[moonmonkey]

Had anyone ever seen a Frenchy eat Cheddar?
Serious question.

[paul w]

Answer to first question: No.

Second: I have, but their consumption was statistically inconsequential. Also, cheddar is nothing special when you're used to the quality and variety of cheese in France.

[Doc HM]

I live in a country where the nations "favourite cheese" is a vat blended plasto cheddar substitute called Catherdral City.

Which makes me sad.

But hey, some of what Americans call cheese is legally required to be sold as an Industrial lubricant in the EU

[Spheric Harlot]

Originally Posted by paul w 

Answer to first question: No.

Second: I have, but their consumption was statistically inconsequential. Also, cheddar is nothing special when you're used to the quality and variety of cheese in France.

Yeah, the first reply that came to mind was "Why would they?"

[Doc HM]

Originally Posted by Spheric Harlot 

Yeah, the first reply that came to mind was "Why would they?"

Because a good cheddar is as good as any other type of cheese. The trick is finding a good one. All supermarket and mass market cheddar is basically yellow plastic.

[Waragainstsleep]

Originally Posted by Doc HM 

But hey, some most of what Americans call cheese is legally required to be sold as an Industrial lubricant in the EU

Fixed.


Actually I'm led to believe that the French appreciation for good english cheese has increased over recent years. Not sure where I heard that but I'm confident there is some truth to it. Of course there is a good chance they prefer Stilton to cheddar.

There are some artisan cheddars that are getting more and more widely available. Quickes and Keenes are two that I see more and more often, and then there is regular world champion Montgomery. These are all fantastic cheddars.

[paul w]

I actually think cheddar might have it's place in the fromagoverse. There's really nothing here that has that kind of bite that a good sharp cheddar has. And the Fetas and Parmesans are certainly a staple.

But it's not like the French cheese experience is in any way lacking for it. I suppose a nice aged Cantal will do nicely.

[ghporter]

Originally Posted by Doc HM 

But hey, some of what Americans call cheese is legally required to be sold as an Industrial lubricant in the EU

Not all of us are savages, you know. While I don't eat soft cheeses much, there are some that I really like. I'm particularly smitten with semi-soft cheeses like butterkase, and havarti rocks. But I do really love a good sharp cheddar cheese in all sorts of situations. There must be a demand, but I have never understood "mild" cheddar... Why? Just "why?"

[amazing]

take a look at one of the cheese restaurants in Paris:

Cheese Restaurant | Paris | Video Tour. Information and tour of a cheese restaurant in Paris, France.

why would anyone need a cheese with an orange food coloring?

[amazing]

but here it is: Breton Cheddar?

made by an australian ie an import of sorts

Chapelle Cheddar

[Waragainstsleep]

Originally Posted by ghporter 

Not all of us are savages, you know. While I don't eat soft cheeses much, there are some that I really like. I'm particularly smitten with semi-soft cheeses like butterkase, and havarti rocks. But I do really love a good sharp cheddar cheese in all sorts of situations. There must be a demand, but I have never understood "mild" cheddar... Why? Just "why?"

It amazes me how many people refuse to eat any kind of cheese that has any flavour whatsoever. I could be more adventurous when it comes to food but I've known people who won't eat any cheese apart from mild cheddar. May as well eat plastic.
Its dumb, one of them wouldn't even try the likes of Jarlsberg, Emmental or a young Gouda.

[subego]

Cheddar works fine as an ingredient, but I wouldn't eat it straight.

You can use better cheeses as ingredients, but I'd usually rather pair them with some (really) dry salami or a cracker.

[amazing]

The US in general knows zip about fine cheese: we're the country of velveeta--which is not cheese but rather a "cheese product" that doesn't need refrigeration until opened. Plus, we have cheese in a spray can--if that can be called cheese?

So, I'm kidding naturally--but it's frightening how true it is for so much of the US.

[Eug]

Food exports to France top £1bn thanks to beef, lamb and cheddar - Telegraph

Jason Hinds, the sales director at upmarket cheese monger Neal's Yard Dairy, said that his firm was now exporting about 35 tons of cheese every year to France to upmarket fromageries, with Stilton and Cheddar the most popular varieties.

Originally Posted by amazing 

why would anyone need a cheese with an orange food coloring?

You don't need orange food colouring for cheddar.

[subego]

Originally Posted by amazing 

...that doesn't need refrigeration until opened.

Ironically, somewhere along the line you got the idea cheese should be refrigerated.

[amazing]

Originally Posted by subego 

Ironically, somewhere along the line you got the idea cheese should be refrigerated.

Well, I do know that Cheeseheads don't need to be refrigerated!

[Waragainstsleep]

Don't you guys have a cheese cellar?

[ghporter]

Originally Posted by subego 

Ironically, somewhere along the line you got the idea cheese should be refrigerated.

Some cheeses store better given their retail packaging if refrigerated. Further, while traditional cheddar is very hard, the type available here is not quite so hard and the moisture content allows it to develop (non-flavor enhancing) mold pretty quickly if not refrigerated, I also refrigerate sliced bread; it extends the storage life of the bread, again preventing mold.

