[Magdalen] Say Cheese!

[Charles Wohlers]

Well, then, Jay should know that the best blue cheese in the world is made 
less than 10 miles from where I'm now sitting - Bayley-Hazen Blue: 
http://www.jasperhillfarm.com/. It is *really* good.

Most of the cheese I eat is on sandwiches, and that is almost always one of 
the Cabot cheddars - made in (of all places) Cabot, Vermont - the town just 
to the east of us.

Chad Wohlers
Woodbury, VT USA
chadwohl at satucket.com



-----Original Message----- 
From: Jay Weigel
Sent: Thursday, August 18, 2016 11:28 AM
To: magdalen at herberthouse.org
Subject: Re: [Magdalen] Say Cheese!

About the only cheese I don't eat is limburger. I'm a particular lover of
the "bleu" varieties. I was introduced to Roquefort by my mom at the age of
9 and she knew she'd made a mistake when I demanded more! Oddly enough, I
didn't like the hard cheeses until I was much older.

Jay, who has a big hunk of Gorgonzola in the fridge right now--it's great
stuffed in those little tiny sweet peppers


On Thu, Aug 18, 2016 at 11:07 AM, Marion Thompson <marionwhitevale at gmail.com
> wrote:

> Maybe to some it's because they are foreign, 'fancy', and, therefore,
> somewhat suspect, and not every-day like good old familiar Cheddar et al.?
>
> Marion, a pilgrim
>
>
>
> On 8/18/2016 10:39 AM, Cantor03--- via Magdalen wrote:
>
>>
>> I had a toasted bagel, coffee, and a wedge of Brie, the latter  purchased
>> at the local Wegman's, for breakfast today.
>>   My spouse gagged at the cheese with some remark like, "I don't know
>> you can stand that awful stuff!"
>>   OTOH he lives on the solid cheeses - Cheddar, Ementaler, etc.
>>   Why is it that in the USA soft, ripened cheeses are so  unpopular?
>>   The soft cheeses we get in the USA - Brie and Camembert,  pale
>> in the odor/strength department to some of those routinely found  on
>> good restaurant cheese trays in France.
>>         David S.
>>
>>
>