Aged cheese? None of that old cheese for me. Bring me new cheese.
l told my pap and mam I was going to be a mountain man; acted like they was gut-shot. Make your life go here. Here's where the peoples is. Mother Gue, I says, the Rocky Mountains is the marrow of the world, and by God, I was right. - Del Gue
Aged Gouda, of course. The Dutch border is just 40 miles away. And I prefer the very old one which seems to have some mold but it's the salt in the cheese.
So many choices..... nothing wrong with a good aged cheddar. Even an industrial version like Tillamook Extra Sharp (white). Or gruyere. Or Gouda. But my personal favorite is a medium (belegen) aged Gouda with cumin seed. Hard to find this side of the pond, but a little store in Salt Lake that carries it.
Probably got around ten kinds of cheese in the fridge right now, but our favorite is 12 year old cheddar from River Rat Cheese in Clayton NY. Every time we go up there I make it a point to get some. Hang onto your wallet. Our everyday cheese here at home Cabot 3 or 4 year old cheddar.
Years ago I traveled to Great Britain on company business . We stayed little hotel near AWRE which is GB's Atomic Weapons lab. .After the main course, a young gal brought out a cheese tray (actually a cart on wheels) with several different cheese wheels on it. I got to know the young gal serving it and she would dig out the center of the Stilton cheese wheel. Other patrons only got a wedge.It was the best blue cheese I ever tasted
Last edited by saddlesore; 02/21/22.
If God wanted you to walk and carry things on your back, He would not have invented stirrups and pack saddles
Manchego is a favorite in our rotation: Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets.
I love all varieties of blue cheeses, roquefort, stilton, gorgonzola, and cabrales, etc. However, a nice block of gouda with just a kiss of cold hickory smoke makes the best grilled cheese sandwiches in the history of grilled cheese sandwiches.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
There is a place near here that makes and ages cheese. They have cheddar cheeses aged from 1 year to 18 years that you can sample. I've tried it all and found I like the stuff that's been aged 4-5 years the best.