Foo - The Cheese Thread!

so, I figured I should stop posting about cheese (maybe) in the story association thread thing and start posting about it here... so what do you think of cheese?

It's cheesy. :)









I had a cheese lover's pizza from Pizza Hut tonight. Okay, just 7/12 of the large pizza. I like cheese, but that was just too much cheese. It's back to meat lover's next time. Supreme tastes good, too, but it doesn't taste as good the next day.

mmmhh cheese. My favorite is jalepano jack :)

He said as he withrew the sharp pencil from just beneath the lady mechanic's ribcage.

Oooops! Wrong thread. sorry.

Speaking of cheese threads, I am quite fond of string cheese.

Fond....Fond duLac ...that's in Wisconsin...where they have lotsa cows and make lotsa cheese!


Wisconsin jokes (http://www.ahajokes.com/wisconsin_jokes.html)

What I want to know is why I can't find a package of cheese curds in any of the stores around here.

my favorite is Red Leicester.

Provolone's my favorite!:D I'm disappointed, tho. I thought this was gonna be another "cheese show" thread.:(

Anybody try 'Red Dragon'? It's an english cheddar (?) with mustard/mustard seeds?
I think.

I love cheese. Cheese is good. recently people have been giving me cheese. I got some super smelly cheese from a co worker, her husband made her bring it to work and I am the garbage disposal here! Then someone else brought me a pound of mozzerella and a 1/2 of feta. I love the cheese! I will eat it. The more stinky the more I seem to like it. Hmm I like bread, cheese, and apples from breakfast. Or anytime. sounds yummie.

Cheese good. Thanks for starting the thread. hmmmskers.

As Homer Simpson would say "Mmmmm, cheese".

Something I haven't seen in decades is Double Gloucester with walnuts. Now that was a cheese.

Try a traditional cheese fondue. The liquor is very expensive, you can substitute organic cherry juice. You also need to follow the instruction to add a bunch of corn starch. I like to experiment by adding different cheeses, but you may need some more cheese or oil if they aren't as rich as the Swiss cheeses called for in the recipe.

Quick recipe- take some fish, cover it with crumbled Feta, cover the feta with stips of roasted red peppers (they come in a jar).
Wrap it or place it in a covered pan and cook at 300 until done.

It has its moments. If i eat too much of it i get sick of it quickly. I can't east pizza or lasgna often for pretty much that reason.

Lala,

I've had Red dragon (whole foods has it) yum.
I'm becoming a cheese snob (thanks to whole foods). Been feasting
on Keen's or Montgomery Cheddar, French Chantal (a cheddar like cheese),
and hitting the aged gouda real hard.
Another that's wonderful is Mancheco (sp?) a hard spanish cheese,
drizzle with Olive oil and then top with herb mix. It's also good when
drizzled with honey.
I just want to know why is it all the cheese I really like are over $15.00 a pound?

marty

As Homer Simpson would say "Mmmmm, cheese".

"MMmmmmmmmmmmm, Sixty-Four slices of American cheese...... Sixty-three! Sixty-two!...... TWOOOOOOOOOO.... ONNNNEEEEEEEEEEEEEEEEE" ... BANG!

I like Velveeta & Famunda the best :)

Lala,

I've had Red dragon (whole foods has it) yum.
I'm becoming a cheese snob (thanks to whole foods). Been feasting
on Keen's or Montgomery Cheddar, French Chantal (a cheddar like cheese),
and hitting the aged gouda real hard.
Another that's wonderful is Mancheco (sp?) a hard spanish cheese,
drizzle with Olive oil and then top with herb mix. It's also good when
drizzled with honey.
I just want to know why is it all the cheese I really like are over $15.00 a pound?

marty

I've not had the red dragon, but we did get some habanero cheddar somewhere. HOly shike, that stuff'll make yer eyes water....

Lala,

I've had Red dragon (whole foods has it) yum.
I'm becoming a cheese snob (thanks to whole foods). Been feasting
on Keen's or Montgomery Cheddar, French Chantal (a cheddar like cheese),
and hitting the aged gouda real hard.
Another that's wonderful is Mancheco (sp?) a hard spanish cheese,
drizzle with Olive oil and then top with herb mix. It's also good when
drizzled with honey.
I just want to know why is it all the cheese I really like are over $15.00 a pound?

marty


Have you every checked igourmet.com? The good thing about the expensive cheese is one tends to eat less--as it is more satisfying, besides more expensive!


Right now Whole Foods seems like the closest gourmet cheese retailer to me. But I've my open for additional shops! Colorado has some excellent boutique cheesemakers!

Once I came home from the market with what I thought was a cheese I knew but it was a different cheese from the same dairy, so the packaging was nearly identical. When I opened it, it was pretty strong and it tasted stinkier than it smelt.

On the other side of my back fence lived a big dog. Sometimes when he started to bark at night, I'd go to the freezer and get a piece of chicken or a couple frozen fish sticks and feed it to him. That usually shut him up for a good long time. So, I decided he might like the cheese, so next time he started with the barking, I offered a slice through the fence. I didn't even have to call him over because you could smell this stuff half a block away, so a dog would be able to smell it for like half a mile. He liked it a lot! I gave him another slice and then another. It wasn't until I offered him the last slice that I realized that "slice" wasn't cheese but a piece of paper that was used to separate the slices. It added a little fibre to his diet, eating all those papers along with the cheese slices. I bet I could have fed him the paper alone and he would have eaten that.

I'll bet that what that dog really craves is Belgian Chocolate. :p

A nice Wensleydale, perhaps?

http://www.wensleydale.co.uk/images/wallacewax.jpeg

(it was just a matter of time)

Tillamook country represent! Wisconsin and California can keep whatever they've got, I'll stick to the local chedder.

