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Today's poll: Since we're on the subject of cheese...
Posted by: PeterB
Date: March 06, 2006 01:50PM
... what's your favorite?

Mine: There are so many to choose from, but lately I've become a big fan of Stilton.



Yum, yum!




Freya says, 'Hello from NOLA, baby!' (Laissez bon temps rouler!)



Edited 1 time(s). Last edit at 03/06/2006 01:53PM by PeterB.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: WHiiP
Date: March 06, 2006 02:01PM
Depending on how you are serving it . . .

Mahon (Spanish), when warmed in some EVOO and served on most any bread or cracker, is just frackin' awesome . . .

Just in slices then I will go with a creamy Harvarti . . .

Or, slip some gorgonzola on a rare steak and I'm in heaven . . .

drinking smiley cheers





Bill
Flagler Beach, FL 32136

Carpe Vino!

Fermentation may have been a greater discovery than fire.
— David Rains Wallace
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: rgG
Date: March 06, 2006 02:01PM
I love goat cheese in many dishes. Just to eat, I'd have to go with swiss.





Roswell, GA (Atlanta suburb)
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: samintx
Date: March 06, 2006 02:02PM
Any kind of cheese I go for!
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: voodoopenguin
Date: March 06, 2006 02:15PM
Not many will have tried this one:

[www.teddingtoncheese.co.uk]
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: voodoopenguin
Date: March 06, 2006 02:16PM
...but Wallace has and he's got an Oscar.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: GeneL
Date: March 06, 2006 02:35PM
I didn't think that frogs ate cheese grinning smiley
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: PeterB
Date: March 06, 2006 02:36PM
Pictures, people, pictures!

voodoopenguin, that one does look interesting... I love how some of these cheeses are really regional, and can only be made from the milk of a limited number of cows. This page on Stilton has many interesting facts about the cheese I never knew... for example that it can only be made in the counties of Leicestershire, Nottinghamshire, and Derbyshire.

I knew this thread was going to make me hungry...




Freya says, 'Hello from NOLA, baby!' (Laissez bon temps rouler!)
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: voodoopenguin
Date: March 06, 2006 02:45PM
I discovered cheese heaven about 5 years ago when I came across a delicatessen in a little village in North Norfolk, UK. There were the usual tasters to try and one just had me in ecstasy. No particular name but it was a French Blue cheese made from sheep's milk...I'm dribbling as I write.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: jardster
Date: March 06, 2006 03:03PM









Edited 5 time(s). Last edit at 03/06/2006 03:15PM by jardster.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: MacMagus
Date: March 06, 2006 03:04PM
I'm fan of many kinds of cheese, but in daily life I resort to extra sharp cheddar and Jarlsberg Swiss.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: Markintosh
Date: March 06, 2006 03:07PM
I was sure this thread was about USB scales.

; ^ )
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: Markintosh
Date: March 06, 2006 03:07PM
But Cheez Wiz in a spray can is my answer
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: $tevie
Date: March 06, 2006 03:39PM
[www.wensleydale.co.uk]
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: PeterB
Date: March 06, 2006 03:48PM
$tevie, interesting...

I'm surprised no Wisconsinites here have chimed in yet...






Freya says, 'Hello from NOLA, baby!' (Laissez bon temps rouler!)
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: WHiiP
Date: March 06, 2006 03:58PM
Yeah, exactly where is mick e when you need him???????????????

grinning smiley





Bill
Flagler Beach, FL 32136

Carpe Vino!

Fermentation may have been a greater discovery than fire.
— David Rains Wallace



Edited 1 time(s). Last edit at 03/06/2006 03:58PM by WHiiP.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: JEBB
Date: March 06, 2006 04:27PM
Cabot Vermont sharp cheddar.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: Pat
Date: March 06, 2006 04:34PM
.



Edited 1 time(s). Last edit at 03/07/2006 08:55PM by Pat.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: decocritter
Date: March 06, 2006 05:12PM
I like Grafton Cheddar Vermont.

Pepper Jack, Parmesan Reggiano, Romano, smoked gouda
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: Gutenberg
Date: March 06, 2006 06:28PM
Gjetost is interesting stuff. Tastes a little like caramel. Good in the right situation. A friend gives me a wonderful three-pound wheel of Wisconsin cheddar every Christmas. I hoard the stuff. Boy, it's good. I like real Brie, the oozy stuff. Alton Brown has a wonderful cheese spread recipe--take a pound of all the ends of cheese you have in the fridge, doesn't matter what kind, except if you use a lot of blue cheese it gets very strong, whiz it in a food processor with some butter and a little bit of white wine, and voila, cheese spread. It's delicious.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: Silencio
Date: March 06, 2006 06:31PM
You might as well ask me what my favorite beer is. Once again, too difficult a question to answer.

The best cheese I ever has was this Tasmanian triple cream that was served as part of the cheese course at Gary Danko a bit over a year ago. Think of the most luxurious brie you've ever had, plus hints of lobster and truffle. Just ridiculous.

Stilton is also one of my favorite blues. A nice manchego with some crackers or crusty bread and EVOO is a satisfying snack. Love, love, love a good gruyere melted in a sandwich.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: GeneL
Date: March 06, 2006 06:54PM
There used to be a place called the "Cheese Shop" in Beverly Hills many years ago.

I would go in and try all their different cheeses just as one would sample wines.

I can't say that I like only one cheese over everything else because it was a pleasure to switch around from one to another.

In a specialty shop like that one, every cheese was wonderful!

Unfortunately, they are no longer there and I haven't found another that comes even close. sad smiley
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: trisho.
Date: March 06, 2006 07:52PM
Manchego! It's one of the national cheeses of Spain & is made in the central region with each state changing the texture and intensity to suit its palate. It's a sheep's milk cheese by the way and tastes great some jamón serrano, a crusty bread to make a sandwich with a cup of tea to wash it down.




"Over the centuries, the rugged mountains and lush valleys of Spain have fostered many unique cultures: such as the Celtic people in Galicia, the Moors in sunny Andalucía, and the Basques, whose origins are lost in the mists of history. Due to her many distinct regions and cultures, Spain produces an amazing array of over 100 artisan cheeses from the milk of cows, sheep, and goats."
[www.tienda.com]
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: Racer X
Date: March 06, 2006 07:56PM
Cougar Gold.
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Re: Today's poll: Since we're on the subject of cheese...
Posted by: mjgkramer
Date: March 06, 2006 09:27PM
Just had some home made (mine) onion soup with toasted french bread on top covered with shredded Gruyere and baked in the oven. Hate to brag on my cooking, but it was great. Sometimes I use Emmenthaler Swiss instead of Gruyere and it is almost as good and much less expensive.

For general cheese consumption we prefer a good sharp cheddar.

For snacking I am a big fan of smoked gouda.

The cheese I liked the least was real Dutch cheese when we lived in the Netherlands. Whether it was Gouda, Edam or what it all was too hard and tasted like dirty socks smell. We had to bring cheddar from the US as the cheese shops did not carry it and they were insulted if we asked for it.

The other thing we could not find in the Netherlands or anywhere else in Europe for that matter was kosher dill or even plain dill pickles. All the Dutch had were "zoetzuur" (sweet sour) which were mainly just sour.
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