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Gravy's Cooking Thread
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France has the most amazing cheese in the world, I think. The varieties are there to fit anyone's taste, from the stinkiest Bleu cheese to the most basic plain cheese, they've got it all. And if you haven't had Raclette, you need to try it. I think it's actually Swiss in origin, but the French have done wonderful things with Raclette.
The Dutch, while most of their cuisine is strictly utilitarian, also do amazing things with cheese. A good, aged Gouda is hard to beat in any situation. Great sharp taste if it's aged, perfect for a sandwich, melts really well for sauces or whatever. Smoked Gouda is also incredible. It might be my favourite cheese because of its versatility.
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Gurgeh
Silver Baronet of the Realm
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Even in most supermarket you'll find both kind :
A place like this for actual cheese :
And a place like this for what you call "normal" cheese :
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Lanx
<Prior Amod>
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neatherlands is only known for gouda
and fucking clogs
so, they want to kill all their cows b/c of farts
Palum
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Oh gosh, I've been to Androuet in Paris. That place gives me a chubby. It isn't just that they have great cheese, which they do, it's that everyone who works there knows their craft so well. You can walk in and say "I'm going to be eating (fill in the blank) and drinking (this kind of wine)." and they will immediately have a cheese that pairs absolutely perfectly with what you're eating or drinking. If you just want a cheese plate, they'll cut you small bits of different kinds so you can have an assortment, and they charge very little for that. I walked in with a particular bottle of wine that is my favourite, Carignan, which is mostly considered just a plain table wine in France, but I find it a remarkably good, full bodied wine when it's on its own and not in a mix, and the guy helping me was excited. His eyes lit up and he started pulling cheeses, giving me small samples, and suggesting so many more cheeses than I could possibly eat in a week, let alone one night. I got a bunch of cheese bits to make a great cheese plate for me and my wife, and while I was checking out he slipped an additional, very creamy cheese into my bag and told me to "finish with that one, you'll thank me." He was right.
This is something I've come to appreciate about higher end stores. The knowledge the employees have. When I lived in Quebec we had a liquour store that had every kind of drink you could possibly imagine. From all over the world. They sold plenty of Coors Light, but also very top end wine and spirits. Their Sommelier was my go-to guy. I'd have no time to consider, so I'd find him, tell him what I was cooking, and he would suggest the wine that would pair best. He was right 100% of the time. It wasn't just that it was good wine he'd recommend, it was that the body of the wine would match the food just perfectly. Just one example, I was serving poached pears for dessert and wanted a dessert wine to go with it. Ice wine might seem the obvious choice, but he suggested an apple wine that was actually quite tart. I was skeptical, but took his advice. That tartness with my sweet pears was just delicious. You might have to pay more in shops like this, but you're paying for knowledge. Very worth it to me.
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Gruyère. Fontina. Mozzarella. Taleggio. Havarti. Brie.
I've started putting Brie on burgers. It melts beautifully and actually has a good taste.
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None of that really melts the same way though (admittedly have never tried Brie).
Isn't there some sort of emulsifier or something you can add to melt cheese?
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You're right. I do use a lot of Muenster. It cooks well and is delicious. My apologies for leaving it off the list. I have some in my fridge now. Perhaps grilled cheese for lunch.
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Oh yes I do love that.
We do an egg bake dish with eggs, cream cheese, muenster and ham chunks. It's so good.
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Fogel
Mr. Poopybutthole
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You can add sodium citrate. Not my thing though. I find the cheeses I listed melt just as well.
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Sludig
Potato del Grande
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Wife loves cheap shitty provalone. Want to get her on muenster. I actually miss having some stinky I forget brie or what it was back on the day. I enjoy all the wierd stuff to an American but with her she doesn't participate so i just go without.
Gavinmad
Mr. Poopybutthole
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look at this snob. I bet he doesn't even have a brick of cheese product in his fridge.