posted
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.)
Posts: 1592 | Registered: Jan 2001
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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?
Posts: 8504 | Registered: Aug 1999
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posted
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?
Posts: 4344 | Registered: Mar 2003
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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.
Posts: 13123 | Registered: Feb 2002
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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!
Posts: 4393 | Registered: Aug 2003
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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'.
Posts: 13123 | Registered: Feb 2002
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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.
Posts: 822 | Registered: Jul 2001
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ooh, those lovely sharp chedders like you get up north, all white and crumbly.....*sighs* I love that sharp chedder.....
Posts: 3493 | Registered: Jul 2001
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Tillamook cheddar. Mmmmmmm. I like my cheddar medium rather than sharp though, unless I'm eating something sweet with the cheddar.
Posts: 3546 | Registered: Jul 2002
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Are you sure that was an apple, Annie? It was dried after all. It could have been something else...
Posts: 822 | Registered: Jul 2001
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Sharp cheddar is, in fact, the bomb. Although every now and then I do like the mildness of a good Colby.
Posts: 3932 | Registered: Sep 1999
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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.
Posts: 8504 | Registered: Aug 1999
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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"
Posts: 172 | Registered: Jun 2003
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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? Posts: 37449 | Registered: May 1999
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I've become a big fan of the Laughing Cow spreadable swiss cheeses. They're oh-so-yummy and oh-so-healthy. Posts: 2220 | Registered: Jun 1999
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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.)
Posts: 11895 | Registered: Apr 2002
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Sharp Cheddar is THE BEST cheese ever! It's soooooo good! It makes my scalp tingle! (is that normal?)
Posts: 4174 | Registered: Sep 2003
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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.
Posts: 4089 | Registered: Apr 2003
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