[Magdalen] Say Cheese!

[Christopher Hart]

I'm particularly fond of Cabot's Seriously Sharp Cheddar. Goes Extra Sharp
one better.

On Thu, Aug 18, 2016 at 12:10 PM, Marion Thompson <marionwhitevale at gmail.com
> wrote:

> 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.
>>>>
>>>>
>>>>
>>>
>>
>>
>


-- 

Christopher Hart

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