[Magdalen] Say Cheese!

[Marion Thompson]

Cabot cheddar is excellent.  My gang have spent their lifetimes of 
weekends and holidays at Eagle Mountain Harbour,  below St. 
Albans/Georgia Plains and that's the cheddar of choice for sure.

Marion, a pilgrim


On 8/18/2016 11:58 AM, Charles Wohlers wrote:
> 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.
>>>
>>>
>>
>
>