The cheese I've met that I genuinely don't like is blue. The stuff even looks like the results of a really bad California mastitis test. :eek:

The cheese I've met that I genuinely don't like is blue. The stuff even looks like the results of a really bad California mastitis test. :eek:

How does one tell if Blue Cheese is moldy?

taste it, if it tastes not so good, its mouldy (or you could just say it and everyone will tgink it is, therefore not eatring it while you scoff it down late at night....)

Tillamook country represent! Wisconsin and California can keep whatever they've got, I'll stick to the local chedder.

The cheese I've met that I genuinely don't like is blue. The stuff even looks like the results of a really bad California mastitis test. :eek:

Tillamook Smoked Cheddar is gooood, Rouge Creamery Blue Cheese is superbe

I also enjoy a double cream Brie from France

It may not be fancy, but my life revolves around Kraft grated parmesan. A couple shakes, add a little Tobasco sauce, and just about anything can taste good...

Anybody try 'Red Dragon'? It's an english cheddar (?) with mustard/mustard seeds?
I think.

My favorite cheese is some type of hard english cheddar. The only type that's good, though, is real English cheese. Like made in England.


Mhmmmmmmm..........

When I was in Scotland, you could tell if there was a cheesestore in town when you were just entering the city limits!

Eyuckkk!

French cheeses are the best, but ya gotta go to France for the real stuff, what they import here, while still very good, is NOT the same or as good as what they keep for themselves.

Chips and queso, mmmmm:)

Support Denmark..Buy Danish Havarti Cheese!

Delicious!

The name Havarti was chosen to commemorate Mrs. Hanne Nielsen and her husband for their great contribution in the area of cheese production, which they practiced at their farm in the previous century. The farm was called “Havartigaard” (= The Havarti Farm).
http://www.arlafoodsusa.com/C1256FB60043403C/O/LHAN6FBLFN

I'm quite keen on the odd Brie or Tripple Cream (Brie type cheese). In Australia a company by the name of Woodside makes the most georgeous goat's milk cheeses in the classical french style. I don't mind the odd blue cheese as well.

Regards, Anthony

What do you get when you steal cheese?



:eek: Nacho cheese!


Ha!Hahahahahahahaha

"Hey, who cut the cheese!?"

"I..I did"

"Smells pretty good, whatcho been eating?"

*insert name of local burrito shop here*

Real radio advert for the local burrito shop in Buffalo NY, late 1970's.

MMmmmmm, Camembert

Camembert is the greatest of all cheeses, especially the $5.00 one we get in australia

mmm...cheese.

so first off i think you should know that you are talking to a nationaly ranked cheese identifyer. Thats right, in 2004 my team ranked 1st in the state of idaho and 12th in the nation at the National FFA Dairy Food Products contest. The contest included Milk tasting (like in napolean dynamite) and you guessed it....cheese identification.
pshh, so what if shuan white just got a gold medal in snowboarding.....I have a gold emblem in Cheese ID!


anyway my expert opinion is that....drumroll......provalone cheese dominates all others.

What do you get when you steal cheese?



:eek: Nacho cheese!


Ha!Hahahahahahahaha

OK I'm an Australian simpleton but what's the joke? I've seen the joke before but there must be some American "thing" to it that I don't get. Can someone tell me what the joke is?

Regards, Anthony

OK I'm an Australian simpleton but what's the joke? I've seen the joke before but there must be some American "thing" to it that I don't get. Can someone tell me what the joke is?

Regards, Anthony

Nacho = Not your (sounds like notch yo)

mmm...cheese.

so first off i think you should know that you are talking to a nationaly ranked cheese identifyer. Thats right, in 2004 my team ranked 1st in the state of idaho and 12th in the nation at the National FFA Dairy Food Products contest. The contest included Milk tasting (like in napolean dynamite) and you guessed it....cheese identification.
pshh, so what if shuan white just got a gold medal in snowboarding.....I have a gold emblem in Cheese ID!


anyway my expert opinion is that....drumroll......provalone cheese dominates all others.

I lived in the Snake River Valley for a spell, not far from some pretty serious cattle operations. Nothing can stink a place up like that, especially when the wind blows the wrong way. I know...smell of money and all that. It's a good thing the cows aren't very bright, because last I knew they outnumbered people in Idaho something like six to one. If they ever got organized, they could dominate the state! Maybe that wouldn't be such a bad thing come to think of it. I don't mean for Idaho specifically but as a new type of government in general.

Nacho = Not your (sounds like notch yo)

Thanks. It had to be in the pronounciation. Nacho to me is Naa-cho which is why I couldn't get it.

Regards, Anthony

Ripe Brie=really darned good

Limburgher=excellent

Bierkase,
a nice loaf of rye or pumpernickel
and a Becks Dark=too good

I lived in the Snake River Valley for a spell, not far from some pretty serious cattle operations. Nothing can stink a place up like that, especially when the wind blows the wrong way. I know...smell of money and all that. It's a good thing the cows aren't very bright, because last I knew they outnumbered people in Idaho something like six to one. If they ever got organized, they could dominate the state! Maybe that wouldn't be such a bad thing come to think of it. I don't mean for Idaho specifically but as a new type of government in general.

well there probably wouldnt be such a lage cow to human ratio if half of the state wasnt federaly owned range land and forrests.

btw, I dont suppose you heard this statistic from www.maddox.com did you?

well there probably wouldnt be such a lage cow to human ratio if half of the state wasnt federaly owned range land and forrests.
Woo Hoo, below-cost grazing permits!
Desert scrub country isn't where you raise dairy cattle, however.