I've been milking this chunk of Roquefort for 10 days now. I
usually have about an ounce of it every other night for dessert.
Then I go a whole week without, before buying another hunk.

I'm addicted. Nobody in their right mind can claim that Roquefort
is not the King of All Cheese.

Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
well, but nothing beats the luxurious Roquefort. Even the cheapest
Roquefort (Societe) kicks any other cheese's ass to the moon (this
is why they say the moon is made of cheese).

Second up: Delice de Bourgogne or a good Gorgonzola Dulce (they
vary). The former is available at CostCo for a mere $10/lb. It's
the butter of cheeses. Super silky and melt in your mouth goodness.
Or Gorgonzola Dolce, a milder ripe cheese, spreadable on simple
crackers, and goes great in (non-acidic) pasta sauces and as a
topping for a nice crispy, pan-fried piece of polenta with a side of
poached eggs.

No other cheese can come close to these top three. don't get me
started on these waxy American blue cheeses. They all suck compared
to the real thing. And don't let anyone tell you otherwise.

-sw

Sqwertz wrote:
> I've been milking this chunk of Roquefort for 10 days now. I
> usually have about an ounce of it every other night for dessert.
> Then I go a whole week without, before buying another hunk.
>
> I'm addicted. Nobody in their right mind can claim that Roquefort
> is not the King of All Cheese.
>
> Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
> well, but nothing beats the luxurious Roquefort. Even the cheapest
> Roquefort (Societe) kicks any other cheese's ass to the moon (this
> is why they say the moon is made of cheese).
>
> Second up: Delice de Bourgogne or a good Gorgonzola Dulce (they
> vary). The former is available at CostCo for a mere $10/lb. It's
> the butter of cheeses. Super silky and melt in your mouth goodness.
> Or Gorgonzola Dolce, a milder ripe cheese, spreadable on simple
> crackers, and goes great in (non-acidic) pasta sauces and as a
> topping for a nice crispy, pan-fried piece of polenta with a side of
> poached eggs.
>
> No other cheese can come close to these top three. don't get me
> started on these waxy American blue cheeses. They all suck compared
> to the real thing. And don't let anyone tell you otherwise.
>
> -sw


I've never had Roquefort; may need to remedy that. I do like Maytag
much better than most other American blue Cheeses. (Have you tried
Stilton?)

Bob

On 2009-03-12, Sqwertz > wrote:

> I'm addicted. Nobody in their right mind can claim that Roquefort
> is not the King of All Cheese.

Yeah, somebody can, I for one.

> Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
> well....

You need to come up for air. Yes, good Reggiano and Pecorinos are awesome,
but not to be compared to blues. Apples and Orange colored Chevy pickups!

> but nothing beats the luxurious Roquefort. Even the cheapest
> Roquefort (Societe) kicks any other cheese's ass.....

Societe is bunk. It's to blue what powder mix is to real Hollandaise.

> Second up: Delice de Bourgogne or a good Gorgonzola Dulce (they
> vary). The former is available at CostCo for a mere $10/lb.

Then it's crap.

> No other cheese can come close to these top three.

You need to spend some time exploring good cheeses. Try a good Spanish
Cabrales or......... Every culture has its blue culture cheeses.

nb

On Wed, 11 Mar 2009 20:59:37 -0500, Sqwertz >
shouted from the highest rooftop:

>I've been milking this chunk of Roquefort for 10 days now. I
>usually have about an ounce of it every other night for dessert.
>Then I go a whole week without, before buying another hunk.

Not I. Give me a ripe, unpasteurised French Brie, a good, strong
Danish Blue, a powerful English Stilton or a chunk of Roquefort
crawling off the cheese dish and I'll be your friend for life.

BTW - I also like ripe cheese for desert with biscuits and apple or
pear slices, a few table grapes.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob wrote:
> On Wed, 11 Mar 2009 20:59:37 -0500, Sqwertz >
> shouted from the highest rooftop:
>
>> I've been milking this chunk of Roquefort for 10 days now. I
>> usually have about an ounce of it every other night for dessert.
>> Then I go a whole week without, before buying another hunk.
>
> Not I. Give me a ripe, unpasteurised French Brie, a good, strong
> Danish Blue, a powerful English Stilton or a chunk of Roquefort
> crawling off the cheese dish and I'll be your friend for life.
>


Rosenborg Danish Blue or Cambozola are heavenly.
Mushroom Brie, too.

gloria p

In article >,
Gloria P > wrote:

> bob wrote:
> > On Wed, 11 Mar 2009 20:59:37 -0500, Sqwertz >
> > shouted from the highest rooftop:
> >
> >> I've been milking this chunk of Roquefort for 10 days now. I
> >> usually have about an ounce of it every other night for dessert.
> >> Then I go a whole week without, before buying another hunk.
> >
> > Not I. Give me a ripe, unpasteurised French Brie, a good, strong
> > Danish Blue, a powerful English Stilton or a chunk of Roquefort
> > crawling off the cheese dish and I'll be your friend for life.
> >
>
>
> Rosenborg Danish Blue

Sharp and biting, not to mention a bit thin on flavor. OK in a pinch,
but certainly no competition to roquefort.

