quote:

Originally posted by TigerDore:
If it were my sister, no matter what wonderful cheese(s) I chose, I would hide them and set this out first.

I had similar thoughts about putting out a chunk of velveta and a sleeve of saltines!!

Don't overlook CLE's own West Side Market. Several cheese stands there. I stock up every other month as I'm 2 hours south.

A good supermarket. Think about a selection of imported cheeses: an English or Welsh chedder. Usually a good supermarket will either give you a sample, or sell small blocks. Try to find one that is well-aged and tends to crumble slightly when cut. It should be bold and very flavorful;

A brie, a soft cheese for crackers (thin wafer). Combine with either quince spread or a sweet jalapeño jelly. Really nice;

Comté cheese from France. Like chedders, a hard, cow cheese that I find really flavorful.

Maybe a Gouda (I’ve learned that the actual Dutch pronunciation is how-duh, but you better say, goo-duh). That’s a tough one though. I find that there is so much variation in Gouda that it’s almost impossible to find—and then repurchase, that cheese. American varieties are always covered in red wax and the cheese is waxy too. Some imported Goudas are kind of “gravelly.”

quote:

Originally posted by slyguy:
Damn I'm a little late to the party, but as mentioned before

https://creamery.wsu.edu/cougar-cheese/

Since they are close to local, we buy their cheese on a regular basis. If you are into mac and cheese use Cougar Gold and Smokey Cheddar in a 50- 50% mix, you'll thank me later.

Jim

quote:

Originally posted by Jimbo54:

Since they are close to local, we buy their cheese on a regular basis. If you are into mac and cheese use Cougar Gold and Smokey Cheddar in a 50- 50% mix, you'll thank me later.

Jim, now you tell us! FWIW I ordered 2x Cougar Gold + 1 Viking dill & garlic. Delivery is scheduled for Monday.

Update:

Really enjoyed the Cougar Gold. Reminded me of well aged Colosse cheddar cheese (from just north of Syracuse NY).

Tonight we cracked open the tin of Dill & Garlic. It was much harder than the Gold cheddar to remove from the tin. It has the consistency and texture of brick, muenster, and jack cheeses. The garlic and dill smell was quite evident when first opening things up but quickly dissipated.

It tastes great. Nicely mild in the mouth as well. I'd say they hit a perfect balance in the amount of dill and garlic they used. And I can see it as a fantastic snacking cheese although I will be sure to experiment with it in toasted ham and cheese sandwiches, omelets, etc.

Besides Costco, I go to BevMo which I haven't seen mentioned before.

Are you just going to have cheeses? How about some meat or chauterrie whatever they call it. Plus some nice crackers. I forget the name of my favorite. THey come in squares, made in canada, different flavors. They should be next to the cheese in BevMo.

this place has some awesome Vermont cheddar cheese
https://store.shelburnefarms.org/category/cheddar

Ahh, SigForum. Membership is free but what have I spent on things I wouldn’t know existed otherwise, Cougar Gold cheese being the latest example.

Washington State University Creamery charges $8 shipping, a bit steep for a $22 can of cheese. What about Amazon? Yes, with free Prime shipping but at $69.99 a can, and getting rave reviews at that price from verified buyers. I decided to pay the $8 but buy three for $4 more than Amazon’s one. Guess I won’t e buying cheese for awhile unless another thread....