Cheese

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Chubbo

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I'm unaware if there has been a thread on this forum dedicated to cheese.

If not, I'd like to start one.

This is my candid opinion of Cheese; In its many varieties, cheese improves some foods, as an additive, and accompanies other foods delightfuly. Cheese, always has been, a favorite food of mine. It accompanies more foods, and food recipes, than any food that I'm aware of. Sadly, I've seen it misused, and overused.

Some cheeses, such as Limburger, are an acquired taste, and appeal to just a few, but all things considered, Cheese, is just behind hot-dogs on my list of favorite foods.

What's your thoughts about Cheese?

Chubbo
 
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Historians consider cheese to be one of the first "manufactured" foods. Processed in some way, and not directly from some plant or animal. Its origins extend back far into pre-history but no one is sure of where or when.
 
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I have two types of cheese knives that I use depending on the "Hardness"
and I go through at least 3-4 wire cheese slices a year............
since the wife just wacks away, insteady of using a delacate tuch, on the harder types.

Does anyone else cut three sides of a hunk of cheese ?
I guess, I might be fussy or stuck up , on how it should be done. ;)
 
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like cheese. just had fried eggs/ over waffle fries w/ harvarti cheese for a quick easy supper. when i can find it, smoked gouda. Sargento has a smoked cheddar cheese, great on anything. when at a friends house in MA., recently, was cutting off the rine from a great cheese, she and wife wanted to know what i was doin?? i was cutting off the wine rine from the cheese, DUH. the cheese was best w/ the wine rine on. so i'm going to say good night, before i just ramble on about some great cheeses. oh yea, we bought a hunk of asiaugo? cheese a year ago, it has grown some green stuff on it, heard that all i have to do is cut off the mold, and enjoy, thoughts.
 
I prefer fully flavored cheese.

I’ve no use for Brie, provolone or other mild (flavorless) cheeses. Good mozzarella is useful in its place.

Wonderfully sharp, flavorful cheddars such a Keen’s farm house or isle of Mull cheddar are examples. Occasionally I’ve located good domestic varieties.

Of course, good parm/romano is always welcome.

I like cheese that make your gums tingle.
 
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When the inlaws first saw my fondness for cheese, they nicknamed me "The Mouse", and sometimes gave me mouse themed gifts.
The imported cheese trinity you'll always find here, mozzarella, pecorino romano, and gruyere.
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My wife likes that blue moldy junk from France! But by golly give me some Germanic Cheese, like Limberger!

My F-I-L has a whole ritual for eating Limberger, so the house won't stink for weeks!

Ivan
 
I like American chee on my chee burgers.

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Of all the cheeses I've had, I've only liked the white kind -namely Swiss(Baby, & the kind with the big holes -don't remember the name), and Mozzarella. If I had other kinds, I probably would enjoy them, but since I became allergic to dairy I can't eat any cheese. Done without for around 3 years or so now.

Regards,
Andy
 
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