Isaac

In article >,
notbob > wrote:

--snippety--

> You need to spend some time exploring good cheeses. Try a good Spanish
> Cabrales or......... Every culture has its blue culture cheeses.

Yes. And some are good and some are just not very interesting. But none
is roquefort, or would be confused with it. Roquefort is in a class by
itself.

Isaac

"isw" > wrote in message
]...
> In article >,
> Gloria P > wrote:
>
>> bob wrote:
>> > On Wed, 11 Mar 2009 20:59:37 -0500, Sqwertz >
>> > shouted from the highest rooftop:
>> >
>> >> I've been milking this chunk of Roquefort for 10 days now. I
>> >> usually have about an ounce of it every other night for dessert.
>> >> Then I go a whole week without, before buying another hunk.
>> >
>> > Not I. Give me a ripe, unpasteurised French Brie, a good, strong
>> > Danish Blue, a powerful English Stilton or a chunk of Roquefort
>> > crawling off the cheese dish and I'll be your friend for life.
>> >
>>
>>
>> Rosenborg Danish Blue
>
> Sharp and biting, not to mention a bit thin on flavor. OK in a pinch,
> but certainly no competition to roquefort.
>
> Isaac

What you need is a good piece of Royal Blue Stilton!


--
mompeagram
FERGUS/HARLINGEN

On Mar 11, 6:59*pm, Sqwertz > wrote:
> I've been milking this chunk of Roquefort for 10 days now. *I
> usually have about an ounce of it every other night for dessert.
> Then I go a whole week without, before buying another hunk.
>
> I'm addicted. *Nobody in their right mind can claim that Roquefort
> is not the King of All Cheese.

Assuming you're not trolling, as with all absolute statements, that's
false. For those who don't care for blue cheeses, like myself, it
doesn't even make Baronet grade.

> Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
> well, but nothing beats the luxurious Roquefort. *Even the cheapest
> Roquefort (Societe) kicks any other cheese's ass to the moon (this
> is why they say the moon is made of cheese).

No. After Wallace & Gromit, the moon is forever Wensleydale.

> Second up: Delice de Bourgogne or a good Gorgonzola Dulce (they
> vary). *The former is available at CostCo for a mere $10/lb. *It's
> the butter of cheeses. *Super silky and melt in your mouth goodness.
> Or Gorgonzola Dolce, a milder ripe cheese, spreadable on simple
> crackers, and goes great in (non-acidic) pasta sauces and as a
> topping for a nice crispy, pan-fried piece of polenta with a side of
> poached eggs.

I suspect our tastes in cheese is not remotely similar but I will give
these two cheeses a try.

> No other cheese can come close to these top three. *don't get me
> started on these waxy American blue cheeses. *They all suck compared
> to the real thing. *

Maytag and Oregon blues aren't much inferior to the Roqueforts I've
had. But then I've only tolerated blue cheeses as cheap dips to go
with buffalo wings.

>And don't let anyone tell you otherwise.

Yes, I can: me. And my favorite cheese is still Dry Jack, and anyone
who can claim that it is not the King of Cheap, Hard, Yellow Cheeses
is not in their right mind, yada yada.

--
Ht

On Wed, 11 Mar 2009 22:19:38 -0600, Gloria P >
shouted from the highest rooftop:

>bob wrote:
>> On Wed, 11 Mar 2009 20:59:37 -0500, Sqwertz >
>> shouted from the highest rooftop:
>>
>>> I've been milking this chunk of Roquefort for 10 days now. I
>>> usually have about an ounce of it every other night for dessert.
>>> Then I go a whole week without, before buying another hunk.
>>
>> Not I. Give me a ripe, unpasteurised French Brie, a good, strong
>> Danish Blue, a powerful English Stilton or a chunk of Roquefort
>> crawling off the cheese dish and I'll be your friend for life.
>>
>
>
>Rosenborg Danish Blue or Cambozola are heavenly.
>Mushroom Brie, too.

The family and I prefer Blue Costello to the Rosenborg - which has a
bit too much "bite" and not enough flavour for my taste.

But the Rosenborg Brie is acceptable when we can't get a good French
Brie and I'll start looking out for their Mushroom Brie now that
you've alerted me to its existence.

Years ago I helped launch an unpasteurised New Zealand made Brie and
the dairy company gave me two wheels as a gift. It took our family,
friends and neighbours to help us work our way through all that
cheese, but it was a total pleasure from beginning to end and people
still remember it.

