Say CHEESE!

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If you like "stinky" red bacteria cheese, you can't do better than French Meunster or Willoughby (an American cheese). Sweet, rich, nutty. One of my faves
 
I can't believe I forgot to mention that one! Excellent choice!

Yep, has a nice buttery flavor and semi-soft. Very good. About your bacon gouda sammich suggestion, be sure to watch closely. That gouda melts quick! :D But it was tasty! I have enough for maybe 3-4 more of them...
 
+1 on Taleggio.

If you like Gruyere, keep an eye out for Comté. It is a bit hard to come by, but is lovely. And once in a great while I come across the more mild Tomme de Savoie.

For cooking, I actually prefer Grana Padano to its bigger brother, Parmigiano-Reggiano.

Mushroom brie (champignon brie) is an everyday fave.
 
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Here is a new one by me: Challerhocker, pronounced "holler hocker." Bought it on a whim. I actually thought it was a local product when I bought it, but it is a Gruyere-like Swiss cheese. It is similarly nutty, etc., but I would say it is noticably saltier. Very tasty.


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