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Re: Speciality and fine cheeses
Posted: Mon July 29, 2013 7:43 pm
by lefty
I'm guessing this isn't the proper thread to discuss Cheez Whiz or Velveeta, huh?
Re: Speciality and fine cheeses
Posted: Mon July 29, 2013 7:46 pm
by malice
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?
Re: Speciality and fine cheeses
Posted: Mon July 29, 2013 7:53 pm
by E.H. Ruddock
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.
Re: Speciality and fine cheeses
Posted: Mon July 29, 2013 7:57 pm
by lefty
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.
Re: Speciality and fine cheeses
Posted: Mon July 29, 2013 10:37 pm
by Fortuna
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.
Re: Speciality and fine cheeses
Posted: Mon July 29, 2013 11:09 pm
by Whitey McTeeth
You ever notice how divided Americans are on the issue of white vs. yellow american cheese?
Re: Speciality and fine cheeses
Posted: Tue July 30, 2013 2:05 am
by spike
i enjoy a good dill havarti.
Re: Speciality and fine cheeses
Posted: Tue July 30, 2013 1:09 pm
by lefty
Whitey McTeeth wrote:You ever notice how divided Americans are on the issue of white vs. yellow american cheese?
I don't discriminate.
Re: Speciality and fine cheeses
Posted: Tue July 30, 2013 7:36 pm
by E.H. Ruddock
spike wrote:i enjoy a good dill havarti.
This makes a great grilled cheese if you have a fresh sourdough.
Re: Speciality and fine cheeses
Posted: Wed July 31, 2013 3:43 am
by spike
E.H. Ruddock wrote:spike wrote:i enjoy a good dill havarti.
This makes a great grilled cheese if you have a fresh sourdough.
Re: Speciality and fine cheeses
Posted: Wed July 31, 2013 4:03 pm
by Electromatic
Aged Sharp Cheddar is my favorite but I also have a soft spot for most aged salty cheeses.
I have a cholestorol problem.
Re: Speciality and fine cheeses
Posted: Thu August 01, 2013 1:58 am
by Whitey McTeeth
Horseradish Cheddar starts my engine.
Re: Speciality and fine cheeses
Posted: Thu August 01, 2013 1:28 pm
by lefty
Whitey McTeeth wrote:Horseradish Cheddar starts my engine.
I need to look into this.
Re: Speciality and fine cheeses
Posted: Fri August 02, 2013 9:28 am
by harmless
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.
Re: Speciality and fine cheeses
Posted: Fri August 02, 2013 12:29 pm
by Electromatic
Will do Thanks!
Re: Speciality and fine cheeses
Posted: Fri August 02, 2013 12:34 pm
by darth_vedder
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.
Re: Speciality and fine cheeses
Posted: Fri August 02, 2013 3:43 pm
by doug rr
I love all cheese but cotswald is a personal favorite
blending chives and spring onion into a double gloucester..
Re: Speciality and fine cheeses
Posted: Mon August 12, 2013 2:51 pm
by E.H. Ruddock
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.
Re: Speciality and fine cheeses
Posted: Mon August 12, 2013 5:16 pm
by Sarah.
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.
Re: Speciality and fine cheeses
Posted: Mon August 12, 2013 5:32 pm
by E.H. Ruddock
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.