Unfortunately, the New Zealand buying public didn't take to the cheese
in enough numbers to make it viable and the dairy withdrew it after a
few years. Now we have to go to Auckland to find a good French Brie
and pay a small fortune for it. IIRC it was NZD126 a kilo last time I
bought some and that was when the NZ dollar was at around .76 USD. Now
it's down around .51 cents per USD!!! We'll find out the real damage
when we're down in Auckland in a few weeks.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"mom peagram" > wrote:
> "isw" > wrote in message
> > Gloria P > wrote:
> >> bob wrote:
> >> > Sqwertz > shouted :
> >> >
> >> >> I've been milking this chunk of Roquefort for 10 days now. I
> >> >> usually have about an ounce of it every other night for dessert.
> >> >> Then I go a whole week without, before buying another hunk.
> >> >
> >> > Not I. Give me a ripe, unpasteurised French Brie, a good, strong
> >> > Danish Blue, a powerful English Stilton or a chunk of Roquefort
> >> > crawling off the cheese dish and I'll be your friend for life.

> >> Rosenborg Danish Blue
> >
> > Sharp and biting, not to mention a bit thin on flavor. OK in a pinch,
> > but certainly no competition to roquefort.

> What you need is a good piece of Royal Blue Stilton!

That's what makes a horserace, eh? I've had Bleu, Stilton and Roquefort.
They're all good. My favorite is Gorgonzola!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nick Cramer" > wrote in message
...
> "mom peagram" > wrote:
>> "isw" > wrote in message
>> > Gloria P > wrote:
>> >> bob wrote:
>> >> > Sqwertz > shouted :
>> >> >
>> >> >> I've been milking this chunk of Roquefort for 10 days now. I
>> >> >> usually have about an ounce of it every other night for dessert.
>> >> >> Then I go a whole week without, before buying another hunk.
>> >> >
>> >> > Not I. Give me a ripe, unpasteurised French Brie, a good, strong
>> >> > Danish Blue, a powerful English Stilton or a chunk of Roquefort
>> >> > crawling off the cheese dish and I'll be your friend for life.
>
>> >> Rosenborg Danish Blue
>> >
>> > Sharp and biting, not to mention a bit thin on flavor. OK in a pinch,
>> > but certainly no competition to roquefort.
>
>> What you need is a good piece of Royal Blue Stilton!
>
> That's what makes a horserace, eh? I've had Bleu, Stilton and Roquefort.
> They're all good. My favorite is Gorgonzola!
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061

>

I haven't tried them all, but none so far beat a chunk of Gorgonzola,
for a blue cheese.

But for a real treat, find some washed-rind, stinking Trappist.

zxcvbob wrote:

>> Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
>> well, but nothing beats the luxurious Roquefort. Even the cheapest
>> Roquefort (Societe) kicks any other cheese's ass to the moon (this
>> is why they say the moon is made of cheese).

> I've never had Roquefort; may need to remedy that. I do like Maytag
> much better than most other American blue Cheeses. (Have you tried
> Stilton?)

The best herborinated cheeses are roquefort, gorgonzola and stilton.
I love all of the three, the only difference being the fact that I can eat
gorgonzola at breakfast lunch and dinner for a lifetime, while I can't do
the same with the other two. Maybe an issue of habitude? Probabkle.
This said, the best cheese of this planet is IMHO Parmigiano Reggiano: no
other cheese ever reached that perfect balance between savouryness and
sweetness, that perfect contrast of minerality and fatness, that marvelous
taste of summer fields or winter fields. The eprfection of a 36 months
parmigiano reggiano in unreachable by any other cheese.
I'd love to send everybody a wedge of 36 months "vacche rosse" parmigiano
reggiano...
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"Joel Olson" > wrote:
> "Nick Cramer" > wrote in message
> > "mom peagram" > wrote:
> >> "isw" > wrote in message
> >> > Gloria P > wrote:
> >> >> bob wrote:
> >> >> > Sqwertz > shouted :
> >> >> >
> >> >> >> I've been milking this chunk of Roquefort for 10 days now. I
> >> >> >> usually have about an ounce of it every other night for dessert.
> >> >> >> Then I go a whole week without, before buying another hunk.
> >> >> >
> >> >> > Not I. Give me a ripe, unpasteurised French Brie, a good, strong
> >> >> > Danish Blue, a powerful English Stilton or a chunk of Roquefort
> >> >> > crawling off the cheese dish and I'll be your friend for life.
> >
> >> >> Rosenborg Danish Blue
> >> >
> >> > Sharp and biting, not to mention a bit thin on flavor. OK in a
> >> > pinch, but certainly no competition to roquefort.
> >
> >> What you need is a good piece of Royal Blue Stilton!
> >
> > That's what makes a horserace, eh? I've had Bleu, Stilton and
> > Roquefort. They're all good. My favorite is Gorgonzola!

> I haven't tried them all, but none so far beat a chunk of Gorgonzola,
> for a blue cheese.
>
> But for a real treat, find some washed-rind, stinking Trappist.

