Seriously, discuss the awesomeness of sharp cheddar.
Posted by Nato (Member # 1448) on :
You've got to start serious threads with your own contribution. The only way serious discussion can start with such a prompt is if you pay people. Jeez.
(I like sharp cheddar.)
Posted by Ela (Member # 1365) on :
Mmmmmmm. Sharp cheddar cheese. Posted by Nick (Member # 4311) on :
Sharp cheddar is good. I sometimes buy a "Baby Loaf" of Tillamook Sharp Cheddar cheese and eat slice after slice.
But there is on cheese that can easily top sharp cheddar: Garlic jack. Posted by rivka (Member # 4859) on :
mmmmmmMMMMMMMMMMMM.
Sharp cheddar. Darn, now I'm hungry -- and I don't have any in the house.
Posted by imogen (Member # 5485) on :
I like jarlsberg.
Sharp chedder ain't bad though.
Posted by Julie (Member # 5580) on :
Ahh... the power of cheese. Posted by Rappin' Ronnie Reagan (Member # 5626) on :
muenster is way better than sharp cheddar. and provolone is too. and hot pepper.
Posted by Annie (Member # 295) on :
Muenster and provolone - yes.
But enough with these silly American cheeses.
Camembert. Oui. And Raclette. Mmmmmmm. Don't buy Muenster in France expecting what you get in the US - it is an entirely different chesse and un peu plus fort, what can I say?
Posted by TomDavidson (Member # 124) on :
I hate to admit this, but I cannot stand French cheese. It's kind of, well, soft and whiffy.
Posted by rivka (Member # 4859) on :
Camembert. and Brie! *drools*
And absolutely, St. Paulin. mmmmmmmmmmmmmmM
Posted by sndrake (Member # 4941) on :
When I do my autumn trip to upstate NY in the fall, I have a favorite feast. Cider, a box of triscuits, and a block of really sharp cheddar cheese. The type of sharp cheddar that calls to mind the aroma of very old and dirty socks; the kind of cheddar you can leave on the counter without worrying about the dog stealing it; the type of cheddar that even flies detour around...
Is that the kind of cheddar talk you're looking for?
Posted by Storm Saxon (Member # 3101) on :
If those nut-covered cheese logs weren't a quick cholesterol-y death, I would subsist on nothing but those things and egg nog. Dairy goodness at its finest.
Posted by imogen (Member # 5485) on :
I absolutely adore French cheese. Yum yum yum yum yum. There's a shop near my old house that has a cheese room in it - all climate controlled, and with lots of imported cheeses. They let you taste them if you ask nicely - it's very good.
I have a feeling I'm going to come back from Paris about 10 pounds heavier!
Posted by Annie (Member # 295) on :
Has anyone ever tried Wensleydale? MMMMM-mmm.
Posted by Storm Saxon (Member # 3101) on :
You know what's really sad? American cheese. I ask you, what country would want to lay claim to that bland,boring cheese? Surely a mistake was made.
I think cheddar should be renamed 'American cheese'.
Posted by larisse (Member # 2221) on :
Ahhhhh.... sharp cheddar cheese. The sharper the better, please. Cheddar is best on crackers... or perhaps a nice crusty bread. I do, however, have a yen for bleu cheese and feta, as well.
Posted by Toretha (Member # 2233) on :
ooh, those lovely sharp chedders like you get up north, all white and crumbly.....*sighs* I love that sharp chedder.....
Posted by TomDavidson (Member # 124) on :
I am proud to say that I've eaten cheddar that's considerably older than I am. Posted by Shigosei (Member # 3831) on :
Tillamook cheddar. Mmmmmmm. I like my cheddar medium rather than sharp though, unless I'm eating something sweet with the cheddar.
Posted by Annie (Member # 295) on :
Once I ate a dried apple older than me. It kept me up all night, weirded out.
Posted by larisse (Member # 2221) on :
Are you sure that was an apple, Annie? It was dried after all. It could have been something else...
Posted by Annie (Member # 295) on :
It tasted appley, in a very 1976-sort of way
Posted by Carrie (Member # 394) on :
Cheese state represent!
Sharp cheddar is, in fact, the bomb. Although every now and then I do like the mildness of a good Colby.
Posted by MyrddinFyre (Member # 2576) on :
ANY cheese.
Posted by Ryuko (Member # 5125) on :
(drools) Oh, Sharp cheddar. Why don't I have any of you...?
