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Since a wine dinner last year where we were served an aged gouda, that has been what I've been buying. It's wonderful. What cheeses have you been eating lately?

Velveeta! Nah, you know that's not true! If I had to pick a favorite it would be a Stilton. On regular Triscuits with a cheap Dago red!

Manchego, with a Spanish or Lebanese (Bekaa Valley) red.

I've also been enjoying halloumi lately -- though it's a bit tasteless on its own and needs some kalamata olives or something to move it along.

...with Triscuits or water crackers.

I bought some nice P'tit Pyrénées recently as well as some Drunken Goat. I've been munching on them lately, and they are very tasty.

What cheese haven't I been eating lately?! Since I found out about my relocation I've been gorging a bit on the wonderful cheeses of Wisconsin.

My favorites are Hook's Bandaged Cheddar, Mobay, Aged Gouda (loaded with crystals!), Pleasant Ridge Reserve, Oococh Mountain...any interesting Blue I can get my hands on. Fabulous 12 yo cheddars.

Whole Foods sells an aged Gouda called Robusto (by Uniekass) that's very nice. Goes well with a variety of things, and even pairs nicely with dry whites or fruity Zins or Shiraz. Robust flavor and crunchy crystals. Best served cut up into 3/8" cubes, like they do for sampling at WF. And, especially considering it's like $15/lb, the little morsels make it last a bit longer.

bought some nice P'tit Pyrénées recently

I bought this at Whole Foods tonight. Very good.

Low-N-Slow wrote:Whole Foods sells an aged Gouda called Robusto (by Uniekass) that's very nice. Goes well with a variety of things, and even pairs nicely with dry whites or fruity Zins or Shiraz. Robust flavor and crunchy crystals. Best served cut up into 3/8" cubes, like they do for sampling at WF. And, especially considering it's like $15/lb, the little morsels make it last a bit longer.

I was eating this exact cheese when I started this thread. With a Shiraz.

Duke wrote:Manchego, with a Spanish or Lebanese (Bekaa Valley) red.

I've also been enjoying halloumi lately -- though it's a bit tasteless on its own and needs some kalamata olives or something to move it along.

...with Triscuits or water crackers.

Or you could fry it. Mexican queso fresca as well. Great drizzled with olive oil and herbs.

ChoWeb wrote:What cheese haven't I been eating lately?! Since I found out about my relocation I've been gorging a bit on the wonderful cheeses of Wisconsin.

My favorites are Hook's Bandaged Cheddar, Mobay, Aged Gouda (loaded with crystals!), Pleasant Ridge Reserve, Oococh Mountain...any interesting Blue I can get my hands on. Fabulous 12 yo cheddars.

Cho, where do you buy your cheese? I'll be in Madison unfortunately just after you leave and will need to sample some of the local cheese & other cheese available there. I'll have a mini fridge in my room & need to be studying most of the time anyway. So cheese it is! Clue me in! (I'm not sure in which part of town my hotel is, but I'll find out).