posted
Try a slice of chedder on a fresh piece of soft flaky crust apple pie (granny smith apples preffered with a butter crust).
Best runner up for cheese is a big slab of feta on a gyros at my favoriate greek deli, or feta crumbled over fresh vine rippened tomatoes sprinkled with minced basil.
Posts: 17 | Registered: Nov 2003
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posted
Wow! I'm totally impressed. 2 pages of discussion about cheese!
I adore any kind of cheese. It's really sick actually. In Logan, UT when I lived there, we would always stop by Gosner's cheese factory and I would buy cheddar cheese curds by the pound.
Oh my yumminess.
I'm also a huge fan of CREAM CHEESE. In Estonia, where everything has a dairy product in it or on it, they have all sorts of many great flavors of cream cheese. They also have little individually wrapped chocolate covered cheesecake like things that they call "sweet cheese" and they eat them for breakfast!! Man, I miss Estonia!
Posts: 6415 | Registered: Jul 2000
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posted
Dayam do I love cream cheese... Oh yes. I like the regular kind and the strawberry kind... And the veggie kind. I love cheese of all kinds. Mmmm....
Posts: 4816 | Registered: Apr 2003
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quote:Port Wine...you taste just like the cheese in Combos, so forgive me if I buy them instead...because they're cheaper.
Nope. The cheese in Combos is just spreadable cheddar; it doesn't have the port wine flavor.
But in either case, what you can't do with Combos that you can with Port Wine Cheddar is put it in omellettes, burgers, grilled cheese sandwiches . . .
Mmmmmm . . .
*drool*
::short-circuits thread::
Well, I suppose you could put Combos in all these things, and it might even be good, but it wouldn't be the same.
Posts: 13680 | Registered: Mar 2002
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posted
I see lots of love for parmesan and romano, but has anybody mentioned the related, incredibly tasty, simply lovely -- asiago?
Asiago is great -- when it comes to just plain eatin I prefer it to parmesan (although parmesan is a must for pasta, pizza, etc.)
Posts: 3423 | Registered: Aug 2001
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posted
The best cheese for pasta is Pecorino Ramono. It is delicious! My grandmother even puts it in brijole. (ok, I have no idea how to spell that)
Posts: 4174 | Registered: Sep 2003
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posted
There is no way to equal sharp cheddar. But motzarella, parmesan, and a good provalone never get bad, and they never get out of line. But put cheddar with apple slices or grapes, and club crackers with either is just a godsend. and yes this thread is pathetic.
Posts: 1900 | Registered: Oct 2003
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I hold the proud distinction of being the first LDS missionary to leave Romania without having ever being forced to taste aspic. Of course, I drank warm clotted milk, slurped stomach soup, and choked down a very dry cow liver the size of my fist, but no aspic -- managed to never even be served it somehow.
Posts: 3423 | Registered: Aug 2001
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posted
I utterly forgot to mention chevre! I've recently converted 3 good friends to chevre. Now, when we need stay-up-late study food, rather than going for Ben & Jerry's, we get chevre and a baguette. Or a large block of chevre and two baguettes, as the case may be.
Slice some bell peppers (red, yellow, or green in whatever combination or proportion you like) and some onions (whatever type you prefer, white, red, yellow, brown, etc) into thin strips and sautee in extra virgin olive oil until the onions have clarified and the peppers have softened.
Heat some flour tortillas however you prefer (microwave, pan, open flame, etc) until they are no longer stiff. Spread the chevre on the tortillas, then add the peppers and onions and fold the tortilla over. Put the resulting quesadilla-like creation in the oven at about 300 degrees until they are browned a bit (say, 5 to 10 minutes).
posted
I had lunch today. Homemade pizza, wiht lots of Matzarella, Parmesan, Provalone, and American. A great meal.
Posts: 1900 | Registered: Oct 2003
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posted
While we were bike touring in Europe this summer, we rode over HochTannenberg Pass on a day when the local dairy farmers were cutting the wild flowers and wild grass from the nearly vertical mountain sides with scythes. They cut the grasses to make hay for the cows during winter so that they can make the traditional cheese. We bought some of the sharp mountain cheese (würzig Bergkäse) at the pass from a small family run cheese shop.
I am truly sorry, but after this experience I must strongly object to the assertion that sharp cheddar is the best cheese.
Posts: 12591 | Registered: Jan 2000
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posted
I don't like mushrooms. I don't like anchovies. I don't like cheddar. What is this, the thread of foods that Mr.Funny DOESN'T like?
Posts: 1466 | Registered: Jan 2003
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posted
Hey, don't take it personally. I am not dissing cheddar, merely stating that I do not like it. I have already been mobbed once for this, and I have no desire to be mobbed again by that fool, Rhaegar . I really like mozzarella (sp?) cheese, though. Good on pizza, unlike mushrooms and anchovies, which are not good on anything. Also, I suppose that cheddar in small doses is OK, but anything with more than a hint of cheddar I do not like.
Posts: 1466 | Registered: Jan 2003
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I just spent a night up in the glasshouse montains (Qld) and we bought some really really nice washed rind soft-double cream type cheese that was very rich and strong but sooo good.
I had that cheese and quince paste for breakfast today Posts: 4393 | Registered: Aug 2003
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posted
If you've never had feta in anything but a Greek salad, try some spanikopita. You'll love it. Posts: 37449 | Registered: May 1999
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posted
This is really late in the discussion but American Cheese is Cheddar.
From dictionary.com
quote: American cheese n. A smooth, mild, white to yellow cheddar.
And there's nothing better than a good sharp cheddar. There were times when I would buy a block of extra sharp cheddar and eat it in two sittings. Don't do that anymore. I decided I wanted to live past 30.
Posts: 609 | Registered: Apr 2003
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posted
I really like cottage cheese. Until this fall, I hadn't eaten any in years. I guess my family just didn't get it very often. But then I moved away to college, they offered cottage cheese at nearly every meal in the salad bar. Mmmm, so tasty. Occasionally the quality varies, but usually they keep it nice, cold and fresh.
Posts: 1592 | Registered: Jan 2001
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