I've ordered the sampler pack from Gethsemani Farms. Thanks, Joel. ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"ViLco" > wrote:
> zxcvbob wrote:
>
> >> Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
> >> well, but nothing beats the luxurious Roquefort. Even the cheapest
> >> Roquefort (Societe) kicks any other cheese's ass to the moon (this
> >> is why they say the moon is made of cheese).
>
> > I've never had Roquefort; may need to remedy that. I do like Maytag
> > much better than most other American blue Cheeses. (Have you tried
> > Stilton?)
>
> The best herborinated cheeses are roquefort, gorgonzola and stilton.
> I love all of the three, the only difference being the fact that I can
> eat gorgonzola at breakfast lunch and dinner for a lifetime, while I
> can't do the same with the other two. Maybe an issue of habitude?
> Probabkle. This said, the best cheese of this planet is IMHO Parmigiano
> Reggiano: no other cheese ever reached that perfect balance between
> savouryness and sweetness, that perfect contrast of minerality and
> fatness, that marvelous taste of summer fields or winter fields. The
> eprfection of a 36 months parmigiano reggiano in unreachable by any other
> cheese. I'd love to send everybody a wedge of 36 months "vacche rosse"
> parmigiano reggiano...

Goomba! Mangia mi SPAM to email me, for my mail address. You will get una
sorpresa in return! Mil grazie!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"ViLco" ha scritto nel messaggio > zxcvbob wrote:
>
>>> Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as>>>
>>> well, but nothing beats the luxurious Roquefort.
>
> The best herborinated cheeses are roquefort, gorgonzola and stilton.> I
> love all of the three, the only difference being the fact that I can eat >
> gorgonzola at breakfast lunch and dinner for a lifetime, while I can't do
> > the same with the other two. Maybe an issue of habitude? Probabkle.

I think it may be because you have the choice of dolce or piquante, which I
have never seen with other bleus.

> This said, the best cheese of this planet is IMHO Parmigiano Reggiano: no
> > other cheese ever reached that perfect balance between savouryness and
> sweetness, that perfect contrast of minerality and fatness, that marvelous
> > taste of summer fields or winter fields. The eprfection of a 36 months >
> parmigiano reggiano in unreachable by any other cheese.

Well the world certainly loves it!

> I'd love to send everybody a wedge of 36 months "vacche rosse" parmigiano
> > reggiano...

Go ahead... you've a close enough version of my address, after all.

Giusi wrote:

>> I'd love to send everybody a wedge of 36 months "vacche rosse"
>> parmigiano reggiano...

> Go ahead... you've a close enough version of my address, after all.

The address you use to post here, is it valid?
BTW - and the outdoor oven you were takin' care of, is it goin' well?
Cheers
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"ViLco" ha scritto nel messaggio > Giusi wrote:
>
>>> I'd love to send everybody a wedge of 36 months "vacche rosse">>>
>>> parmigiano reggiano...
>
>> Go ahead... you've a close enough version of my address, after all.

> BTW - and the outdoor oven you were takin' care of, is it goin' well?

It needs cleaning again, but all is OK, I just ran out of energy. These
things are not designed to be maintained, cleaned, run and fed by one
person. Shall fire it up perhaps after I return from the US.

On Mar 11, 9:59*pm, Sqwertz > wrote:

I can resist Roquefort. I don't like cheese very much (although it
is a very convenient source of protein), and ripenened cheeses
not at all. When my husband eats blue cheese (he favors
the U.S. Maytag blue), he gets no kisses from me until he's
brushed his teeth.

Cindy Hamilton

"Michael "Dog3" wrote:
>
> Basically, I just love cheese. Period.
>
> Michael Mouse

Michael "Dog3" wrote:
> "ViLco" >
> : in rec.food.cooking
>
>> I'd love to send everybody a wedge of 36 months
>> "vacche rosse" parmigiano reggiano...
>
> Well speaking only for myself I'd love to have a wedge of it ;-) My email
> address is in my sig.
>
> I love Roquefort and Stilton. I've also had the Maytag blue cheese thanks
> to a kind and generous person from this group years ago
>


I love all kinds of cheese, also. I ordered Maytag by phone a few years
ago as Christmas gifts, plus one for us. I didn't like it at all. I
found it very ammonia-flavored and astringent. It had that unpleasant
"cow barn" aroma. I've found many blues that we like better, to the
dismay of my cardiologist.

;-)

gloria p

Omelet wrote:

> My personal favorite is a good runny brie.
>
> I've honestly never tried roquefort. I'll have to change that based on
> this recommend. ;-)



Keep trying any cheese you are offered. I've rarely met a cheese I
didn't like including gjetost which was a lovely surprise.

It's a Norwegian cheese made from caramelized milk, sweet and creamy
and yummy.

gloria p

Gloria wrote on Thu, 12 Mar 2009 10:19:56 -0600:

> Michael "Dog3" wrote:
>> "ViLco" >
>> : in rec.food.cooking
>>> I'd love to send everybody a wedge of 36 months
>>> "vacche rosse" parmigiano reggiano...
>>
>> Well speaking only for myself I'd love to have a wedge of it ;-) My
>> email address is in my sig.
>>
>> I love Roquefort and Stilton. I've also had the Maytag blue
>> cheese thanks to a kind and generous person from this group
>> years ago
> I love all kinds of cheese, also. I ordered Maytag by phone a
> few years ago as Christmas gifts, plus one for us. I didn't
> like it at all. I found it very ammonia-flavored and
> astringent. It had that unpleasant "cow barn" aroma. I've
> found many blues that we like better, to the dismay of my
> cardiologist.

