newbiee Posted December 30, 2007 Share Posted December 30, 2007 I'm finding cheese very boring! [:-))] All the ones I've tried have been a variation on a theme (soft, bland) so I'm not encouraged to try more. I'm looking for recommendations of tasty cheeses - strong flavours. I like roquefort, St Agur etc as they have a good strong taste. I've tried Munster, which has quite a strong flavour. Anybody who had tried some of the stronger, more powerful cheeses .. please share the name with me.Thanks very much Link to comment Share on other sites More sharing options...
cooperlola Posted December 30, 2007 Share Posted December 30, 2007 If you liked Munster then try Chaumes and Liverot - which to my mind have more flavour. Also, bleu d'Auvergne is good if you like blue stuff.Our local cheese man, in the market here, will always let me try before I buy so it might be worth your while checking out your local markets too. Link to comment Share on other sites More sharing options...
Patf Posted December 30, 2007 Share Posted December 30, 2007 I haven't eaten cheese for a year or so as I'm cutting down on cholesterol. But I remember Cantal, it's quite like Cheddar. There are 2 types, medium and mature. The older one is fairly strong. Good for cheese on toast. Link to comment Share on other sites More sharing options...
Clair Posted December 30, 2007 Share Posted December 30, 2007 I'm with Coops! Ask your cheeseman to taste something new, tell him what you like and he'll be happy to recommend a suitable choice. Link to comment Share on other sites More sharing options...
Clair Posted December 30, 2007 Share Posted December 30, 2007 [quote user="Patf"]I haven't eaten cheese for a year or so as I'm cutting down on cholesterol. But I remember Cantal, it's quite like Cheddar. There are 2 types, medium and mature. The older one is fairly strong. Good for cheese on toast.[/quote]There are more than two types, but the main ones are, in order of strength and taste, Cantal Jeune, Entre-deux and Vieux.On special occasions, we stretch to the Laguiole AOC or Salers AOC [:D] Link to comment Share on other sites More sharing options...
Russethouse Posted December 30, 2007 Share Posted December 30, 2007 I like Compte, its a hard cheese, I love the taste.http://en.wikipedia.org/wiki/Comt%C3%A9_(cheese) Link to comment Share on other sites More sharing options...
Gardian Posted December 30, 2007 Share Posted December 30, 2007 Our village market cheese man does all the usual suspects, but 3 we like in particular:Bleu de Gex (Jura)Beaufort (Savoie)and a 'Tommette' from the Pyrenees (but we've tried others which aren't half as good, so getting the exact one would be impossible) Link to comment Share on other sites More sharing options...
Pads Posted December 30, 2007 Share Posted December 30, 2007 I love Epossie (sp[8-)]) its loverly......... make sure its at room temp to eat and the full flavour just floats outs [:D]edit : just found this http://www.cheeseline.com/french-cheese/epoisses-cheese-100382.aspx Link to comment Share on other sites More sharing options...
groslard Posted December 30, 2007 Share Posted December 30, 2007 I agree about Conté,(it's my favorite) but the essential thing is to AVOID supermarket cheeses, they don't have access to the best ones; go to a specialist or a market, and taste...Est-ce que je peux goûter un peu de celui-ci...? Link to comment Share on other sites More sharing options...
Rob Roy Posted December 30, 2007 Share Posted December 30, 2007 My husband also loves Conte, but if you live in Correze have you tried Pave Correzien? It is a lovely hard cheese not unlike a mature chedder, best from the cheese stalls at the markets but available in most supermarkets. Link to comment Share on other sites More sharing options...
Gardian Posted December 30, 2007 Share Posted December 30, 2007 My 'Bible' on this subject is a book called (surprisingly) French Cheeses, published by Dorling Kindersley. Out in 1996 at £12.99, but probably reprinted since & almost certainly still available via the usual channels. ISBN 0-7513-0346-1.A good read and great for reference. I always find the cheese that I've 'stumbled across' in there. No commercial connection of course. Link to comment Share on other sites More sharing options...
Gemini_man Posted December 30, 2007 Share Posted December 30, 2007 [quote user="Russethouse"]I like Compte, its a hard cheese, I love the taste.http://en.wikipedia.org/wiki/Comt%C3%A9_(cheese)[/quote]I agree with RH, so long as it's at least 12 month old - young Comté just doesn't have the taste imo. Link to comment Share on other sites More sharing options...
Loiseau Posted December 30, 2007 Share Posted December 30, 2007 Cheeses with the rind washed in something alcoholic - beer, spirit etc - smell incredibly strong (though often taste less pungent than they smell).During many trips to Northern France over the last few years, I have enjoyed:The well-known Maroilles, an orange-rinded cheese, often a basis for flans called "flamiche aux Maroilles". Vieux-Boulogne – made from cow’s-milk, washed with beer, and ranked officially as France’s smelliest cheese in 2004. Boulette d’Avesnes – a bright red, paprka-sprinkled pyramid, with beer-washed rind, formed in a dinstinctive cone.Bergues – washed in beer; look for it at the weekly Monday market in Bergues, near Dunkerque. Angela Link to comment Share on other sites More sharing options...
dolly daydream Posted December 31, 2007 Share Posted December 31, 2007 Prima donna - a cross between parmesan and cheddar. Very strong and very crumbly. Link to comment Share on other sites More sharing options...
Junlesley Posted December 31, 2007 Share Posted December 31, 2007 I've got to go with Beaufort, its a nice strong cheese. Link to comment Share on other sites More sharing options...
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