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(ABC 27)   One of the everlasting debates has been settled, Swiss Emmentaler has been named the world's best cheese   (abc27.com ) divider line
    More: Interesting, closing arguments, Rudolph Giuliani, U.S. Naval Academy  
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1741 clicks; posted to Main » on 20 Mar 2014 at 11:34 AM (2 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



84 Comments   (+0 »)
View Voting Results: Smartest and Funniest

Archived thread
 
2014-03-20 09:50:56 AM  
This story is full of holes.

/family's from langnau, in the emmental region
 
2014-03-20 10:05:23 AM  
Ew. No.

Midnight Moon by Cypress Grove by a mile.
 
2014-03-20 10:07:43 AM  
Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.
 
2014-03-20 10:11:02 AM  

Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.


When I put Gruyere in my fridge, it beats up the Emmentaler and steals its lunch money.
 
2014-03-20 10:13:34 AM  

Marcus Aurelius: Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.

When I put Gruyere in my fridge, it beats up the Emmentaler and steals its lunch money.


For general purposes I like Gruyere better.  But in a fondue the blend is nice.  Emmentaler is a bit more firm, Gruyere softer, and the Appenzeller has a nice sharper, nutty flavor.

My Aunt Lotti's recipe.  I still have some family in Langnau.
 
2014-03-20 10:18:29 AM  
Velveeta, 1" slabs cut directly from the log.  Wash it down with diet Barqs while the open refrigerator door bathes you in a cool breeze.
 
2014-03-20 10:19:36 AM  
Among U.S. entries, Wisconsin dominated with 33 gold medals.


God's in his heaven and all's right with the world...
 
2014-03-20 10:21:03 AM  

PainInTheASP: Velveeta, 1" slabs cut directly from the log.  Wash it down with diet Barqs while the open refrigerator door bathes you in a cool breeze.


While wearing only old, stained tighty whities.  To get the full experience.
 
2014-03-20 10:24:05 AM  

PainInTheASP: Velveeta, 1" slabs cut directly from the log.  Wash it down with diet Barqs while the open refrigerator door bathes you in a cool breeze.


Have you been up all night eating cheese?!
 
2014-03-20 10:32:25 AM  
Langnau?  ...or langlater?
 
2014-03-20 10:37:26 AM  

Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.


Does she use white wine too? I was just thinking of fondue.And does your family also do meat fondues? I don't have a fondue set but how hard could it be to improvise?
 
2014-03-20 10:45:24 AM  
So that means no more cheese snob threads, but plenty of New York vs Chicago pizza & Pisswater vs Microbrew threads
 
2014-03-20 10:53:00 AM  
meh. it's not even the best swiss cheese.
 
2014-03-20 11:00:24 AM  

xanadian: Langnau?  ...or langlater?


upload.wikimedia.org

Nope sorry, fresh out of Langnau.
 
2014-03-20 11:08:17 AM  

ginandbacon: Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.

Does she use white wine too? I was just thinking of fondue.And does your family also do meat fondues? I don't have a fondue set but how hard could it be to improvise?


Not hard at all.  Broth fondues are simple.  Make up whatever you want.  Some broth, herbs you like, maybe a touch of wine.

But to your question, yes - white wine.  Dryish.  And we split garlic cloves and rub the inside of the pot and the spoon with the cut side.  A tiny bit of black pepper and nutmeg (SPARING).  If you go over with the nutmeg it's ruined IMHO.

Cheeses take practice.  You need to find the right temp for your pot and go slowly.  You don't want to overheat or it won't blend right.  It will be stringy and wine won't blend in right.

And some people use corn starch.  I don't recommend that.  Use flour.  And dredge the shredded cheese real well with it so the flour blends in evenly and in pace with the cheese.
 
2014-03-20 11:15:10 AM  
Who cut it?
 
2014-03-20 11:19:06 AM  

FlashHarry: meh. it's not even the best swiss cheese.


