacuum packed hunks if cheese in my carry on!

Also my French toast here this AM had maple,berries and marscspone cheese on it and it was to die for!

I dont mind a Colby jack or provolone for basic dancing.

Brie is great for Shakespeare in the park with wine.

Extra sharp white cheddar, yummy

And any mozzarella, especially fresh on a caprese! I'm all in

#100 ubkev

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Posted 06 October 2017 - 08:45 AM

I had this cheese in Ireland, it was goat cheese with garlic and nettle!! I'm not sure what crack was in it, and I'm not a goat cheese fan... But needless to say I flew across the Atlantic with some vacuum packed hunks if cheese in my carry on!

Also my French toast here this AM had maple,berries and marscspone cheese on it and it was to die for!

I dont mind a Colby jack or provolone for basic dancing.

Brie is great for Shakespeare in the park with wine.

Extra sharp white cheddar, yummy

And any mozzarella, especially fresh on a caprese! I'm all in


Mascarpone is the most underrated of the Italian cheeses.

#101 d4rksabre

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Posted 07 October 2017 - 08:07 PM

Tonight's cheese is a 15 month Tillamook yellow cheddar.

#102 DarthEbriate

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Posted 07 October 2017 - 08:30 PM

Tonight's cheese is a 15 month Tillamook yellow cheddar.

Tillamook makes some good stuff --- it's just your regular grocery store brand here in the northwest, but it's solid.



#103 d4rksabre

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Posted 07 October 2017 - 08:32 PM

Tillamook makes some good stuff --- it's just your regular grocery store brand here in the northwest, but it's solid.


Yup, that's what I was looking for. Just a solid yellow cheddar.

#104 d4rksabre

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Posted 10 October 2017 - 07:29 PM

Tonight's cheese is a nice mild Wisconsin butterkäse enjoyed with a fresh baked round loaf and some Genesee beer.

#105 Wyldnwoody44

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Posted 11 October 2017 - 02:38 AM

Tonight's cheese is a nice mild Wisconsin butterkäse enjoyed with a fresh baked round loaf and some Genesee beer.


So like an open faced grilled cheese? Cmon Randall wants a bite!!

#106 sabills

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Posted 11 October 2017 - 09:42 AM

I keep reading this thread around 11 o'clock and then just going and buying cheese for lunch.



#107 Josie914

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Posted 11 October 2017 - 09:44 AM

I keep reading this thread around 11 o'clock and then just going and buying cheese for lunch.

i fully expect you to be 3x as large when I see you next. 



#108 North Buffalo

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Posted 11 October 2017 - 09:50 AM

The Sabespace fall 30.., all due to cheese thread!

#109 sabills

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Posted 11 October 2017 - 09:51 AM

i fully expect you to be 3x as large when I see you next. 

 

HTTP21lZGlhLmdpcGh5LmNvbS9tZWRpYS9GQXpDW

 

like that but its the heart that's exploding.


Edited by sabills, 11 October 2017 - 09:51 AM.


#110 North Buffalo

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Posted 11 October 2017 - 09:56 AM

heart monitors for us all!

#111 d4rksabre

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Posted 15 October 2017 - 02:44 PM

A little smoked Gouda for an afternoon snack.

#112 DarthEbriate

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Posted 17 October 2017 - 07:38 PM

Just a few shaves of Parmigiano-Reggiano before the game, Modena-style, with a tiny drizzle of balsamic vinegar.  Yum.



#113 SwampD

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Posted Today, 09:00 AM

I really like New York extra sharp cheddar.

 

Last night I realized just how much it tastes like the smell of when they spread cow slurry on cornfields in Wyoming county.

 

It didn't make me like it any less.



#114 d4rksabre

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Posted Today, 11:55 AM

I really like New York extra sharp cheddar.

Last night I realized just how much it tastes like the smell of when they spread cow slurry on cornfields in Wyoming county.

It didn't make me like it any less.


Funny you mention the sharps today. I was at Spoth's picking out pumpkins to paint and grabbed some 1000 Islands River Rat 3 year extra sharp. Having a little for a snack right now and I'm quite pleased. Even the cat wants some.