Stilton

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Stilton

Postby Liriodendron_fagotti » Fri Apr 26, 2013 6:21 pm

After reading this comic: http://www.smbc-comics.com/?id=2590 I looked Stilton up, and it sounded pretty good. I'd never been big on blue cheeses, but I was willing to try again since wikipedia said it gave you crazy dreams.

So I went out, picked up some Stilton, and fell in love.

What a cheese.

Having a white Stilton with mango and ginger, along with some Wensleydale with blueberries.

The creaminess, the crumbliness, the way the flavors just spread through the mouth.

Thank you dearly, Zach.
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Re: Stilton

Postby GUTCHUCKER » Fri Apr 26, 2013 6:31 pm

Fuck dreaming
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Re: Stilton

Postby Sahan » Sat Apr 27, 2013 12:48 am

I'm a cheese fanatic in a house that won't eat any cheese but cheddar, so it's not often that I get to try out new cheeses. Number one priority when I leave home and have my own accommodation.
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Re: Stilton

Postby Liriodendron_fagotti » Sat Apr 27, 2013 5:03 am

Sahan wrote:I'm a cheese fanatic in a house that won't eat any cheese but cheddar, so it's not often that I get to try out new cheeses. Number one priority when I leave home and have my own accommodation.


Bummer. There are a whole lot of cheeses out there.
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Re: Stilton

Postby Apocalyptus » Sat Apr 27, 2013 1:29 pm

Any cheese enthusiasts out there who haven't tried haloumi yet, get out there and EAT IT. It's one of the few cheeses with a really high melting point so you can fry it in a pan. Also, lebanese haloumi pastries are the best.
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Re: Stilton

Postby DonRetrasado » Sat Apr 27, 2013 7:18 pm

I'm not a cheese fan but I've had fried haloumi. It tasted very good when it was washed before cooking. In its normal state it is way too salty for me.
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Re: Stilton

Postby Edminster » Sat Apr 27, 2013 8:58 pm

I don't really like cheese in general, but I'm very fond of mozzarella and queso oaxaca. Do you have any recommendations for me? The strongest cheese I enjoy is Pepper Jack, but even then it's mostly the peppers doing the bulk of the deliciousness work.
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Re: Stilton

Postby Lethal Interjection » Sat Apr 27, 2013 10:08 pm

I have tried a bunch of cheeses in my few years doing a wine and cheese party but none really stood out on their own. Monterey Jack is still probably one of my favourites, as it was before all those parties. I have grown to love some of the softer cheeses like Brie. Sadly I can't be too adventurous because I have a mold allergy.
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Re: Stilton

Postby Liriodendron_fagotti » Sat Apr 27, 2013 11:48 pm

Lethal Interjection wrote:I have tried a bunch of cheeses in my few years doing a wine and cheese party but none really stood out on their own. Monterey Jack is still probably one of my favourites, as it was before all those parties. I have grown to love some of the softer cheeses like Brie. Sadly I can't be too adventurous because I have a mold allergy.


Even though I'm broadening my cheese horizons, I can always rely on Monterey Jack. Perfect for nachos, on bean burgers, crackers, etc.

A lot of the more exotic cheeses have white (non-moldy) versions that you can try. Try and find some white Stilton's and Wensleydale's with fruit.

Apocalyptus wrote:Any cheese enthusiasts out there who haven't tried haloumi yet, get out there and EAT IT. It's one of the few cheeses with a really high melting point so you can fry it in a pan. Also, lebanese haloumi pastries are the best.


I've eat Mediterranean food a fair bit, so I've probably had it with stuff. I'll attempt to find some next time I'm out.

Sounds similar to Indian paneer which is the simplest cheese there is - I've made it a couple times. All you do is boil a gallon of whole milk, add a bit of vinegar, stir, then pour into a cheese cloth (or any clean cloth) lined strainer until the liquid has drained through. Fold the cloth over the solids (add seasonings now if so desired) and place a weight on top to squeeze the remaining water out. After a few hours, remove the weight, wrap up the cheese, and refrigerate.

In Indian cooking it's always fried in cubes before being added to sauces.
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Re: Stilton

Postby Kaharz » Sun Apr 28, 2013 11:54 am

Edminster wrote:I don't really like cheese in general, but I'm very fond of mozzarella and queso oaxaca. Do you have any recommendations for me? The strongest cheese I enjoy is Pepper Jack, but even then it's mostly the peppers doing the bulk of the deliciousness work.


I always suspected there was something wrong with you. But at least you seem to like mild white cheeses and aren't a total cheese hating mutant.

Try Monterrey jack, if you haven't, it is similar in taste to oaxaca, although it doesn't have that stringy texture. You might also like queso blanco and queso fresca (they are more or less the same). They are very milky cheeses. Awesome in omelets or scrambled eggs.

Other cheese similar in flavor characteristics to mozzarella and oaxaca that you might like are muenster, cream or enriched havarti (sharp or regular havarti will be considerably different), butterkase, maybe Edam, probably colby. Can't think of anything else right now.
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Re: Stilton

Postby Lethal Interjection » Sun Apr 28, 2013 3:46 pm

Kaharz wrote:
Edminster wrote:I don't really like cheese in general, but I'm very fond of mozzarella and queso oaxaca. Do you have any recommendations for me? The strongest cheese I enjoy is Pepper Jack, but even then it's mostly the peppers doing the bulk of the deliciousness work.


