Food Cheese

Right now my favorite is Kerrygold Red Leicester, cheddar-like. I pretty much like all cheese; white, yellow, hard soft. Brie with cranberry preserves is a great seasonal treat. Pepper jack FTW. Even Velveeta on cheeseburgers.

If eggs can get a thread so can cheese.

 

Velveeta is the best with a burger and add some jalapeños for zest!
Love all kinds of cheese.

 

Cheese makes just about any food better. I like almost any kind, other than "blue" cheeses. Something about deliberately infecting food with mold has just never appealed to me. Guess I'm too unsophisticated to appreciate the finer things.

 

YES!

 

I had a 'flashback' when I saw this in the grocery last week



smoked blue cheese

 

Velveeta and that stuff that comes in an aerosol can. You know, the stuff that uses the phrase "cheese food" on the package, often preceded by the words "pasteurized processed".

Had a Kerrygold extra sharp cheddar on a nice, medium burger once. Awesome.

About six years ago, I had this brie en croute that blew my mind. To this day, I can't stop thinking about it.

Double Gloucester. Oh yes.

Any of the veiny, crumbly, pungent cheeses tend to make me happy.

Oooo, a nice garlicky herbed Havarti.

Smoked gouda.

Yeah. We like cheese.
--- merged: Dec 17, 2012 4:24 AM ---

Must try.

I know it's out there somewhere. Somewhere....somewhere....

 

I like cheese, but not any of the moldy stuff. I do love an aged cheddar and brie, though.

 

I love cheese!

ight now, we're getting some awesome cheese at our local Whole Foods. There's a wrapped, aged cheddar (around five years or so, I think) which is awesome, and a nice creamy/crumbly Lancashire which is very good with apples. Uniekaas, a lovely, nutty flavored Dutch cheese. Chimay, a lovely Belgian cheese dipped in ale for aging, just on the firm side of semi-soft: lovely smeared on pretzel bread with crisp Bosc pear. A single-source raw-milk Gruyere that's excellent. And some guy in Indiana, of all places, is making some outstanding French-style cheeses: he's got a Tomme which is outrageous and just on the pungent side of medium, and one he calls "Fleur de la Terre," which is a semi-firm cheese made with raw, unhomogenized milk, and it's got this incredibly grassy, almost floral flavor, very creamy, with an almost sweet finish.

Mmmmmm...cheese!

 

Thank you Levite. I definitely have to check out Trader's Point Creamery in Zionsville next time I'm in the Indianapolis area. home - Traders Point Creamery

 

Yeah, that's them! Their cheese is off the hook! Never, ever would've expected such a thing out of Indiana, but there you are....

 

I loooove cheese. I love a mix of cheddar and muenster on sourdough with lots of butter for grilled cheeses. Mmmmm.

For snacking time, I think Jarlsberg is my favorite.

In the Environmental and Industrial Microbiology class I took during undergrad, we did a whole segment on cheese, where we did presentations on how all the different "families" are made, and then we had a taste test. It was amazing.

 

In a similar vein, most Breyers products that we've known as ice cream for decades cannot be called that anymore. They have lowered the quality and amounts of their products so much, that they can no longer legally be called ice cream - they are "frozen dairy desserts". Says it right on the carton. Bummed me out, until I bought better ice cream.

 

I LOVE CHEESE!

Cheese can be had in Singapore but, sadly, it is very expensive. One of the first things I buy when I travel to France or Canada, is cheese.

I have tried all sorts of cheese and I don't think I can give you any names. There was only one that I didn't like and it was particularly strong in ammonia. The other one I know I couldn't eat is the one with the living maggots. No thanks.

Otherwise, stinky and blue, hard and crumbly or soft and creamy... it's ALL good.

I have made my own simple goat's cheese. So good.

 

There's more than corn in Indiana, or so the slogan went. There's a growing artisinal community around our agriculture. Meats, produce, cheeses, even wine. I didn't bring up Trader's Point myself because.....well...... *sigh* I haven't even been there.

 

I tend to prefer the harder cheeses by themselves, but soft, cream and cottage cheese in dishes. I'm not fond of cheese sauces.

Right now, we are very fond of the Dutch Vlaskaas, and of course, sharp cheddar and gouda. Wensleydale turned out to be major disappointment.

And since no one else has raised the point yet, LONG LIVE Monty Python's Cheese Shop skit (ranks second only to the Dead Parrot skit)!!

 

Hard to resist this stuff. Slice it, toss it into a warmed frying pan, serve it with a fruity jam, some crackers whatever. You really need to eat this stuff warmed to appreciate it.

 

saganaki



Now, I really need some. Roditis wine, bread and saganaki. Damned good.