Posted by Icarus (Member # 3162) on :
Sharp cheddar is good, yes.
But what about swiss?
And Port Wine Cheddar?
Mmmmm.
But nut-covered cheese ball thingies are disgusting. Storm Saxon is wrong--as usual.
Posted by Storm Saxon (Member # 3101) on :
You would like my cheese balls, Icarus.
Posted by Icarus (Member # 3162) on :
Lalo, how'd you get Stormy's password?
o_O
Posted by Storm Saxon (Member # 3101) on :
Posted by Lalo (Member # 3772) on :
Heh. Like I'd need to remind Jose that he loves to swallow my cheese.
Posted by Icarus (Member # 3162) on :
Heh. Like you'd need to do it twice.
Posted by Lalo (Member # 3772) on :
Heh. Like after the first time, your mouth wouldn't be too full to ask me impertinent questions.
[edited because Eddie isn't smrt.]
[ November 24, 2003, 12:46 AM: Message edited by: Lalo ]
Posted by Icarus (Member # 3162) on :
You must have me confused with an anime character.
Posted by Lalo (Member # 3772) on :
What kind of Pokemon do you have in Florida? Damn. They gotta catch it all.
Posted by Rhaegar The Fool (Member # 5811) on :
I love sharp cheddar with a vengeance, but motzarella and parmesan are also a must eat.
Posted by Mr.Funny (Member # 4467) on :
I don't like cheddar. *runs from mob*
Posted by Rhaegar The Fool (Member # 5811) on :
I am going to kill you now, *calls mob* "Charge!" *Beats you with pitchfork*
Posted by Ela (Member # 1365) on :
Sharp cheddar tastes delicious with a crisp, tart apple. Posted by Annie (Member # 295) on :
I'm with Mr. Funny. The only conceivable use for cheddar is sliced on saltine crackers. And then only if you're out of gouda.
Posted by Rhaegar The Fool (Member # 5811) on :
I personally like cheddar with some grapes, and then some club crackers, and a nice Harp to drink.
[ November 24, 2003, 10:22 AM: Message edited by: Rhaegar The Fool ]
Posted by SirReal (Member # 5257) on :
Cheddar is a good staple cheese but when you live so close to Dean and Deluca in Napa as I do you have to experiment with their hundreds of different kinds. They have cheeses that are $35 bucks a pound. YOWZA! Man, I know it's been said but, "Cheese RULES"
Posted by TomDavidson (Member # 124) on :
That's nothing. I have cheese in my fridge that I'm willing to sell for $50 PER POUND! How special must it be, eh? Posted by SirReal (Member # 5257) on :
Sold!! Posted by Ayelar (Member # 183) on :
I've become a big fan of the Laughing Cow spreadable swiss cheeses. They're oh-so-yummy and oh-so-healthy. Posted by Dan_raven (Member # 3383) on :
I am about to abandon my Atkins diet for the holidays. One of the highlights? You can eat all the cheese you want. Sure, it has lots of cholesterol, but it has almost no Carbs.
Ooops, time for lunch. Chicken soup and a chunk of Sharp Cheddar is waiting for me now.
(ah, no crackers. Just have to eat the cheese by itself.)
Posted by Eruve Nandiriel (Member # 5677) on :
Sharp Cheddar is THE BEST cheese ever! It's soooooo good! It makes my scalp tingle! (is that normal?)
Posted by sarcasticmuppet (Member # 5035) on :
I have this great french bread recipe and I would eat it with a nice big chunk of sharp cheddar. Bite the bread, bite the cheese, chew, swallow, repeat. Good stuff.
Posted by Zalmoxis (Member # 2327) on :
quote:It's kind of, well, soft and whiffy.
That's hilarious, Tom.
---- Oh man, I had this aged white cheddar once that was out of this world amazing -- crumbly, rich and sharp.
Cheese is the best.
Posted by kwsni (Member # 1831) on :
Ayelar, have you had laughing cow on fruit? It's like heaven on an apple slice.
Ni!
Posted by Ryuko (Member # 5125) on :
Mmm... Apple and cheese. That's the best.
Posted by Nick (Member # 4311) on :
What are you talking about? Salame is the best with cheddar! Posted by Kimo (Member # 5933) on :
Try a slice of chedder on a fresh piece of soft flaky crust apple pie (granny smith apples preffered with a butter crust).
