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05-02-2004, 07:20 PM
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#1 (permalink) |
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I flopped the nutz...
Location: Stratford, CT
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what's your favorite cheese?
for me, parmigiano reggiano, thinly sliced off the wedge, dipped in balsalmic vinegar. mmmmm what's yours?
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Until the 20th century, reality was everything humans could touch, smell, see, and hear. Since the initial publication of the charted electromagnetic spectrum, humans have learned that what they can touch, smell, see, and hear is less than one millionth of reality |
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05-02-2004, 07:27 PM
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#2 (permalink) |
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Idolator
Location: Vol Country
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Well, I'm a gloriously unsophisticated Tennessean, and I have to go with Velveeta. Say what you will, the stuff tastes awesome.
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"We each have a star, all we have to do is find it. Once you do, everyone who sees it will be blinded." - Earl Simmons |
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05-02-2004, 07:49 PM
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#5 (permalink) |
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I flopped the nutz...
Location: Stratford, CT
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for some reason I can't stop eating this parmigiano, it's like crack!! heheheh
__________________
Until the 20th century, reality was everything humans could touch, smell, see, and hear. Since the initial publication of the charted electromagnetic spectrum, humans have learned that what they can touch, smell, see, and hear is less than one millionth of reality |
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05-02-2004, 08:14 PM
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#6 (permalink) |
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lonely rolling star
Location: Seattle.
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ya gotz 2 have munster.
some toast, with munster... i could go year just eating that. i bet i will eventually.
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"Besides the noble art of getting things done, there is the noble art of leaving things undone. The wisdom of life consists in the elimination of non-essentials." -Lin Yutang hearts, by d.a. |
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05-02-2004, 08:24 PM
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#7 (permalink) |
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Comment or else!!
Location: Home sweet home
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I don't eat a lot of cheese, nor do I know a whole bunch about them. The only cheese that I've eaten is cheddar cheese and I liked it, so I vote for cheddar.
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Him: Ok, I have to ask, what do you believe? Me: Shit happens. |
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05-02-2004, 08:54 PM
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#9 (permalink) |
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And we'll all float on ok...
Location: Iowa City
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I love cheese. I'm a fan of the Colby Jack.
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For those who believe in God, most of the big questions are answered. But for those of us who can't readily accept the God formula, the big answers don't remain stone-written. We adjust to new conditions and discoveries. We are pliable. Love need not be a command or faith a dictum. I am my own God. We are here to unlearn the teachings of the church, state, and our educational system. We are here to drink beer. We are here to kill war. We are here to laugh at the odds and live our lives so well that Death will tremble to take us. --Charles Bukowski |
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05-02-2004, 09:11 PM
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#11 (permalink) |
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Crazy
Location: San Francisco
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Smoked Gouda! (it's not pure gouda but it's gouda nuff for me, ha ha)
 Plus it's the only cheese that you don't feel like shit after eating a whole wheel of it
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f-e-r-n-w-e-h is actually a gross misspelling of the name "gregory" |
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05-03-2004, 04:58 AM
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#21 (permalink) |
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A Real American
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just one? no way.
Colby (longhorn) Provolone White Cheddar New York Sharp Cheddar.
__________________
I happen to like the words "fuck", "cock", "pussy", "tits", "cunt", "twat", "shit" and even "bitch". As long as I am not using them to describe you, don't go telling me whether or not I can/should use them...that is, if you want me to continue refraining from using them to describe you. ~Prince |
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05-03-2004, 05:20 AM
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#22 (permalink) |
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Getting it.
Super Moderator
Location: Lion City
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Bring on the cheese... it's what I live for and what makes going to France a joy.
Blue Cheese Goat Cheese Brie Stilton Venezualan Beaver Cheese ...bring it all on. (just no processed cheese... it is an American embarassment that it is even called cheese).
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"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke |
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05-03-2004, 05:38 AM
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#24 (permalink) |
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it's jam
Location: Lowerainland BC
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Yum...cheese
Brie or Camembert are tops for me, but with so many types of cheese, it's a tough choice. Cheddar is just ok (God knows why it's so popular), while processed shit like Velveeta is just plain wrong and disgusting IMO...*it ain't real cheese folks*
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nice line eh? |
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05-03-2004, 06:18 AM
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#27 (permalink) |
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Nothing
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BLUE....
Mmmmm... Stinky living goodness. MMMMmmmmmmm......
__________________
"I do not agree that the dog in a manger has the final right to the manger even though he may have lain there for a very long time. I do not admit that right. I do not admit for instance, that a great wrong has been done to the Red Indians of America or the black people of Australia. I do not admit that a wrong has been done to these people by the fact that a stronger race, a higher-grade race, a more worldly wise race to put it that way, has come in and taken their place." - Winston Churchill, 1937 --{ORLY?}-- |
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05-03-2004, 08:42 AM
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#29 (permalink) |
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With a mustache, the cool factor would be too much
Location: left side of my couch, East Texas
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Mozzarella is my favorite.
