iam_sweethoney Posted November 19, 2008 Report Share Posted November 19, 2008 So where in Bkk can you get good Old Fort brick cheese, any ideas? have you tried villa market?? xoxo B. Link to comment Share on other sites More sharing options...
English_Bob Posted November 19, 2008 Report Share Posted November 19, 2008 Love mature cheddar on crusty bread... Love parmesan on pastas. Strong cheeses? Love my blue ones. And to finish... marscapone in tiramisu! Link to comment Share on other sites More sharing options...
SweetieBabie Posted November 19, 2008 Report Share Posted November 19, 2008 Do you smell like cheese ? Link to comment Share on other sites More sharing options...
LakeGeneve Posted November 19, 2008 Report Share Posted November 19, 2008 Mozarella and Boccocini are a staple. Camembert and gorgonzola are good. Like EB oodles of parmesan on the pasta. Always wanted to try the maggot matured cheese from Sardinia but haven't got there yet. I returned from Paris 2 months ago with 5 kgs of cheese and on the last few hundred grams now which may be good for my waistline! Link to comment Share on other sites More sharing options...
English_Bob Posted November 19, 2008 Report Share Posted November 19, 2008 Do you smell like cheese ? Parts of me do... obviously. (Wanna sniff 'em? :wink: ) Link to comment Share on other sites More sharing options...
LakeGeneve Posted November 19, 2008 Report Share Posted November 19, 2008 Do you smell like cheese ? Parts of me do... obviously. (Wanna sniff 'em? :wink: ) Er, I am going to think twice before asking for extra cheese with the Nachos at your place :shock: Link to comment Share on other sites More sharing options...
John Posted November 19, 2008 Report Share Posted November 19, 2008 Dutch Edam English Stilton Mature cheddar (melted on toast :-P) Danish Blue (nice with salads) Link to comment Share on other sites More sharing options...
PeeMarc Posted November 19, 2008 Report Share Posted November 19, 2008 Gouda Edam English Stilton Mature cheddar Brie and Camembert Fresh parmesan (particularly with basil, or rocket salads) oh... and good ol' Aussie 'Coon' cheese Link to comment Share on other sites More sharing options...
luckyphil247 Posted November 19, 2008 Report Share Posted November 19, 2008 Fetta cheese, preferably Dodoni and I also like Ricotta Link to comment Share on other sites More sharing options...
iam_sweethoney Posted November 19, 2008 Report Share Posted November 19, 2008 Oh, forgot Brie with crackers... and also walnut cheese.. tried it once in Germany... sooooo great with grape!!! xoxo B. Link to comment Share on other sites More sharing options...
SweetieBabie Posted November 19, 2008 Report Share Posted November 19, 2008 Do you smell like cheese ? Parts of me do... obviously. (Wanna sniff 'em? :wink: ) Fro - Munder Cheese ..... No Thanks! :roll: Link to comment Share on other sites More sharing options...
stegee Posted November 19, 2008 Report Share Posted November 19, 2008 although i no longer eat cheese i would have to plump for a room temperature roquefort!! Link to comment Share on other sites More sharing options...
dannyboy Posted November 19, 2008 Report Share Posted November 19, 2008 Plain old English Cheddar with either onions or tomatoes on granary...delicious Link to comment Share on other sites More sharing options...
paul_bkk Posted November 19, 2008 Report Share Posted November 19, 2008 Parmesan with balsamic vinegar sheep ricotta with coffee powder pecorino cheese with honey buffalo mozzarella with fresh figs gorgonzola with mascarpone burrata who mentioned provolone?? :shock: I'll try tomorrow to get some.. Link to comment Share on other sites More sharing options...
Stramash Posted November 19, 2008 Report Share Posted November 19, 2008 Lochaber smoked with peppercorns Islay Dunlop Double Gloucester with chives and onions Isle of Mull unpasteurised Fresh parmeggiano Link to comment Share on other sites More sharing options...
stegee Posted November 19, 2008 Report Share Posted November 19, 2008 Parmesan with balsamic vinegarsheep ricotta with coffee powder pecorino cheese with honey buffalo mozzarella with fresh figs gorgonzola with mascarpone burrata who mentioned provolone?? :shock: I'll try tomorrow to get some.. foriegn muck!! i can't stand food that's been messed about with!! :evil: Link to comment Share on other sites More sharing options...
