Comments on: Moving Cheese

By: szkolenia bhp częstochowa

szkolenia bhp częstochowa — Fri, 17 Dec 2010 10:32:55 +0000

Saying thanks will not just be mean anything for the exciting perspicuity in your writing.

By: Ioana

Ioana — Wed, 10 Mar 2010 19:18:03 +0000

My favorite cheese is called URDA, it’s the Romanian version of Ricotta, I think. Every time I go back home, I only eat URDA with tomatoes. For 2-3 weeks.

By: Phil Atkins

Phil Atkins — Fri, 15 Jan 2010 22:30:16 +0000

Oh dear Lloyd is the MIlk in a bucket or just Whiteish???

By: Phil Atkins

Phil Atkins — Fri, 15 Jan 2010 22:02:25 +0000

Nobody talks about English Cheese, Why?
Blue Shropshire is my favorit. But of course Chedder comes from Chedder, not WI, or VT. Chedder Gorge is a very beautiful area in the Mendips, Hills in Somerset. All other chesses are known by the area they come from except Stilton. See “Wallace & Grummit” Were Grummit is killed by the “Werrabbit”, Wallce’s favorit is Wenslydale, but the smell of the cheese that Grummit, uses to bring \him back to life is Stinking Bishop, This from a very small cheesery. The poor owner got swamped after the Movie came out. It’s quite pleasant actually. Think the name came from a pear.. Cider & Perry are both Alcholic in the UK. Cider apples and Perry pears are not eaten.
excuse spelling errors no spell check.

By: Kent Bothe

Kent Bothe — Wed, 13 Jan 2010 17:43:02 +0000

There used to be a cheese called “Liederkranz” that could vie for the title of “stinkiest cheese” but it tasted just heavenly! For some reason it was discontinued but I’ve heard rumors that someone has purchased the name and the right to manufacture this wonderful treat. It’s in the family of real limburger… the kind that’s in the form aof a “brick”, not what’s in a glass jar.
If anyone knows more about Liederkranz I’d love to hear. My mouth waters just thinking about it!

By: Noah Graff

Noah Graff — Wed, 13 Jan 2010 15:42:27 +0000

I love so many different kinds of cheese. Italian, spanish, mexican. But to the Cheese Curds topic, I love them, but what I realllllly love is Fried Cheese Curds.:)

Anybody else got experience?

By: Ben Guthrie

Ben Guthrie — Wed, 13 Jan 2010 12:20:21 +0000

Favorite cheese is a bag of fresh curds I bought at a Wisconsin cheese shop in June 1976. Never to be duplicated since! I like doing business with people who seek out the best stuff and present it in integrity – check out rivbike.com for another example. The clothing is worth the visit for anybody.

By: Tamara Ann

Tamara Ann — Tue, 12 Jan 2010 21:42:18 +0000

I love Muenster cheese and fresh cheese curds. I hate stinky cheese!

By: Donald Green

Donald Green — Tue, 12 Jan 2010 21:32:27 +0000

My first real experience like this was when I was a teenager, and we went to a small cheese factory in Healdville, Vermont named Crowley Cheese. They made a “Colby” cheese instead of the usual Vermont cheddars that you found everywhere else. I was astounded by their extra sharp. It would make my mouth itch, it was so strong.

I went back many times in the years afterwards. They still make the extra sharp, but their cheeses are so popular in general, that they can’t devote enough production to one style. You have to put in an order in advance, and sometimes wait a 1/2 year.

By: Peter Bagwell

Peter Bagwell — Tue, 12 Jan 2010 20:18:54 +0000

A number of years ago, my wife and I took a trip to Quebec City in Canada. Although just as gray and rainy as it was here in Detroit, comfortably traveling by train with another couple and experiencing the European flavor of this city made for the perfect ‘escape’. However, we found ourselves with nothing to do one day, and asked the concierge at our beautiful Auberge St. Antoine what they recommended. To our surprise, she recommended a 20 minute walk in the rain to the local farmer’s market to check out the cheese samples which had just come in from the countryside. Local restaurant owners would be there, and we could just walk in and rub shoulders with the folks likely responsible for the gourmet meals we would be eating the next few nights. I must say we had the time of our lives learning about the different cheeses, flavors and nuances of the cheese market there. Not unlike a wine tasting event, every turn seemed to present us with a new twist on the relatively low level of expertise we were exposed with. Thankfully, I didn’t stink up my suitcase with the morsels we enjoyed there. However, I am sad we had to leave them behind, as they were the most memorable part of our escape.