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  1. #51
    irecinius is offline Senior Member Community Builder
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    I bet that are some illegal underground cheese cartel, where you can get all sorts of illegal cheeses.

    French bread is just awesome too... everything goes well with french bread^^
    Last edited by irecinius; 09-10-2007 at 11:42 PM.
    "Chile is a thin and tall country"

  2. #52
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    shautieh is offline Senior Member Community Builder
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    Quote Originally Posted by Jakko View Post
    Quote Originally Posted by Urameshi-sama
    Actually, can you recommend some good cheeses? I'm not too educated on this matter as you probably can tell.
    The problem is, because of pasteurization laws in the US, the really good French and Alpine cheeses cannot be sold in the US. And the ones that are sold are cheap knock-off's. It's sad, really.
    yep, I also heard that if you take some cheese in the plane it gets confiscated in the end (so you can't even get some back with you)...

    Speaking of Alpine cheese, I went there for holidays a year ago and a typical meal was bread + cheese and bread + "saucisson" (boloney ?), with some honey along with them from time to time... it was really good (and healthy ) *drool*

    As for recommendations, I rarely buy cheese (aside from basic emmental/gruyère it is not really cheap, even in France, and I don't have much money nowadays) so I can't give you much names (especially since it won't taste the same whether it's artisanal, industrial, the place of origin and etc.). I'll edit later to post some though ;p

  3. #53
    Urameshi-sama is offline Senior Member Community Builder
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    Its a little ironic that pasteurization, a process created by a Frenchman, limits people in the US from trying French cheeses.

  4. #54
    shautieh's Avatar
    shautieh is offline Senior Member Community Builder
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    Quote Originally Posted by Urameshi-sama View Post
    Its a little ironic that pasteurization, a process created by a Frenchman, limits people in the US from trying French cheeses.
    It's just that some people/countries love the extremes more than the happy medium ^^
    But do you know what's even funnier ? I just found this : http://www.realmilk.com/rely-on-raw-cheeses.html
    It has been widely argued that post-production contamination is more likely in a pasteurized milk cheese than in an unpasteurized one because the reduced number of competitive flora allows greater scope for pathogenic bacteria to multiply. It has long been known that, in mixed culture, gram-negative organisms compete with each other, some species growing more slowly than they would have in pure culture.
    I love the irony

    For the recommendations (always take "fermier"/farmer cheese over comercial mass produced ones) :
    - Tomme de Savoie/etc.
    - Cantal, especially the old ones
    - Brie or Cammembert: not much taste but yummy nonetheless
    - Roquefort (or Bleu d'Auvergne, etc.) : I don't like it but if you like ewe cheese with a lot of inner mold you will love it :3
    The blue mold is given by the penicillium (natural antibiotic fungus), and what's funny is that herdsmen who made this cheese used to paste it on wounds to avoid gangrene and other things. It worked, of course ! but doctors battled against this method which they labeled as charlatanism and deemed very dangerous (until microbes were discovered along with the positive effect of Penicillin). I just read this story on wikipedia and i loved its accuracy so much I had to post it here
    - Munster : don't forget it in the fridge or else everything will (strongly) smell of Munster xP
    - Rocamadour (I don't like it but as long as you like goat cheese, you should )

  5. #55
    Weero is offline Senior Member Respected Member
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    Nice recommendations, thanks Shautieh!

  6. #56
    fetus is offline Member Frequent Poster
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    recently my friend introduced me to this sick condiment:

    its this combination of roasted garlic and salt <-- frikin goood

    and yo ...when your costco <-- make sure you buy RUGALAS

 

 
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