Crazy chef 1 Posted January 12, 2015 Share Posted January 12, 2015 as the most of you know mammals giving milk( hence the name)-and evry kind of milk tastes different-though a few centuries ago some wise man(probably french)discovered how to transform the liquid milk into solid cheese.over the centuries mankiend created an enourmous variety of this delicacy mostly depends on geographical circumstances and personal tastes.due tha this wonderful achievment is something I really miss here i would like to know what is your favorite cheese... and i am not talking about this rubbery substitute of cheese sold at Tesco! for me: Mimolette Munster Vacherin mon't dor peccorino Saint murre Morbier Feta(for gratinating) and almost every kind of goat cheese... do you guys miss cheese and what is your favorite? 1 Link to comment Share on other sites More sharing options...
HeijoshinCool Posted January 12, 2015 Share Posted January 12, 2015 Goat. I used it this evening on a Greek salad, in place of feta. Gorgonzola on pizza. Sharp cheddar with Branston Pickle Relish sandwiches. Baby Swiss with marmite sandwiches. Yes, it is indeed heaven to be back where so many cheeses are available, without a 300% tax. Oh, and with the Greek salad tonight, I pan-grilled some Haloumi in olive oil. Link to comment Share on other sites More sharing options...
Crazy chef 1 Posted January 12, 2015 Author Share Posted January 12, 2015 Goat. I used it this evening on a Greek salad, in place of feta. Gorgonzola on pizza. Sharp cheddar with Branston Pickle Relish sandwiches. Baby Swiss with marmite sandwiches. Yes, it is indeed heaven to be back where so many cheeses are available, without a 300% tax. Oh, and with the Greek salad tonight, I pan-grilled some Haloumi in olive oil. where you got halloumi from? Link to comment Share on other sites More sharing options...
cloghead Posted January 12, 2015 Share Posted January 12, 2015 1 Link to comment Share on other sites More sharing options...
Costas2008 Posted January 12, 2015 Share Posted January 12, 2015 Goat. I used it this evening on a Greek salad, in place of feta. How did you fit a whole goat on a plate of Greek salad? Link to comment Share on other sites More sharing options...
HeijoshinCool Posted January 12, 2015 Share Posted January 12, 2015 Goat. I used it this evening on a Greek salad, in place of feta. Gorgonzola on pizza. Sharp cheddar with Branston Pickle Relish sandwiches. Baby Swiss with marmite sandwiches. Yes, it is indeed heaven to be back where so many cheeses are available, without a 300% tax. Oh, and with the Greek salad tonight, I pan-grilled some Haloumi in olive oil. where you got halloumi from? . I came back to the States in November. Gained about 5 kilos! 1 Link to comment Share on other sites More sharing options...
HeijoshinCool Posted January 12, 2015 Share Posted January 12, 2015 Goat. I used it this evening on a Greek salad, in place of feta. How did you fit a whole goat on a plate of Greek salad? . Duh. It was a big salad. First real Greek salad in five years, so I got a bit excited. 1 Link to comment Share on other sites More sharing options...
Crazy chef 1 Posted January 12, 2015 Author Share Posted January 12, 2015 Costas what are your favorites? Link to comment Share on other sites More sharing options...
smokie36 Posted January 12, 2015 Share Posted January 12, 2015 I just had a five cheese slice from Pala...mmmm was tasty! Link to comment Share on other sites More sharing options...
Popular Post Gecko123 Posted January 12, 2015 Popular Post Share Posted January 12, 2015 (edited) So stone me to death. Edited January 12, 2015 by Gecko123 3 Link to comment Share on other sites More sharing options...
Popular Post mrtoad Posted January 12, 2015 Popular Post Share Posted January 12, 2015 A really good extra mature Cheddar is difficult to beat. I love Cheese and Piccalilli sandwiches And I have a love of Stilton as well. One of the things I love when I go back to the UK for a visit is going to the delicatessen and buying loads of different cheeses, cooked meats , olives and pates . 3 Link to comment Share on other sites More sharing options...
