[Sca-cooks] Cheese Poll

[Sue Clemenger]

The best cheeses I've had lately have all been of British or French origin.
There was a lovely Welsh cheese with ale and whole-grained mustard in it,
and some Wensleydale, and a French triple-cream cheese that was more like
the best brie I'd ever had than anything (all soft and oozy, with that white
outer crust).
I would imagine, though, that it would depend quite distinctly on what kind
of cheese you're after, and what you want it for.  In the examples above, I
was distinctly going after munchable cheeses, and not ones for any
particular recipe.  The Welsh cheese *was* really lovely in a sandwich with
the end of the Christmas ham....mmmmm.....I'm with De on that one!
Cheeses I generally have at home are Parmesan, Asiago, and Pepper-Jack, if
that's any help.
--Maire
----- Original Message -----
From: "otsisto" <otsisto at socket.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, February 07, 2007 3:02 AM
Subject: Re: [Sca-cooks] Cheese Poll


> -----Original Message-----
> Where dose the best Cheese come from (chose from the following list)?
> United States
> England
> France
> Italy
> Switzerland
> Spain
> Holland
> Other
>
> Answer: all the above. Depends if it is a hard, medium or soft cheese.
Types
> of cheeses set the mood. Does a person want sharp or mellow. I like
> mozzarella over provolone when it comes to dishes with marinara sauces. I
> prefer Gjetost melted on apple cinnamon cobbler then Cheddar. So you might
> want to re think your poll on cheeses as the answer is more complicated.
> Does Wisconsin make better muenster cheese then the originators of the
> cheese? I don't known as I have not had the chance to taste cheese from
> Muenster. I have had Welsh Ale cheese that I like better then cheddar on
> ham. :)
> Sorry if this doesn't help
> De