Celebrating Cheese Week

Ryan Noonan

Ryan Noonan is an economist with a small federal agency. Fields in which he considers himself reasonably well-informed: literature, college athletics, video games, food and beverage, the Supreme Court. Fields in which he considers himself an expert: none. He can be found on the Twitter or reached by email.

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16 Responses

  1. Tod Kelly says:

    I’m lucky enough to live in place where a lot – I mean a lot – of local farms make their own different kinds of sheep and goat cheese.

    But on a more macro level, I love Bucheron. And since it’s BritCheese Week I should probably throw a shout out to my #2, Stilton.Report

  2. Plinko says:

    1. It’s hard to top Brie.
    Where I come from, Brie is never thought of as less than pretentious, but Wisconsinites in general are suspicious of imported cheeses.

    2. I do think Badgers win Saturday. I’m more interested in trying to figure out where the inevitable unexpected loss for Wisconsin will come from that ends up dashing their hopes of a BCS Championship berth. Russel Wilson may only be the second-most dynamic quarterback in the B1G, but he’s probably the best one overall.Report

    • Mike Schilling in reply to Plinko says:

      I like Camembert, but you can hardly find it anymore, because everything’s Brie.Report

    • Ryan Bonneville in reply to Plinko says:

      Agreed on your last claim in point 2. In an offense that isn’t built specifically for him, Denard’s shaky passing ability has become all too evident. Last year, I believe he was the best player in the country, full stop. This year, he is probably second-best quarterback in the conference. C’est la vie.Report

    • Michael Drew in reply to Plinko says:

      I think either team would win this game at home this year, unless the Badgers are even better than we are beginning to see that they are. As always, though, everything remains a mystery for Badger fans until a few weeks into the conference schedule because of our tried-and-true weak-non-conference strategy, which as Plinko notes has managed to place us in a grand total of zero Championship games.

      On another note, who has read Tyler Branch’s apparently highly disturbing article on college athletics and money? I have not. Might it be worth having a thread on?Report

  3. b-psycho says:

    I made a bacon-cheeseburger with brie as the cheese once. Was pretty good actually.Report

  4. Kimmi says:

    Mozzarella. I make pizza, crust and all.Report

  5. Andy Smith says:

    Asiago (aged), kasseri, vlaskaas, jarlsberg, many cheddars, blue cheeses, emmental (swiss cheese). And these are just the relatively cheap ones.Report

  6. Burt Likko says:

    1. Parmagiano reggiano. Il re de formaggia.
    2. Roquefort bleu. Mon dieu, c’est bon! (The Italian in me will find similar joy in Gorgonzola.)
    3. Crema fresca. Un beso mexicano cremosa. Put it on a quesedilla sometime.
    4. Very fresh pecorino. My cousin served it like pie. In Rome we got it with honey.
    5. Very fresh bufala mozzarella. White, in its own water. Falls apart if you use strong language in its presence.
    6. Curds, typically cheddar but sometimes swiss or jack, again in their own water, must be eaten so fresh they squeak while on the tooth.Report

  7. Jason Kuznicki says:

    Share a round of Camembert, a baguette, a bottle of Beaujolais, and a little frisée in vinaigrette for the best simple two-person lunch you will ever enjoy.

    My favorite blue lately is Valdeón.

    Five-year-old gouda is a love-it-or-hate-it kind of thing, but I love it. Use a very new vegetable peeler or mandoline, because ordinary cheese knives are usually inadequate.Report