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One cheese that has somewhat limited availability (at least, where I am) and also has a pretty regional appeal, but is really quite good is Norwegian Gjetost. Ski Queen is a commonly imported brand, and is usually sold in a red wrapped cube. It is made with goat's milk or a combo of goat and cow milk. It's most easily found in areas that have a significant Scandinavian immigrant culture, here.
It's a brown cheese that is distinctive because the whey is caramelized. It's basically the color of wrapped caramels.
Norwegians cut it with a cheese plane in thin curls,and it is melted on warm toasted bread for a common breakfast treat. I like it any time of day, though. It's an unusual flavor for most people, and unexpected in a cheese. It's got a slight sweetness about it, from the caramelized whey, but isn't a sweet cheese, either...because it's goat cheese, there is a sharp, kind of tangy undertone that cuts the sweetness. It has a slightly waxy consistency, it isn't crumbly. It's not like anything else, really. And it's good. Melty on a warm toasted English muffin is a great way to enjoy it.
Good post....exactly what I was hoping for
Thanks to all for the ideas....some cheese were new to me so more to try...
Brie - I love making a brie and apple toasted sandwich in the summertime. I fell in love with it after trying a similar sandwich at the France Pavilion in Epcot lol.
Putting entire slices of cheese into an omelet seems like overkill to me.
On the other hand, I like to put little shavings of sharp cheese, e.g. Parmesan, into the beaten eggs
(or they could be sprinkled on top).
A lot of people complain that Provolone is too mild. Well, next time go for the Provolone Piccante and send those taste buds into high gear. It's available at a lot of deli counters, so give it a try.
A lot of people complain that Provolone is too mild. Well, next time go for the Provolone Piccante and send those taste buds into high gear. It's available at a lot of deli counters, so give it a try.
Then those people just don't like provolone lol. I've never complained about cheeses I don't like; I simply don't eat them.
Provolone comes in mild, medium, and sharp (piccante), so that should suffice for those who like the taste of provolone. I love the smoky flavor, and usually get the medium. But I wouldn't pass up the others.
Then those people just don't like provolone lol. I've never complained about cheeses I don't like; I simply don't eat them.
Provolone comes in mild, medium, and sharp (piccante), so that should suffice for those who like the taste of provolone. I love the smoky flavor, and usually get the medium. But I wouldn't pass up the others.
I like med too...for some reason the picante was least favorite...
I like med too...for some reason the picante was least favorite...
IMO, it obscures the provolone's smokiness.
Speaking of that, I like PLTs--provolone, lettuce, and tomato. Heat the provolone slices in a pan until they bubble (like pancakes), but don't brown them. They'll stiffen a little as they cool, then assemble like a BLT.
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a different kind of "cheese omelet"