It's all subjective, of course. De gustibus yadda yadda yadda, I always say. And with cheese contests you'll always see some weird unexpected WTF? results, like seeing Kraft Cracker Barrel in this year's top 16.

In other results, I see that my current favorite cheese (Roth Gran Queso) won Best of Class and one of my other favorites (BelGioso American Grana) was in the Top 16. I'm most looking forward to trying Hidden Springs Creamery's cheeses, I hadn't been aware of them and I see that cheesemaker Brenda Jensen won a whole bunch of awards for mixed-milk cheeses.
 
2014-03-20 11:23:11 AM  

FlashHarry: meh. it's not even the best swiss cheese.


I hope you see what you did there.  Because I sure did.
 
2014-03-20 11:24:22 AM  

phaseolus: Among U.S. entries, Wisconsin dominated with 33 gold medals.


God's in his heaven and all's right with the world...


Blessed are the Wisconsinites
 
2014-03-20 11:27:36 AM  

Diogenes: ginandbacon: Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.

Does she use white wine too? I was just thinking of fondue.And does your family also do meat fondues? I don't have a fondue set but how hard could it be to improvise?

Not hard at all.  Broth fondues are simple.  Make up whatever you want.  Some broth, herbs you like, maybe a touch of wine.

But to your question, yes - white wine.  Dryish.  And we split garlic cloves and rub the inside of the pot and the spoon with the cut side.  A tiny bit of black pepper and nutmeg (SPARING).  If you go over with the nutmeg it's ruined IMHO.

Cheeses take practice.  You need to find the right temp for your pot and go slowly.  You don't want to overheat or it won't blend right.  It will be stringy and wine won't blend in right.

And some people use corn starch.  I don't recommend that.  Use flour.  And dredge the shredded cheese real well with it so the flour blends in evenly and in pace with the cheese.


Huh. I've always done it with a veloute but with wine. I've never tried adding herbs either. It always reminds me of like a Welsh rarebit on steroids. I'm pretty good with cheese sauces. I make souffles a lot so I get the temp thing. I just have to figure out how to rig up a way to keep the pot warm. When you do the meat fondue do you have another pot for the oil: fondue Bourguignonne?

Now I'm STARVING!
 
2014-03-20 11:33:17 AM  
*Pissed off Italian Stereotype Accent Guy*

Whatta? My cheesea isa nota gouda enougha foura you?
 
2014-03-20 11:35:42 AM  
pepperjack
 
2014-03-20 11:36:30 AM  
www.slate.com

"Tastiest cheese available?"  "Camem-BEAR."
 
2014-03-20 11:36:51 AM  
my subjective opinion of taste is vastly superior to your subjective opinion of taste.
 
2014-03-20 11:39:13 AM  
Done in 14!!!
 
2014-03-20 11:42:37 AM  
You will notice Vermont took a few awards, too.
 
2014-03-20 11:42:41 AM  

Diogenes: ginandbacon: Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.

Does she use white wine too? I was just thinking of fondue.And does your family also do meat fondues? I don't have a fondue set but how hard could it be to improvise?

Not hard at all.  Broth fondues are simple.  Make up whatever you want.  Some broth, herbs you like, maybe a touch of wine.

But to your question, yes - white wine.  Dryish.  And we split garlic cloves and rub the inside of the pot and the spoon with the cut side.  A tiny bit of black pepper and nutmeg (SPARING).  If you go over with the nutmeg it's ruined IMHO.

Cheeses take practice.  You need to find the right temp for your pot and go slowly.  You don't want to overheat or it won't blend right.  It will be stringy and wine won't blend in right.

And some people use corn starch.  I don't recommend that.  Use flour.  And dredge the shredded cheese real well with it so the flour blends in evenly and in pace with the cheese.


That's exactly how we do it on Christmas Eve. Gotta have the Appenzeller for that "smells like feet" funk.

And no side-dish or salad nonsense. Just fondue, nothing else. I do like to get non-traditional with the dippers, though. I like mushrooms, apple and pear slices, grapes, cherry tomatoes along with the bread.
 
