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  • Erika Engle
    replied
    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?

    Leave a comment:


  • blueyecicle
    replied
    Re: Cheese

    Originally posted by manoasurfer123
    Smoked Mozzarella??? where you get that? sounds ono!
    You could fly to Oregon for it! It's all over around here!

    Leave a comment:


  • Adri
    replied
    Re: Cheese

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

    Leave a comment:


  • WindwardOahuRN
    replied
    Re: Cheese

    Originally posted by manoasurfer123
    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.

    Leave a comment:


  • damontucker
    replied
    Re: Cheese

    Originally posted by WindwardOahuRN
    Smoked mozzarella, German butterkase, Mexican queso fresco, and...

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

    Leave a comment:


  • WindwardOahuRN
    replied
    Re: Cheese

    Originally posted by manoasurfer123
    I'd also like to hear what everyones favorite cheese is?

    I like Provolone, and Smoked Cheddar.
    Smoked mozzarella, German butterkase, Mexican queso fresco, and...

    VELVEETA.

    Leave a comment:


  • damontucker
    replied
    Re: Cheese

    I'd also like to hear what everyones favorite cheese is?

    I like Provolone, and Smoked Cheddar.

    Leave a comment:


  • blueyecicle
    replied
    Re: Cheese

    There used to be a little hometown cheese shop in Bandon, Oregon. We would visit it every year several times.

    They would make the cheese in front of you and had cases full of samples to test out!

    They even had cranberry-walnut-cheddar one year! My favorite was the sun dried tomato bacon cheese! YUMMY...

    Of course a large company shut them down but it was great for many years! We would take all our family and visitors from out of area there...ahh the good old days!

    Oh, and they made homeade ice cream there too!

    And a cheese they called squeaky cheese or better known as cheese curds! Never cared for that..I don't like my mouth squeaking but the kids LOVED it!

    Leave a comment:


  • AbsolutChaos
    replied
    Re: Cheese

    Originally posted by Linkmeister
    A blogging friend has the quixotic goal of trying every one of the cheeses mentioned in the Cheese Shop skit Monty Python did. Here's the review site:

    http://beavercheese.org/

    There's also a blog where he discusses the difficulties he has in acquiring some of the varieties.

    Very cool. I'm gonna have to see if I can order some of those online. Whenever I order cheese online, it reallly freaks out the delivery guys here in Hawaii...they keep threatening to throw the package away because it smells so "interesting."

    Leave a comment:


  • Linkmeister
    replied
    Re: Cheese

    Originally posted by pzarquon
    That's awesome, Link! A much more ambitious undertaking than, say, tackling the various spam dishes from the "Spam Skit." Venezuelan Beaver Cheese? I can't imagine.
    Jon's a character. He's a programmer, but that's the least of his identifiers.

    Leave a comment:


  • localgrl
    replied
    Re: Cheese

    I tend to stick away from cheese, I think I ate to much of it when I was a kid... when I do it cheese on rare occassions it's swiss w/my pastrami or american cheddar slices w/soda crackers!

    Leave a comment:


  • Pua'i Mana'o
    replied
    Re: Cheese

    *cocks eyebrow*

    I'll eat the stuff, but how does anyone know when cheese is ~done~? ooooOOoOO, lets curdle up some milk, leave it in the cupboard for several months, and under all that funky mold, let's cut out the heart of it and eat that.

    And there is a whole industry based on it.

    Leave a comment:


  • pzarquon
    replied
    Re: Cheese

    Originally posted by Linkmeister
    A blogging friend has the quixotic goal of trying every one of the cheeses mentioned in the Cheese Shop skit Monty Python did.
    That's awesome, Link! A much more ambitious undertaking than, say, tackling the various spam dishes from the "Spam Skit." Venezuelan Beaver Cheese? I can't imagine.

    Leave a comment:


  • Palama Kid
    replied
    Re: Cheese

    1. I'm Italian, so you're going to need to add "pasta" as another choice. I suppose, though, that pasta could be a "vegetable" (not vegtable).

    2. Blueyecicle, I agree with your needing "all of the above."

    Bottom line: after "pasta" & "all of the above" are added to the choices, I will check "all of the above."
    Last edited by Palama Kid; August 22, 2006, 12:32 PM.

    Leave a comment:


  • Leo Lakio
    replied
    Re: Cheese

    I am a big fan of cheese, and have tried hundreds of varieties. If I had the wherewithal, I would quit my job, move to the Skagit Valley (easy access to many dairy farms), and learn how to make small quantities of several varieties.

    Cheddar...feta...edam...gouda...wensleydale...gorg onzola...double gloucester...havarti...I could go on forever, but my co-workers would wonder about the expression on my face.

    (Unfortunately, I won't touch brie or others of that ilk, as I became very ill on some bad brie decades ago.) Find yourself a store that carries a wide variety of fromage, and ask to sample some. Tell them what kinds of things you like at present (even if it's only Kraft American singles, which I still like, too!); let them lead your tongue to try new tastes. Go from mild to sharp to stinky - it's sorta like learning about wine.

    Leave a comment:

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