I always suspected there was something wrong with you. But at least you seem to like mild white cheeses and aren't a total cheese hating mutant.

Try Monterrey jack, if you haven't, it is similar in taste to oaxaca, although it doesn't have that stringy texture. You might also like queso blanco and queso fresca (they are more or less the same). They are very milky cheeses. Awesome in omelets or scrambled eggs.

Other cheese similar in flavor characteristics to mozzarella and oaxaca that you might like are muenster, cream or enriched havarti (sharp or regular havarti will be considerably different), butterkase, maybe Edam, probably colby. Can't think of anything else right now.


I decidely don't like Edam or Colby. I do love some Muenster though. And Pepper Jack is flavoured Monterey Jack, is it not?
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Re: Stilton

Postby Apocalyptus » Mon Apr 29, 2013 3:47 am

Edminster wrote:I don't really like cheese in general, but I'm very fond of mozzarella and queso oaxaca. Do you have any recommendations for me? The strongest cheese I enjoy is Pepper Jack, but even then it's mostly the peppers doing the bulk of the deliciousness work.

If you like mild cheeses Bocconcini is a great one to try. It's very similar to mozzarella and you can have it on pizza, in sandwiches, sliced with tomato and basil or just by itself as a snack.
Oh, Ricotta is also mild and delicious. Great mixed in with pasta sauces, it's also nice to have it on toast with some sliced fruit (usually apple) underneath and cinnamon sprinkled over. My Mum also sometimes makes baked ricotta, her version of which is a mound of ricotta with stuff like pesto, pinenuts and sundried tomato mixed through that is baked in the oven.

Liriodendron_fagotti wrote:Sounds similar to Indian paneer

I adore Paneer, although I haven't gotten around to making it myself yet. However the flavour and texture is quite different to Haloumi. Haloumi is harder and stronger in taste, also very very salty. Also for some reason it squeaks sometimes when you bite down on it.
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Re: Stilton

Postby Kaharz » Mon Apr 29, 2013 3:10 pm

Lethal Interjection wrote:I decidely don't like Edam or Colby. I do love some Muenster though. And Pepper Jack is flavoured Monterey Jack, is it not?


I'm not a big fan of edam or colby. They just seem kind of bland to me. I don't dislike, they just aren't going to be the cheese I reach for when either is available. And yes, pepper jack is basically just monterey jack with spicy peppers added.
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Re: Stilton

Postby Liriodendron_fagotti » Mon Apr 29, 2013 4:47 pm

Apocalyptus wrote:
Edminster wrote:I don't really like cheese in general, but I'm very fond of mozzarella and queso oaxaca. Do you have any recommendations for me? The strongest cheese I enjoy is Pepper Jack, but even then it's mostly the peppers doing the bulk of the deliciousness work.

If you like mild cheeses Bocconcini is a great one to try. It's very similar to mozzarella and you can have it on pizza, in sandwiches, sliced with tomato and basil or just by itself as a snack.
Oh, Ricotta is also mild and delicious. Great mixed in with pasta sauces, it's also nice to have it on toast with some sliced fruit (usually apple) underneath and cinnamon sprinkled over. My Mum also sometimes makes baked ricotta, her version of which is a mound of ricotta with stuff like pesto, pinenuts and sundried tomato mixed through that is baked in the oven.

Liriodendron_fagotti wrote:Sounds similar to Indian paneer

I adore Paneer, although I haven't gotten around to making it myself yet. However the flavour and texture is quite different to Haloumi. Haloumi is harder and stronger in taste, also very very salty. Also for some reason it squeaks sometimes when you bite down on it.


I'll have to try Bocconcinin myself, and those ricotta dishes sound great.
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Re: Stilton

Postby Kimra » Mon Apr 29, 2013 5:38 pm

Oh god.

A cheese conversation.

God.

Where have I been?!

Haloumi - I only met this three or four years ago, but it is a staple in our fridge. Milk and butter and Haloumi. All of lifes essentials. DR, Haloumi is best served with lemon juice on it. It neutralises the saltiness.

On the mild cheese front, for Ed, I also recommend Havarti. And if you like a bit of sweetness you have it on crackers with a fig paste. Hmm havarti. Also, there are a lot of cream cheeses (and other extremely mild cheeses) with flavours, like pepper cheese (cracked pepper) which is effectively a solid cream cheese with pepper. You can get more exotic ones like that with apricot and walnuts, or chives, or... pretty much anything. My personal recommendation is the chives.

I am a cheese lover. I can sit down with a plate of cheese and eat it. But not just cheddar or a 'tasty' cheese. I include cheddar, but that's boring. I'm trying to save money right now, so my cheeses have taken a hit. But even right now, in money scrimping mode, I have at least ten types of cheese in there. Some Camembert, chive-cream cheese, Harvati, Jalsberg (how has no-one talked about Jalsberg?), Gouda, Brie, Boccancini, some herb soaked feta, and then the normal 'cooking' cheeses which I wont bother naming. I am currently out of Haloumi, because I ate all the squeaky goodness a couple days ago and haven't replaced it yet.

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