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Speaking of great cheese, to what lengths would you go to get it?

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Speaking of great cheese, to what lengths would you go to get it?

chefathome | | Dec 27, 2010 07:17 AM

All this cheese talk is making me salivate. There are simply too many! Some travel FOR cheese, some travel and fit cheese into their schedules. Where have you been (or desire to go) where the cheese originates?

Have been:

Caerphilly, Wales
Aisy Cendre, Burgundy, France
Appenzeller, Appenzell, Switzerland
Beaufort, France
Lincolnshire Poacher, Lincolnshire, England
Berkswell, Warwickshire, England
Le Chevre Noir, Quebec
Cheshire, Shropshire, England
Doddington, Northumberland, England
Fontina D'aosta, Italy
Gorgonzola, Italy
Pecorino Toscano, Italy
Wensleydale, Yorkshire, England
Camembert, Normandy, France
Lancanshire, England
Single Gloucester, England
Taleggio, Italy
Cantal, Auvergne, France
Cheddar, England
Parmigiano-Reggiano, Parma, Italy
Shropshire Blue, England
Buratta, Italy

Some I would like to travel to (for) and dream of:

Le Moulis, France
Humboldt Fog, US
Perail, France
Manchego, Spain
Reblochon, France
Jersey Blue, Vermont
Munster, Alsace, France
Rogue River Blue, Oregon
Spenwood, England
Stilton, England
Nisa, Portugal
Saint-Marcellin, France
Laguiole, France
Mahon, Spain
Morbier, France
Roncal, Spain
Roquefort, France
Brillat-Savarin, France
Vermont Shepherd, US
Urner Alpkase, Switzerland

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