Cheese Reviews

Introduction

This is my reviews of cheeses. I have found that after I try a new cheese I often forget what it was like, and even whether I liked it. Here I will keep track of all the cheeses I like and those that I don't like as well.

Recently (year 2000) I have been having bread and cheese for dinner quite often, and have been experimenting with different cheeses. I figure I should keep track of which are good and which aren't.

Aged Asiago

This is a very good cheese. It's dry and brittle and very flavorful. Actually It is a lot like gruyere cheese, which is also very nice.

English Cheshire

This is a very strange cheese. It is a light orange color, so I expected it to be sort of like cheddar. It turns out to taste more like blue cheese! It also has the soft crumbly consistency of blue cheese. I don't really care for it, although I suspect it may grow on me before I finish with it. But I think I'd rather have my blue cheese blue. On the other hand, a cheese that is named after a smiling cat...

Danish Fontina

Similar to italian fontinella, but not quite so soft. It's a good cheese, definitely better than the fontinella, but still not good enough to be on my list of favorite cheeses.

Italian Fontinella

This is a rather soft cheese. Too soft for my preference. It isn't bad, if I wanted a soft cheese I'd probably rather go with dill havarti. Definitely not on my short list of good cheeses. But ok for a change.

Gorgonzola

A ``blue'' cheese. Very crubly and very flavorful. I like it very much, but due to its crumbly nature, it's not so good to have on bread, since it gets all over the floor. Since I eat bread and cheese, this means I pretty much don't eat gorgonzola.

Gouda

This is a nice cheese which tastes like ham. It is quite a strong and unusual flavor. Alas, I find it too overwhelming to eat in large quantities. By the time I finish my baguette with gouda I am quite sick of it, and would rather eat the baguette plain. So this isn't a strong recommendation, although it is a nice cheese to eat a little of. (Note my dangling preposition.)

Gruyere

Gruyere is a good swiss cheese. It dry although not hard, and nice and flavorful. It is brittle, but not crumbly.

Havarti

A soft cheese. It is good, but a bit too bland for my taste. For a soft cheese I prefer dill havarti.

Dill Havarti

A very nice soft cheese.

Queso Caribe

A white cheese, with sort of ordinary consistency, which is quite bland. I'm afraid I don't really care for it. It does have a flavor, but the texture is a bit wimpier than I prefer, and the flavor it does have isn't that good.

Holland Leyden

This is a bizarre cheese. It is a sort of normal texture white cheese with some sort of herb in it giving it dark spots. I couldn't make out what the herb is, but it gives it a very strong and not entirely cheese-like flavor. On the plus side, it is a good flavor, although I wouldn't want to eat too much of this in a row. But overall a good cheese.

Swiss Lorraine

Alas, I do not like this cheese. It has an interesting texture, which is sort of spongy. I don't mind the texture, but the flavor somehow I find quite unappetizing. It is pretty mild, which I think is part of the problem.

Münster

This is a very nice cheese, sort of in the category of monterey jack, but better than jack cheese. Not very strongly flavored, but well flavored.

Stella Parmesan

A nice hard cheese. I really like the flavor of this cheese, although I'm afraid it is a bit crumblier than I'd prefer.

Pecorino Romano

A wonderful cheese! This cheese has instantly jumped up to my short list of favorite cheeses. $\ddot\smile$ It is most similar to parmesan, but a bit more crumbly (which is unfortunate), and has a bit stronger flavor. I definitely like it more than parmesan, and possibly even more than gruyere. Of course, it is in an entirely different category than soft cheeses or blue cheeses, but I prefer cheeses in its category (which I would have to call hard cheeses).

Roquefort

A powerful cheese of the ``blue'' variety. It is very yummy. $\ddot\smile$ Like diamond, it is extremely strong but of only limited use due to its brittleness. Specifically, I like to eat bread and cheese while reading and sitting on the floor with a blanket on my lap. Roquefort would crumble and get in my blanket, which is no fun. $\ddot\frown$

French Swiss

This is the cheese generally known as ``swiss cheese'' in America, which Gilles (who is swiss) finds very insulting, as it isn't very good. It is a bit bland. Actually, I find it pleasant, especially since I just finished having gouda a couple of days ago. Has holes in it. It is quite nice.

Wisconsin Farmers' Cheese

This is a very nice cheese, which tastes very much like mozzarella.

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