Best runner up for cheese is a big slab of feta on a gyros at my favoriate greek deli, or feta crumbled over fresh vine rippened tomatoes sprinkled with minced basil.
Posted by Nick (Member # 4311) on :
I... don't...think...so.
jk
Posted by Narnia (Member # 1071) on :
Wow! I'm totally impressed. 2 pages of discussion about cheese!
I adore any kind of cheese. It's really sick actually. In Logan, UT when I lived there, we would always stop by Gosner's cheese factory and I would buy cheddar cheese curds by the pound.
Oh my yumminess.
I'm also a huge fan of CREAM CHEESE. In Estonia, where everything has a dairy product in it or on it, they have all sorts of many great flavors of cream cheese. They also have little individually wrapped chocolate covered cheesecake like things that they call "sweet cheese" and they eat them for breakfast!! Man, I miss Estonia!
Posted by Ryuko (Member # 5125) on :
Dayam do I love cream cheese... Oh yes. I like the regular kind and the strawberry kind... And the veggie kind. I love cheese of all kinds. Mmmm....
Posted by Frisco (Member # 3765) on :
Oh, what sad times are these...when Hatrackers posture over something as trivial as cheese.
I love all cheeses. Except bleu and feta, for texture purposes.
Age or country of origin has little bearing on my likes...
Cheddar, the most versatile of cheeses.
Munster...oh, the wonderful texture. I could eat you by the pound. And on occasion, do.
Provolone, I will place you inside any sandwich.
Jalapeno Jack, you make quesadillas lots of fun.
Parmesan and Romano--like peas and carrots, you will forever go together...and be sprinkled upon any food in heaping teaspoons.
Mozzarella, a pizza without you is scarcely a pizza at all.
Port Wine...you taste just like the cheese in Combos, so forgive me if I buy them instead...because they're cheaper.
Brie--you're just Jack with a crust. But I like you anyway. Though I'm always left wondering exactly what the white lining is for.
Cheese, right up there with the internet and the wheel, is one of man's greatest inventions.
In fact, I think I'll go buy wheels of cheese on the internet.
Posted by Eruve Nandiriel (Member # 5677) on :
Swiss- *shudder*
Mozzarella- mmmmmm....
Pecorino Ramano- probably only Italians know what I'm talking about...Mmmmmmm....
Cheddar- Sharp is best. Posted by Icarus (Member # 3162) on :
quote:Port Wine...you taste just like the cheese in Combos, so forgive me if I buy them instead...because they're cheaper.
Nope. The cheese in Combos is just spreadable cheddar; it doesn't have the port wine flavor.
But in either case, what you can't do with Combos that you can with Port Wine Cheddar is put it in omellettes, burgers, grilled cheese sandwiches . . .
Mmmmmm . . .
*drool*
::short-circuits thread::
Well, I suppose you could put Combos in all these things, and it might even be good, but it wouldn't be the same.
Posted by saxon75 (Member # 4589) on :
Smoked gouda and pepper jack can improve a sandwich in a way few other things can approach.
Posted by Icarus (Member # 3162) on :
Meh. Don't like "smoked" cheese or "pepper" cheese.
>_<
[ November 25, 2003, 12:18 PM: Message edited by: Icarus ]
Posted by Jon Boy (Member # 4284) on :
Mmm . . . smoked cheese . . .
Mmm . . . pepper cheese . . .
Posted by Eruve Nandiriel (Member # 5677) on :
mmmmm...white american cheese...not that nasty yellow kind...
Posted by Zalmoxis (Member # 2327) on :
I see lots of love for parmesan and romano, but has anybody mentioned the related, incredibly tasty, simply lovely -- asiago?
Asiago is great -- when it comes to just plain eatin I prefer it to parmesan (although parmesan is a must for pasta, pizza, etc.)
Posted by Eruve Nandiriel (Member # 5677) on :
The best cheese for pasta is Pecorino Ramono. It is delicious! My grandmother even puts it in brijole. (ok, I have no idea how to spell that)
Posted by Rhaegar The Fool (Member # 5811) on :
There is no way to equal sharp cheddar. But motzarella, parmesan, and a good provalone never get bad, and they never get out of line. But put cheddar with apple slices or grapes, and club crackers with either is just a godsend. and yes this thread is pathetic.
Posted by Zalmoxis (Member # 2327) on :
No thread about cheese is ever pathetic. Hold your head high, Rhaeg.
