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Food Discuss your unnatural emotional attachment to cheese and other such food related vices.

 
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Old 07-29-2017, 11:13 AM   #1 (permalink)
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Talking Favorite cheese?

My fave is Mozzarella, followed by Cheddar.
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Old 07-29-2017, 11:25 AM   #2 (permalink)
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I love almost all cheeses !!!!!!!!!!!!!!!!!!
Cheese CHEESE!!!!!!!!!!!!!!!!
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Old 07-29-2017, 12:03 PM   #3 (permalink)
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I love raclette once in a while for a treat.
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Old 07-29-2017, 12:05 PM   #4 (permalink)
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Depends what it's going to be used for.

I like Brie, Roquefort and Chaumes a lot
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Old 07-29-2017, 01:32 PM   #5 (permalink)
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My favorite cheese depends on the application.

For cold sandwiches, I lurve Havarti, followed closely by Muenster.
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Old 07-29-2017, 01:40 PM   #6 (permalink)
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Thread with Dakota. And cheese.

*Walks quietly away, muttering about, you know, cheese, because in my Anglo-Swiss-French world, you can never have enough (good) cheese*
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Old 07-29-2017, 01:56 PM   #7 (permalink)
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FWIW I tried to be consciously sensitive and only name cheeses that you would approve of as cheese.
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Old 07-29-2017, 02:48 PM   #8 (permalink)
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Not educated in the cheese world, but string cheese and Kraft singles for easy "it's better for me than candy" snacking, aged Swiss for sandwiches and sometimes a good sharp cheddar or Gouda, and veggie cream cheese for spreads. When I make my own pizzas I like using cream cheese as a base.

Everything else is "...oops, sorry, the cat's drinking it"
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Old 07-29-2017, 03:07 PM   #9 (permalink)
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Quote:
Originally Posted by Soen Eber View Post
string cheese and Kraft singles for easy "it's better for me than candy" snacking
Well, since YOU - definitely not me - mentioned them...

For grilled cheese sandwiches, I always use the singles. I am not going to argue with anyone (especially named Ariadne) who refuses to call them cheese; that doesn't bother me. But, when I make grilled cheese sandwiches, I'm going after a very specific flavor that nothing else provides.
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Old 07-29-2017, 03:34 PM   #10 (permalink)
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All cheese is good. With the exception of ricotta and cottage cheeses. Those are the 3rd and 5th most disgusting substances known to the human race respectively. Laws should be proposed, written, enacted and strictly enforced to prevent their production, possession, distribution and consumption.

Carry on....
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Old 07-29-2017, 04:43 PM   #11 (permalink)
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Are you kidding me? Cottage cheese and sliced pears and pinapple (and other appropriate fruit) is an AWESOME diabetic friendly desert!
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Old 07-29-2017, 04:58 PM   #12 (permalink)
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I like most cheeses (different ones for different uses/occasions), but this one stands out:

Parrano

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Old 07-29-2017, 05:15 PM   #13 (permalink)
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Havarti for cold sandwiches.
Aged swiss for hot sandwiches.
Brie for crackers.
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Old 07-29-2017, 05:43 PM   #14 (permalink)
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A Gouda for my sandwiches, and by that I mean an original Dutch made Gouda.
A French brie for crackers.
Feta for in my courgette pancakes.
Cheddar if something needs to melt on top of things.
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Old 07-29-2017, 05:53 PM   #15 (permalink)
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Quote:
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A Gouda for my sandwiches, and by that I mean an original Dutch made Gouda.
Didn't the Dutch like sue the entire world, or all of Europe or something so that only Gouda authentically made in Holland was actually ever allowed to be labeled as Gouda? Maybe I've got the cheese wrong but I remember reading about something like that happening.
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Old 07-29-2017, 06:02 PM   #16 (permalink)
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Quote:
Originally Posted by Dakota Tebaldi View Post
Didn't the Dutch like sue the entire world, or all of Europe or something so that only Gouda authentically made in Holland was actually ever allowed to be labeled as Gouda? Maybe I've got the cheese wrong but I remember reading about something like that happening.
All over the world Gouda cheese is made, but it almost never tastes as when made in Gouda by the Dutch cheese makers.
Gouda is to wide spread as a cheese name to make it an exclusive brand name again. But now they have designed a logo that exclusively may be used on Gouda cheese coming from the region where the city of Gouda is part of: The two Dutch provinces with the name Holland.

