And now for a very serious topic. Which T & S bloggers are like which types of cheese?
We’ll start with the old crowd, who I think I’ve gotten to know pretty well:
Matt is cheddar. He’s straightforward and sharp, and goes well in a number of dishes. A number of people like him, but it’s possible for snooty cheese snobs to dismiss him as insufficiently nuanced.
Adam is manchego. At times, it can have a flavor similar to cheddar. But it isn’t cheddar — it’s from Spain, that most Catholic of countries, and it’s a hard sheep’s-milk cheese. It’s dry, and quite tasty.
Kristine is gorgonzola. She’s strong and opinionated, and you certainly know it when she’s around. Gorgonzola is not everyone’s cup of tea, but for those who like it, there’s nothing to compare to it.
Nate is parmaggiano reggiano. Possibly the most complex of all cheeses. It is useful in many different contexts and easily adaptable for cooking, grating, or eating off of a cracker. Your fridge is incomplete without parm-reg.
Julie is pecorino toscano. It’s such a tasty and easy to eat cheese that you can just munch it plain, just because it’s tasty, and almost miss the amount of complexity that’s there. But under it’s general tastiness is a lot of complex flavor.
Greg is gruyere. (And not just because he married a swiss woman). He blends well into different dishes, but has a (slightly nutty) flavor that stands on its own.
Gordon — What to label someone who actually knows his cheeses? I’m going to go with smoked gouda. I just had some that was nice and spicy. It’s not the strongest cheese in the world, but very pleasant and easy to much on, plus it goes well with a number of different things (sausage, cracker, some fruits).
Jim is roquefort. (I’ve got to go with the French cheese here). Culture? Yes. Strong, and a little salty? Yes.
Russell is stilton. It’s a cheese for cultured people. It’s strong and it’s certainly unique (unlike most blues, stilton gets much of its flavor from bacteria rather than mold).
The newbies. I know our new cobloggers a little bit less well, but I already have some ideas of what kinds of cheese they might be:
Wilfried is a Belgian cheese for sure, but I must admit that I have some difficulty keeping all of the Belgian cheeses straight. The typical Belgian cheese is a Trappist monk, semi-soft, washed-rind cheese. One well-known cheese is Passendale; for other trappist cheeses, I hear different names like Chimay and Postel, and I don’t really know the difference myself. They’re hard to find on this side of the pond, and tend in my limited experience to be similar to some of the (easier to find over here) French trappist cheeses like Port Salut.
Rosalynde is brindamour. It’s a sweet and creamy, and incredibly flavorful herbed cheese. It’s great by itself or with a cracker; one knock on it is that its intense flavors and herbal nature makes it sometimes hard to match. In any event, a cheese you don’t want to miss.
Melissa is chevre. The artisanal French goat cheese, typically made by hand in tiny batches. It’s delicate (don’t drop it) but has a strong flavor; it’s not a sweet cheese but is considered to go well with deserts; and it’s one of the more unique cheeses. No two chevres are the same.
Ben is fresh mozzarella. A lot less attention-grabbing than many cheeses on a board, but it’s smooth and tasty, and is a great fit in almost any dish. It makes a killer salad, and should be added to every pasta sauce.
Frank is Camembert. To his admirers, he’s very sharp; to his detractors, he just plain stinks! (Just kidding!) (That’s a critique that could also be said of limburger). Camembert is certainly noticeable, salty, and flavorful. But underneath the fearsome reputation is a delicate cheese with some interesting flavor.
Wow, now I’m really hungry. :)
Well, I hope that I got some of the cheese assessments right. And if it’s not too cheesy to do so, let me ask if others think that I got some of these right. Which cheeses am I missing? Which are misassigned? (And which cheese am I?) Or am I just being too cheesy for comments?