Comments on: The cheeses of Times and Seasons http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/ Truth Will Prevail Sun, 12 Feb 2012 07:57:21 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Rachel http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/#comment-55072 Rachel Tue, 15 Mar 2005 04:26:01 +0000 /?p=1465#comment-55072 Thanks, Cooper. I should have thought of it before; after cheese, chocolate and zucchini follow naturally. Thanks, Cooper. I should have thought of it before; after cheese, chocolate and zucchini follow naturally.

]]> By: cooper http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/#comment-55067 cooper Tue, 15 Mar 2005 04:06:48 +0000 /?p=1465#comment-55067 Go over to <a href="http://chocolateandzucchini.com/">Chocolate and Zucchini</a>, email Clothilde and she'll share all her Parisian wisdom with you. She's great and more than willing to give you tips on developing a french palate. Go over to Chocolate and Zucchini, email Clothilde and she’ll share all her Parisian wisdom with you. She’s great and more than willing to give you tips on developing a french palate.

]]> By: Rachel http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/#comment-55065 Rachel Tue, 15 Mar 2005 03:53:56 +0000 /?p=1465#comment-55065 Hey, guess what! I'm going to Paris on my mission in a few months. I've been trying to unlock the secret of the French soul. Do you think cheese is it? And if so, how can I train my bourgeois tastes on a college student's budget? Hey, guess what!
I’m going to Paris on my mission in a few months. I’ve been trying to unlock the secret of the French soul. Do you think cheese is it? And if so, how can I train my bourgeois tastes on a college student’s budget?

]]> By: Kaimi http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/#comment-55063 Kaimi Tue, 15 Mar 2005 02:16:56 +0000 /?p=1465#comment-55063 Grano Padano is not as aged as parmaggiano. However, it's quite a good cheese for grating, for mixing into pasta, for having on top of a dish. And it's generally 1/2 to 2/3 the price of parmaggiano. So yes, it should substitute into a recipe just fine. Grano Padano is not as aged as parmaggiano. However, it’s quite a good cheese for grating, for mixing into pasta, for having on top of a dish. And it’s generally 1/2 to 2/3 the price of parmaggiano. So yes, it should substitute into a recipe just fine.

]]> By: Julie http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/#comment-55061 Julie Tue, 15 Mar 2005 02:00:21 +0000 /?p=1465#comment-55061 what is grano padano ? taste? feel? can i sub with parmesan for a pasta recipe? jules what is grano padano ? taste? feel?
can i sub with parmesan for a pasta recipe?
jules

]]> By: Silus Grok http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/#comment-34703 Silus Grok Mon, 13 Dec 2004 21:03:40 +0000 /?p=1465#comment-34703 Bill... dear, dear Bill: smoked gouda is absolute heaven. Yes the delicate flavors are gone, but their replaced with some else — something wonderful. Bill… dear, dear Bill: smoked gouda is absolute heaven. Yes the delicate flavors are gone, but their replaced with some else — something wonderful.

]]> By: Bill http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/#comment-34692 Bill Mon, 13 Dec 2004 20:33:56 +0000 /?p=1465#comment-34692 "As for other cheeses, LHF also has this wonderful Scandinavian cheese that tastes like caramel." You're probably talking about Gjetost, a very interesting flavor, maybe the sweetest tasting cheese I've tried. How about cheeses you don't like? For me that would be smoked cheeses, with all the delicate flavors overpowered. Smoked fish (especially sable) is a different story which is why I have to stay out of Zabar's. “As for other cheeses, LHF also has this wonderful Scandinavian cheese that tastes like caramel.”

You’re probably talking about Gjetost, a very interesting flavor, maybe the sweetest tasting cheese I’ve tried.

How about cheeses you don’t like? For me that would be smoked cheeses, with all the delicate flavors overpowered. Smoked fish (especially sable) is a different story which is why I have to stay out of Zabar’s.

