You may like Mimelot--I don't think it has been suggested. It is bright gold/orange in color and very mild. the wheel looks like it would require a chain saw to slice it but a wedge of it grates easily. Nice grated (large grate which works well with Parmesan) over a salad of spring and fresh fruit.

I'll try anything once--rattlesnake to dog; skate reeking of ammonia with overripe kimchi; about every creature from the sea you can think of--raw and cooked (mmmmm, sea cucumbers--the Asian version of escargot); haggis; even McDs hamburgers.

But of them all, the one that just makes me cringe, leaves the most extreme putrid, disgusting taste in my mouth and turns my stomach is BRIE!!!! I can't even watch Mrs. Fly enjoy it.

eeewwww Rufus! I thought I was the one who would eat anything--organ meats, pig's feet, fermented soy beans with raw fish.....but I don't eat duck feet and sea cucumbers!

Thanks for the help folks,

I think that why I am searching for is Madrigal.

Has anyone heard of that?

((I))

Hi Ira, never heard of it but found this with google : Madrigal Swiss
“If you like Jarlsberg, you’ll love Madrigal! It’s a great cheese to have around all the time, for you can serve it in any manner. Light, yet rich and creamy, each wedge we cut is characterized by a chestnut-like sweetness that will stand up to any Swiss you’ve had in the past.
Origin France(!?)
Type Semi-soft , Cow, Table
http://www.gourmetsleuth.com/cpairing.htm
coco

Thank you, coco.

A great burden has been lifted from my mind. :)

((I))

Dear Brophy:

Have you tried either Livarot or Pont l'Eveque from Normandy?.. Delicious, fimr bodied cheses made from cow's milk. Personally, I nejoy a glass of port wine with Livarot (as a dessert) goes down extremely well..

MelissaH--I'll never eat chicken feet again. But I really like sea cucumbers.

Rufus, when I was a little girl ( a few years ago to be precise ;-) ) my mother use to put chicken feet and neck into the soup to give more flavour. It was funny to suck it (not much meat though) the neck was much better, fine meat! ~:>

Thanks everyone,

I am going to try every cheese I run into. And wine with everything.

Suggestion to Brophy: go easy on the wine and cheese bit. If you have high blood pressure, this condition can by aggravated by the presence of tyramine in aged cheeses combined with wine.

cocofromdijon--my Mother still does make good use of various parts of various animals for soup bases and such. So does Mrs. Fly.

coco, mine too, but MANY years ago and I loved sucking on the chicken feet and the empty tin bucket of the ricotta cheese that was packaged that way in those years.

Cantal D'Auvergne is a great mild cheese. It's not strong and soft, but hard. It's sort of like a comté, but is great in cooking.

mmm! Actually I love chicken feet. I made iceeu2 eat some at a recent fodors GTG in Honolulu.
Duck feet....somehow I cannot get past the sight of the webbing.

We're having chicken tomorrow night. Give me your address and I'll ship the feet to you.

Thanks Rufus, ship them to me at 10 Downing St., London

London, Connectedgut, USA or London, Untario, Canuckistan??

Well said Brophy. Don't expect to like them all- not even a cheesophile like me likes them ALL- but I bet you have a great time checking them out.