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  • Vanguard
    replied
    Re: Cheese

    feta and bread -- heaven.

    Leave a comment:


  • AbsolutChaos
    replied
    Re: Cheese

    Originally posted by Jake's Ohana
    If you can find, try some muenster cheese, itz da kine. You can have on burgahz, grilled cheeze, on slices of chilled apples. Yum!!!
    My fave grilled cheese sandwich: meunster and rye with tomato.

    I just bought a grilled cheese recipe book from a store at Ala Moana! Here's the one I bought, as brought to you by Amazon:
    http://www.amazon.com/exec/obidos/tg...93384?v=glance

    Leave a comment:


  • Jake's Ohana
    replied
    Re: Cheese

    If you can find, try some muenster cheese, itz da kine. You can have on burgahz, grilled cheeze, on slices of chilled apples. Yum!!!

    Leave a comment:


  • Hellbent
    replied
    Re: Cheese

    great. now i want a grilled cheese too.
    and im out of bread. i was laughing at my nephew cuz he ordered a grilled cheese when we were at zippy's (i dont order stuff i can make at home - it must be the chinese in me i also play-scold my wife for eating 'cheap' food at a buffet or ordering a tuna sandwich =p

    Leave a comment:


  • damontucker
    replied
    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

    Leave a comment:


  • Erika Engle
    replied
    Re: Cheese

    Originally posted by manoasurfer123
    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.

    Leave a comment:


  • damontucker
    replied
    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...)

    Leave a comment:


  • Erika Engle
    replied
    Re: Cheese

    Originally posted by Hellbent
    But I wont try head cheese.
    Say it with me ... eeeeeeuuuuwwww!

    I won't either.

    Leave a comment:


  • Hellbent
    replied
    Re: Cheese

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

    Leave a comment:


  • Leo Lakio
    replied
    Re: Cheese

    Originally posted by SusieMisajon
    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!)

    Leave a comment:


  • SusieMisajon
    replied
    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.

    Leave a comment:


  • Erika Engle
    replied
    Re: Cheese

    Originally posted by helen
    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.

    Leave a comment:


  • helen
    replied
    Re: Cheese

    Originally posted by Erika Engle
    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.

    Leave a comment:


  • Adri
    replied
    Re: Cheese

    Originally posted by Erika Engle
    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

    Leave a comment:


  • anapuni808
    replied
    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.

    Leave a comment:

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