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  1. #1
    la vache fantôme phantomcow2's Avatar
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    Whats your favorite cheese?

    im bored and the candt thread started this so hers my new question, whats your favorite cheese? I like cheeses a lot so i've tried a bunch. Ide have to settle on the Tellegio frm i forgot what country

  2. #2
    Upgrading my engine DXchulo's Avatar
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    Cheddar......tasty.
    centuryperweek.blogspot.com

  3. #3
    Senior Member
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    Pepper Jack
    Last edited by scottogo; 02-24-05 at 11:49 PM.

  4. #4
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    Okay, I'll bite...

    Any kind of goat cheese, especially Midnight Moon from Cypress Grove.
    Garroxta (aged goat cheese from Calabria) is great, not the least because of the name.
    If you like Jack, aged "Dry Jack" will make your ears vibrate.
    And if you like the triple cream brie-type (cow's milk) cheeses, Brillat-Savarin, with 75% butterfat...I can't describe it....(eyes roll back in head).
    Koko

  5. #5
    la vache fantôme phantomcow2's Avatar
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    brie is good stuff! Stick it with a baggett and you've got a before-the-ride treat.

  6. #6
    Canon fiend MadMan2k's Avatar
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    Cheddar and pepper jack are nice. Not cheap crap you buy in bulk that you cant even taste, though.

  7. #7
    Center of the Universe ngateguy's Avatar
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    Cougar Gold White Cheddar, the only good thing to come out of Washington State U
    Matthew 6

  8. #8
    Footballus vita est iamlucky13's Avatar
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    Do I have to pick one? Depends on the mood. Chedder, Swiss, pepper jack, and occassionally Goulda.

    Cougar Gold is good stuff. I grew up on Tillamook, and I never realized until I got out on my own and bought some generic chedder that there really is a difference. Forget the happy cows commercials, the local cows are way better.
    "The internet is a place where absolutely nothing happens. You need to take advantage of that." ~ Strong Bad

  9. #9
    Non Tribuo Anus Rodentum and off to the next adventure (RIP) Stacey's Avatar
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    Head cheese!

    No, not THAT kind.

  10. #10
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    Huntsman, Cotswald (sp?), or manchego. Good stuff!

    BR

  11. #11
    A Lost Member aluckyfiji's Avatar
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    I just had a great one on wed. it was brie with a blue cheese layer in the middle. I have to find out how made it b/c I want some more already
    "Please don't be mad. I know we were supposed to bequeath to the next generation a world better than the one we were handed. So, sorry."
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  12. #12
    Senior Member nick burns's Avatar
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    feta

  13. #13
    Chronic Tai Shan ofofhy's Avatar
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    Romano... good with a sharp red wine
    From Craig's List: IF its a singlespeed that means----all the other parts are broken cut off and dumped...dont buy singlespeeds, the bikes will make your balls fall off

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  14. #14
    No Rocket Surgeon eubi's Avatar
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    I like cheese that is made backwards.

    Edam.

  15. #15
    contrarian lala's Avatar
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    If you like cheese, you should check out small, artisan producers in your area.
    I've found two I really like, and I'm sill exploring.

    MouCo's Colorouge: it's a camembert-style cheese, from Fort Collins, CO.
    www.mouco.com

    Also from Fort Collins is Bingham Hill's Tumbleweed cheeses.
    It's a sage, rosemary, and red chile flake dusted bloomy rind cheese.
    www.binghamhill.com

    I also dig cotswald and sage derby.
    Last edited by lala; 02-25-05 at 09:35 AM.
    Higher ground for the apocalypse!

  16. #16
    Forum Admin lotek's Avatar
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    Neals Yard. Keen's Cheddar whole milk non pasteurized. the way cheese is
    supposed to taste.
    Stilton or Shropshire for a blue cheese.
    Cave aged Emmenthal.

    I've had the blue/brie combo its wonderful on fresh french bread

    Marty
    Sono più lento di quel che sembra.
    Odio la gente, tutti.

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  17. #17
    ODB to those that know me outdoorboy's Avatar
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    Gouda in a hot clam chowder!
    Visit ArkansasOutside.com. Lets go play outside in the Natural State!

  18. #18
    Senior Member nick burns's Avatar
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    Venezuelan beaver cheese

  19. #19
    Sore saddle cyclist Shifty's Avatar
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    Quote Originally Posted by Stacey
    Head cheese!

    No, not THAT kind.
    You sound like a real "Cheez Whiz"
    Those voices in your head aren't real, but they have some great ideas

  20. #20
    Sore saddle cyclist Shifty's Avatar
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    Gargonzola is good. I saute onions, mushrooms and garlic in olive oil, when everything is soft put in half cup of milk, warm and put in gargonzola. Blend real well melting cheese, then pour on pasta. A glass of Pinot Gris and an artichoke go well.
    Those voices in your head aren't real, but they have some great ideas

  21. #21
    Beauty Everywhere snowy's Avatar
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    Mmmmm. Shifty that sounds real good!!! But tonight its STEAKS for dinner and a glass of wine. I really need that glass of wine.

  22. #22
    Senior Member granularus's Avatar
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    My basic rule for cheese: Cheese initially from a country that was once a part of the Roman Empire=good; cheeses developed outside the Roman Empire = mediocre to bad. Yeah I know I miss a few good ones, but I miss a whole lot of bad ones.

  23. #23
    Sore saddle cyclist Shifty's Avatar
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    Quote Originally Posted by granularus
    My basic rule for cheese: Cheese initially from a country that was once a part of the Roman Empire=good; cheeses developed outside the Roman Empire = mediocre to bad. Yeah I know I miss a few good ones, but I miss a whole lot of bad ones.
    Hummm, I guess Velveta was not Romance then.
    Those voices in your head aren't real, but they have some great ideas

  24. #24
    Senior Member ht001's Avatar
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    Quote Originally Posted by Billy Ray
    Huntsman, Cotswald (sp?), or manchego. Good stuff!

    BR
    Definitely manchego! Yum!
    "Only those who risk going too far can possibly find out how far they can go." --T S Eliot

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