I used to love all kinds of cheese too but, 20 years ago, I gave them up
after a heart operation because of their fat content. I keep hoping that
someone will *prove* my cardiologists wrong but it hasn't happened and
"If it it ain't broke, don't fix it" So, I can say that I *can* resist
them even if I have a "free sample" in stores now and again :-)



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mar 11, 7:59*pm, Sqwertz > wrote:
> I've been milking this chunk of Roquefort for 10 days now. *I
> usually have about an ounce of it every other night for dessert.
> Then I go a whole week without, before buying another hunk.
>
> I'm addicted. *Nobody in their right mind can claim that Roquefort
> is not the King of All Cheese.
>
> Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
> well, but nothing beats the luxurious Roquefort. *Even the cheapest
> Roquefort (Societe) kicks any other cheese's ass to the moon (this
> is why they say the moon is made of cheese).
>
> Second up: Delice de Bourgogne or a good Gorgonzola Dulce (they
> vary). *The former is available at CostCo for a mere $10/lb. *It's
> the butter of cheeses. *Super silky and melt in your mouth goodness.
> Or Gorgonzola Dolce, a milder ripe cheese, spreadable on simple
> crackers, and goes great in (non-acidic) pasta sauces and as a
> topping for a nice crispy, pan-fried piece of polenta with a side of
> poached eggs.
>
> No other cheese can come close to these top three. *don't get me
> started on these waxy American blue cheeses. *They all suck compared
> to the real thing. *And don't let anyone tell you otherwise.
>
> -sw

In an earlier life I wrote a food column for our local paper. In one
of my first columns I made the mistake of using a recipe calling for
"Roquefort or other good blue cheese" I got a polite but firm letter
from the French cheese police - informing me that Roquefort is not
synonymous with ANY other blue cheese! I still like Stilton better.
Lynn in Fargo

> I've been milking this chunk of Roquefort for 10 days now. I
> usually have about an ounce of it every other night for dessert.
> Then I go a whole week without, before buying another hunk.
>
> I'm addicted. Nobody in their right mind can claim that Roquefort
> is not the King of All Cheese.
>
> Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
> well, but nothing beats the luxurious Roquefort. Even the cheapest
> Roquefort (Societe) kicks any other cheese's ass to the moon (this
> is why they say the moon is made of cheese).
>
> Second up: Delice de Bourgogne or a good Gorgonzola Dulce (they
> vary). The former is available at CostCo for a mere $10/lb. It's
> the butter of cheeses. Super silky and melt in your mouth goodness.
> Or Gorgonzola Dolce, a milder ripe cheese, spreadable on simple
> crackers, and goes great in (non-acidic) pasta sauces and as a
> topping for a nice crispy, pan-fried piece of polenta with a side of
> poached eggs.
>
> No other cheese can come close to these top three. don't get me
> started on these waxy American blue cheeses. They all suck compared
> to the real thing. And don't let anyone tell you otherwise.
>
> -sw

Have you ever tried Rogue Creamery blue cheeses? I know they've won
numerous awards. A little hard to find, but in Houston it's available at
the DT Spec's.

http://www.roguegoldcheese.com/

Chris

In article >,
Sqwertz > wrote:

> I've been milking this chunk of Roquefort for 10 days now. I
> usually have about an ounce of it every other night for dessert.
> Then I go a whole week without, before buying another hunk.
>
> I'm addicted. Nobody in their right mind can claim that Roquefort
> is not the King of All Cheese.
>
> Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
> well, but nothing beats the luxurious Roquefort. Even the cheapest
> Roquefort (Societe) kicks any other cheese's ass to the moon (this
> is why they say the moon is made of cheese).
>
> Second up: Delice de Bourgogne or a good Gorgonzola Dulce (they
> vary). The former is available at CostCo for a mere $10/lb. It's
> the butter of cheeses. Super silky and melt in your mouth goodness.
> Or Gorgonzola Dolce, a milder ripe cheese, spreadable on simple
> crackers, and goes great in (non-acidic) pasta sauces and as a
> topping for a nice crispy, pan-fried piece of polenta with a side of
> poached eggs.
>
> No other cheese can come close to these top three. don't get me
> started on these waxy American blue cheeses. They all suck compared
> to the real thing. And don't let anyone tell you otherwise.
>
> -sw

My personal favorite is a good runny brie.

I've honestly never tried roquefort. I'll have to change that based on
this recommend. ;-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

notbob wrote:
> On 2009-03-12, Sqwertz > wrote:
>
>> Second up: Delice de Bourgogne or a good Gorgonzola Dulce (they
>> vary). The former is available at CostCo for a mere $10/lb.
>
> Then it's crap.

