Specialty and fine cheeses (cheese for the search)

lefty · Post by **lefty** » Mon July 29, 2013 7:43 pm

I'm guessing this isn't the proper thread to discuss Cheez Whiz or Velveeta, huh?

malice · Post by **malice** » Mon July 29, 2013 7:46 pm

lefty wrote:I'm guessing this isn't the proper thread to discuss Cheez Whiz or Velveeta, huh?

for Kentucky, those are prolly fine cheeses, yeah?

E.H. Ruddock · Post by **E.H. Ruddock** » Mon July 29, 2013 7:53 pm

EJ wrote:a quality smoked gouda is always an excellent choice in the fall & winter

I sampled a 3 year gouda at the store this past weekend. Very good.

lefty · Post by **lefty** » Mon July 29, 2013 7:57 pm

malice wrote:
lefty wrote:I'm guessing this isn't the proper thread to discuss Cheez Whiz or Velveeta, huh?
for Kentucky, those are prolly fine cheeses, yeah?

They are pretty fancy, but beer cheese is probably the primary "specialty" cheese around these parts.

Fortuna · Post by **Fortuna** » Mon July 29, 2013 10:37 pm

Cheese is apparently good for the enamel on your teeth after you've had a meal. I saw this on a programme though and don't have a link. Every type is delicious anyway.

Whitey McTeeth · Post by **Whitey McTeeth** » Mon July 29, 2013 11:09 pm

You ever notice how divided Americans are on the issue of white vs. yellow american cheese?

spike · Post by **spike** » Tue July 30, 2013 2:05 am

i enjoy a good dill havarti.

lefty · Post by **lefty** » Tue July 30, 2013 1:09 pm

Whitey McTeeth wrote:You ever notice how divided Americans are on the issue of white vs. yellow american cheese?

I don't discriminate.

E.H. Ruddock · Post by **E.H. Ruddock** » Tue July 30, 2013 7:36 pm

spike wrote:i enjoy a good dill havarti.

This makes a great grilled cheese if you have a fresh sourdough.

spike · Post by **spike** » Wed July 31, 2013 3:43 am

E.H. Ruddock wrote:
spike wrote:i enjoy a good dill havarti.
This makes a great grilled cheese if you have a fresh sourdough.

Electromatic · Post by **Electromatic** » Wed July 31, 2013 4:03 pm

Aged Sharp Cheddar is my favorite but I also have a soft spot for most aged salty cheeses.

I have a cholestorol problem.

Whitey McTeeth · Post by **Whitey McTeeth** » Thu August 01, 2013 1:58 am

Horseradish Cheddar starts my engine.

lefty · Post by **lefty** » Thu August 01, 2013 1:28 pm

Whitey McTeeth wrote:Horseradish Cheddar starts my engine.

I need to look into this.

harmless · Post by **harmless** » Fri August 02, 2013 9:28 am

Electromatic wrote:Aged Sharp Cheddar is my favorite but I also have a soft spot for most aged salty cheeses.

I have a cholestorol problem.

You need to try an aged Mimolette.

Electromatic · Post by **Electromatic** » Fri August 02, 2013 12:29 pm

Will do Thanks!

darth_vedder · Post by **darth_vedder** » Fri August 02, 2013 12:34 pm

spike wrote:
E.H. Ruddock wrote:
spike wrote:i enjoy a good dill havarti.
This makes a great grilled cheese if you have a fresh sourdough.

Oh man, I'm gonna have to try this!

I love some good blue cheese on a burger with grilled onions.

doug rr · Post by **doug rr** » Fri August 02, 2013 3:43 pm

I love all cheese but cotswald is a personal favorite

blending chives and spring onion into a double gloucester..

E.H. Ruddock · Post by **E.H. Ruddock** » Mon August 12, 2013 2:51 pm

When I was in Italy I bought some type of swiss cheese at a local deli. It was extremely sharp and did not have a pleasant odor. But the taste was phenomenal. Any of you Euros know of a similar cheese? I never wrote the name down and have no idea what it may be called.

Sarah. · Post by **Sarah.** » Mon August 12, 2013 5:16 pm

We bought some Torta Gorgonzola while we were on holiday. It's basically Gorgonzola layered up with marscapone in alternate slices. It's also probably the most delicious way to eat yourself into a dairy based heart attack.

E.H. Ruddock · Post by **E.H. Ruddock** » Mon August 12, 2013 5:32 pm

Sarah. wrote:We bought some Torta Gorgonzola while we were on holiday. It's basically Gorgonzola layered up with marscapone in alternate slices. It's also probably the most delicious way to eat yourself into a dairy based heart attack.

That sounds delicious but you are European and did not help me with my swiss problem.

Red Mosquito

Specialty and fine cheeses (cheese for the search)

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