Posted by rivka (Member # 4859) on :
He can't. He's too busy eating. Posted by Ryuko (Member # 5125) on :
I love every cheese except Blue Cheese, which for some reason I can't stand. Posted by Rhaegar The Fool (Member # 5811) on :
Rivka has hit it on the head.
Posted by saxon75 (Member # 4589) on :
Just so long as she didn't hit it on the head cheese.
Head cheese... ::shudder::
Posted by Rhaegar The Fool (Member # 5811) on :
True we thinks.
Posted by Zalmoxis (Member # 2327) on :
<----- He Who Refuses to Dance with Aspic
Seriously.
I hold the proud distinction of being the first LDS missionary to leave Romania without having ever being forced to taste aspic. Of course, I drank warm clotted milk, slurped stomach soup, and choked down a very dry cow liver the size of my fist, but no aspic -- managed to never even be served it somehow.
Posted by Nick (Member # 4311) on :
quote: Jalapeno Jack, you make quesadillas lots of fun.
Agreed. Although I do like Jabanero Jack on occasion too. Posted by Annie (Member # 295) on :
I utterly forgot to mention chevre! I've recently converted 3 good friends to chevre. Now, when we need stay-up-late study food, rather than going for Ben & Jerry's, we get chevre and a baguette. Or a large block of chevre and two baguettes, as the case may be.
Mmmmmm-MM!
Posted by saxon75 (Member # 4589) on :
Here's a great thing to do with chevre.
Slice some bell peppers (red, yellow, or green in whatever combination or proportion you like) and some onions (whatever type you prefer, white, red, yellow, brown, etc) into thin strips and sautee in extra virgin olive oil until the onions have clarified and the peppers have softened.
Heat some flour tortillas however you prefer (microwave, pan, open flame, etc) until they are no longer stiff. Spread the chevre on the tortillas, then add the peppers and onions and fold the tortilla over. Put the resulting quesadilla-like creation in the oven at about 300 degrees until they are browned a bit (say, 5 to 10 minutes).
Eat.
Enjoy.
Posted by Annie (Member # 295) on :
mmmm....
hey, I haven't had lunch!
Posted by Rhaegar The Fool (Member # 5811) on :
I had lunch today. Homemade pizza, wiht lots of Matzarella, Parmesan, Provalone, and American. A great meal.
Posted by saxon75 (Member # 4589) on :
Chevre also works very well on pizza. Especially mushroom pizza.
Posted by The Rabbit (Member # 671) on :
While we were bike touring in Europe this summer, we rode over HochTannenberg Pass on a day when the local dairy farmers were cutting the wild flowers and wild grass from the nearly vertical mountain sides with scythes. They cut the grasses to make hay for the cows during winter so that they can make the traditional cheese. We bought some of the sharp mountain cheese (würzig Bergkäse) at the pass from a small family run cheese shop.
I am truly sorry, but after this experience I must strongly object to the assertion that sharp cheddar is the best cheese.
Posted by Youth ap Orem (Member # 5582) on :
Old Moldy Cheese, mmmm.....
Posted by Nick (Member # 4311) on :
quote: Chevre also works very well on pizza. Especially mushroom pizza.
Mushrooms are disgusting!!! *pukes*
I don't like to see people eating fungus. Posted by Rhaegar The Fool (Member # 5811) on :
Mushrooms are disgusting, but anchovies are great.
Posted by Mr.Funny (Member # 4467) on :
I don't like mushrooms. I don't like anchovies. I don't like cheddar. What is this, the thread of foods that Mr.Funny DOESN'T like?
Posted by Nick (Member # 4311) on :
I don't like mushrooms and anchovies, but I warn you, DON'T dis da cheddar. Posted by Mr.Funny (Member # 4467) on :
Hey, don't take it personally. I am not dissing cheddar, merely stating that I do not like it. I have already been mobbed once for this, and I have no desire to be mobbed again by that fool, Rhaegar . I really like mozzarella (sp?) cheese, though. Good on pizza, unlike mushrooms and anchovies, which are not good on anything. Also, I suppose that cheddar in small doses is OK, but anything with more than a hint of cheddar I do not like.
Posted by Lalo (Member # 3772) on :
No.
The best cheese is that sharp stuff they put on Greek salads. What's it called, fucci?
Mmm mmm good.