2014-03-20 11:42:49 AM  
I think a more accurate headline would be that this particular cheese scored highest on the score of cheese perfection.  There is no more the world's best cheese than there is the world's best beer, best wine, best Scotch or best automobile.  Different jobs call for different tools.  No single tool is capable of accomplishing all jobs.  Matter of fact, it is axiomatic that the more jobs a tool is required to perform, the less well it will perform any one of them.  Same with cheese.  The variety that exists does so because different situations call for different cheeses.
 
2014-03-20 11:45:14 AM  
Check and mate!

www.bonappetit.com
 
2014-03-20 11:45:45 AM  
PRAISE CHEESES!
 
2014-03-20 11:46:03 AM  
Emmentaler gonna let you finish, but manchego is the greatest cheese of all time!
 
2014-03-20 11:46:18 AM  

macross87: Lt. Cheese Weasel: xanadian: Langnau?  ...or langlater?

Nope sorry, fresh out of Langnau.

What DO you have?


No, no.   I'm keen to guess.... Wensleydale?
 
2014-03-20 11:46:31 AM  
CSB: All of my MMO characters are named after cheese. There's a surprising overlap between plausible fantasy names and cheeses.
 
2014-03-20 11:46:47 AM  

Marcus Aurelius: FlashHarry: meh. it's not even the best swiss cheese.

I hope you see what you did there.  Because I sure did.


actually, i don't. and i was serious (i'd vote gruyere or raclette as the best swiss cheese).

enlighten me!
 
2014-03-20 11:47:24 AM  

simusid: No, no.   I'm keen to guess.... Wensleydale?


yes?
 
2014-03-20 11:47:52 AM  
Not for me.  Swiss is the devil.  I'll take a munster (any munster) over the best swiss any day.
 
2014-03-20 11:48:42 AM  
Venezuelan beaver cheese?
 
2014-03-20 11:49:58 AM  
Clearly they never had the Porter's Cheese that was being sold from Sam's Club for a while.

Beer and Cheddar.  excellent excellent stuff.  Classy. *Belch*
 
2014-03-20 11:50:38 AM  
Bacon flavored Cheese Whiz in a can! Ain't no Swissy cheese ever gonna top that.
 
2014-03-20 11:51:14 AM  

Anderson's Pooper: Venezuelan beaver cheese?


japanese sage derby?
 
2014-03-20 11:51:26 AM  
straystreets.files.wordpress.com
 
2014-03-20 11:51:34 AM  
Should have been Wensleydale ...

web.mit.edu
 
2014-03-20 11:52:15 AM  

Barnstormer: [straystreets.files.wordpress.com image 640x390]


DAMN YOU.
 
2014-03-20 11:53:34 AM  

Jclark666: CSB: All of my MMO characters are named after cheese. There's a surprising overlap between plausible fantasy names and cheeses.


makes sense, many cheeses are named after places, and the landed gentry would often take the name of their turf.  so the names are all ready to go.

/ better than what tolkien did. just use basic old english vocabulary words for the names of people.
 
2014-03-20 11:54:56 AM  
Is that the stuff that smells, and tastes, like garbage water? Thank you, no.
 
2014-03-20 11:55:07 AM  

simusid: macross87: Lt. Cheese Weasel: xanadian: Langnau?  ...or langlater?

Nope sorry, fresh out of Langnau.

What DO you have?

No, no.   I'm keen to guess.... Wensleydale?

FlashHarry: yes?

unchellmatt: Should have been Wensleydale ...
[web.mit.edu image 580x580]

One of the Four Bicyclists who helped their friend the nice young Antichrist defeat the Four Motorcyclists of the Apocalypse?
 
2014-03-20 11:55:27 AM  
Approves of this thread.

i.imgur.com
 
2014-03-20 11:57:47 AM  
Grana Padano or
Stichelton if you can find it
 
2014-03-20 11:59:32 AM  
Woo hoo! Cheese porn thread!

