What's your favorite obscure or cult cheese?

[Guy Fawkes]

Brie? Munster? Bleu? how about Yarlsburg?

[La Lioness Priyanka]

1. isnt it jarlsberg?

[Beaverhausen]

11. Jarlsburg, sweet hot mustard and thou

nothing better

[nini]

2. I like Brie

I didn't try it until about 2 years ago and love it. Nice mild creamy taste :9

[lazarus]

9. try it

on dried apricots. Yum!

[nini]

38. yum... that sounds good

thanks for the tip.

:-)

[No2W2004]

3. Cheese Shop

Customer: (pause) Gouda?
Owner: No.
Customer: Edam?
Owner: No.
Customer: Case Ness?
Owner: No.
Customer: Smoked Austrian?
Owner: No.
Customer: Japanese Sage Darby?
Owner: No, sir.
Customer: You...do *have* some cheese, don't you?
Owner: (brightly) Of course, sir. It's a cheese shop, sir. We've got--
Customer: No no... don't tell me. I'm keen to guess.
Owner: Fair enough.
Customer: Uuuuuh, Wensleydale.
Owner: Yes?
Customer: Ah, well, I'll have some of that!
Owner: Oh! I thought you were talking to me, sir. Mister Wensleydale, that's my name.
Customer: (pause) Greek Feta?
Owner: Uh, not as such.
Customer: Uuh, Gorgonzola?
Owner: No.
Customer: Parmesan,
Owner: No.
Customer: Mozarella,
Owner: No.
Customer: Paper Cramer,
Owner: No.
Customer: Danish Bimbo,
Owner: No.
Customer: Czech sheep's milk,
Owner: No.
Customer: Venezuelan Beaver Cheese?
Owner: Not *today*, sir, no.
Customer: (pause) Aah, how about Cheddar?
Owner: Well, we don't get much call for it around here, sir.
Customer: Not much ca-- it's the single most popular cheese in the world!
Owner: Not 'round here, sir.
Customer: (slight pause) and what IS the most popular cheese 'round hyah?
Owner: 'Illchester, sir.
Customer: IS it.
Owner: Oh, yes, it's staggeringly popular in this manor, squire.
Customer: Is it.
Owner: It's our number one best seller, sir!
Customer: I see. Uuh...'Illchester, eh?
Owner: Right, sir.
Customer: All right. Okay. 'Have you got any?' he asked, expecting the answer 'no'.
Owner: I'll have a look, sir........nnnnnnnnnnnnnnnno.
Customer: It's not much of a cheese shop, is it?
Owner: Finest in the district!
Customer: (annoyed) Explain the logic underlying that conclusion, please.
Owner: Well, it's so clean, sir!
Customer: It's certainly uncontaminated by cheese....
Owner: (brightly) You haven't asked me about Limburger, sir.
Customer: Would it be worth it?
Owner: Could be....
Customer: Have you --SHUT THAT BLOODY BAZOUKI OFF!
Owner: Told you sir....
Customer: (slowly) Have you got any Limburger?
Owner: No.
Customer: Figures.Predictable, really I suppose. It was an act of purest optimism to have posed the question in the first place. Tell me:
Owner: Yessir?
Customer: (deliberately) Have you in fact got any cheese here at all.
Owner: Yes, sir.
Customer: Really?
(pause)
Owner: No. Not really, sir.
Customer: You haven't.
Owner: Nosir. Not a scrap. I was deliberately wasting your time, sir.
Customer: Well I'm sorry, but I'm going to have to shoot you.
Owner: Right-Oh, sir.
(The customer takes out a gun and shoots the owner)
Customer: What a *senseless* waste of human life.

--Python (Monty)

[eyesroll]

4. Depends on my mood.

We've got one merchant who sells between 1,000 and 2,000 varieties of (mostly domestic) cheese.
Head down the road a few miles, and we've got another merchant with a few hundred imported varieties.

Super-aged (4 years+) cheddar, cave-aged Roquefort, morel and leek jack, smoked butterkase...

Mmmmmm....cheese...

[flamingyouth]

5. I love cheese so much

I could eat it for every meal. I try to restrain myself, but I love the Dubliner cheddar, brie and fresh mozzarella. MMM

[Guy Fawkes]

12. I'm a fresh mozzarella addict....

Like a cheesaholic or something...

[papau]

6. a salad without FETA is not as good as it should be!

:-)

[Tom Kitten]

7. Ekte or Ski Queen Gjetost

A couple varieties of Norwegian Goat Cheese. Its caramel colored and tastes slightly tart and sweet. An ex-roommate turned me on to it, it was a great snack for hiking, especially with a slice of apple.Been quite awhile since I've had some, come to think of it...

[Beaverhausen]

13. a friend was telling me about that cheese

but I had no idea how to spell it and I never saw it anywhere. She said you pronounce it "yeah-toast" is that right?

[Tom Kitten]

25. yes, or

"yet-oast". Usually supermarkets carry it, or at least they used to. I think I'll look for it and try to get some next time I go shopping.

[Unperson 309]

33. Check Health Food Stores Like 'Whole Foods' chain.

Trader Joes as well... the supers seldom carry it any more.

I had no luck for several years, actually, until I discovered I was 'looking for love in all the wrong places' WRT Gjetost! :)

Now I have it every few months or so as a special treat. Mmmmm.