A little more coaching from me and you might make a good troll after all.

How about if it's sold for $28/lb at the Cheese Board in Berkeley - Would
that make it an acceptable cheese to you?

-sw

"Gloria P" > wrote in message
...
> Omelet wrote:
>
>> My personal favorite is a good runny brie.
>>
>> I've honestly never tried roquefort. I'll have to change that based on
>> this recommend. ;-)
>
>
>
> Keep trying any cheese you are offered. I've rarely met a cheese I didn't
> like including gjetost which was a lovely surprise.
>
> It's a Norwegian cheese made from caramelized milk, sweet and creamy
> and yummy.
>
> gloria p

>

A definite change-of-pace. :-)

"Cindy Hamilton" > wrote in message
...
On Mar 11, 9:59 pm, Sqwertz > wrote:

I can resist Roquefort. I don't like cheese very much (although it
is a very convenient source of protein), and ripenened cheeses
not at all. When my husband eats blue cheese (he favors
the U.S. Maytag blue), he gets no kisses from me until he's
brushed his teeth.

Cindy Hamilton

We went out this morning looking for some Gorgonzola but only found
crumbles. I'm not a fan of blue either but what's really nice even if
you're not a blue cheese fan, is Cambazola.
Yum!


--
mompeagram
FERGUS/HARLINGEN

On Thu, 12 Mar 2009 07:18:52 +0000, Nick Cramer wrote:

> "mom peagram" > wrote:
>> "isw" > wrote in message
>> > Gloria P > wrote:
>> >> bob wrote:
>> >> > Sqwertz > shouted :
>> >> >
>> >> >> I've been milking this chunk of Roquefort for 10 days now. I
>> >> >> usually have about an ounce of it every other night for dessert.
>> >> >> Then I go a whole week without, before buying another hunk.
>> >> >
>> >> > Not I. Give me a ripe, unpasteurised French Brie, a good, strong
>> >> > Danish Blue, a powerful English Stilton or a chunk of Roquefort
>> >> > crawling off the cheese dish and I'll be your friend for life.
>
>> >> Rosenborg Danish Blue
>> >
>> > Sharp and biting, not to mention a bit thin on flavor. OK in a pinch,
>> > but certainly no competition to roquefort.
>
>> What you need is a good piece of Royal Blue Stilton!
>
> That's what makes a horserace, eh? I've had Bleu, Stilton and Roquefort.
> They're all good. My favorite is Gorgonzola!

I go with you !

--
Groet, salut, Wim.

On Thu, 12 Mar 2009 03:31:54 -0500, Joel Olson wrote:

> "Nick Cramer" > wrote in message
> ...
>> "mom peagram" > wrote:
>>> "isw" > wrote in message
>>> > Gloria P > wrote:
>>> >> bob wrote:
>>> >> > Sqwertz > shouted :
>>> >> >
>>> >> >> I've been milking this chunk of Roquefort for 10 days now. I
>>> >> >> usually have about an ounce of it every other night for dessert.
>>> >> >> Then I go a whole week without, before buying another hunk.
>>> >> >
>>> >> > Not I. Give me a ripe, unpasteurised French Brie, a good, strong
>>> >> > Danish Blue, a powerful English Stilton or a chunk of Roquefort
>>> >> > crawling off the cheese dish and I'll be your friend for life.
>>
>>> >> Rosenborg Danish Blue
>>> >
>>> > Sharp and biting, not to mention a bit thin on flavor. OK in a
>>> > pinch, but certainly no competition to roquefort.
>>
>>> What you need is a good piece of Royal Blue Stilton!
>>
>> That's what makes a horserace, eh? I've had Bleu, Stilton and
>> Roquefort. They're all good. My favorite is Gorgonzola!
>>
>> --
>> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
>> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
>> Support Our Troops: http://anymarine.com/ You are not forgotten.
>> Thanks ! ! ~Semper Fi~ USMC 1365061
>
>
>>
> I haven't tried them all, but none so far beat a chunk of Gorgonzola,
> for a blue cheese.
>
> But for a real treat, find some washed-rind, stinking Trappist.

Or a maroilles !

--
Groet, salut, Wim.

When is the last time anyone actually got "Roquefort"? I remember years
ago getting in restaurants but now if you ask for it all you get is bleu
cheese, which is good but not the same. I haven't actually seen or
eaten any Roquefort in years!

