Cheese

[velocipedio]

Which one?

[OctoberBlue]

Cheddar is my weakness... mild, sharp, extra sharp, I love it all.

Of course, I also enjoy Swiss, Provalone, Gorgonzola, Feta, Colby and the occasional Camembert (among others).

I guess you could say that I'm a big fan of cheese.

:beer:

(We need a smiley with wine glasses to go with the cheese.)

:)

[Natophelia]

Parmesan! And good old weak Kraft sharp cheddar, of course :D I try not to eat too much cheese overall though.

[Bikes-N-Drums]

Where's head cheese? How about government cheese?
I saw cheese under a microscope once and now eat it very rarely. But when I do, it's usually swiss cheese.

[1oldRoadie]

To quote homer simpson..."mmmmmm cheeeese"

[JDP]

Mozarella and Cheddar.

[Dirtgrinder]

I don't eat much cheese, but when I do it's usually cojack, (sometimes called jackby). A mix of colby and monterey jack. It's not necessarily by choice, it's what the kids like so it's what's in the house. :)

[Rotifer]

I've been making cheese, it is easy and fun. mmmmm... Irish cheddar and Stilton.

One of these days i'm going to listen to Drums Mp3's - it seems like I'm always at work when I think about it. :)

[lotek]

I had to vote cheddar, and the older/sharper the better.
I really like some of the Canadian cheddars.
Cheese is one of my major downfalls. I would venture
to say more than 50% of my fat intake is on cheese.
Really like Blue, Amsterdamer, any of the swiss/emmenthaler
types.
I've been trying really hard to think of a cheese I
don't like. . . haven't thought of one yet.

Marty

[velocipedio]

Yeah... cheese is my downfall...

I like extremely strong cheeses, like very old cheddar and Stilton. But cheddar gets my vote for its all around versatility...

Apple and cheese...
Beer and cheese...

Love that cheese... maybe too much...

[Richard D]

Brie, prefereably Brie de Meaux, ripened to the point that it starts to run.

Cheese is my downfall.

[LittleBigMan]

Originally posted by Bikes-N-Drums
Where's head cheese? How about government cheese?
I saw cheese under a microscope once and now eat it very rarely. But when I do, it's usually swiss cheese.
Bnd, you should meet my dad. The fridge held secrets hitherto unexplored by mere mortals.

The microscope is the wisest, mosty disgusting invention. Ever.

[Pete Clark]

My dad told me bleu cheese was probably discovered in a cave.

:eek:

Don't care where it comes from. Cheese is a Gift of God.

[Bikes-N-Drums]

Originally posted by Pete Clark
My dad told me bleu cheese was probably discovered in a cave.

:eek:


The rest of the story is that cheese started out as cheddar and was placed in the cave after someone looked at it under a microscope.

[chewa]

leerdammer!! Lovely.

[cyclezealot]

When we come back from Europe, we infrequently bring back wine. Most wines are available. But when it comes to liqueurs or cheeses it is a different story.
Favoirite cheese is Chevre. Americans are at a disadvantage. U.S. Pasteuralization laws disallow many really great European cheeses. Don't believe it and we bring back the contrabrand.

[cyclezealot]

Another aspects of cheeses...A cyclists diet..? Maybe many of us would look more like the avid cyclists we are, if we left it alone. I have a real cheese problem. Cheese dips, good bricks of cheddar- goes right to the waist and must be eaten all at once..

[oceanrider]

Feta, crumbled in a HUGE salad with balsamic or cranberry vinagrette dressing. Just a one ounce serving of course. Low fat, low cal for cheese that is.

[Yusuf]

Mature Cheddar, hard and crumbly. Does wonders for your dreams if eaten late at night.

[kewlrunningz]

Man I could sure go for some cheese right now. This is making me hungry!!!

[Ouch !]

Cottage Cheese.

and being low in fat is just an added bonus.

[Ouch !]

Originally posted by Yusuf
Mature Cheddar, hard and crumbly. Does wonders for your dreams if eaten late at night.

I've found that Horlicks makes me dream:D

[earleybird]

Its got to be Cheddar and strong on toast yum yum with real hot english mustard slurp smack
I don't know why I'm doing this to myself as I haven't had any for months , cheese that is . I'm on a fat blokes diet cos I weigh -no you would never believe it........:cry:

[wabbit]

I said cheddar, but I love a number of others: blue and roquefort, anfrom, esrom and tilsit. English and welsh cheeses like leiscester, caerphilly and cheshire. St ANdre Triple-creme, neuchatel, meunster, and chevre., monterey jack, swizz, feta and mozzarella, asiago, and fruilano!

