Cheese Check: What's in your fridge?

phatch

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List out what cheese(s) you have on hand in your fridge right now.

18 month gouda--a hard cheese and quite good.

smoked gouda

cheddar

jarlsberg

parmigiano reggiano (stravechio)

asiago (just a bit left is all)

mozarella

cream cheese

cottage cheese

I've been told that the most eaten cheese in the US is mozarella because of all the pizza consumed here.
 
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Feta...lots of it

Asiago

Parmiggiano reggiano

Aged white cheddar

Medium orange cheddar

Provolone

Cream cheese

I almost always have some Romano but I think I'm out.
 
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  • Parmiggiano Reggiano (Trader Joes)
  • Some 1/2 @$$ed , double creme brie from Trader Joes.  President maybe
  • Ararat Lori -- love that stuff.
  • Emmenthal
  • Sharp, white, Canadian cheddar, Pepper Jack and whole milk mozzerlla (from the Lebanese/ Armenian/ Russian store) to make Mac and Cheese tomorrow -- along with some Parmesan and/or Cotijo.
  • Pimento cheese spread
  • Cream cheese and/or neufchatel
  • Spiced cheese spread -- i.e., home made Boursin clone, and actually held in the freezer not in the fridge
  • That pre-melted Mexican stuff, I can't think of the name
  • Cotijo
  • Lebne
  • Manchego -- also from Tropicana, they have it at such a great price
  • We're out of requeson and ricotta
  • We just threw out some Chinese cheese that we think went bad, but how can you really tell?
BDL
 
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phatch

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I'm not familiar with Ararat Lori. Tell me about it please.
 
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Phatch,

The lady behind the cheese/deli counter at Tropicana Market in Duarte has become sufficiently friendly and maternal with me that she's started to "help" me with my choices. 

Lori cheese is a brined, white, cow's milk cheese. It's very salty and sour, something like a feta.  Compared to feta, it's:  drier, but still moist; creamier -- a helluva lot creamier, actually; and fragile -- without being quite as crumbly.   

The "Ararat" in the name, means it's north Armenian style.  I'm not sure what southern style cheese would be called or how it would differ.  Probably in the north, it's served with martinis but in the south with grits and shrimp.  I'm not sure where you'd get it other than a store catering to Armenian tastes.

If you search the terms "lori cheese," you'll find a lot on Lori Mason.  God bless her.

BDL
 
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Sadly, my fridge at home is sorely lacking ATM.  I only have 3 cheeses there:  the last bits of some idiazabal, a nice chunk of point reyes bleu, and some chev.  At work, we have more than I care to list, but it reminds me that we have a full wheel of reggiano.  Time to find the stretcher.
 
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1/4# of 15 year Hook's Cheddar from last year's Madison trip

morel munster like same trip

Aged gouda, tiny bit left over from last week's Williamsburg journey....it's a regular in the fridge.

4 # of Goatsbeard fresh (frozen) chevre

2.5# of Goatsbeard award winning blue (freezer

2# Goatsbeard feta (freezer)

5# mascarpone (divided in freezer)

4# shredded ok parm reggiano that was deeply discounted at Restaurant Depot, divided and frozen

wheel probably 3ish # of trial cheese given to me 6 years ago by the owners of Goatsbeard, it's time to crack it open

Asiago wedge packaged, from an event in Jan.....I just am not a huge fan, thus it sits

Sweet Gorgonzola, 1/2 cup or so left

There's a crock of shredded cheese with sherry, dried mustard and butter in the back of the fridge I need to check and see if it's still ok......it's one of the things I do with old, hard bits.

There's also some fruit cheese, not sure what differentiates a fruit paste from fruit cheese....

typically there's fresh chevre, parm, blue, some aged shtuff and mascarpone hanging around....the fridge/freezer is not stocked without it.
 
