Cheese

[damontucker]

Re: Cheese

I don't know how people can handle "stinky cheeses"

the nose numbing smell and moldy rind that are the hallmarks of stinky cheese are the result of polycultures and bacterias that form on the outer skin of the cheese as it ripens. As it is aged, the cheese skin absorbs the earthiness of the damp cellars, and the mold that develops on the rind, called bacillus linens, generates an ammonia-like smell.

http://www.surrealgourmet.com/html/foodadv/stinky.html

Let's see stinky cheeses:
Besides the common Blue Cheese:
Reblochon
Gorgonzola
Appenzeller
Maroilles
Herve
Cheesy Jokes

I think the Star Market near UH Manoa has a really good selection of cheese... plus they give out free samples

[Erika Engle]

Re: Cheese

Ok Erika... have you tried it??? or just basing your gross asumption upon what it actually is?
I know someone that loves the stuff ... (not me...)

It's the idea of it that grosses me out -- to the point that I won't try it. Narrow-minded? In this case, you betcha!

Oh ... I haven't yet stated my fondness for fresh mozzarella. I love it. Plain, in a caprese salad, with prosciutto or capicolla ... any old way.
Also, cream cheese (is it actually cheese?); pepper jack; muenster; emmentaler or gruyere or other varieties melted on a crispy crouton in a steaming bowl of French onion soup; monterey jack; colby-jack; all kinds of cheddar, from extra sharp to mild ... I adore those little wax-wrapped rounds (either the red or the yellow) ... the Laughing Cow cheese spread stuff ...

I'm ono for a grilled cheese sandwich now.

[damontucker]

Re: Cheese

Ok Erika... have you tried it??? or just basing your gross asumption upon what it actually is?

I know someone that loves the stuff ... (not me...)

[Erika Engle]

Re: Cheese

But I wont try head cheese.

Say it with me ... eeeeeeuuuuwwww!

I won't either.

[Hellbent]

Re: Cheese

mmMM cheese
Havarti, Brie, Mizithra, Sharp Cheddar, Pepperjack, theyre all good!
But I wont try head cheese.

[Leo Lakio]

Re: Cheese

PS Don't tell the USDA that I'm canning dairy products, it's not advised.

Pfah! Tell the USDA anything you like --- they can't touch you in France! (unless, of course, you plan to sell your home-made cheeses to us...yum!)

[SusieMisajon]

Re: Cheese

Living in France, I have learned to appreciate the 'real' stuff. But I still miss Velveeta.

I'm canning cheese this week...20 minutes a half-pint in a boiling water bath....it comes out sharper than it goes in. Mimolette, gouda, emmenthal, raclette, maasdam, and cantal. Mimolette and cantal seem to be the closest thing to cheddar.

Next week, I'll take some of what passes for Kraft cheese slices here, and try to make a Cheese-wiz substitute.

PS Don't tell the USDA that I'm canning dairy products, it's not advised.

[Erika Engle]

Re: Cheese

While I do regret not thinking of the pasta or macaroni option in the poll, the poll does allow you to make more than one choice.

Thanks Helen! I just made multiple votes.

[helen]

Re: Cheese

If it's cheese, odds are I'll love it.
I could not vote in the poll because there's no way I could have chosen just one option.
... and yes, it would have been good to have a pasta option, or a "melted all over just about everything" option.

While I do regret not thinking of the pasta or macaroni option in the poll, the poll does allow you to make more than one choice.

[Adri]

Re: Cheese

I can't remember the name of the cheese, but Murphy's has a burger that is topped with some sort of strong, salty DELICIOUS Irish cheese. When I find myself there again, I'm going to have that burger with a DOUBLE helping of the cheese.

Hmm, I know that Murphy's offers hamburger with regular cheddar or with blue cheese, but a DELICIOUS Irish cheese? Perhaps it's time I went back to Murphy's to check it out

[anapuni808]

Re: Cheese

I thought I was the only person in the world who liked Mizithra cheese! I first had it about 30 yrs. ago at the Old Spaghetti Factory in San Diego - first experiece of both. then for years, I forgot the name of the cheese. Foodland also carries it in the R. Field section.

Also, I do love goat cheese - the soft, spreadable ones are great on crackers or baguettes. Brie, all warm & runny is great and Gorgonzola in pasta is another favorite.

and the Mexican cheeses are good for their taste, color, creaminess (is that a real word?) and they melt really well in food.

Yes, I do love me some cheese.

[Erika Engle]

Re: Cheese

If it's cheese, odds are I'll love it.
I could not vote in the poll because there's no way I could have chosen just one option.
... and yes, it would have been good to have a pasta option, or a "melted all over just about everything" option.

I can't remember the name of the cheese, but Murphy's has a burger that is topped with some sort of strong, salty DELICIOUS Irish cheese. When I find myself there again, I'm going to have that burger with a DOUBLE helping of the cheese.

I think my favorite cheese of all time is called "fromage d'affinois," an artisinal cheese available for a few dollars at Y. Hata, through its Island Epicure line. It's soft and spreadable and is deliciously buttery.

Oh! I dasn't forget to mention the mizithra cheese spaghetti at the Old Spaghetti Factory. I once splurged on a chunk of mizithra at -- Safeway, I think -- and it lasted a long time.

I was introduced to another favorite, Pecorino Romano -- atop the white spinach and garlic pizza at Boston's North End Pizza.

The crumbled feta cheese you can get in a tall rectangular tub at Costco is also really good -- in salads, in omelettes, wraps ... hey! It's cheese!

Guilty pleasure -- Velveeta ... and squeeze cheese on crackers.

Anybody wonder why I'm on medication for high blood pressure?

[blueyecicle]

Re: Cheese

Smoked Mozzarella??? where you get that? sounds ono!

You could fly to Oregon for it! It's all over around here!

[Adri]

Re: Cheese

I love most cheeses but for some reason never developed a taste for goat cheese.

[WindwardOahuRN]

Re: Cheese

Smoked Mozzarella??? where you get that? sounds ono!

It is. Honestly, not sure whether or not I have had it since I moved here. I'll let you know if I see it.

It's nice and soft, with a brown outer skin. Very mellow and mild.