Cheese

[RWebb]

...

[craigster59]

Originally Posted by RWebb

...

Tillamook.

[LWJ]

Immediately brings me to this from Uncle Buck:

https://www.youtube.com/watch?v=dvjRsijFejA

[RWebb]

Originally Posted by craigster59

Tillamook.

[masraum]

...makes (almost) everything better.

[71T Targa]

Ellsworth, Wisconsin for the best cheese curds!

Kept at room temp until eaten.

[stevej37]

quit cuttin it.

[flipper35]

The store in Fayette has awful good curds as well. As long as they squeak they are usually good.

Shullsburg had a store with Muenster curds and those are very good as well.

That said, I like most cheeses from a soft Camembert to aged Swiss. My daughter's favorite for a while was 10 year aged Cheddar with all the calcium deposits in it.

[masraum]

[Aurel]

Comte, Roquefort, Camembert, Gouda, Ementhal, Brie, Bleu,...
In France you can have one different cheese every day of the year. Can’t beat that anywhere else.

[masraum]

There is a line that I don't see myself crossing....


https://www.smithsonianmag.com/arts-culture/five-banned-foods-and-one-that-maybe-should-be-48687965/

Known as casu marzu, this cheese hails from Sardinia and is completely forbidden here. Because of its status as a traditional food, the cheese managed to maintain its legal status within the European Union. Just listen to this description of how the cheese is made and you’ll understand the ban. According to Delish, the cheese “develops when cheese fly larvae are introduced into Pecorino to promote advanced fermentation. As the larvae hatch and eat through the cheese, it softens. Diners have to dig in before the maggots die.”

https://en.wikipedia.org/wiki/Casu_marzu

Casu marzu (Sardinian pronunciation: [ˈkazu ˈmaɾdzu]; literally 'rotten/putrid cheese'), also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). A variation of the cheese, casgiu merzu, is also produced in some Southern Corsican villages.

Derived from pecorino, casu marzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called làgrima, Sardinian for "teardrop") seeping out. The larvae themselves appear as translucent white worms, about 8 mm (0.3 in) long.

Casu marzu is created by leaving whole pecorino cheeses outside with part of the rind removed to allow the eggs of the cheese fly Piophila casei to be laid in the cheese. A female P. casei can lay more than 500 eggs at one time. The eggs hatch and the larvae begin to eat through the cheese. The acid from the maggots' digestive system breaks down the cheese's fats, making the texture of the cheese very soft; by the time it is ready for consumption, a typical casu marzu will contain thousands of these maggots.

Casu marzu is considered by Sardinian aficionados to be unsafe to eat when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is usually eaten, although allowances are made for cheese that has been refrigerated, which results in the maggots being killed. When the cheese has fermented enough, it is often cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine like cannonau. Casu marzu is believed to be an aphrodisiac by Sardinians. Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed, diners hold their hands above the sandwich to prevent the maggots from leaping. Some who eat the cheese prefer not to ingest the maggots. Those who do not wish to eat them place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten.

I added the bold above, and assume that the bolded portion of the text is a clue about how this cheese came and continued to be. I'm still very, VERY unlikely to ever try it.

[Bill Douglas]

I like real Italian Parmigiano Reggiano. I eat it as a snak or ad it to meals to give it that added extra.

[flipper35]

Originally Posted by Aurel

Comte, Roquefort, Camembert, Gouda, Ementhal, Brie, Bleu,...
In France you can have one different cheese every day of the year. Can’t beat that anywhere else.

I bet WI is close to that!

[rwest]

Love this string cheese.

[masraum]

Originally Posted by Bill Douglas

I like real Italian Parmigiano Reggiano. I eat it as a snak or ad it to meals to give it that added extra.

Yep. You can save the rind and add it to soups to add umami/flavor.

I will slice it and put a few drops of a great (thick) balsamic vinegar on it.

[masraum]

Originally Posted by rwest

Love this string cheese.

I don't eat it often, but I love string cheese. I'd eat that!

[Baz]

Feta!

[flipper35]

I like these:


And these:


And this without the nuts:


Roelli has better curds and the place in Fayette is better yet.

Lots of good cheese places a short distance from us. Over a dozen plus a few goat cheese and other specialty places.

[cabmandone]

Mmmmm... smoked Gouda.

[Captain Ahab Jr]

What did the cheese say when it saw itself in the mirror??

Halloumi

and probably my favorite when BBQ'd