Ladies and gentlemen I give you, the cheese section at Woodman's supermarket...


i.imgur.com
i.imgur.com


The right side is blocks, wedges,and wheels of cheese as well as soft cheese dips and spreads. Farther down where the people are is where the sliced, cubed, and shredded cheeses are.

i.imgur.com

The left side is cheeses from around the world. Every exotic cheese you can imagine is there. It's like the antithesis of the Monty Python cheese shop sketch.

When I stand in the middle of the aisle I get an overwhelming sense of calm that can only a Frenchman can fully appreciate.

/I'm only half French a full blooded Frenchman would probably faint
//Yes, I also have it on video for therapeutic reasons
///I loves me some cheese!
 
2014-03-20 12:02:54 PM  
From Pinky and the Brain-- "Cheese Roll Call"

http://www.youtube.com/watch?v=8ccf2-R6Ypo
 
2014-03-20 12:07:58 PM  

COMALite J: simusid: macross87: Lt. Cheese Weasel: xanadian: Langnau?  ...or langlater?

Nope sorry, fresh out of Langnau.

What DO you have?

No, no.   I'm keen to guess.... Wensleydale?
FlashHarry: yes?
unchellmatt: Should have been Wensleydale ...
[web.mit.edu image 580x580]
One of the Four Bicyclists who helped their friend the nice young Antichrist defeat the Four Motorcyclists of the Apocalypse?


http://www.giantitp.com/comics/oots0136.html

Great comic, has nothing to do with cheese, but everything to do with this side conversation.
 
2014-03-20 12:09:10 PM  

illannoyin: Woo hoo! Cheese porn thread!

Ladies and gentlemen I give you, the cheese section at Woodman's supermarket...

The right side is blocks, wedges,and wheels of cheese as well as soft cheese dips and spreads. Farther down where the people are is where the sliced, cubed, and shredded cheeses are.

The left side is cheeses from around the world. Every exotic cheese you can imagine is there. It's like the antithesis of the Monty Python cheese shop sketch.

When I stand in the middle of the aisle I get an overwhelming sense of calm that can only a Frenchman can fully appreciate.

/I'm only half French a full blooded Frenchman would probably faint
//Yes, I also have it on video for therapeutic reasons
///I loves me some cheese!


Oh, man, I do miss the Woodman's in Kenosha (not terribly far from where I lived in Waukegan.)

If you are ever in Texas, Central Market has a similarly fabulous cheese section (offer void in the Dallas location). (No pics cuz I haven't been to Ft. Worth in a while but... yeah.)
 
2014-03-20 12:11:08 PM  
I bet those judges didn't poop for days.
 
2014-03-20 12:18:23 PM  
How can something that is as completely subjective as personal taste be used to define "Best"?
 
2014-03-20 12:19:28 PM  

illannoyin: Woo hoo! Cheese porn thread!

Ladies and gentlemen I give you, the cheese section at Woodman's supermarket...


[i.imgur.com image 640x480]
[i.imgur.com image 640x480]


The right side is blocks, wedges,and wheels of cheese as well as soft cheese dips and spreads. Farther down where the people are is where the sliced, cubed, and shredded cheeses are.

[i.imgur.com image 640x480]

The left side is cheeses from around the world. Every exotic cheese you can imagine is there. It's like the antithesis of the Monty Python cheese shop sketch.

When I stand in the middle of the aisle I get an overwhelming sense of calm that can only a Frenchman can fully appreciate.

/I'm only half French a full blooded Frenchman would probably faint
//Yes, I also have it on video for therapeutic reasons
///I loves me some cheese!


I too get a sense of calm in the woodmans cheese aisle. When its not overly crowded... i appreciate a 24 hour grocery store, but needing booze usually shortens my shopping window. But even if i dont need whiskey and im there at 11:30pm theres still usually a few kids with inattentive parents running around, wtf...
 
2014-03-20 12:19:56 PM  

illannoyin: The left side is cheeses from around the world. Every exotic cheese you can imagine is there. It's like the antithesis of the Monty Python cheese shop sketch.