Posted by Annie (Member # 295) on :
I've only ever had feta on Greek salads.
And you know, I never liked mushrooms either until my roommate made me eat one last spring. And I said, "Say, I like them, Sam-I-am!"
And now I eat them cut in half with italian dressing. And I eat them in the dark, and on a train, and with a goat, and in the rain.
I really need to go to sleep, don't I?
Posted by Nick (Member # 4311) on :
No, because that was entertaining. Posted by Storm Saxon (Member # 3101) on :
Mushrooms don't really have any flavor. It's like not liking lettuce. Geez, what freaks.
Posted by rivka (Member # 4859) on :
Of course mushrooms have flavor! A yummy one -- even buttons.
And then there are shitakes. And oysters. And *drools* portabellas.
Posted by imogen (Member # 5485) on :
mmm portabello mushrooms
I just spent a night up in the glasshouse montains (Qld) and we bought some really really nice washed rind soft-double cream type cheese that was very rich and strong but sooo good.
I had that cheese and quince paste for breakfast today Posted by Christy (Member # 4397) on :
Mushrooms have a texture. The taste is pretty good, but I'm not fond of anything spongy.
Posted by TomDavidson (Member # 124) on :
If you've never had feta in anything but a Greek salad, try some spanikopita. You'll love it. Posted by Happy Camper (Member # 5076) on :
This is really late in the discussion but American Cheese is Cheddar.
From dictionary.com
quote: American cheese n. A smooth, mild, white to yellow cheddar.
And there's nothing better than a good sharp cheddar. There were times when I would buy a block of extra sharp cheddar and eat it in two sittings. Don't do that anymore. I decided I wanted to live past 30.
Posted by MyrddinFyre (Member # 2576) on :
This thread is torture.
Posted by Ryuko (Member # 5125) on :
No, American cheese is processed plastic wrap. It does not deserve the name of cheddar.
Posted by Nato (Member # 1448) on :
I really like cottage cheese. Until this fall, I hadn't eaten any in years. I guess my family just didn't get it very often. But then I moved away to college, they offered cottage cheese at nearly every meal in the salad bar. Mmmm, so tasty. Occasionally the quality varies, but usually they keep it nice, cold and fresh.
Posted by T_Smith (Member # 3734) on :
Easy cheese, Chedder variety.
Posted by Eruve Nandiriel (Member # 5677) on :
Easy cheese isn't very good. Now Cheese Whiz is awesome! Mmmmm...and cheese salsa... *is getting hungry*
Posted by T_Smith (Member # 3734) on :
Easy cheese is the friggin KING of snacks in a compressed can!!!
Posted by Eruve Nandiriel (Member # 5677) on :
It's good, but Cheese Whiz is better. Have you ever thrown a can of easy cheese in a fire? Posted by pwiscombe (Member # 181) on :
Muenster, definately the best.
Posted by T_Smith (Member # 3734) on :
Evure, are you kidding me? I was a boy scout.
Posted by Eruve Nandiriel (Member # 5677) on :
I'll take that as a "yes"...
Posted by saxon75 (Member # 4589) on :
quote:No, American cheese is processed plastic wrap. It does not deserve the name of cheddar.
There's a very important distinction that must be made between American cheese and American cheese food. The individually wrapped sort of American cheese is almost invariably not American cheese. It's processed cheese food. In fact, by law, it has to say "cheese food" or "cheese product" or some such on the package. Real American cheese is just a mild form of cheddar. But a lot of people have never had it.
quote:Of course mushrooms have flavor! A yummy one -- even buttons.
And then there are shitakes. And oysters. And *drools* portabellas.
I'm a giant fan of many types of mushrooms (portabellas, crimini, woodears, white mushrooms... mmmmm...) but I just can't get behind Japanese mushrooms. Enoki feel very strange in the mouth, and the smell (and taste) of shiitake (two "i"s) makes me want to leave the room. Ugh. My mom used to cook shiitakes all the time when I was a kid, especially when preparing for a holiday meal. I can't stand that smell. And Juliette loves them!
Posted by Ryuko (Member # 5125) on :
I used to get Easy Cheese and spread it on bread like peanut butter. Mmmmm....
Posted by saxon75 (Member # 4589) on :
What's your favorite flavor of Easy Cheese?
Posted by Paul Goldner (Member # 1910) on :
Carlet Roqueforte is my favorite. (Carlet spelled wrong for sure). I am a big fan of brie. Reggiano Parmesano is amazing stuff.
