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| U.S. Janet B. <JB@nospam.com>: May 01 11:50AM -0600 On Mon, 1 May 2017 08:46:18 -0700 (PDT), Roy <wilagro@outlook.com> wrote: >There are "cheese snobs" everywhere. What sets them apart from us common folk >is their refined taste in cheese. If you think wine snobs are bad, there is >nothing like a cheese snob. They are special. There is nothing like the taste of good cheese. I often ask for a special one or something from a special cheese house for a Christmas present. A friend stops at a dairy in Oregon and gifts me a wheel of super duper white cheddar a couple of times a year. I use Tillamook and so forth for regular cooking and I don't care because it works. I don't consider myself a snob because you may eat whatever you prefer. Janet US |
| Dave Smith <adavid.smith@sympatico.ca>: May 01 01:57PM -0400 On 2017-05-01 1:50 PM, U.S. Janet B. wrote: > super duper white cheddar a couple of times a year. I use Tillamook > and so forth for regular cooking and I don't care because it works. I > don't consider myself a snob because you may eat whatever you prefer. My wife likes an aged cheddar that is sold at a local produce market. They close for three months every winter and there is nowhere else to get it, so we buy up whatever they have left before they close up for winter. Last year I got them to order a whole block for me, 5 pounds I think. I cut it into smaller chunks and vacuum packed them, and that kept her in cheese for a while. |
| graham <gstereo@shaw.ca>: May 01 01:20PM -0600 On 2017-05-01 9:46 AM, Roy wrote: > There are "cheese snobs" everywhere. What sets them apart from us common folk > is their refined taste in cheese. If you think wine snobs are bad, there is > nothing like a cheese snob. They are special. I don't think it is snobbish to occasionally treat myself to a piece of Balderson's 5yr old cheddar instead of the waxy-plasticy supermarket "old". However, there's no way I would use the former in a cheese-melt. Graham |
| Bruce <Bruce@invalid.invalid>: May 02 05:36AM +1000 On Mon, 1 May 2017 08:46:18 -0700 (PDT), Roy <wilagro@outlook.com> wrote: >There are "cheese snobs" everywhere. What sets them apart from us common folk >is their refined taste in cheese. If you think wine snobs are bad, there is >nothing like a cheese snob. They are special. Maybe she can only find good cheese if she travels to the foothills of the Andes, spends the night in a trekker hut and milks the Peruvian cow herself. |
| Bruce <Bruce@invalid.invalid>: May 02 05:38AM +1000 On Mon, 01 May 2017 11:50:23 -0600, U.S. Janet B. <JB@nospam.com> wrote: >super duper white cheddar a couple of times a year. I use Tillamook >and so forth for regular cooking and I don't care because it works. I >don't consider myself a snob because you may eat whatever you prefer. There you go: good cheese from your own country. No Swiss snobbery, no importing of unique "can't get that here" cheeses. |
| Bruce <Bruce@invalid.invalid>: May 02 05:40AM +1000 On Mon, 1 May 2017 10:44:44 -0400, Dave Smith >made Parmesan and it is similar to the real thing, but it isn't. Most >factory made mozzarela is quite different from the good stuff. It is >using the quality ingredients that makes fondue good. Of course there are good Canadian cheeses to make fondue with. You have experienced cheese makers, you have cows and you have grass. Voilà! |
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