When I stand in the middle of the aisle I get an overwhelming sense of calm that can only a Frenchman can fully appreciate.


Damn, I would get so excited the WBC would protest!

/RIH Fred, glad to see you go!
 
2014-03-20 12:20:52 PM  

meat0918: How can something that is as completely subjective as personal taste be used to define "Best"?


Because fark you, thats how.
 
2014-03-20 12:21:36 PM  
Who wants gouda?

have-you-met-ted.com
 
2014-03-20 12:22:14 PM  

UberDave: PainInTheASP: Velveeta, 1" slabs cut directly from the log.  Wash it down with diet Barqs while the open refrigerator door bathes you in a cool breeze.

Have you been up all night eating cheese?!


I think I'm blind...
 
2014-03-20 12:22:31 PM  

illannoyin: Woo hoo! Cheese porn thread!

Ladies and gentlemen I give you, the cheese section at Woodman's supermarket...

The right side is blocks, wedges,and wheels of cheese as well as soft cheese dips and spreads. Farther down where the people are is where the sliced, cubed, and shredded cheeses are.

The left side is cheeses from around the world. Every exotic cheese you can imagine is there. It's like the antithesis of the Monty Python cheese shop sketch.

When I stand in the middle of the aisle I get an overwhelming sense of calm that can only a Frenchman can fully appreciate.

/I'm only half French a full blooded Frenchman would probably faint
//Yes, I also have it on video for therapeutic reasons
///I loves me some cheese!


I'm not even a cheese head and that looks cool. I'd have to limit myself to only buying a couple at a time. I can't believe you have video of the cheese isle hahaha
 
2014-03-20 12:22:34 PM  
Oh fine, we're out of Red Leicester, Tilsit, Caerphilly, Bel Paese, Red Windsor, Stilton, Emmenthal, Gruyère, Norwegian Jarlsburg, Liptauer, Lancashire, White Stilton, Danish Blue, Double Gloucester, Cheshire, Dorset Blue Vinney, Brie, Roquefort, Pont l'Évêque, Port Salut, Savoyard, Saint-Paulin, Carré de l'Est, Boursin, Bresse Bleu, Perle de Champagne, Camembert, Gouda, Edam, Caithness, Smoked Austrian, (Japanese) Sage Derby, Wensleydale, Gorgonzola, Parmesan, Mozzarella, Pipo Crème, Greek Feta, Danish Fynbo, Czechoslovakian Sheep's Milk Cheese, Venezuelan Beaver Cheese, Cheddar, Ilchester, and Limburger.
 
2014-03-20 12:23:10 PM  

Cyno01: meat0918: How can something that is as completely subjective as personal taste be used to define "Best"?

Because fark you, thats how.


I can accept that.
 
2014-03-20 12:25:24 PM  
Seriously, the cheese case at DeLaurenti's in Pike Place Market is amazing! And there's a secretive raw-milk underground so you can make your own good stuff...
 
2014-03-20 12:26:29 PM  
Jerzi: Is this a cheese shop?

Rik: No, sir!

Jerzi: Well, that sketch's knackered, innit?

/obscure?
//doubt it...
 
2014-03-20 12:47:28 PM  

robrr2003: Not for me.  Swiss is the devil.  I'll take a munster (any munster) over the best swiss any day.


Oh, goody!
4.bp.blogspot.com
 
2014-03-20 01:05:20 PM  
GIve me some Tillamook Extra sharp any day of the week!
 
2014-03-20 01:10:39 PM  
well that's just nutty.
 
2014-03-20 01:15:41 PM  
I hate it when people (usually Americans) correct me when I say "Gouda" (gow-duh). It's a farking city in the Netherlands.  I use the same pronunciation for the cheese as I do for the city.

//don't get me started on Basel
 
2014-03-20 01:27:03 PM  

FlashHarry: Marcus Aurelius: FlashHarry: meh. it's not even the best swiss cheese.