I love Velveeta for making picante dip. Colby and Monterrey Jack with my Mexican food. So many cheeses, so little time.
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05-03-2004, 10:06 AM
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#30 (permalink) |
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Upright
Location: connecticut
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Heheheheh...yeah I went in the fridge to check if any of that parmigano was left only to find that MikeC had eaten alomost the whole wedge
 (I'm his wife...)Thats okay though...I'm a big fan of gorganzola, pepperjack, sharp cheddar...and who wouldnt love a calzone all full of yummy mozzarella and ricotta...I think I could just about live on cheese! |
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05-03-2004, 10:26 AM
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#32 (permalink) |
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Junkie
Location: Louisville, KY
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Jarlsberg is where its at. If Jarlsberg is unavailable, substitute Swiss instead.
But I love all sorts of diverse cheeses, and feel it is unfair to have to pick just one!
__________________
You do not use a Macintosh, instead you use a Tandy Kompressor break your glowstick, Kompressor eat your candy Kompressor open jaws, Kompressor release ants Kompressor watch you scream, Because Kompressor does not dance |
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05-03-2004, 10:39 AM
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#33 (permalink) |
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She's Actual Size
Location: Central Republic of Where-in-the-Hell
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The cream cheese, the creamy creamy creamy cheesey cheese cheese.........
Ahem...extra sharp cheddar is my favorite. And Montery Jack. And Colby. And...oh, just one? Darn. "I'm not saying it's the key to her heart, but [Cinna]? She likes cheese."
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"...for though she was ordinary, she possessed health, wit, courage, charm, and cheerfulness. But because she was not beautiful, no one ever seemed to notice these other qualities, which is so often the way of the world." "Tell me, what is it you plan to do with your one wild and precious life?" |
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05-03-2004, 10:43 AM
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#34 (permalink) |
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Junkie
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I'm afraid I'm a cheese chauvinist.
I absolutely ADORE good cheese and stock quite a selection in my fridge at any one time. My cheeseboards are famous at the dinner parties Mrs Mephisto and I host and I regularly go to the local cheezeshops and spend over $100 a good mix for dinner and parties. First of all, let me state that the Italians and the French make the best cheese in the world. No further argument is necessary. We all know it's true. My favourite cheeses would be (roughly in order) Roquefort - absolutely divine creamy blue cheese, made for the highest quality ewes milk, and naturally ripened in the damp caves under the village of Roquefort-sur-Soulzon in Southern France. This cheese is sublime in its beautiful taste, texture and smell. Unfortunately I can't get it here in Australia, as the Health/Customs won't allow the import of non-pastuerized dairy products.  Saint Agur - Second to only Roquefort, this is another fine blue cheese from Monts du Velay, a small village in Auvergne. St Agur is mild and creamy and is loved by even those who usually prefer to stay clear of blue. This cheese is made from cows milk. Livarot - a very pungent washed rind style cheese from Normandy. When Livarot (which used to be the most popular cheese in France in the last two centuries) is ripe and very soft, it often smells like "old socks" to some! The taste is very distinct, but very pleasing. Another related washed rind from Normandy would be Pont L'eveque which I also highly rate. Gorgonzola Dole Latte Perhaps the most famous blue cheese in the world, Gorgonzola is from a small village outside Milan in Lombardy (now a suburb of the city itself). It comes in two varieties (Dolce or Dolce Latte and Picante). I prefer the softer, creamier Dolce version, but the firmer, sharper Picante version is good when mixed with heavy washed rinds and cream cheeses. Lovely jubbly... Fromager D'Affinois - a lovely high fat "double/triple cream cheese" from the Rhone. Beats Brie hands down. Stilton - Britan's best export since Shakepeare, Stilton is a hard blue from Leicestershire, Nottinghamshire and Derbyshire. Best enjoyed with a 20 year old port (preferably from Portugal). I could go on and on, but I don't think I could live without the cheeses mentioned above. Mr Mephisto Last edited by Mephisto2; 05-03-2004 at 10:48 AM.. |
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05-03-2004, 10:58 AM
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#36 (permalink) |
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I flopped the nutz...
Location: Stratford, CT
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nice, I'm likin' all the cheezeheads up in this mofo! hehheheheh
oh yeah, when I get a calzone, it's ricotta only....may sound weird to some, but man it makes it excellent!!
__________________
Until the 20th century, reality was everything humans could touch, smell, see, and hear. Since the initial publication of the charted electromagnetic spectrum, humans have learned that what they can touch, smell, see, and hear is less than one millionth of reality |
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05-03-2004, 11:55 AM
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#39 (permalink) |
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The Northern Ward
Location: Columbus, Ohio
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Pepper Jack! Woo!
Pepper jack is the shit, crackers. It's like swiss, but spicy and not disgusting.
__________________
"I went shopping last night at like 1am. The place was empty and this old woman just making polite conversation said to me, 'where is everyone??' I replied, 'In bed, same place you and I should be!' Took me ten minutes to figure out why she gave me a dirty look." --Some guy |
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| cheese, favorite |
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melted on a BLT... mmmmm 
