I'm with Wallace on this subject! Cracking good cheese!

 samiyam wrote: 
Had a similar style this weekend. Camborzola, I think. A Camembert/Gorgonzola hybrid. I think it's from Germany. Outstanding.

c.

 Proclivities wrote: 
mmm cheese

 lily34 wrote: 
There's an excellent British cheese called Cotswald or Abbeydale, depending on the producer.  It's a double Gloucester with chives and onion added to it.  Great for just eating sliced, or particularly good on a baked potato. 

 samiyam wrote:  and...yet, unfortunately, i'm not at all blue-cheese fan. but it sounds interesting!

 lily34 wrote: 
If you like Brie... You'd LOVE West Marin Blue Brie...  Made out here by farmers in Marin County who use raw milk and add Roquefort mold to the curds and make this soft brie with veins of blue-cheese flavor... It's to die for! 

 ptooey wrote:  what Wha WHA????

i had no idea. um....YUM!!! i gotsta get me summa dat.

and my new fav - asiago. no idea why it's my new fav, but i love it. quite a turnaround from my former obsession with brie.

 Leslie wrote: 
Your honesty is heart-warming.

 cookinlover wrote: 
This is true...  I even like to add a smidgeon of Jarlsberg or just plain swiss-type American block cheese.

 Leslie wrote: 
Story of my life.  Bah.

Seriously, that is some goooooooood cheese.

 ptooey wrote: 
They told me they would kill me if I said anything.

About 2 weeks ago, we discovered sharp provolone.  Why were we not informed? 

 cookinlover wrote: 
I find it just a tad dry for melting. However, Dublin Cheddar is great under the broiler. 

 manbirdexperiment wrote: 
Jarlsburg melts. Seriously.

I'm on a jarlsburg kick right now. 

It's a proven fact that when you mix in some mild white cheddar with your mozzarella when making a pizza, it tastes the best ever!

  White Super-Sharp Cheddar from Vermont!