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Old 07-29-2017, 06:08 PM   #17 (permalink)
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Where to begin? Stinking Bishop and Berthaud's Époisse play brilliantly against spicy meats like a hearty bresaola or a herby saucisson, and Waitrose sells a lovely aged Jarlsberg that's entirely unlike the nasty plastic normally carrying its monicker. Similarly, they offer a beautiful aged Gouda ("Old Amsterdam", I believe) that's remarkably tangy.

Castello's "Cornish Tickler" Cheddar is rather delightful, too, and exemplary of its kind.

And then there's Kaltbach, a Swiss delight, quite robust of flavor, yet still remarkably richly creamy.
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Old 07-29-2017, 06:18 PM   #18 (permalink)
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Tillamook smoked cheddar served with dates and sliced tart apples is the food of any gods that may exist.
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Old 07-29-2017, 06:19 PM   #19 (permalink)
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Originally Posted by Sid II View Post
All over the world Gouda cheese is made, but it almost never tastes as when made in Gouda by the Dutch cheese makers.
Gouda is to wide spread as a cheese name to make it an exclusive brand name again. But now they have designed a logo that exclusively may be used on Gouda cheese coming from the region where the city of Gouda is part of: The two Dutch provinces with the name Holland.

Gouda is one of my favourites too for cold cut sadnwiches. When it's just bread and cheese, nothing else, I like the Young Gouda; for a sadnwich with lettuce and mayo and more, I like the Old Gouda. Cubes of the Matured Gouda are great with a brown beer.

It does suck the name Gouda is not a restricted term though. I take those terms quite serious, grew up in a farmer's family, I only ate industrial processed foods the first time when I went on a school trip at 12 YO. And I still hate the food industry even now. So I always make sure it's the original.
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Old 07-29-2017, 06:38 PM   #20 (permalink)
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After doing some research, it seems the cheese I'm thinking of is feta. Greece prevailed upon the EU to ban cheese made in any other country except Greece from being named feta (a facsimile of the cheese is made in several other parts of the continent). From the time of the suit onwards other countries have to label theirs something lame and generic like "salad cheese".
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Old 07-29-2017, 06:53 PM   #21 (permalink)
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And did not the messiah say, "Blessed are the cheesemakers"?
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Old 07-29-2017, 07:40 PM   #22 (permalink)
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Yay for cheese!

All time favorite: Havarti
Pizza and salad topping: Feta
Snack on just cheese: Cottage Cheese (Danone brand, have only found the right taste in Belgium. It's very sad I love the stuff, it's healthy and every time I try a new cottage cheese brand in the US it tastes bad. Even Dannon brand.)
Runner up snack cheese: Babybel mini wheels. If I get the big one I'll eat it in one or two sittings.
Favorite 'you call that poison cheese?': Velveeta block
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Old 07-29-2017, 07:56 PM   #23 (permalink)
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My absolute favorite cheese is the Mizithra cheese that they use at The Old Spaghetti Factory. I never really see it for sale anywhere so anytime I make it to an Old Spaghetti Factory (every few years) I buy several lbs of it and freeze it for use at home (they will sell it if asked, it's like $7 a bag which is either a lb or 1/2 lb).

I am also a big fan of Feta cheese.

For non Goat Cheeses, I like Swiss and Provolone and white cheese in general.
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Old 07-29-2017, 08:13 PM   #24 (permalink)
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Quote:
Originally Posted by Dakota Tebaldi View Post
After doing some research, it seems the cheese I'm thinking of is feta. Greece prevailed upon the EU to ban cheese made in any other country except Greece from being named feta (a facsimile of the cheese is made in several other parts of the continent). From the time of the suit onwards other countries have to label theirs something lame and generic like "salad cheese".
Maybe that's true in Europe. I'm pretty sure my store brand feta from Shoprite isn't imported.
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Old 07-29-2017, 09:09 PM   #25 (permalink)
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Goat cheese in baked goods? Heaven!
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Hey troll, don't you have a rapture to pray for or some poor people to run over or some beatitudes to ignore or newspapers to burn or something?

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