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Sure, like if in the 1200 cheeses in France, everything was Epoisse :,)
Never heard of that, but I already can't stand Brie. Emmental is basically the only french cheese I like, that and whatever is used for fondue and raclette.
that said, it's also how it's made and eaten that changes it. In Italy cheese is eaten with vegetables / pasta / meat, which makes a lot more sense to me than eating it alone at the end of a meal.
For wine, I am a sucker for Pignoletto and Gewurztraminner when it comes to Italian wines. Not very knowledgeable about french wine, as my family only drinks languedoc and bordeaux which are really heavy. I should try northern wine maybe, more similar to what is available around here.
Never heard of that, but I already can't stand Brie. Emmental is basically the only french cheese I like, that and whatever is used for fondue and raclette.
that said, it's also how it's made and eaten that changes it. In Italy cheese is eaten with vegetables / pasta / meat, which makes a lot more sense to me than eating it alone at the end of a meal.
For wine, I am a sucker for Pignoletto and Gewurztraminner when it comes to Italian wines. Not very knowledgeable about french wine, as my family only drinks languedoc and bordeaux which are really heavy. I should try northern wine maybe, more similar to what is available around here.
Parmesan, Provola, Scamorza, Grana Padano, Crescenza, Ricotta, Scacquerone, Mozzarella di Bufala, Asiago, Robiola are all awesome !
The ones I don't like here are Gorgonzola and some harsher Pecorino.
I am French by the way.
Love Italians cheese and not french one (or reverse) is something hard to understand for me and mysterious
I hate bleus, roquefort or gorgonzola, maybe with a Sauterne only, to bring a taste of sweet.
I like saint necter, morbier, abondance, tomme, reblochon, brie, (yes ^^) well a never ending list...I m crazy about cheese. Here in Vendee there are fresh goat cheeses straight from the producer (very very soft) or this Maillezai cheese, damn. Even my slovak gf that mokes me and my cheeses eat this one^^
Yes I think Roquefort and co are the only one I really cannot eat. I rarely mix cheese (well with wine, bread) so for me it's a part of the meal by itself.
Love Italians cheese and not french one (or reverse) is something hard to understand for me and mysterious
I hate bleus, roquefort or gorgonzola, maybe with a Sauterne only, to bring a taste of sweet.
I like saint necter, morbier, abondance, tomme, reblochon, brie, (yes ^^) well a never ending list...I m crazy about cheese. Here in Vendee there are fresh goat cheeses straight from the producer (very very soft) or this Maillezai cheese, damn. Even my slovak gf that mokes me and my cheeses eat this one^^
Yes I think Roquefort and co are the only one I really cannot eat. I rarely mix cheese (well with wine, bread) so for me it's a part of the meal by itself.
My family, especially my father, is heavy on cheese. He usually buys it at the open air market, then lets it rot in the fridge until it turns blue or green and it looks like you could see a stone age civilization forming looking at it with a microscope. When you open the fridge the whole room reeks. The cheese is decomposing on the paper container and he says it is delicious, I find it repulsive. I usually get out of the room when cheese time comes and enjoy a yogurt in another room. Still can't stand it.
Also, when I was a kid we used to visit my grand parents (his parents) and my grandma used to hang clothing in the cellar along with cheese which was stored either there or in the kitchen cabinet (not always in the fridge). As a result, clothing and plates smelled like old rotten cheese.
I have always associated french cheese with something decomposing and it still reminds me of something dirty and unsafe. This bring me impressions of licking a cow's ass or a farmer's armpit after a hard days' work, in a cold cave, pretty much.
That's where I am coming from. First time i came here and had a big piece of parmesan, it was a life-changing revelation.
My family, especially my father, is heavy on cheese. He usually buys it at the open air market, then lets it rot in the fridge until it turns blue or green and it looks like you could see a stone age civilization forming looking at it with a microscope. When you open the fridge the whole room reeks. The cheese is decomposing on the paper container and he says it is delicious, I find it repulsive. I usually get out of the room when cheese time comes and enjoy a yogurt in another room. Still can't stand it.
Also, when I was a kid we used to visit my grand parents (his parents) and my grandma used to hang clothing in the cellar along with cheese which was stored either there or in the kitchen cabinet (not always in the fridge). As a result, clothing and plates smelled like old rotten cheese.
I have always associated french cheese with something decomposing and it still reminds me of something dirty and unsafe. This bring me impressions of licking a cow's ass or a farmer's armpit after a hard days' work, in a cold cave, pretty much.
That's where I am coming from. First time i came here and had a big piece of parmesan, it was a life-changing revelation.
Disgusting.
Well sorry but the problem is not the stinky french garbage but your past... that printed an awfull vision of the (french) cheese.
A soft saint necter is not stinky at all, not multicolor either, but quite discrete. For example Parmigiano is 10 times stronger, i couldnt eat it outside of pastas or a meal (i mean, alone)
I enjoy fresh seafood, especially fried squid/calamari/pulpitos fritos, and grilled fish. All three countries offered equally delicious versions of these items, especially in their coastal regions.
However, I will give the edge to Italy, due to its more varied and plentiful vegetable dishes.
...But then again, for pork in all of its glorious forms, Spain can't be beat, especially its various jamon and cochinillo.
Well sorry but the problem is not the stinky french garbage but your past... that printed an awfull vision of the (french) cheese.
A soft saint necter is not stinky at all, not multicolor either, but quite discrete. For example Parmigiano is 10 times stronger, i couldnt eat it outside of pastas or a meal (i mean, alone)
I can't stand Saint Nectaire but Parmigiano is very subtle for me. That's probably my favourite cheese. So that's funny. I guess it depends on the type of cheese then.
Love Italians cheese and not french one (or reverse) is something hard to understand for me and mysterious I hate bleus, roquefort or gorgonzola, maybe with a Sauterne only, to bring a taste of sweet.
I like saint necter, morbier, abondance, tomme, reblochon, brie, (yes ^^) well a never ending list...I m crazy about cheese. Here in Vendee there are fresh goat cheeses straight from the producer (very very soft) or this Maillezai cheese, damn. Even my slovak gf that mokes me and my cheeses eat this one^^
Yes I think Roquefort and co are the only one I really cannot eat. I rarely mix cheese (well with wine, bread) so for me it's a part of the meal by itself.
Then send them ALL my way.
I love them all ( the never ending list)))
I was not impressed with Italian cheeses ( the ones I've tried at least) - too subtle for my taste.
But French cheeses - that's something to die for)))
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