Posted by Ryuko (Member # 5125) on :
Hmmm... Cheddar. But the kind with bacon is also pretty good.
Posted by Eruve Nandiriel (Member # 5677) on :
Cheddar is the best Easy cheese, but Cheese Whiz is better...
Posted by Sopwith (Member # 4640) on :
Regianno Parmesano: the king of cheese.
Get a wedge of it from your grocery store's deli section. Once you've tasted the real stuff, you'll never, ever touch the pre-grated stuff again. Wow! What a difference it makes.
And Gruyere is fabulous in omelets.
Posted by rivka (Member # 4859) on :
I blame Hatrack.
Today I bought Brie, Camembert, cheddar, St. Paulin, and Babybels. All imported (Danish and French) except for the cheddar. So not cheap (and kosher cheese ain't cheap to start).
I blame all of you!
Posted by Rhaegar The Fool (Member # 5811) on :
We are sorry, but maybe you sholdn't have engaged in a three page threa dabout CHEESE!
Posted by Eruve Nandiriel (Member # 5677) on :
We is sorry, Rivka. We hopes you enjoy your cheese.
(mmmmm...cheddar...)
Posted by rivka (Member # 4859) on :
Why be sorry? I'm not.
I simply blame you. Accordingly, I'll be passing along the bill. Posted by Icarus (Member # 3162) on :
I love all mushrooms. Mushrooms are quite possibly my favorite food. I would rather have mushrooms than steak.
Mmmmmm . . .
. . .
Posted by saxon75 (Member # 4589) on :
Why choose either when they go so well together?
Posted by Icarus (Member # 3162) on :
True.
Posted by Eruve Nandiriel (Member # 5677) on :
*pukes at mention of mushrooms* You're spoiling the yumminess of the thread.
Posted by rivka (Member # 4859) on :
Fittingly, another thing I bought today was a steak. Already had the mushrooms.
*drools*
Posted by Icarus (Member # 3162) on :
mmm . . . nothing quite like the traditional Thanksgiving steak, eh?
Posted by Eruve Nandiriel (Member # 5677) on :
*had steak last night*
Posted by rivka (Member # 4859) on :
The steak is for tonight. Turkey and other Thanksgiving-type foods will be Friday night.
I'll probably have pizza tomorrow night. Posted by Eruve Nandiriel (Member # 5677) on :
Mmmm...sloppy joes...
Posted by Bob the Lawyer (Member # 3278) on :
You know, I was never able to get my head around cheese. There was just something about the whole, "Hey, this cream seems to have gone bad... why don't we eat it??" thing. Same reason I don't eat yougurt. I know it doesn't make any sense, but my tastebuds don't seem to care. The biggest advantage to being vegan is that people don't look at me funny when I say I don't eat cheese. Sure, they pity me, but they don't look at me funny.
Anyway, back to your regularly scheduled cheese discussion.
Posted by Eruve Nandiriel (Member # 5677) on :
No cheese! *looks at Bob funny*
Posted by mackillian (Member # 586) on :
Icarus, that is just WRONG.
Posted by Pat (Member # 879) on :
Annie!!!!
Raclette is the BEST CHEESE EVER! Especially when you melt it over stuff like potatoes and the like.
And Le Vache qui Rit, that's better than 95 percent of the cheeses in America.
Tom -- Not all French cheeses are mushy, slimy things. Expand your world.
The French love to say that the difference between France and America is that in France you have One church and a thousand cheeses. In America you have one cheese and a thousand churches.
Posted by jexx (Member # 3450) on :
*drooooool*
*cheeeeeeeeeeeeeese*
saxon is completely correct about the difference between American Cheese and American Cheese Food. I was on WIC once (a sort of foodstamps), and you could get American Cheese from the deli, but not American Cheese Food. There is a nutritional difference as well as a taste difference.
Mushrooms: yes! I am putting some in my stuffing this Thanksgiving. Hooray!
Anchovies: No. They taste like fishy wet cheese, and not in the good way.
*cheeeeeeeeese*
Posted by Rhaegar The Fool (Member # 5811) on :
Cheeeeeeeeeeeeeeeeeeeeeeeeeeeeeeese
Posted by Morbo (Member # 5309) on :
quote: Vintage [sharp Cheddar--Morbo] Aged undisturbed for eighteen months, limited edition Vintage Choice is also our president's choice. Before Vintage Choice is laid down to rest in our "cellar",Cabot's president hand selects the cheddar that qualifies for this distinctive category. Complex, opulent and full of nuances.
