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BadNick · 10-24-2009, 01:47 PM

^ We always have plenty of Philadelphia brand cream cheese around.

I was at the supermarket and jones'ing for some good cheese so on a whim I bought this Saga Classic Blue Brie...very nice and creamy.

One of my favorite snacks for a lazy, sunny Saturday afternoon is a nice big chunk of Stilton, a good crusty bread, and a bottle of nice dry port wine. After that my taste buds are buzzing and I have just the perfect head buzz, too.

I had some good, fresh mozzarella for lunch on Thursday with a couple of good beers. They call it a mozzarela stack, which is a stack of four or five thick cut slices of mozzarella, alternately topped with white and dark balsamic vinegars, and a nice thick slice of juicy fresh tomato next to each cheese slice, then topped with another drizzle of balsamic...and a little handful of fresh greens on the side.

Nobody mentioned Gruyère yet, but that's a damn fine cheese, especially for cooking into things like potatoes, quiche, fondue, French onion soup, in a croque monsieur sambo:

I love all cheeses!

10-24-2009, 01:47 PM	#12 (permalink)
BadNick Riding the Ocean Spray Location: S.E. PA in U Sofa	^ We always have plenty of Philadelphia brand cream cheese around. I was at the supermarket and jones'ing for some good cheese so on a whim I bought this Saga Classic Blue Brie...very nice and creamy. One of my favorite snacks for a lazy, sunny Saturday afternoon is a nice big chunk of Stilton, a good crusty bread, and a bottle of nice dry port wine. After that my taste buds are buzzing and I have just the perfect head buzz, too. I had some good, fresh mozzarella for lunch on Thursday with a couple of good beers. They call it a mozzarela stack, which is a stack of four or five thick cut slices of mozzarella, alternately topped with white and dark balsamic vinegars, and a nice thick slice of juicy fresh tomato next to each cheese slice, then topped with another drizzle of balsamic...and a little handful of fresh greens on the side. Nobody mentioned Gruyère yet, but that's a damn fine cheese, especially for cooking into things like potatoes, quiche, fondue, French onion soup, in a croque monsieur sambo: I love all cheeses!