Stramash Posted November 19, 2008 Report Share Posted November 19, 2008 what about some nice casu marzu?? If you're considering a visit to Sardinia, Italy, why not take some time to enjoy the local cuisine? For those true culinary adventurers, casu marzu might be just the thing to sate your salivary glands. The phrase casu marzu, which means "rotten cheese" in Sardinian, gets its unique texture and flavor from the live maggots living within its cheesy walls. The larvae, which are intentionally introduced to the cheese, break down fats in the cheese through an advanced level of digestive fermentation. Through this process, the texture of the cheese becomes very soft, sometimes even liquidy. Before consumption, some people choose to clear the cheese of larvae; others do not. Protective eye gear is advised for those who choose to consume both cheese and maggots as one. The larvae have been to know to jump up up to 6 inches in the air when disturbed. If one does plan on removing the larvae from the cheese before consumption, one must ensure that the maggots are still alive. Dead maggots indicates that the cheese has decomposed to a toxic state. Other dangers associated with Casu Marzu include allergic reactions and risk of intestinal larval infection. It is possible for live larvae to pass through the stomach and take up residence in the intestines. If this happens, the larvae can cause serious lesions as they attempt to bore through the intestinal walls. Because of the dangers associated with this cheese, it is considered an illegal, Black Market product in Italy. Link to comment Share on other sites More sharing options...
alvish Posted November 19, 2008 Report Share Posted November 19, 2008 Not a cheese fan so normally go for mexicana cheese (cheddar with chillis in it) or Le Roule (herb cream and garlic cheese).. or even something smoked. All at room temperature, hate eating cheese straight from the fridge.. If i'm stuck I can do Brie and Camembert etc. but it's a complete no go with Stilton + etc.. the smellier the cheese the worse it tastes in my case.. Cheddar cheese toasties are a must or even "the ultimate cheese on toast" (add Lee and Perrins). Pizzas, mozarella, parmesan, nacho cheese etc are fine. Not a fan of goats cheese but they put it on half the dishes in work so kind of used to it.. Link to comment Share on other sites More sharing options...
paul_bkk Posted November 19, 2008 Report Share Posted November 19, 2008 what about some nice casu marzu??If you're considering a visit to Sardinia, Italy, why not take some time to enjoy the local cuisine? For those true culinary adventurers, casu marzu might be just the thing to sate your salivary glands. The phrase casu marzu, which means "rotten cheese" in Sardinian, gets its unique texture and flavor from the live maggots living within its cheesy walls. The larvae, which are intentionally introduced to the cheese, break down fats in the cheese through an advanced level of digestive fermentation. Through this process, the texture of the cheese becomes very soft, sometimes even liquidy. Before consumption, some people choose to clear the cheese of larvae; others do not. Protective eye gear is advised for those who choose to consume both cheese and maggots as one. The larvae have been to know to jump up up to 6 inches in the air when disturbed. If one does plan on removing the larvae from the cheese before consumption, one must ensure that the maggots are still alive. Dead maggots indicates that the cheese has decomposed to a toxic state. Other dangers associated with Casu Marzu include allergic reactions and risk of intestinal larval infection. It is possible for live larvae to pass through the stomach and take up residence in the intestines. If this happens, the larvae can cause serious lesions as they attempt to bore through the intestinal walls. Because of the dangers associated with this cheese, it is considered an illegal, Black Market product in Italy. tried that long time ago and have to say it was really yummy.. even tho I didnt see any larvae jumping. if im not rong the larvae are introduced along some olive oil in the center part of the cheese and from there they spread all over creating a very busy net of micro tunnels. the taste its slightly bitter and kind of..sparkling.. :shock: Link to comment Share on other sites More sharing options...
Stramash Posted November 19, 2008 Report Share Posted November 19, 2008 Not even as complicated as that; on the very few Sardinian farms that produce this...eh...delicacy... they simply allow the flies to lay their eggs on the cheese, then the larvae hatch. So, no jumping larvae then?? No strange wriggly feelings in your gut since either??? Link to comment Share on other sites More sharing options...
paul_bkk Posted November 19, 2008 Report Share Posted November 19, 2008 Not even as complicated as that; on the very few Sardinian farms that produce this...eh...delicacy... they simply allow the flies to lay their eggs on the cheese, then the larvae hatch.So, no jumping larvae then?? No strange wriggly feelings in your gut since either??? mhhh..not that i remember! 8) have U ever tried "yum khai mod daeng" ? *not sure of the spelling Ants eggs...mhh Yummy too! Link to comment Share on other sites More sharing options...
kyotokoala Posted November 19, 2008 Report Share Posted November 19, 2008 Love many cheeses and my absolute favourite is Red Leicester Link to comment Share on other sites More sharing options...
MCBROWN Posted November 19, 2008 Report Share Posted November 19, 2008 edam, and smoked bavarian Link to comment Share on other sites More sharing options...
BrianAZ Posted November 20, 2008 Report Share Posted November 20, 2008 Swiss Link to comment Share on other sites More sharing options...
kungnoi Posted November 22, 2008 Report Share Posted November 22, 2008 What Is Your Favorite Cheese? and i dont want to hear any mention of knob cheese either thankyou! :shock: id have to go for mature english cheddar *drool* Absolutely "Blue cheese" Link to comment Share on other sites More sharing options...
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