Strong cheese

I tried the Tillamook extra sharp cheddar, which was on sale at
Albertson's. It's definately a step in the right direction, stepping
into the line of adult cheeses. What I'm looking for is at least twice
as strong, though. I want it to sting the insides of my mouth, to the
extent of pain if keeping it in the mouth too long.

In article ,
Pat wrote:

"Archon" wrote in message
...
I tried the Tillamook extra sharp cheddar, which was on sale at
Albertson's. It's definately a step in the right direction, stepping
into the line of adult cheeses. What I'm looking for is at least twice
as strong, though. I want it to sting the insides of my mouth, to the
extent of pain if keeping it in the mouth too long.

Gruyere.

Try again. Gruyere is not sharp. It's a kind of swiss cheese
that some have called "sweet".

You must be thinking of something else.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

I like a Black Wax Cheddar that I get at Whole Foods. It is pretty
inexpensive as well. This is a sharp cheddar. Now I don't consider and
cheddar strong however. If you want something strong, how about
Slack-Ma-Girdle cheese. Limburger is supposed to be strong, but I found
that to be mild, yet has a pretty strong smell.

Enjoy,
Curt


"Archon" wrote in message
...
I tried the Tillamook extra sharp cheddar, which was on sale at
Albertson's. It's definately a step in the right direction, stepping
into the line of adult cheeses. What I'm looking for is at least twice
as strong, though. I want it to sting the insides of my mouth, to the
extent of pain if keeping it in the mouth too long.

Try Whole Foods or some gourmet shop for stronger cheeses. Anything for
mass mainstream sale like Tillamook will be milder.

Skinny
--------------


On Thu, 22 Apr 2004 08:37:29 -0700, Archon
wrote:

I tried the Tillamook extra sharp cheddar, which was on sale at
Albertson's. It's definately a step in the right direction, stepping
into the line of adult cheeses. What I'm looking for is at least twice
as strong, though. I want it to sting the insides of my mouth, to the
extent of pain if keeping it in the mouth too long.

"Archon" wrote in message
...
I tried the Tillamook extra sharp cheddar, which was on sale at
Albertson's. It's definately a step in the right direction, stepping
into the line of adult cheeses. What I'm looking for is at least twice
as strong, though. I want it to sting the insides of my mouth, to the
extent of pain if keeping it in the mouth too long.

Eating cheese is still supposed to be a pleasant experience
Anyway, quality is about as important as kind of cheese. Low quality cheese
is not going to have much taste, whatever the kind. By increasing intensity
of taste :
- Low/no fat cheese - that stuff is plain evil. In cheese, like in many
things, most of the taste is in the fat. Most real cheese is made with full
fat milk. Though you do have some traditionnal cheese made with low fat
milk, and these ones are good. Italy actually has some traditionnal fat free
cheese.
- Toy cheese - that's whatever marketing concept the industry invented and
chosed to call "cheese". Like cheese in a tube, Kiri, spread cheese...
- Sterilized milk (UHT) cheese - that's barely real cheese. Nothing
interresting is going to grow in there.
- Pasterized milk (or micro-filtered) cheese - that's better, you do have
some taste there.
- Unpasterized milk (straight from the cow) - that's what many people
consider the only kind of cheese that deserves the name. It's illegal in
many countries, because some people are afraid of germs... However,
traditionnal cheese is a very stable milieu, so it's actually quite safe
(all the room is taken by the right germs, and they will prevent any foreign
germ from colonizing the place).

Usually organic cheese will have much more taste than regular cheese.
Farmers' cheese will be even one step stronger. Aging will also play a major
part, young cheese is always pretty soft.

As for the strongest kinds, this depends... Smell is a very bad clue. Some
cheese stinks so much you would think someone died a long while ago, but
they taste very mild. That's the case with munster or maroilles - I would
advice to keep these *outside* the house, but the taste is mild.
Cooked cheese is usually rather mild, but you can have exceptions. Organic
comté or cantal can actually have a pretty strong taste, but the supermarket
version will completely tasteless. Aged parmesan can also have a strong (and
great) taste. Veined cheese tends to be rather strong, so you could try
(real) gorgonzola or (real) roquefort - again, you will have huge
differences between pasterized and non-pasterized (if it's sterilized, it's
not real roquefort, don't buy it). *Aged* goat's milk cheese can also have a
*very* strong taste, it might be the kind of taste you're looking for, look
for the very small and very dry aged ones. It all depends what kind of
"strong" you're after

"Skinny" wrote in message
...
Try Whole Foods or some gourmet shop for stronger cheeses. Anything for
mass mainstream sale like Tillamook will be milder.


Not necessarily. Try Cabot's "Hunter's Seriously Sharp" cheddar,
usually in standard supermarket coolers. Whole Foods merely
has a buyer in-store do the ordering; their cheeses can vary from
tremendously interesting to dull normal depending upon the
interests of the person doing the store ordering.

pavane

www.igourmet.com has some English cheddars that might fit your needs !! Lots
of good gourmet cheeses with very good descriptions.Shipping isn't cheap,but
when I want something special,I don't mind paying for it.

"Archon" wrote in message
...
I tried the Tillamook extra sharp cheddar, which was on sale at
Albertson's. It's definately a step in the right direction, stepping
into the line of adult cheeses. What I'm looking for is at least twice
as strong, though. I want it to sting the insides of my mouth, to the
extent of pain if keeping it in the mouth too long.

Archon wrote:

I tried the Tillamook extra sharp cheddar, which was on sale at
Albertson's. It's definately a step in the right direction, stepping
into the line of adult cheeses. What I'm looking for is at least twice
as strong, though. I want it to sting the insides of my mouth, to the
extent of pain if keeping it in the mouth too long.

Few cheeses get hot that way. Canadian Black Diamond Extra Sharp is
a little sharper than the sharpest Tillamook but that's it for
cheddars.

Parmagianna Regiano is about as strong as any cheese that I can think
of gets.

I have taken to getting spiced cheeses. Caraway jack, pepper jack,
dill havarti, usw. It acheives some of the gaol.

I tried the Tillamook extra sharp cheddar, which was on sale at
Albertson's. It's definately a step in the right direction, stepping
into the line of adult cheeses. What I'm looking for is at least twice
as strong, though. I want it to sting the insides of my mouth, to the
extent of pain if keeping it in the mouth too long.

I can get a 7-year-old white cheddar locally that is sublime. Bought a
Swedish aged cheddar that was soaked for a year in black currant vodka that
was fantastic as well. A good Limberger can be sharp on the tongue as well
as the nose.

Rob

On Thu, 22 Apr 2004 20:26:40 GMT, "pavane"
wrote:


"Skinny" wrote in message
.. .
Try Whole Foods or some gourmet shop for stronger cheeses. Anything for
mass mainstream sale like Tillamook will be milder.


Not necessarily. Try Cabot's "Hunter's Seriously Sharp" cheddar,
usually in standard supermarket coolers.

First I've heard of that brand or product. Anyway in our Safeway,
Tillamook is in the regular dairy section with Kraft and Lucerne. There
may be sharper cheeddars in the 'deli' section with the imported
stiltons etc.


Whole Foods merely
has a buyer in-store do the ordering; their cheeses can vary from
tremendously interesting to dull normal depending upon the
interests of the person doing the store ordering.

Ask him/her to special order a sharper cheddar?


Skinny