Any cheeseaholics here?

I don't think I've ever had a cheese I didn't like. Some I love,some I absolutely love, some I can't live without, & some I just like.

The new issue of Saveur Magazine is all about cheese. They give several recipes that look good, plus a list of their 50 favorite artesian American cheeses. So, I decided to circle a few & order them. Before I knew it I've circled like 25. :) I think I'll order just 2 or 3 a month.

Any other cheese fiends here & what are your favorite, or are you like me & love them all?

best

I can't say one is better than another. I just kinda get a taste for one, go with it for a week or three and then another ..... and another ...... and another.

I wish we had the cheese selection here we found in Europe. In Italy, Spain, France, Holland ......... even the UK .... they have many, many more cheeses than we have here. Most are local, essentially artisanal. By way of example, when we were in Barcelona, we stayed in a hotel near a department store called El Cortes Inglese. They had a full supermarket on one whole level. (I try to visit a supermarket wherever I go just to see how the other half eats!) The store's layout would be familiar to any American .... except for the scale of certain departments. You'll find Kellogg's' Corn Flakes and Dove Soap. Shake'N'Bake and Campbell's soups. And of course the Spanish equivalents. But then you come to the fresh foods area. The cheese counter alone was as large as our local (Gucci) Safeway's meat and fish departments combined. Similarly sized was a sausage section. As large as our fish department was one just for hams. The selection of all these delicacies was simply amazing. There were more cheeses than one could even imagine. Mold (blue) style cheeses in a literal rainbow of colors due to varying mold cultures. How many swiss style cheeses ya want? A hundred? Might have been that many. And, since the $ and € were about par back then, it was amazing how cheap it all was.

Too bad you can't take that sort of thing back on a plane .......

Saveur. There are some fabulous looking cheeses, including a water buffalo mozzarella that I'm dying to try. I think that will be the first one I order. There are web sites or phone numbers for all of them. I can't wait.

edited to fix typos

But obviously, with a cheese that is meant to be eaten within a day or two of making it, it isn't as fresh as waht we got in Salerno, just south of naples, and surrounded by buffala farmers (if that's what they call farms that raise water buffalo for cheese making).

There is a company near Dallas that makes fior di latte (mozzarella from cow's milk) in the authentic way. I had their stuff (can't recall the name right now) and it is excellent.

is from a water buffalo farm in Vermont, so it probably won't be a day or two old, but certainly fresher than the Italian imports I've had.

US-made buffala???? Can it be? :)

I haven't tried it yet, obviously, but here's the link

http://www.woodstockwaterbuffalo.com/prod_mozzarella.shtml

Bookmarked!

How cool!

that Saveur says it the best mozarella in the US.

http://www.mozzco.com/

If they don't serve that stuff in heaven, I don't want to go!

Fresh mozzarella is probably my all time favorte food in the whole wide world.

I'm lucky in that I live in an area that supports local produce in a big way, especially milk products, since grazers are better for our local ecology than planting is.

We have a goat cheese farm that makes the best chevre I've ever had; it competes head to head with French chevre. There's a local cheddar with garlic chives that is wonderful. And several of the markets in the area import a lot, so there's very little I can't get at least part of the year. My current loves are Arina, Ethiopian style farmer's, Cotswold and Haystack mountain's Chevre rolled in herbs.

Unfortunately, DH is a cheese head of the worst sort and has the cholesterol levels to prove it. So we have to be careful about how much is in the house and what at a time.

I'd like to find some of what you mention. They sound great! Is the goat cheese from Haystack Mountain Goat Dairy in Longmont? http://www.haystackgoatcheese.com/

Primarily Lucky's, up here in Boulder (The last of the indies...) . Otherwise, whole foods, Alfalfa's and the farmer's market when it gets up and going again next month (I cannot wait....) I love Boulder because there's a market for so many artisan products.

The Arina I get at WF, the Cotswold at Wild Oats or WF, and the ethiopian Farmer cheese at the middle eastern grocery in Denver on Colorado, west of I-25; the last is a once a month trip when I come down to Pan Pacific because I really hate driving in Denver traffic. (Okay, I tell a lie. I hate driving in almost all traffic.)

Eleny, should we get a F2F going for the metro area this summer? Like, maybe a picnic on the south end of Denver (I'm thinking Castlewood Canyon park on 83, south of Fredrick) for the CO Du'ers?

Haystack made Saveur's list of 50 favorite American artisinal cheeses. I'll definately put that one on my list to try. Thanks!

best

newspaper.

I'd be happy to ship some.

I just checked out the link & they ship. So now I have the buffalo mozzarella & haystacks to try first. I'll pick one other & that should do it for me for the month. :)

best

I see that they even distribute to Soopers. I'm going to look for some next shopping trip!

Will PM you, too!

http://www.recipegoldmine.com/saladvegdr/vegsaldr66.html

Killer blue cheese dressing. Use Maytag blue cheese

I read it several times and plan to keep it as a reference. It is really heartening to see we have so many cheesemakers who really care about the craft. We who enjoy it are all the richer for having them.

I started dreaming and can't wait for the time when American cheese will follow American wone to a postion of world prominence. Not *a* time, but *the* time ... cuz I know we can do it. We're the USA ... and *that* is said with the best of intent and the greatest of pride in who we are ... who we really are, not who we appear to be these days.

(Sorry for the politcal overtones of that, but I'm feeling patriotic today for some reason.)

http://www.igourmet.com/shoppe/shoppe.asp?cat=1

Whatever you do ---DO NOT click on this link unless you are prepared to be forever transported to on-line cheese wonderland. I have eaten through most of Italy now and can't bear to move on. The Pecorino varieties alone are enough to make me swoon. The quality of the products I have ordered has been excellent. I tend to order a number of different varieties a month now. It's a hunk out of my grocery budget but well worth the price of shipping to get things I can't get here in my local stores.

This site will suck your pockets dry---but you'll enjoy every mouthful

Even if you choose not to order--It's great reading material.

:wow:

Made in Wisconsin. Cheese, dusted with cocoa.

I'm purchasing the Burrata, Cacio di Fossa, and Canestrato Pugliese this month. I'm also toying with the idea of getting the Tibetan Yak Cheese-just to try it!

weight I need to lose.

It's Cheese and it's lo carb! :)

So much cheese--so little time! I don't think I'll make it through this site in my life time-and every-time I look they just keep adding more.--

Don't even think about looking at the butter selections. If I was eating bread on a regular basis my cholesterol would be over a 1000 with some of the choices they have here. I will be buying some of the European butters next November though for my Christmas baking.

...I enjoyed this issue of Saveur a LOT.

Although I'm gravitating from the traditional mags to a couple of new ones: "Eating Well" and I forgot the name of the other one but it has the most beautiful Thai spring rolls on the cover. Gourmet magazine lost me when it changed the format. Bon Appetit has lost its cachet, too, IMO.

& Bon Appetit also. & Cook's Illustrated lost me when I had 2, count 'em 2, bad experiences. But I've been taking Saveur almost since the beginning & have no plans to discontinue my subscription. It's the only food mag I get that hubby goes through & circles recipes he wants me to make.

Hubby is in Bonaire SCUBA diving this week, one of our favorite places. I couldn't make this trip, but he knows he'd better bring home the Goda! A nice earthy wine and some Goda and fruit and I'm all set for mother's day. He's due home saturday.