ANd I love those Kraft extra-cheddar slices,melted on toast or used in grilled cheese sandwiches.

BTW, can anyone tell me what is Hoop Cheese and Pot Cheese? I've seen the names but have no idea what theyare. It seems to be an american type cheese. I'm guessing that pot cheese is like cottage cheese?

[Pete Clark]

Wallace and Grommet: (Wallace is an inventor, Grommet is his dog. Both are claymation characters.)

Wallace wants to go on a vacation.

"I know, Grommet! We'll go somewhere where there's CHEESE!" (He waves his arms excitedly. Grommet rolls his eyes.)

So they build a rocket in the basement and go to the moon. After landing, Wallace takes his cheese-knife and cuts off pieces of moon-stuff, slaps it on a cracker and munches away.

"Not like any cheese I've ever tasted," Wallace remarks disappointedly. Grommet rolls his eyes...

[Argonne]

Hunter's cheese: Bleu cheese layered in sharp cheddar..... yum.

[oceanrider]

Hey, who stole my cheese when I wasn't looking???:sleep:

[Bikes-N-Drums]

I don't know, but I can smell... it's freshly cut.

Hey, someone had to go there. :rolleyes:

[MichaelW]

Stilton, King of Cheeses.
Our Dutch and French friends are really surprised to find an English cheese that good.
Cheese is more than just a food, its an ecosystem.

[john999]

What about Coon ?

(I just said that to wind you up - it's good cheese though)

[Coon cheese is a cheddar that is matured at a higher and narrower temperature range to make it sharper tasting. Named after Albert Coon it was made in Australia by Kraft (now sold to a local company) - but for some strange reason it was never introduced into USA]

[pinerider]

Hey, how about apple cheese as in apple cheese danish from Tim Horton's? This is healthy food in 3 ways - apples are healthy, cheese is healthy and Danish people are healthy. How can you go wrong??
My other favourite is marble cheese on a microwaved bagel.

[JettaTDI]

I like Limburger on Triscuits. Everybody says the smell is bad, but it really isn't once you try it. Give it a try - you might like it.

It's similar in taste to Bree, but more salty, and stronger.

My dog likes it too.

[Astra]

Has to be mature cheddar for non-blue and Roquefort for blue cheese. Agree about the cheddar and dreams thing though...:eek: .

[Guillermo]

nobody's mentioned Asiago yet.

I'm so hungry right now....:crash:

[MKRG]

I like the stuff they put on White Castles' Sliders. :D

[earleybird]

Just good old cheddar for me Love it grated and grilled on toast with hot mustard
I made chedar cheese once when I was a student.Its bloody hard work. I developed arms like popeye. We had these huge great machettes to cut it and turn it over as the wey drains out.


The best bit on this farm was breakfast at7.30 am after you have been working for a couple of hours. Eat as much as you can eat
Boy was I stuffed when I went back to work :D

[lotek]

I just got some really expensive Cheshire and
whoa, yuck. I'm pierced. Tasted like a bad Blue.
most definately going back to the shop with this one.
(uhm, its not supposed to taste like that, is it?)

Marty

[jump]

Pepper Jack!! Love it!

[sscyco]

I like to brown some butter and garlic, toss in some whole wheat angel hair pasta and smother with finely grated myzithra (dried, not the soft stuff) - it don't get much better than that.

[Omalley21145]

,ust be french cheeses, ive never heard of any of those cept for brie. i like AMERICAN cheese

[Paco]

Sharp cheddar cheese for me.

[salamibender]

extra sharp provolone,

[greywolf]

stinky blue, the older the better, strong chedder with pickled onions:beer:

[Trsnrtr]

Muenster with the orange rind. :)

[spinbackle]

Parmigiano Reggiano, the real Italian stuff. Not the horrid American attempt.

[Cycliste]

Roquefort (http://www.roquefort.fr/gb/index.html), the original and only!

[Terex]

I like many types of cheese, but usually have Stilton with cranberries or apricots from Wegmans on hand for evening snacks with a glass of wine. The apricot Stilton is amazing with chili-spiced pecans and a good Gewurztraminer. Also found a goat cheese with cranberries and cinnamon. It's great treat at first, but gets cloying pretty quick. As others have said, nice sharp cheddar with apple is always good. Speaking of Wegmans, they also make a great cheese bread in their bakery.

Has anyone tried the new Carrs rosemary crackers? They are sooo good. Must go. Hungry.

[caloso]

Venezuelan Beaver Cheese.