Rangsitreppin Posted January 12, 2015 Share Posted January 12, 2015 as the most of you know mammals giving milk( hence the name)-and evry kind of milk tastes different-though a few centuries ago some wise man(probably french)discovered how to transform the liquid milk into solid cheese.over the centuries mankiend created an enourmous variety of this delicacy mostly depends on geographical circumstances and personal tastes.due tha this wonderful achievment is something I really miss here i would like to know what is your favorite cheese... and i am not talking about this rubbery substitute of cheese sold at Tesco! for me: Mimolette Munster Vacherin mon't dor peccorino Saint murre Morbier Feta(for gratinating) and almost every kind of goat cheese... do you guys miss cheese and what is your favorite? Mozzarella grated . Oh and what does this have to do with thailand apart from the fact that it proves you arent getting laid enuff So you get that bored to make a post on thaivisa about your best cheese. Link to comment Share on other sites More sharing options...
AnotherOneAmerican Posted January 12, 2015 Share Posted January 12, 2015 Not sure why I should miss cheese in Thailand, More and more choice in the stores every day, Makro has a very nice Emborg Danish Blue cheese 103bht for 100g, various other offerings available. Rimping, I like their Young Gouder, 85bht for 150gm. Link to comment Share on other sites More sharing options...
sipi Posted January 12, 2015 Share Posted January 12, 2015 English Stilton blue; (with beer and crackers) Port Salut; (reminds me of my dear late father) 1 Link to comment Share on other sites More sharing options...
cooked Posted January 12, 2015 Share Posted January 12, 2015 Well it's my Jacob's cream crackers to eat with the cheese plus a decent cheap red plonk to wash it down. Probably some onion rings on the plate as well. Sigh. Link to comment Share on other sites More sharing options...
ATF Posted January 12, 2015 Share Posted January 12, 2015 Runny Gorgonzola and Crusty Stilton. Why do lots of French Cheeses smell like urine? Link to comment Share on other sites More sharing options...
Crazy chef 1 Posted January 12, 2015 Author Share Posted January 12, 2015 Not sure why I should miss cheese in Thailand, More and more choice in the stores every day, Makro has a very nice Emborg Danish Blue cheese 103bht for 100g, various other offerings available. Rimping, I like their Young Gouder, 85bht for 150gm. sorry you didn't get it... it is about cheese in perfection,not Emborg,processed Gouda/Emmental or such crap...may you are not a cheese conniseur or just American... 1 Link to comment Share on other sites More sharing options...
Crazy chef 1 Posted January 12, 2015 Author Share Posted January 12, 2015 as the most of you know mammals giving milk( hence the name)-and evry kind of milk tastes different-though a few centuries ago some wise man(probably french)discovered how to transform the liquid milk into solid cheese.over the centuries mankiend created an enourmous variety of this delicacy mostly depends on geographical circumstances and personal tastes.due tha this wonderful achievment is something I really miss here i would like to know what is your favorite cheese... and i am not talking about this rubbery substitute of cheese sold at Tesco! for me: Mimolette Munster Vacherin mon't dor peccorino Saint murre Morbier Feta(for gratinating) and almost every kind of goat cheese... do you guys miss cheese and what is your favorite? Mozzarella grated .Oh and what does this have to do with thailand apart from the fact that it proves you arent getting laid enuff So you get that bored to make a post on thaivisa about your best cheese. who rattled your cage? 1 Link to comment Share on other sites More sharing options...
thailiketoo Posted January 12, 2015 Share Posted January 12, 2015 Thai women can't stand the smell of men who eat cheese. So, not much cheese is consumed in Thailand except for men who don't like women; care if women like them or who like women who pretend they like them. Link to comment Share on other sites More sharing options...
Gecko123 Posted January 12, 2015 Share Posted January 12, 2015 (edited) Thai women can't stand the smell of men who eat cheese. As I am sure you are aware, some Thai women are real rats, and are actually attracted to men who smell like cheese. Edited January 12, 2015 by Gecko123 Link to comment Share on other sites More sharing options...