James Silverton wrote:
> Gloria wrote on Thu, 12 Mar 2009 10:19:56 -0600:
>
>> Michael "Dog3" wrote:
>>> "ViLco" >
>>> : in rec.food.cooking
>>>> I'd love to send everybody a wedge of 36 months
>>>> "vacche rosse" parmigiano reggiano...
>>>
>>> Well speaking only for myself I'd love to have a wedge of it ;-) My
>>> email address is in my sig.
>>>
>>> I love Roquefort and Stilton. I've also had the Maytag blue
>>> cheese thanks to a kind and generous person from this group
>>> years ago
>> I love all kinds of cheese, also. I ordered Maytag by phone a
>> few years ago as Christmas gifts, plus one for us. I didn't
>> like it at all. I found it very ammonia-flavored and
>> astringent. It had that unpleasant "cow barn" aroma. I've
>> found many blues that we like better, to the dismay of my
>> cardiologist.
>
> I used to love all kinds of cheese too but, 20 years ago, I gave them up
> after a heart operation because of their fat content. I keep hoping that
> someone will *prove* my cardiologists wrong but it hasn't happened and
> "If it it ain't broke, don't fix it" So, I can say that I *can* resist
> them even if I have a "free sample" in stores now and again :-)
>
>
>

On 12 Mar 2009 20:04:45 GMT, Wim van Bemmel >
shouted from the highest rooftop:

>On Thu, 12 Mar 2009 07:18:52 +0000, Nick Cramer wrote:
>
>> "mom peagram" > wrote:
>>> "isw" > wrote in message
>>> > Gloria P > wrote:
>>> >> bob wrote:
>>> >> > Sqwertz > shouted :
>>> >> >
>>> >> >> I've been milking this chunk of Roquefort for 10 days now. I
>>> >> >> usually have about an ounce of it every other night for dessert.
>>> >> >> Then I go a whole week without, before buying another hunk.
>>> >> >
>>> >> > Not I. Give me a ripe, unpasteurised French Brie, a good, strong
>>> >> > Danish Blue, a powerful English Stilton or a chunk of Roquefort
>>> >> > crawling off the cheese dish and I'll be your friend for life.
>>
>>> >> Rosenborg Danish Blue
>>> >
>>> > Sharp and biting, not to mention a bit thin on flavor. OK in a pinch,
>>> > but certainly no competition to roquefort.
>>
>>> What you need is a good piece of Royal Blue Stilton!
>>
>> That's what makes a horserace, eh? I've had Bleu, Stilton and Roquefort.
>> They're all good. My favorite is Gorgonzola!
>
>I go with you !

Forgot about Gorgonzola. I like them all ... but my favourite is a
well ripened unpasteurised French Brie. I could eat it every day ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Fri, 13 Mar 2009 10:02:19 +1300, bob wrote:

> On 12 Mar 2009 20:04:45 GMT, Wim van Bemmel >
> shouted from the highest rooftop:
>
>>On Thu, 12 Mar 2009 07:18:52 +0000, Nick Cramer wrote:
>>
>>> "mom peagram" > wrote:
>>>> "isw" > wrote in message
>>>> > Gloria P > wrote:
>>>> >> bob wrote:
>>>> >> > Sqwertz > shouted :
>>>> >> >
>>>> >> >> I've been milking this chunk of Roquefort for 10 days now. I
>>>> >> >> usually have about an ounce of it every other night for
>>>> >> >> dessert. Then I go a whole week without, before buying another
>>>> >> >> hunk.
>>>> >> >
>>>> >> > Not I. Give me a ripe, unpasteurised French Brie, a good, strong
>>>> >> > Danish Blue, a powerful English Stilton or a chunk of Roquefort
>>>> >> > crawling off the cheese dish and I'll be your friend for life.
>>>
>>>> >> Rosenborg Danish Blue
>>>> >
>>>> > Sharp and biting, not to mention a bit thin on flavor. OK in a
>>>> > pinch, but certainly no competition to roquefort.
>>>
>>>> What you need is a good piece of Royal Blue Stilton!
>>>
>>> That's what makes a horserace, eh? I've had Bleu, Stilton and
>>> Roquefort. They're all good. My favorite is Gorgonzola!
>>
>>I go with you !
>
> Forgot about Gorgonzola. I like them all ... but my favourite is a well
> ripened unpasteurised French Brie. I could eat it every day ...

If it comes to that type of cheese, I prefer an unpasteurized Pont
l'Évêque. From Normandy. Or even a Camembert AOC. Unpasteurized by
definition. Brie is too easy for me.

--
Groet, salut, Wim.

bob > wrote:

> Forgot about Gorgonzola. I like them all ... but my favourite is a
> well ripened unpasteurised French Brie. I could eat it every day ...

To my taste, Brie is a bit blah, whether from Meaux or from Melun. I'd
rather have an unpasteurised Epoisses, Langres, Munster, or Livarot.
Or, in another vein, Saint-Marcellin. Any of them is unmatched at the
peak of its ripeness.