[subego]

Originally Posted by ghporter 

Some cheeses store better given their retail packaging if refrigerated.

I guess you could call a rind "retail packaging".

[ghporter]

That's the thing - finding a round of cheddar isn't particularly easy without going to specialty stores that aren't everywhere. The vaunted Whole Foods, which started in Austin, has ONE store here in San Antonio, and their cheese department is sadly lacking in such things as cheddars, though they do have a huge number of far more exotic cheeses... So we have to live with block-cut cheddar (and just about everything else we get on a regular basis). Availability is the problem with this. Block cut cheeses tend to be moister and thus require refrigeration, while traditionally made cheeses that don't require refrigeration are hard to find, even for someone who looks for them.

[Paco500]

There are a number of American stereotypes you brits have that just drive me nuts. Cheese is one of them. True, there is a vast, VAST amount of tasteless dreck consumed in the US they call cheese. The reality is, there is a vast amount of tasteless dreck sold in the UK called cheese. The truth of the matter is, however, that I had access to a much greater variety of cheeses living in the US than I can find in England. Perhaps there are specialty cheese shops in London where some variety can be found, but basically you get 40 different varieties of cheddar, a pile of red lecister and a handful of bree and stiltons thrown in for good measure.

The worst of the cheese is truly the worst in America- Cathedral City is gourmet compared to Velveeta, but the variety available in the states- at least in the DC area where I am from, puts English supermarkets to shame- including Waitrose.

Same is true of Chocolate.

So there.

[iM@k]

Well to throw a wrench into the whole debacle:

There are many French Canadian families who moved down to Northern New England in the 1800's of which mine is one. We are addicted to super sharp white Vermont cheddar, seriously it's like crack for us.

There are many farms in the area that make small batches of it and it is fantastic.

Commercially, Cabot is the best known pruducer of this wonderful stuff. About a decade ago, they started commercially selling what they call their "Hunters Sharp" variety. This was the super sharp cheddar that they used to just give away to Hunters and Truckers because it was so strong and they could never get the consistency the same from batch to batch. Despite this, it's become one of their top sellers.

Oh and if you don't believe me about it being like crack for us; where in many stores you'll find fridges with drinks at checkouts, our have cheddar cheese!

[Eug]

Originally Posted by ghporter 

That's the thing - finding a round of cheddar isn't particularly easy without going to specialty stores that aren't everywhere. The vaunted Whole Foods, which started in Austin, has ONE store here in San Antonio, and their cheese department is sadly lacking in such things as cheddars, though they do have a huge number of far more exotic cheeses... So we have to live with block-cut cheddar (and just about everything else we get on a regular basis). Availability is the problem with this. Block cut cheeses tend to be moister and thus require refrigeration, while traditionally made cheeses that don't require refrigeration are hard to find, even for someone who looks for them.

I can't stand Whole Foods. OK selection for a grocery store, but horrendous pricing. I live in Toronto and there is only one Whole Foods here too, but that's fine by me, because stuff like cheese costs twice as much as getting it at dedicated cheese shops in Kensington Market like this one:

[Waragainstsleep]

Originally Posted by Paco500 

There are a number of American stereotypes you brits have that just drive me nuts. Cheese is one of them. True, there is a vast, VAST amount of tasteless dreck consumed in the US they call cheese. The reality is, there is a vast amount of tasteless dreck sold in the UK called cheese. The truth of the matter is, however, that I had access to a much greater variety of cheeses living in the US than I can find in England. Perhaps there are specialty cheese shops in London where some variety can be found, but basically you get 40 different varieties of cheddar, a pile of red lecister and a handful of bree and stiltons thrown in for good measure.

The worst of the cheese is truly the worst in America- Cathedral City is gourmet compared to Velveeta, but the variety available in the states- at least in the DC area where I am from, puts English supermarkets to shame- including Waitrose.

Same is true of Chocolate.

So there.

You can blame Lemmy for the cheese stereotype I think. Also it has a lot to do with the fact the worst plasticcy processed stuff was invented by you lot. Cheese strings? Spray cheese in a can? Heads should have rolled for those. Perhaps its not too late.

I don't know when you last frequented a London supermarket, or perhaps its a London problem but the supermarkets where I live (South West) have a very good selection of cheeses. The main problem is that they don't always store them properly since they want them to be arranged either aesthetically or conveniently.

Specialist cheese shops are still the best, though Farm shops also tend to have good selections nowadays.

Storage makes a hell of a difference. Paxton & Whitfield keeps their Montgomery Cheddar 6 months longer than most places and it makes a difference. Alos, their Stilton is creamier than any other I've had, sadly you do have to pay a bit of a premium for the extra maturation but the same is true of other things like Whiskey. There is a P&W in London I should add.

I'm also lucky enough to be able to get the only Cheddar made in Cheddar (since its only about 15 miles from me), caved-aged, sharp and very, very good.