]]> By: Silus Grok http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/#comment-34163 Silus Grok Mon, 13 Dec 2004 03:51:04 +0000 /?p=1465#comment-34163 Okay: for folks looking for great cheeses in SLC, do be sure to try out the cheese counter at LIBERTY HEIGHTS FRESH — 13th South at 11th East. http://www.libertyheightsfresh.com/ They have a wonderful selection, and they let you sample before you buy. I'd sound a lot smarter about cheeses if I could just remember the names... but alas, I'm stuck usually describing cheeses circumlocquatiously. On feta: yeah, I agree, it's a bit much — but I do like French Feta when feta is necessary. It's much more subtle. As for other cheeses, LHF also has this wonderful Scandinavian cheese that tastes like caramel. * drool * Jim F: I like most cheeses, but LHF once featured a cheese from Spain that was aged in straw and (purposefully) played host to spider mites. It tasted vaguely like uncured cement. * shudders * As for what cheese I might be, I'd suggest TETE DU MOIN — and no gay monk jokes, thank you very much — for myself. Nothing wrong with going bald, and sure, I'm a little grating at times... but that's my charm. Okay: for folks looking for great cheeses in SLC, do be sure to try out the cheese counter at LIBERTY HEIGHTS FRESH — 13th South at 11th East.

http://www.libertyheightsfresh.com/

They have a wonderful selection, and they let you sample before you buy. I’d sound a lot smarter about cheeses if I could just remember the names… but alas, I’m stuck usually describing cheeses circumlocquatiously.

On feta: yeah, I agree, it’s a bit much — but I do like French Feta when feta is necessary. It’s much more subtle.

As for other cheeses, LHF also has this wonderful Scandinavian cheese that tastes like caramel.

* drool *

Jim F: I like most cheeses, but LHF once featured a cheese from Spain that was aged in straw and (purposefully) played host to spider mites. It tasted vaguely like uncured cement.

* shudders *

As for what cheese I might be, I’d suggest TETE DU MOIN — and no gay monk jokes, thank you very much — for myself. Nothing wrong with going bald, and sure, I’m a little grating at times… but that’s my charm.

]]> By: Matt Evans http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/#comment-34139 Matt Evans Sun, 12 Dec 2004 22:40:36 +0000 /?p=1465#comment-34139 Kaimi, Lori didn't mean that the cheese was American, I'm pretty sure she knows cheddar's an English cheese. I think she meant that to Americans, cheddar's the prototypical cheese. More importantly, I don't think she meant I was like an American <i>cheese</i> at a party of Old Europe cheeses, she thought my description was like an <i>American</i> at a party hosted by French and Germans. I'm confident she doesn't think the other T&S bloggers are like "Old Europe" (which one would assume if one carried her cheese analogy too far). Kaimi,

Lori didn’t mean that the cheese was American, I’m pretty sure she knows cheddar’s an English cheese. I think she meant that to Americans, cheddar’s the prototypical cheese. More importantly, I don’t think she meant I was like an American cheese at a party of Old Europe cheeses, she thought my description was like an American at a party hosted by French and Germans. I’m confident she doesn’t think the other T&S bloggers are like “Old Europe” (which one would assume if one carried her cheese analogy too far).

]]> By: Greg Call http://timesandseasons.org/index.php/2004/12/the-cheeses-of-times-and-seasons/#comment-34137 Greg Call Sun, 12 Dec 2004 22:32:46 +0000 /?p=1465#comment-34137 I don't really know my cheeses, but I'm a bit surprised that two Swiss cheeses I like have not been mentioned yet: Emmenthaler (which is essential in fondue) and Raclette (which is probably French, but is much loved in Switzerland). Any expert commentary on these, Kaimi or Gordon? I don’t really know my cheeses, but I’m a bit surprised that two Swiss cheeses I like have not been mentioned yet: Emmenthaler (which is essential in fondue) and Raclette (which is probably French, but is much loved in Switzerland). Any expert commentary on these, Kaimi or Gordon?

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