Foo - Cheese

I'm experiment in tasting various new cheeses. I tried one tonight. Really creamy, but I forgot the name. It was from Chile, but damn was it good. I don't suppose I will be one of those wine and cheese kind of guys..maybe beer and queso, heh. I want to hear your favorite "recipes" for using artisan cheeses or any type of unique, yet decadent, queso dip mixes, and do state the country the cheese comes from.

You pay a price for ingesting a product used to make glue, that also has chemical similarities to heroin.

<tears well in eyes>

I ... I was a cheese hater! Cheese to me when growing up was anything with Elsie the cow on it and it stated A-M-E-R-I-C-A-N. Now THAT was cheese!!! Smelly mild cheddars and OH DEAR more stronger cheese were just over powering. NO!

And nooooooo to cheese spreads ... (patoo)

And then the palette became a bit more "cultured". And actually only fairly recently too. To drag me into a cheese shop in Toronto at the market - OH BOY!! PHEEWWW!! - and now I'm right there. Samples - yes please! I'm still running into different tastes I don't care for, kinda care for - perhaps with the right food/drink and other cheeses that are good right off the wheel - and keep them coming! Gotta say though I'm still a strong brie ... and a Morbier fan lately - crusty bread, excellent wine .... yuuuuummm!!! (Tude melts...)

You pay a price for ingesting a product used to make glue, that also has chemical similarities to heroin.

Eh. No different from buying a Bic Mac, ingesting a plethora or different synthetic chemicals or buying straight, pasturized, histamine promoting, hormone infused dairy milk for example. Yuck

Hence I seldom if ever eat those things.;)

Hence I seldom if ever eat those things.;)

Other than the milk (I never drink straight milk anymore) from the chesse, what is it exactly do you not agree with? The only thing that comes to mind is the casein as you mention glue.

Eh. No different from buying a Bic Mac, ingesting a plethora or different synthetic chemicals or buying straight, pasturized, histamine promoting, hormone infused dairy milk for example. Yuck

Putz's .... Heroin comes from poppies, little seeds ya know -- and Big Mac cheeseies comes from the same makers of Cheesits - ya know the ones who make the YELLOW DYE NUMBER 1 - 678 - people who make McD Cheese also make tires and bird seed treats (and can make their cheeesie confectiones taste like anything you want to believe in ... like a steak, an oreo ... or, gasp, a beer!!!)

:)

MmmMMMmmMmm unadulterated, aged and good old moldy oldy cheese! (and Morbier has ashes in a layer of it too - yep real ashes - good yummy stuff!!!!)

Limburger cheese! MMMMMMM GOOD!

Mmmm Cheese.

I like Stilton, strong cheeses, nutty cheeses, runny cheeses, soft cheeses, cheddars, edams, salty cheeses. I luurve cheese.:D Currently I'm eating a gorgonzola and a North Island, NZ, made smoked brie, last week it was Mt Peel a creamy blue made in the South Island, NZ, made cheese and a soft herbed sheeps milk cheese, also made in NZ. The week before that it was a blue Dutch goats milk gouda.

I like a nice strong cheddar or matured edam on rye bread with a little bit of Branston Pickle. Or a blue cheese and some pear slices.

Fumunda FTW!

I was thinking about what good cheese recipes I have but the ones I can think of use regular cheeses and not fine artisan cheeses and then it hit me.

You don't want to cook with fine artisan cheeses! Just let them come to room temperature and enjoy. Simple realy.

I like fine Brie/Cambembert/Triple cream cheeses. I even like the milder blue cheeses. Some blue cheeses can realy take your head off though.

Regards, Anthony

I am in Denmark on exchange right now and am loving the selection of inexpensive cheeses here. back in Canada, for some reason, they're freakishly expensive.

Anyway, you can't really go wrong with a blue cheese spread. Just mix it with some cream cheese, a tad of salt, maybe some "Laughing Cow" processed cheese.... Mmmmm.... Yum!

Someday Id like to try all the cheeses mentioned in the Monty Python 'cheese shop sketch'

http://www.youtube.com/watch?v=B3KBuQHHKx0

Asiago (for beer)
Comté (for wine)
Borden's (for grilled sandwiches)

:-)

mmmmm....Havarti. So creamy and yummy. Danish, I think?

Smoked Havarti smells like toenail crud

You have experience with toenail crud, how? :)

You have experience with toenail crud, how? :)

Ive tried your cooking once

Ive tried your cooking once

That's right, I forgot! :D

Really sorry about that. The kids made a full recovery right?

Fondue may be the ultimate cheese experience. BUT, the first time you make it follow the recipe exactly. No scrimping, especially on the liquor. It's not as easy as it sounds.

real Parmigiano-Reggiano.

delicious stuff, even if it smells a bit like vomit.

I found this stuff at Whole Foods called "Drunken Goat", a type of goat cheese. Awesome.