C'est Fromage

[mtgianni]

I love velveeta. Put some on a bait holder treble hook and you can get some decent catfish action. It was the original power bait, I was unaware that people ate it.
I am not much on chedar and mild cheeses. If I eat it it should have some flavor.

 

[shouldazagged]

I'm getting to be more and more lactose intolerant in my old age. It drives me crazy, because I love cheese, all kinds. But a great favorite is Limburger, sometimes with raw onion.

I live alone, except for a deranged rat terrier who doesn't mind at all.

 

[jlrhiner]

Did the Limburger have anything to do with the rat terrier becoming deranged?

 

[arjay]

My old dad liked strong cheese,he'd open some Limburger and we'd flee

 

[shouldazagged]

Did the Limburger have anything to do with the rat terrier becoming deranged?

No, he's a rescue dog and was joyfully insane when he adopted me a couple of years ago. On the other hand, it may have affected my sanity.

 

[timn8er]

Jalapeno Velveeta + Rotel + Micro wave= MOST EXCELLENT DIP

Jalapeno Velveeta = CHEESE... Not so much..

Hold on a minute here...I never said Velveeta was cheese. I think its called a "cheese food". Anyway, whatever it is, I will continue to make grilled cheese sammiches out of the jalapeno variety!

 

[rwsmith]

This is a cheese shop?

Customer: Well, eh, how about a little red Leicester?

Owner: I'm, afraid we're fresh out of red Leicester, sir.

Customer: Oh, never mind, how are you on Tilsit?

Owner: I'm afraid we never have that at the end of the week, sir, we get it fresh on Monday.

Customer: 'T's Not my lucky day, is it? Aah, Bel Paese?

Owner: Sorry, sir.

Customer: Red Windsor?

Owner: Normally, sir, yes. Today the van broke down.

Customer: Ah. Stilton?

Owner: Sorry.

Customer: Ementhal? Gruyere?

Owner: No.

Customer: Any Norweigan Jarlsburg, per chance.

Owner: No

Customer: Brie, Roquefort, Pol le Veq, Port Salut, Savoy Aire, Saint Paulin, Carrier de lest, Bres Bleu, Bruson?

Owner: No.

Customer: This is a cheese shop?

Owner: Finest in the district, sir.

Customer: Well, it certainly is uncontaminated by cheese.



From 'Cheese Shop', Monty Python's Flying Circus

 

[A10]

Signing off to OuiOui............back in a while..........

 

[Jessie]

How do you say, "who cut the fromage?"

Pepe' LePeu?

 

[steamloco76]

I had the displeasure of smelling and then trying to eat PA Amish made Limburger. Oh my goodness sakes alive, what a horrid, rotten foul malodorous stench. I choked some down, but swore never again. I've smelled rotting deer with maggots that were less foul than that "cheese".

 

[s&wchad]

I had the displeasure of smelling and then trying to eat PA Amish made Limburger. Oh my goodness sakes alive, what a horrid, rotten foul malodorous stench. I choked some down, but swore never again.

Mmmmmm... Limburger!

You're suppose to eat it, not sniff it!
Limburger reminds me of my childhood. Dad would stop at a little cheese shop after church on Sunday and pick up a cake of fresh Limburger. He'd trim the rind off, cut it into serving size cubes and store it in a glass jar with a good lid. Mom made him do that outside!
He and I would eat it on good toasted rye bread with a thin slice of onion and a little pepper. I'll still have it on occasion, but Mrs. Chad is much like my mother... not a fan!

 

[wbraswell]

I'm trying to like stronger cheeses. It's an aquired taste. I still don't think much of bleu cheeses. The really mild stuff is OK, I like flavor. I guess that each cheese has it's rightful place. Mozarella is mild, but I want it on my pizza for sure, with plenty of parmesan on top!

 

[shouldazagged]

I had the displeasure of smelling and then trying to eat PA Amish made Limburger. Oh my goodness sakes alive, what a horrid, rotten foul malodorous stench. I choked some down, but swore never again. I've smelled rotting deer with maggots that were less foul than that "cheese".

It helps if you're an uncultured East Tennessee hillbilly oaf like me. We're infamous for having abysmal taste, except in guns.

Of course the French seem to dote on Camembert, which doesn't smell much like honeysuckle either, but then they tend to think Jerry Lewis is a genius.

 

[Norsk_jaeger]

Sweet dreams are made of cheese, who am I to 'dis a Brie?

 

[CAJUNLAWYER]

Sweet dreams are made of cheese, who am I to 'dis a Brie?

You're going to hell for that one.

 

[diamonback68]

Sweet dreams are made of cheese, who am I to 'dis a Brie?

Boo Hiss!

 

[NCTexan]

A different French cheese for every day in the year....

Some sweet.... some "stanky".... some very "STANKY"

http://luxurynormandygite.com/365-french-cheeses/

I made the mistake of telling a waiter in France that I wanted a couple of "strong" varieties on my cheese plate.

When he rolled out the cheese cart that had a huge glass dome, I was beginning to wonder about my call.

Yup, I was crying "uncle" before I got through.

 

[shouldazagged]

Sweet dreams are made of cheese, who am I to 'dis a Brie?

No supper for you, young man! And we're having fromage!

 

[rwsmith]

Two words.....

Cheese Whiz

 

[CAJUNLAWYER]

Cheese Whiz

or as the french say...fromage whiz

 

[Old TexMex]

or as the french say...fromage whiz

Je dey fay fromage pip?

 

[shouldazagged]

or as the french say...fromage whiz

Or "Fromage it, les gendarmes!"

 

[UncaGrunny]

Isn't a 'pasteurized processed cheese food' what the cheese eats?

But then, than means Cheese Whiz is...

I do so love a stinky cheese. Been hanging with the Blue Stilton recently, warmed to just below melting temp, with some thin sliced hard salami. The cats enjoy it with me.

The Wife does not agree. She does make a mean Gorgonzola Chicken, though. For me.

 

[jaykellogg]

My favorite is Smoked Gouda, but I like limburger, New York Sharp Cheddar and many many others. I don't really care for Brie though.

Cheeze Whiz is required for Philly cheese steak sandwiches. About 25% of the total output is sold in the Philadelphia and Southern NJ area.

 

[ordy]

This is America....speak English, dangit!!!

 

[timn8er]

Sweet dreams are made of cheese, who am I to 'dis a Brie?

Would somebody please cue Lurch, tell him hes on.

 

[RonJ]

There are few things better than a good ham sandwich on rye with a stout Swiss cheese. I prefer a bit of mayo and some lettuce. Occasionally I add some good horseradish, you know, the kind that makes you cry.

 

[UncaGrunny]

I recall first time the wife and I brought home a fresh horseradish root from the grocery store, peeled it, and tossed it in the blender so we could have some real, stout, fresh horseradish.

All was well until the lid was opened.

CS has nothing on what came out, when it comes to clearing a room.

 

[Paw Power]

That Was Uncalled For

I knew Velveta.Velveta was a friend of mine. And You Sir, are no Velveta.

 

[shouldazagged]

Macbeth in Brooklyn: "Cheese it, the copse!"

Sorry.