Come to think of it, it's been about 8 weeks since my last Gjetost fix!

309

Going for the car keys...

[lazarus]

8. any good stinky cheese

including Limburger. Especially love a good Danish Blue.

[m-jean03]

10. I didn't know that

there were cheese cults!! :scared:

[justgamma]

14. sap sago . yummy!

[AlCzervik]

15. I like Stilton.

[Lefty48197]

16. parmaesano reggiano

pour some good olive oil onto a plate, add some sauteed garlic and fresh ground black pepper. Grate the reggiano on top, and dunk your finest baguette. mmmmmmmmmmmmmmmmmmmmmmmmmm

[alittlelark]

17. Airedale

soooo smooth...so delighhtful.

I might head to Trader Joes......

[GregW]

18. venezuelan beaver cheese

(I know, I know ... someone already posted the MP Cheese Shop text)

[robertpaulsen]

19. Heaven's Gate

Very cheesy cult. :)

[phaseolus]

20. various Emmenthaler types

I was in Germany the last couple weeks & happily munched on this French 'Fol Epi' cheese... and I love Prima Käse's Emmenthaler, made right here in Wisconsin.

A Wisconsin product I've been dying to try -- Pleasant Ridge Reserve, an artisanal cheese. It won 'best of show' at the International cheese championships a year ago. You just can't find the stuff here. I think it's all shipped to gourmet markets on the coasts where it sells for $30/lb....

Least favorite -- I had a taste of Tête de Moine at a Whole Foods market once and hated the stuff. God, that stuff was foul.

[Kellanved]

43. Do you have a Girolle?

Tete tastes much better when eaten as it is intended to.

[Ksec]

21. Velveeta

melted over a nice Carp sandwich slathered generously with Miracle whip ..

mmmm thats eatin' baby

[fudge stripe cookays]

22. I love Brie...

en croute, and also Havarti with jalapenos in it. Yum!

[Donkeyboy75]

23. Camembert

[gpandas]

24. head cheese?

actually never tried it, but it sounds delicious

[maveric]

26. Fromundra

MMMMM!

[Martin Eden]

27. I cut my own in gaseous form

I create unique blends of pungent variance, depending on the food and drink I had consumed.

[FizzFuzz]

28. If you're happy and you know it

cut the cheese
If you're happy and you know it
cut the cheese.
If you're happy and you know it
and you really want to show it--
If you're happy and you know it,
cut the cheese.

brrraaaappppp

Pugsly!! Bad Pugsly!!

[devilgrrl]

29. Havarti...

nobody ever talks about Havarti

[tigereye]

35. I used to eat Havarti all the time

kind of got burned out on it

I just prowl the cheese counter at Whole Foods on occasion.

[Red State Rebel]

41. Danish Cream Havarti! Excellent choice!

I used to buy it at the Soulard Farmers Market in St. Louis when I worked near there...excellent stuff.

[Eye and Monkey]

30. I like to go to small cheese shops in Little Italy and let them show off.

The BEST way to get great cheeses. And lots of tastes before you make your purchases. Done this in NY and Philly - gotta love DiBruno's.

[Unperson 309]

31. Gjetost! It's The MOST!!

Sliced so thin you can read a newspaper thru it! Lay a slice on top of a tart green apple and ahhhhhhh!

Gjetost on *anything*!!

309

[SarahB]

32. I like Feta.

Not all that obscure though really. :shrug:

[Kat45]

34. Havarti is one of my favorite cheeses.

[ScreamingMeemie]

36. I have just gotten hooked on Havarti.

Wisconsin heritage and all. I just can't help myself. :hi:

[TreasonousBastard]

37. All time favorite...

Fontina d'Aosta. Not the phony Fontina with the red wax, but the delicious pinkish cheese with the mold rind. Really tough to find now.

I get a lot of the bland and buttery Gouda types and cheddars for general eating and cooking, but often manage to have some Brie or Camembert around for snacking. Trader Joe's usually has great deals on double and triple creme Bries, and some of the best come from Quebec.

Love the Swisses, too. Nothing like a genuine Emmenthaler for cooking or sandwiches. Jarlsberg's work, too, and there's a French Madrigal very similar to a good Jarlsberg.

The bodega across the street from me has a lot of Portuguese and Brazilian cheeses I can't pronounce, but some of them are excellent.

[Rowdyboy]

39. Vallagret...

A wonderful, nutty white cheese produced at Mississippi State University...Trust me, it is wonderful.

[shanti]

40. panela

it's a white, soft, fresh mexican cheese. i like it melted and eaten plain. mmmmmmm!

[jus_the_facts]

42. Port Wine....Gouda.....Brie.....

...are my favorite three! :9

[Kellanved]

44. Langres

But that is by no means obscure.

favourite obscure cheese: Hessian Handkäs.

[wickerwoman]

45. I don't know the name but I had some Albanian goat cheese

in Prague that knocked me on my ass. It was a bit like feta but more so.

[Guy_Montag]

46. Caboc

A Scottish cream cheese rolled in oatmeal. It's a million calories, but worth every one.

Good description, with a wee myth:
http://www.teddingtoncheese.co.uk/acatalog/de367.htm