Ye Olde Inn

I have seen several British shows that poke fun at how much Americans (yes we own the entire north and south portion of the continent ) love their cheese. Most notably it's mentioned on Top Gear how American 'Big' Stig lives only on cheese. Why is that? I myself love cheese but don't go around eating it to every meal nor do I eat it every day. I'm guilty today since I'm nomming on a bowl of soup with cheesy goodness and tortilla chips (crisps in british I think it's called).

I don't know much about American cheese, but one hears frequently that mostly it's watered down powder called cheese.
Look for "Käsetheke" pictures on google and you'll understand that I have pity if that cliché turns out to be true.

My favorites:
Gorgonzola (for cooking sauces) - Italian,
various ripe Bries ( with fig mustard) - French
very old Gouda - Dutch
Esrom - Danish
Emmentaler (for sandwiches based on sausage or ham) - Switzerland
Cheddar (for Burgers, and scallopping in general) - Great Britain
various goat cheeses, complemented with grapes, cranberries, and whatnot
fromage blanc underneath jams and marmalades on bread
very old Parmesan or Pecorino (freshly grated from the block) on Spaghetti Bolognese

If you go for kraft mac & cheese that craps just that: powdered cheese + water. Just depends on what kind of cheese. I like cheddar but absolutely love good soft Blue Cheese. That is artery clogging bathroom stanking goodness right there. I have a pretty basic pallette for food refinement but I know nasty when it's presented to me.

Esrom stinks to high heaven. But the taste of it...

@KnightKrawler: That's cheese
Here in France we have plenty of nasty lokking/smelling cheeses that really taste good. By no means, as the milk used to the better of them are'nt pasteurised it could even dare to show at an American airport
But that's why it's good. I'm glad to be french at least for cheese (a lot of ...). Oh and wine too, but that's another story

knightkrawler wrote:My favorites:
Gorgonzola (for cooking sauces) - Italian,
various ripe Bries ( with fig mustard) - French
very old Gouda - Dutch
Esrom - Danish
Emmentaler (for sandwiches based on sausage or ham) - Switzerland
Cheddar (for Burgers, and scallopping in general) - Great Britain
various goat cheeses, complemented with grapes, cranberries, and whatnot
fromage blanc underneath jams and marmalades on bread
very old Parmesan or Pecorino (freshly grated from the block) on Spaghetti Bolognese

What? Nothing from Finland?

Sadly, I don't know any Finnish type of cheese. I doubt that it would be for sale in Germany.

knightkrawler wrote:Sadly, I don't know any Finnish type of cheese. I doubt that it would be for sale in Germany.

You should come visit Finland some day, I would be more than happy to show you this beaytiful country.

I'd love to. Norway, Finland, New Zealand, Canada are among my top priority once-in-a-lifetime holiday targets. But my GF would kill me if I put our olympic cycle vacation money to book something white and cold.

Tell her I said hello Also tell her that there are very friendly people here, heck, you should really come visit Finland I can give you a very memorizable vacation And it's not always white and cold in here