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The Cheese Connoisseur's List of...

A list of 270 words by hernesheir.

About

Names of cheeses from around the world, blatantly stolen from every source available to me.

"A dessert without cheese is like a beautiful woman with one eye." - Jean Anthelme Brillat-Savarin, in his preface to Physiologie du Goût, one of the classic French gastronomy texts.

See rolig's list cheese please, and Prolagus's list Formaggio. Please don't indulge in the old English custom of cheese rolling - cheese should be eaten, not rolled down a grassy hill.

"I was questioned by US Customs when I returned to NY from France because my customs form showed that I was bringing back dairy products. I explained that I had bought cheese and was assured it was all right to bring it to the US. The inspector said, "Oh, cheese, that's all right. Some people try to bring in fromage." --from the Wordnik comments on the word fromage.

Then there is the book by Jean-André Roquet about cheese painting -- L'Art nouveau de la peinture en fromage, ou en ramequin, inventée pour suivre le louable projet de trouver graduellement des façons de peindre inférieures à celles qui existent. Marolles, 1755. It was a a satire attempting to deride Jean-Jacques Bachelier's soft-wax encaustic painting technique.

Comments

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  • Prolagus commented on the list the-cheese-connoisseur-s-list-of

    See also Formaggio. You're not alone!

    January 19, 2009

  • chained_bear commented on the list the-cheese-connoisseur-s-list-of

    It's kind of cheating to just copy a list from Wikipedia (when has that ever stopped me?), but I wonder if you have wandered through this list, just out of personal interest? :)

    January 20, 2009

  • hernesheir commented on the list the-cheese-connoisseur-s-list-of

    chained_bear: No, I haven't seen or consulted that Wikipedia list (but thanks for bringing it to my attention); I've been gleaning a list of cheeses from various cultures on my own accord from different sources (yes, where lists are provided). I'm just building my own list from my searches and readings on cheese, and cheeses and cheese-making. I know it's tiresome to watch endless words stream by - I don't know how to avoid that unless I make every definition I come up with and every comment I make a private comment to me. Do other Wordies list many things in private for themselves? If so why?

    January 20, 2009

  • chained_bear commented on the list the-cheese-connoisseur-s-list-of

    I wasn't complaining! I love your cheese list. In fact I just came back here to mention how much fun it was to try to think of weird cheese names that weren't already listed.

    I just thought you might be interested in seeing the Wiki list if you hadn't seen it yet. :)

    Don't worry about the comments streaming by. I mean it. Don't!

    I have no idea what other Wordizens use private notes for (I have never used them), but there was a discussion about it recently, somewhere... features perhaps?

    January 20, 2009

  • reesetee commented on the list the-cheese-connoisseur-s-list-of

    Darn it, hernesheir! This list is making me very hungry.

    January 20, 2009

  • mollusque commented on the list the-cheese-connoisseur-s-list-of

    Hi hernesheir. Your comments are exactly what I expect on Wordie. You're not just cutting and pasting from other online sources (which gets old fast), but extracting the essence. "Singularly peculiar Galician teat-shaped" (tetilla) and "45% fat content and a grassy-mushroomy flavor" (cooleney) don't occur elsewhere online.

    I don't use the private notes feature. I use tags if I want to record something about a word without giving a full-fledged definition.

    January 20, 2009

  • whichbe commented on the list the-cheese-connoisseur-s-list-of

    Damn, I wish I had the money to try all of these. Or even half of these.

    January 21, 2009

  • plethora commented on the list the-cheese-connoisseur-s-list-of

    Venezuelan beaver cheese?

    January 21, 2009

  • Telofy commented on the list the-cheese-connoisseur-s-list-of

    There's a link missing here.

    August 22, 2009

  • ruzuzu commented on the list the-cheese-connoisseur-s-list-of

    Happy cheese day!

    January 20, 2011

  • hernesheir commented on the list the-cheese-connoisseur-s-list-of

    This week I'm thoroughly enjoying locally produced raw-milk Gouda and Swiss cheeses from a local artisan producer. Nice compliment for the beautiful broccoli from my garden.

    February 21, 2011

  • kalayzich commented on the list the-cheese-connoisseur-s-list-of

    you have dunlop twice and edam also

    August 8, 2012

  • ruzuzu commented on the list the-cheese-connoisseur-s-list-of

    I like to have my cakes and edam too.

    August 8, 2012

  • bilby commented on the list the-cheese-connoisseur-s-list-of

    'ave an edam?

    even Adam 'n' Eve

    in foodies' Eden

    leave cheese uneaten.

    August 8, 2012

  • kalayzich commented on the list the-cheese-connoisseur-s-list-of

    you lost me at axridda

    August 21, 2012

  • kalayzich commented on the list the-cheese-connoisseur-s-list-of

    http://myblogofcheese.wordpress.com/2012/07/19/cheese-122-shropshire-blue/

    a real cool writer

    August 21, 2012