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Old 05-03-2004, 12:56 PM   #41 (permalink)
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Location: Oreegawn
Man, this is such a great thread. My hometown is roughly an hour from Tillamook, so we used to take day trips and get free samples from the factory. Ok, my favorites are:

Colby
Pepperjack
Smoked Cheddar (only Tillamook)
Gouda
Brie

But most of all:
CREAM CHEESE....it's sex in cheese form
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Old 05-03-2004, 01:31 PM   #42 (permalink)
I flopped the nutz...
 
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Location: Stratford, CT
hahaha, oh man you ain't lyin!! i lay the cream cheese on THICK on bagels, crackers, and when it's in crab dip....FUHGEDDABOUDIT!!!!!
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Old 05-03-2004, 01:54 PM   #43 (permalink)
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Gotta have cheddar cheese made in the wonderful Cheese State of Wisconsin..nothing even compares.
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Old 05-03-2004, 02:05 PM   #44 (permalink)
Nothing
 
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Location: Atlanta, GA
Easy: Brie, Camembert, and Gouda.

Quote:
Originally posted by Mr Mephisto

Fromager D'Affinois - a lovely high fat "double/triple cream cheese" from the Rhone. Beats Brie hands down.
Sounds good, Mr Mephisto. I will have to give this one a try!

Thanks
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Last edited by k1ng; 05-03-2004 at 02:08 PM..
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Old 05-03-2004, 03:54 PM   #45 (permalink)
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Location: Northeast Jesusland
Vermont Extra Sharp white Cheddar

or Emmenthaler

Depends on my mood
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Old 05-03-2004, 04:30 PM   #46 (permalink)
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Location: north, no south abit, over to the right, getting warmer...there!
Gouda, straight from Holland. So good.
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Old 05-03-2004, 05:16 PM   #47 (permalink)
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Location: Home of the shrinking Kodak
Quote:
Originally posted by Sugar&Spice
Gotta have cheddar cheese made in the wonderful Cheese State of Wisconsin..nothing even compares.
Hey...I have to tell you.... I have a hunting camp in Amish country in New York State. I've had Wisconsin cheddar, and I'm going to tell you that the XXX sharp cheddar cheese made by the Amish is to me just as good if not better!
My 2 cents... that's all!
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Old 05-03-2004, 05:24 PM   #48 (permalink)
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Location: California
I'll stick to the nasty American cheese, La vache qui rit cheesewheels, cream cheese with veggies mixed in for a nice dip...

And BRIE WITH BAGUETTTTEESSSSSSS...:droool: Bad me.
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Old 05-03-2004, 05:53 PM   #49 (permalink)
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Location: Pittsburgh
Tough call. By itself I like a sharp cheddar (especially with a nice mustard to dip it in). On a sandwich, lorraine-swiss rapes all.
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Old 05-03-2004, 05:58 PM   #50 (permalink)
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Location: San Diego
Mozzarella, provologne, and american. All depends on what I am eating it with.
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Old 05-03-2004, 06:02 PM   #51 (permalink)
Junkie
 
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I love sharp chedder. If I had to pick only one cheese for the rest of my life, that would be it. Recently I bought a pick piece of some that was so sharp it had the texture and pungency of parmession. It was good, especially on an antipasto platter, but it was not ideal for melting.

Thankfully I don't have to make such a choice and can continue to enjoy swiss, and blue, and goat, and provolone. Queso blanco is great also. I love fresh mozzerella with ripe tomatos and fresh basil with some olive oil.
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Old 05-03-2004, 06:25 PM   #52 (permalink)
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Location: Michigan
Swiss
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Old 05-03-2004, 06:54 PM   #53 (permalink)
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St Andre with a crusty french bread
Stilton with a fine glass of Port
a perfectly aged Pave D'Affinois with a perfect glass of Burgandy
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Old 05-03-2004, 06:58 PM   #54 (permalink)
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Location: Somewhere just beyond the realm of sanity...
this is tough. Nachos = chedder
just sandwichs i like monteray jack or pepper jack ( bassically the same thing )
motzerella is pretty damn good on a lot of stuff like pizza and the sticks!
but we've got this local place called the breakfast club, and they've got this tomato basil cheese oh my god 2 die 4 ! only had it in omelettes though, but its pretty sick.
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Old 05-03-2004, 07:08 PM   #55 (permalink)
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Location: Lubbock, TX
Parmesian cheese is the best of them all. I love the stuff. my next favorite is Kraft singles (makes great sandwiches).
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