Victor

On Thu, 12 Mar 2009 23:59:27 +0100, Victor Sack wrote:

> bob > wrote:
>
>> Forgot about Gorgonzola. I like them all ... but my favourite is a well
>> ripened unpasteurised French Brie. I could eat it every day ...
>
> To my taste, Brie is a bit blah, whether from Meaux or from Melun. I'd
> rather have an unpasteurised Epoisses, Langres, Munster, or Livarot. Or,
> in another vein, Saint-Marcellin. Any of them is unmatched at the peak
> of its ripeness.
>
> Victor

Yes, I understand, like me you are more of the red-funghi type ;-)
Sunday coming we will breakfast with 'soupe Ã* l'ail' and 'tarte aux
maroilles'.
Do you know Maroilles ? It is like Munster to the third degree ...
In short: it stinks. Not a bit, a lot.
In a tarte it seems to be bearable. Munster comes from Nord/Pas de Calais.
Thierache. Tarte de Maroilles is famous in Arras and surroundings.

--
Groet, salut, Wim.

Sqwertz wrote:
> I've been milking this chunk of Roquefort for 10 days now. I
> usually have about an ounce of it every other night for dessert.
> Then I go a whole week without, before buying another hunk.
>
> I'm addicted. Nobody in their right mind can claim that Roquefort
> is not the King of All Cheese.
>

Roquefort salad dressing was fairly common when I traveled in Wisconsin.
When I asked for Bleu Cheese at some restaurants they would suggest,
or simply substitute, Roquefort. I prefer it over Bleu Cheese but you
can't find it here.

-dk

On Thu, 12 Mar 2009 23:59:27 +0100, (Victor Sack)
shouted from the highest rooftop:

>bob > wrote:
>
>> Forgot about Gorgonzola. I like them all ... but my favourite is a
>> well ripened unpasteurised French Brie. I could eat it every day ...
>
>To my taste, Brie is a bit blah, whether from Meaux or from Melun. I'd
>rather have an unpasteurised Epoisses, Langres, Munster, or Livarot.
>Or, in another vein, Saint-Marcellin. Any of them is unmatched at the
>peak of its ripeness.
>
>Victor

Personally I love Brie de Meaux, but I am madly taking note of the
names to look for because new taste experiences intrigue me. My wife
an I joke about her travelling with her eyes and me travelling with my
stomach. Actually we try to travel with all our senses, but, with me,
the food seems to come first.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Thu, 12 Mar 2009 23:13:46 +0000, Wim van Bemmel wrote:

> On Thu, 12 Mar 2009 23:59:27 +0100, Victor Sack wrote:
>
>> bob > wrote:
>>
>>> Forgot about Gorgonzola. I like them all ... but my favourite is a
>>> well ripened unpasteurised French Brie. I could eat it every day ...
>>
>> To my taste, Brie is a bit blah, whether from Meaux or from Melun. I'd
>> rather have an unpasteurised Epoisses, Langres, Munster, or Livarot.
>> Or, in another vein, Saint-Marcellin. Any of them is unmatched at the
>> peak of its ripeness.
>>
>> Victor
>
> Yes, I understand, like me you are more of the red-funghi type ;-)
> Sunday coming we will breakfast with 'soupe Ã* l'ail' and 'tarte aux
> maroilles'.
> Do you know Maroilles ? It is like Munster to the third degree ... In
> short: it stinks. Not a bit, a lot. In a tarte it seems to be bearable.
> Munster comes from Nord/Pas de Calais. Thierache. Tarte de Maroilles is
> famous in Arras and surroundings.

Correction: Munster is from the East of France, Alsace-Vosges region.
Maroilles is from Nord-Pas-de-Calais, Thierache.

--
Groet, salut, Wim.

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Mar 11, 7:59 pm, Sqwertz > wrote:
> I've been milking this chunk of Roquefort for 10 days now. I
> usually have about an ounce of it every other night for dessert.
> Then I go a whole week without, before buying another hunk.
>
> I'm addicted. Nobody in their right mind can claim that Roquefort
> is not the King of All Cheese.
>
> Sure, a good Reggiano, Pecorino or Caprino Romano has it's uses as
> well, but nothing beats the luxurious Roquefort. Even the cheapest
> Roquefort (Societe) kicks any other cheese's ass to the moon (this
> is why they say the moon is made of cheese).
>
> Second up: Delice de Bourgogne or a good Gorgonzola Dulce (they
> vary). The former is available at CostCo for a mere $10/lb. It's
> the butter of cheeses. Super silky and melt in your mouth goodness.
> Or Gorgonzola Dolce, a milder ripe cheese, spreadable on simple
> crackers, and goes great in (non-acidic) pasta sauces and as a
> topping for a nice crispy, pan-fried piece of polenta with a side of
> poached eggs.
>
> No other cheese can come close to these top three. don't get me
> started on these waxy American blue cheeses. They all suck compared
> to the real thing. And don't let anyone tell you otherwise.
>
> -sw

In an earlier life I wrote a food column for our local paper. In one
of my first columns I made the mistake of using a recipe calling for
"Roquefort or other good blue cheese" I got a polite but firm letter
from the French cheese police - informing me that Roquefort is not
synonymous with ANY other blue cheese! I still like Stilton better.
Lynn in Fargo
__________________________________________________ _____

I know a French guy who raves about Stilton!