[amazing]

Part of the glory of cheese in France is the bread: a perfect accompaniment to all varieties of cheese. The baguette or a pain de campagne compliments and enhances the taste of camembert, brie, a creamy roquefort, or a great chèvre. You can't enjoy great cheese without a great bread.

Compare that what passes for bread in the US (unless you find a great artisanal bakery.) The consistency is too spongy, and it's sweet--because of the American tendency to sweeten everything up--sugar sells! Just about every cheese tastes terrible with American bread.

Crackers? Maybe in a pinch--but it's so hard to find crackers that aren't too sweet!

Cheese isn't eaten "naked" for the most part. It needs a great bread, maybe a glass of wine.

[glideslope]

Originally Posted by amazing 

Part of the glory of cheese in France is the bread: a perfect accompaniment to all varieties of cheese. The baguette or a pain de campagne compliments and enhances the taste of camembert, brie, a creamy roquefort, or a great chèvre. You can't enjoy great cheese without a great bread.

Compare that what passes for bread in the US (unless you find a great artisanal bakery.) The consistency is too spongy, and it's sweet--because of the American tendency to sweeten everything up--sugar sells! Just about every cheese tastes terrible with American bread.

Crackers? Maybe in a pinch--but it's so hard to find crackers that aren't too sweet!

Cheese isn't eaten "naked" for the most part. It needs a great bread, maybe a glass of wine.

Nah. I'll take a slice of Kraft Cheesefood on white with a cold Bud any day!

[amazing]

Originally Posted by glideslope 

Nah. I'll take a slice of Kraft Cheesefood on white with a cold Bud any day!

Cheers! Couldn't have come up with a more perfect example! Unless it was nachos with the soupy orange stuff?

[Jawbone54]

It's very, very difficult to find a good cheese where I live. There's a cheese shop in my in-law's town in Florida that is absolutely incredible, but good luck finding anything of quality within four hours of my pajama-hating city.

Does anyone know of an online cheese shop that isn't crap?

[subego]

I feel all spoiled.

I've got two cheese shops within walking distance.

[iM@k]

So I just got back from doing errands and took this video to prove what I was saying:

Cheese at Checkout - YouTube

[andi*pandi]

Cabot

[subego]

Originally Posted by Jawbone54 

Does anyone know of an online cheese shop that isn't crap?

I can't vouch for the online experience, but here's one of the aforementioned cheese shops down the block from me. The five year Gouda is where Goudas die and go to heaven.

Home page Pastoral Artisan Cheese, Bread & Wine

[Waragainstsleep]

I do like a nice old Gouda.

[osiris]

Originally Posted by Jawbone54 

It's very, very difficult to find a good cheese where I live. There's a cheese shop in my in-law's town in Florida that is absolutely incredible, but good luck finding anything of quality within four hours of my pajama-hating city.

Does anyone know of an online cheese shop that isn't crap?

Murray's Cheese in NYC. Always a treat to walk in there - but now they mail order! :

Murrays' Cheese Shop - Gourmet & Artisan Cheese Gifts By Mail

[amazing]

The trick about getting great cheese is not to bankrupt yourself!

With that in mind, Costco has excellent cheese choices (Cambozola, Comté, Dubliner, etc) that are half or 2/3 of Whole Paycheck prices.

[mattyb]

Originally Posted by glideslope 

Nah. I'll take a slice of Kraft Cheesefood on white with a cold Bud any day!

Only because you haven't tasted a Basque cheese accompanied by a decent Bordeaux. Or a St. Marcelin with Côte Rôtie. Or St. Nectaire, or a real (unpasturized) Camembert.

Interesting quote of de Gaulle's : Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage? (How can you govern a country which has two hundred and forty-six varieties of cheese?)

[amazing]

deleted because i didn't want to derail the thread...

[paul w]

Originally Posted by mattyb 

Only because you haven't tasted a Basque cheese accompanied by a decent Bordeaux. Or a St. Marcelin with Côte Rôtie. Or St. Nectaire, or a real (unpasturized) Camembert.

Interesting quote of de Gaulle's : Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage? (How can you govern a country which has two hundred and forty-six varieties of cheese?)

Not only that - but a nice local Pelardon and a bottle Coteaux de Languedoc could actually cost even less for me here than crappy Kraft and Budweiser does for folks in the US... Sadly however the markup is absurd. I'm certainly not paying 10 bucks for some spoiled Saint Marcelin.

That said I'll be picking up some sharp cheddar on my next trip to the US.

[amazing]

Well, since quite a few posters are from France, here's a sacrilege that's been bothering me every since I read about it a year ago: do baguette vending machines really exist on the street in France, or was this the equivalent of a MacDonalds on the Champs Elysées?

Sacre bleu! Traditional French baguette is now being made by machines | Mail Online

If anybody's tried such a baguette, what do they taste like? The baguettes must be pre-baked, frozen and then warmed just before being dispensed...

Sacré bleu! Milles tonnerres! Espèces de boulangiers du dimanche! Quelle horreur!