posted
Ok hatrack, I'd like to know what your favorite cheeses are and what cheeses you think would be a nice fit for me.
Personally I like soft,bland-ish, cheese, like Bree. As opposed to sharp hard cheese like chedder. I like cheese that you can spread over bread or crackers easily, without overpowering the taste of said bread/cracker. I also like the cheese to have taste, not sure what the name of it was, but I tried a cheese that tasted like milk an had the consistency of butter. Disgusting stuff. Cheese is great and I wanna know what other soft cheeses there are.
Posts: 1574 | Registered: May 2008
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posted
*shudder* Soft, bland cheese -- especially American bland cheese -- is an abomination, and I'm afraid I cannot bring myself to help you in this quest any more than I could help a friend cut out his own spleen for fun.
Posts: 37449 | Registered: May 1999
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But I'm not really sure what you're going for. There are a number of spreadable cheeses available at the grocery store, but that's not usually what I go for.
My favorite cheese is feta, which crumbles well in salad, works great in pasta, adds interest to pizza, and makes an amazing grilled cheese sandwich.
Posts: 2392 | Registered: Sep 2005
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posted
Gouda, if it's smoked. Parmesan. Real Parmigiano-Reggiano--not that Kraft stuff. Those are my two favorites, though Brie certainly ain't bad on crackers. That having been said, I haven't eaten cheese in a while due to the whole vegan thing.
Edit: Though based on your description, you may want to try Humboldt Fog.
Posts: 2705 | Registered: Sep 2006
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posted
I'll add a second nomination for Port Salut. It's a fantastic soft/spreadable cheese.
If you like brie, that's like saying you enjoy red wine -- there's a lot of variety out there to try. Have you tried several different types of brie?
Posts: 688 | Registered: Nov 2008
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posted
Cheese comes in two kinds: yellow and white (no speckles or spots) which loosely translates to chedder, mozzarella and Parmesan. That's it. No other thing called cheese is cheese in my choosy palate. *grin*
Posts: 5609 | Registered: Jan 2003
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posted
If you like the brie, you'll probably like the Camembert, too. It's similar in style.
I think it might be kind of fun helping a friend cut out his own spleen, Tom. There just aren't enough do-it-yourself splenectomies any more.
Posts: 10397 | Registered: Jun 2005
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Yeah, back before the "nanny state", when Americans were Rugged Individualists. Kids these days have it easy, I tell you, with their fancy hospitals and anesthesia . .
Why, when I was your age, we didn't have any of these newfangled cellular telephones. No! We needed to dial a number, we had to use a big heavy phone that was stuck to the wall, and actually dial it using an actual dial. And we didn't know the phone number, there was no fancy Google to look it up. No siree! We had a big heavy book, with page after page of phone numbers, and we had to look it up! And we were glad for it, too!
And when we played doctor in the bushes at the edge of the playground, the ground would be littered with spleens! I took out my own spleen six times! I had to; it kept growing back.
Posts: 10397 | Registered: Jun 2005
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posted
If you can find it, get some reblochon. It's a French cheese which you'll probably like if you enjoy brie.
Posts: 2849 | Registered: Feb 2002
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