Crazy chef 1 Posted January 12, 2015 Author Share Posted January 12, 2015 Thai women can't stand the smell of men who eat cheese. As I am sure you are aware, some Thai women are real rats, and are actually attracted to men who smell like cheese. Pfui Gecko... Link to comment Share on other sites More sharing options...
ukrules Posted January 12, 2015 Share Posted January 12, 2015 I like the mainland vintage cheddars, the regular non aged cheese from mainland is pretty crap and tasteless but the older ones are quite nice. Also, I generally don't eat anything that comes from a goat. Link to comment Share on other sites More sharing options...
kurtramsbottom Posted January 12, 2015 Share Posted January 12, 2015 Dairylea triangles 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted January 12, 2015 Share Posted January 12, 2015 (edited) look out, chef...it's all been done before: http://www.thaivisa.com/forum/topic/231555-do-you-like-cheese/ I particularly liked my observation regarding the fresh cheeses that rural folks make in latin america and how that compares with halloumi which has become the current delight amongst foodistas... check it out...and don't nobody say that I never gave anyone any good advice...that Mainland Epicure sharp cheddar available at tescos is tip top... (tutsi is in town on business and hunches over his keyboard with the duty free 100 proof vodka in a non-descript hotel offa sukhumvit and: 'heh heh heh...'...with no warning to anyone...) Edited January 12, 2015 by tutsiwarrior Link to comment Share on other sites More sharing options...
pgrahmm Posted January 12, 2015 Share Posted January 12, 2015 Tillamook Monterey Jack....along with their Cheddar....a good Gouda....some of the Mexican cheese blends....Mozzarella.... Pretty much gave up on cheeses here = both quality...choices....price.... Link to comment Share on other sites More sharing options...
tutsiwarrior Posted January 12, 2015 Share Posted January 12, 2015 (edited) Tillamook Monterey Jack....along with their Cheddar....a good Gouda....some of the Mexican cheese blends....Mozzarella.... Pretty much gave up on cheeses here = both quality...choices....price.... Tillamook monterey jack pepper cheese and you know where I found it? inna supermarket in Al Hofuf (Al Ahsa) a desert town in eastern saudi...insane.... they also had Knudsen's full fat cottage cheese...and just a few months ago some sunni jihadis raided a shia village nearby and blew away some worshippers at a mosque...there must be a connection between western cheeses and random jihadist violence... (no disrespect re: what happened recently in Paris...I watched as the whole thing unfolded on the TV in my hotel room in Hofuf...) Edited January 12, 2015 by tutsiwarrior 1 Link to comment Share on other sites More sharing options...
WhamBam Posted January 12, 2015 Share Posted January 12, 2015 mature cheddar for me with spring onions and fresh baked bread. Link to comment Share on other sites More sharing options...
Seligne2 Posted January 12, 2015 Share Posted January 12, 2015 Stilton, Bleu, Roquefort! Why did you have to bring up this topic? I had almost forgotten how much I love cheese. 1 Link to comment Share on other sites More sharing options...
Gonsalviz Posted January 12, 2015 Share Posted January 12, 2015 I cut the cheese just tonight. Link to comment Share on other sites More sharing options...
Popular Post seabear Posted January 12, 2015 Popular Post Share Posted January 12, 2015 "Vacherin Mont d'Or" : Made from non-pasteurized milk. Cut the top layer off, room temperature, eat with soup spoon. Nice with a good bottle of Pommard, Moulin-a-Vent or Fleury. Reblochon. Gruyere for breakfast. Fondue Fribourgeoise (100% Vacherin Fribougeois) or moitié-moitié (half Gruyere, half Vacherin Frbougeois) Parmesan with a (not too ripe) Williams pear. Du vin, du pain,et du Boursin! 3 Link to comment Share on other sites More sharing options...
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