Cabot Cheese Co homepage This is easily the best cheese made in Americathat I've tasted. It goes for about $9/lb here in GA but it's worth every penny. Great with crackers or on a cheese tray as appetizer
Posted by Rhaegar The Fool (Member # 5811) on :
God I love cheese.
Posted by Eruve Nandiriel (Member # 5677) on :
Mmmm...cheese Anyone heard of Pecorino Ramano? Mmmm... (psst...I love peanut butter!) Posted by MyrddinFyre (Member # 2576) on :
quote: Easy cheese, Chedder variety.
Heck yeah.
Posted by Rhaegar The Fool (Member # 5811) on :
This thread has gone on way too long.
Posted by Storm Saxon (Member # 3101) on :
quote: Aged undisturbed for eighteen months, limited edition Vintage Choice is also our president's choice. Before Vintage Choice is laid down to rest in our "cellar",Cabot's president hand selects the cheddar that qualifies for this distinctive category. Complex, opulent and full of nuances.
Cheese porn. You gotta love it. Posted by jexx (Member # 3450) on :
Yes, this thread has outlived its usefulness. No one should post in it anymore.
Oops.
Eruve, yes, I have heard of Pecorino Romano, stop asking in every post. Knucklehead I still prefer Parmesan, or a mixture of the two (yes, freshly grated, but I also like the powdery bits out of the Kraft tube, so sue me).
Sharp Cheddar Easy Cheese for me....mmmmm....with Triscuits...mmm...
Posted by Teshi (Member # 5024) on :
Brie! and Gouda!
(and old cheddar...)
Posted by Rhaegar The Fool (Member # 5811) on :
The powdered cheese in the maccaroni and cheese boxes is great.
Posted by Eruve Nandiriel (Member # 5677) on :
Mmmmm...cheese... *gets dreamy look* Wow, jexx! That's so cool that someone else has heard of it!
Posted by BannaOj (Member # 3206) on :
Anyone who watches Molto Mario! will have heard of Peccorino Romano.
Yum. Though freshly grated Parmesan is good too. I didn't realize that it is the exposing of it to the air that makes it taste better. But if you try to eat a chunk straigt it isn't nearly as good.
AJ
Posted by Scott R (Member # 567) on :
I used to get free Pecorino romano when I lived in Italy.
Yum.
Parmeggiano Reggiano's much better though.
Posted by Rhaegar The Fool (Member # 5811) on :
Cheddar, old sharp cheddar. Thats all that matters, Im eating a twelve year old piece right now.
Posted by mackillian (Member # 586) on :
Extra Sharp Vermont Cheddar.
*drool*
Posted by saxon75 (Member # 4589) on :
This year the hors d'oeuvres at my grandma's Thanksgiving feast included this wedge of cheese that was cheddar interspersed with layers of bleu cheese. It was pretty awesome.
Posted by Nick (Member # 4311) on :
Am I the only person who eats blocks of parmesan with crackers ect. ?
Also, I like havarti. Havarti is good. Posted by Rhaegar The Fool (Member # 5811) on :
That does sound pretty good right now.
Posted by rivka (Member # 4859) on :
Mmmm, havarti.
Posted by MyrddinFyre (Member # 2576) on :
Ooo, I love harvarti. But I have real issues pronouncing it. Stupid r's.
Posted by Eruve Nandiriel (Member # 5677) on :
New page for the precious.
Mmmmm...cheddar... I'm pretty hungry, haven't had lunch yet.
Posted by Rhaegar The Fool (Member # 5811) on :
Poor Eruve, have some cheese. *Gives cheese*
(((((((Eruve)))))))
Posted by Eruve Nandiriel (Member # 5677) on :
Mmmm...cheese! (((((Rhaegar)))))
Posted by Eruve Nandiriel (Member # 5677) on :
Oh my gosh!!!
I can't believe I forgot to mention string cheese!
I...love...string cheese... Posted by Eaquae Legit (Member # 3063) on :
I like my cheddar extra old. Not only does it taste better, but they leave the excess dye out.
Posted by Eruve Nandiriel (Member # 5677) on :
I just got out my bag of cheddar cheese, and it was green! Old cheese is good, but not that old...
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