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a little sheep's ricotta

"primo sale" - first salting - it's a fresh sort of squeaky cheese that is still wet and very white

mozzarella di bufala - a little left

a couple of ends of pecorino semi-stagionato (somewhat fresh)

cream cheese

a piece of cheddar i brought back from london and am hoarding

a little gorgonzola

a little taleggio

parmigiano

emmenthal

camoscio d'oro (a sort of brie, but "sweeter" - a very pleasant everyday cheese)

and some undefined scraps of cheese that I haven't had the courage yet to peel off the cooling plate at the back of the fridge/img/vbsmilies/smilies/smile.gif (small fridge, and had the whole family here for a couple of weeks with stuff packed in and many things getting lost in the back). 
 
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I was thinking "blimey we never have such a selection" but we dont do too bad actually.

Theres the Stilton thats way past its best and honking out the fridge

Shropshire blue

Cashel

Past its best goats log Generic supermarket stuff  Not sure what to do with that...soon!...Ideas? (But not Filo parcel recipes please)

Newly bought and unopened chunk of Talegio

Lots of Scottish mature cheddar. Always

Lidl own brand full fat cream cheese

Laughing cow light triangles

Burger slices

Lidl smoked processed cheese with chillies

Wee bit of Feta. Just enough for a salad

A few wee chunks of parmegiano regiano (I often buy rejects that have no rind)

9.40pm n I've got the cheese munchies now. Not a gd idea.
 
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Devonshire Blue

Cashel

Blacksticks Shropshire Blue

Dunsyre Blue

Isle of Mull cheddar

Davidstow Cheddar

Wensleydale

Caerphilly

Lancashire

Double Gloucester

Parmegiano

Jarlsberg

Dunlop

Danish blue

Stinking Bishop

All courtesy of Ian Mellis, Cheesemonger of this parish!  Here's his website - read and be JEALOUS!  http://www.mellischeese.co.uk/MellisHome.asp

Ian supplies most the best Scottish restaurants and many in England, too.
 
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phatch

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I've read that Wensleydale was rescued by Wallace and Grommit.  Wensleydale was doing poorly and close to shutting down. The animiator liked the way Wallace looked saying Wensleydale and used that cheese type a lot in the shorts.  The free publicity saved Wensleydale cheese.
 
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I've never heard that, Phatch - and I suspect it's a bit of an urban myth - there are various people making organic, bespoke Wensleydale cheese on small farms in Yorkshire.  I know that W&G did publicise Stinking Bishop to bring it to the attention of a wider public - and it is well worth the finding!
 
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phatch

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Well, it's on Wikipedia and I think it's even on the Special Features of "A Grand Day Out". I'll have to check my copy.
 

pete

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Right now my fridge is mostly full of cheeses from Sartori, in Wisconsin.  They make Italian style, and Italian inspired cheeses.  Sartori cheeses I have sitting in there right now are:

Rosemary and Olive Oil Asiago

Raspberry Bella Vitano (soaked in "Raspberry Tart Ale" by New Glarus Brewery)

Merlot Bella Vitano (soaked in Merlot)

Dolcina Gorgonzola (a bit past its prime)

Parmesan

Also a few cheeses that must remain un named as they haven't yet released them yet (I love knowing important people)!

I also have a wonderful cheese from a small producer, here in Wisconsin, called Saxon Homestead Creamery.

Also a bunch of string cheese for the kid.
 
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ummmm shropshire & montgomery cheddar are some of my favorites.

Willie from Bleu Mont Dairy (WI) has some amazing tommes, cheddars and blues....his reserves are da bombe. 

The kitchen freezer also has some bries (sheeps milk mascarpone) omg.....the folks in Wisconsin make some amazing cheese.
 

phatch

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I just picked up some Double Gloucester with Spring Onion. Sample was tasty and looking forward to the rest of the wedge.
 
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Asiago

Maytag blue

fresh chevre from a local farm

aged white cheddar, also from a local farm

muenster

pepper jack

parmegiano

processed cheese product slices (kids burgers...)

feta, sundried tomato, kalmata tapenade from a local smokehouse (gotta love farmer's markets!)

feta

fontina

shredded mozz for pizza

fresh buffalo mozz

Bughut, a chilled beet salad w/ chevre, walnuts and some red wine vinegar on a bed of greens might work for you, and it's filo free.
 
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