Can you recommend to me some good and different types of cheese?!
Can you recommend to me some good and different types of cheese?
I want to try some new & different kinds of cheeses. I prefer semi-soft cheese, on the milder side...
I've heard the stinkier the cheese, the better the flavor...so tell me what kinds to try.
Thanks!!!
Answers: If you Google "semi-soft cheeses", there are LOTS of them! They also have a description and the way to pronounce them!
I tried several:
Smoked gouda [excellent in cheese omelettes!]
Ptrovolone [I prefer the very sharp]
Bel Paese [DEEEEEEE-licious!]
Port Salut - very good!
AND there are many, many more!
Thanks for asking your Q! I enjoyed taking the time to answer it!
VTY,
Ron Berue
Yes, that is my real last name! Source(s):
In the Food & Beverage business over 26 years.
I LOVE cheese! ALL types! Try Brie if you haven't already.
:)
Here is a site with all the info and a PIC of Brie Cheese is AWESOME! I agree that brie is an excellent cheese as it is generally mild and goes well even with fruit. Mozzarella is good, and I don't mean the kind you grate for pizza. It also comes fresh and "wet" in a roll that you can slice. If you want to get bold go for bleu cheese or gorgonzola. Both are excellent on crackers or slices of baguette. I'm totally for "the stinkier, the better." Enjoy, enjoy, enjoy! Two of my favorite milder cheeses are Windmer Brick and famer's cheese. I don't know if they are available everywhere but I live in Wisconsin (which is the 1 and only TRUE cheese state!!!) and we have cheese everywhere. My favorite cheese factories are Wisconsin Dairy State Cheese Co. in Rudolph, WI. Their cheese curds are phenomenal! And also Alto Dairy in Waupun, WI. You could probably order from them online or by phone and have it shipped to you. Wisconsin cheese is awesome! Not stinky...no...
Gruyere! They used to have it in the grocery under the label the 'Laughing Cow', but now they use other mixtures.
Gruyere makes great fondue, is mild, has great flavor.
Most cheese specialty deli's would have it, I think.
It is often what is used in the expensive 'fondue kits.' It is less expensive to make it from scratch. Recipe sites: Cambozola is my favorite. It's sort of a brie mixed with gorgonzola.
If you have a Trader Joes near you, they have a cheese with dried apricots that is really good too! In Italy we have gruyere, caciotta ( there are many different types of this cheese), and belpaese.
And also provolone and caciocavallo....
Well, tell me : where are you writing from? I'm very curious...