I hope you see what you did there.  Because I sure did.

actually, i don't. and i was serious (i'd vote gruyere or raclette as the best swiss cheese).

enlighten me!


Ementaller is the correct name for "swiss cheese" (the style originating in Emmentaler, Switzerland).  I'm not sure if it's a protected region name, though.
 
2014-03-20 01:35:23 PM  
for some real cheese porn

img.fark.net

picturefood.files.wordpress.com

/ from my local cheese store.
 
2014-03-20 01:37:36 PM  

meat0918: How can something that is as completely subjective as personal taste be used to define "Best"?



Well for one thing, the Fark headline's inaccurate. The winner was awarded the "2014 World Champion" ribbon, not the accolade "best cheese in the world".

What it means is it's the winner of the final round of judging, wherein the 16 cheeses who've received the highest scores in the preliminary round are brought back for the final round of judging.


/Looking at the list of judges, I see one of them's named "Nana Farkye". Drew ought to find her and give her a lifetime membership...
 
2014-03-20 01:48:01 PM  
www.sclydeweaver.com

Outstanding, when you can find it.
 
2014-03-20 01:49:26 PM  

meat0918: How can something that is as completely subjective as personal taste be used to define "Best"?


I think what they do is start out each cheese with a score of 100, meaning the best possible version of whatever cheese it is. Then they deduct points in each criteria (aroma? appearance? funktitude? I'm guessing.) for whatever isn't up to its top potential. So each cheese type is judged against itself.
 
2014-03-20 02:04:51 PM  
Pleasant Ridge Reserve, is some of the best that you can find.
 
2014-03-20 02:29:55 PM  
Sure, Emmantaler is a pretty good cheese. But everyone likes Richard.
 
2014-03-20 03:22:02 PM  

ProfessorTomoe: [www.sclydeweaver.com image 350x242]

Outstanding, when you can find it.


This is ambrosia:
 
2014-03-20 03:23:34 PM  

demaL-demaL-yeH: ProfessorTomoe: [www.sclydeweaver.com image 350x242]

Outstanding, when you can find it.

This is ambrosia:


Sorry for the image failure.

Ambrosia goodness here.
 
2014-03-20 03:57:42 PM  

Diogenes: ginandbacon: Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.

Does she use white wine too? I was just thinking of fondue.And does your family also do meat fondues? I don't have a fondue set but how hard could it be to improvise?

Not hard at all.  Broth fondues are simple.  Make up whatever you want.  Some broth, herbs you like, maybe a touch of wine.

But to your question, yes - white wine.  Dryish.  And we split garlic cloves and rub the inside of the pot and the spoon with the cut side.  A tiny bit of black pepper and nutmeg (SPARING).  If you go over with the nutmeg it's ruined IMHO.

Cheeses take practice.  You need to find the right temp for your pot and go slowly.  You don't want to overheat or it won't blend right.  It will be stringy and wine won't blend in right.

And some people use corn starch.  I don't recommend that.  Use flour.  And dredge the shredded cheese real well with it so the flour blends in evenly and in pace with the cheese.


OMG!  How could I forget!

Depending on how much you've made, before serving you must top it off by stirring in a tablespoon or two of Kirschwasser.
 
2014-03-20 04:03:38 PM  
My favorite

localtvwiti.files.wordpress.com
 
2014-03-20 04:16:34 PM  
Subby no this is a debate with out end.
 
2014-03-20 05:04:59 PM  
www.dailywth.com
She's single and quite Krafty
 
2014-03-20 05:35:25 PM  

Clemkadidlefark: My favorite

[localtvwiti.files.wordpress.com image 400x225]


WINNER
 
2014-03-20 05:43:52 PM  
Gjetost / Brunost. Awesome stuff.
 
2014-03-20 06:48:29 PM  

feanorn: Gjetost / Brunost. Awesome stuff.


Especially when it catches fire in a tunnel.
i.kinja-img.com
/Bonus: Fire releases toxic fumes.
 
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