Favorite Cheese
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Topic: Favorite Cheese
Posted By: aramg
Subject: Favorite Cheese
Date Posted: June 28 2006 at 09:50
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On any food, or alone...just your favorite. And a riddle...What's the only cheese thats made backwards (not one of the choices, so vote other if its your favorite)? ------------- Aram |
Replies:
Posted By: Raff
Date Posted: June 28 2006 at 09:57
Edam BTW, I love all kinds of cheese (especially French and Italian ones), but I voted for Brie - though without "La" before it!  |
Posted By: The Hemulen
Date Posted: June 28 2006 at 10:00
| Port Salut. |
Posted By: Abstrakt
Date Posted: June 28 2006 at 10:16
| Swedish "Präst" |
Posted By: Sean Trane
Date Posted: June 28 2006 at 10:39
Again we agree,
 that Italians and French make the best cheeses (greeks come third tied with swiss)Although living in Holland during the week for professional purposes, I can barely stand Dutch cheeses anymore (Gouda or Edam) , because this is the only kind you will find in shops as grated cheeese (except for the odd Pärmesan) and they tend to protect their production.
 In Belgium , we call them Kaaskop >> cheeseheads
As incredible as it may seem, all Italians having opened an Italian restaurant in The Netherlands have to put Gouda cheese (which they call Algmeene Gewoone Kaaas >> all purpose cheese) and spread it on Pizzas. They simply never have mozzarella (too expensive for Dutch wallets too) making it of course impossible for people to get mozzarela on a pizza since they do not stock it!!!
 if the restaurant does not put Gouda in the dishes, they simply get no customers in.
------------- let's just stay above the moral melee prefer the sink to the gutter keep our sand-castle virtues content to be a doer as well as a thinker, prefer lifting our pen rather than un-sheath our sword |
Ghost Rider wrote:
Posted By: Bj-1
Date Posted: June 28 2006 at 10:41
Norwegian "Jarlsberg" cheese PWNS! Also, Mozzarella on pizza = yummy  ------------- RIO/AVANT/ZEUHL - The best thing you can get with yer pants on! |
Posted By: oliverstoned
Date Posted: June 28 2006 at 10:45
| Electric camembert! |
Posted By: glass house
Date Posted: June 28 2006 at 11:02
Combined with some heavenly plants
 . |
Posted By: el böthy
Date Posted: June 28 2006 at 11:23
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mmm cheese...I like cheese a lot, but if I have to pick I take Mozarella...its a very accesible cheese and it works very good with a lot of meals
------------- "You want me to play what, Robert?" 
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Posted By: Raff
Date Posted: June 28 2006 at 11:33
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Hopefully the Mozzarella fans among you will have tasted real buffalo-milk mozzarella, which is made in southern Italy (mainly the area around Naples) and should not be kept in the fridge, but eaten as soon as it is bought. If you can get hold of some real buffalo mozzarella, do yourselves a favour and have some... You'll thank me afterwards!
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Posted By: Sean Trane
Date Posted: June 28 2006 at 12:05
Mozzarela di Buffala is the only real one!!!! ------------- let's just stay above the moral melee prefer the sink to the gutter keep our sand-castle virtues content to be a doer as well as a thinker, prefer lifting our pen rather than un-sheath our sword |
Posted By: oliverstoned
Date Posted: June 28 2006 at 12:13
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Among non-psychoactive cheeses, and among the 365 french cheeses, my fav is the "Cantal" from the area of the same name.
They are 3 qualities: young, half young and old. My fav is the young. 
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Posted By: The Wizard
Date Posted: June 28 2006 at 12:17
What are some psychoactive cheeses? -------------  
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Posted By: oliverstoned
Date Posted: June 28 2006 at 12:19
This one:
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Posted By: Fassbinder
Date Posted: June 28 2006 at 12:38
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Suluguni (or, maybe, it's spelled "Sulughuni"?) -- a Georgian cheese. Not the American Georgia. The Former Soviet Georgia, Sakartvelo. |
Posted By: condor
Date Posted: June 28 2006 at 13:02
| Stilton, any blue cheeses. I hate plastic cheeses like Edam. |
Posted By: daz2112
Date Posted: June 28 2006 at 13:55
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Danish blue cheese!!! Absolutely Gorgeous! ------------- In the constellation of cygnus,There lurks a mysterious force...The black hole |
Posted By: Sean Trane
Date Posted: June 29 2006 at 02:55
I love Cantal, but preferrably the very mature.
Among the best sort of Cantal are the Salers or the Laguillole (where they make the knives)
No match for the French bluecheeses such as Roquefort, Bleu Des Causses or Italian Gorgonzola, once you tasted those, you will hate Danish blue cheese ------------- let's just stay above the moral melee prefer the sink to the gutter keep our sand-castle virtues content to be a doer as well as a thinker, prefer lifting our pen rather than un-sheath our sword |
Posted By: Raff
Date Posted: June 29 2006 at 03:04
How true... Gorgonzola (the sweet, creamy variety in particular) is out of this world - and if you can get it layered with Mascarpone (though your cholesterol level will shoot sky-high), you'll really in for a gastronomic treat of the first order  . |
Posted By: Australian
Date Posted: June 29 2006 at 04:34
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Brie cheese is my favorite. ------------- 
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Posted By: Raff
Date Posted: June 29 2006 at 04:37
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Here on PA, I'm afraid, many people's favourite is LaBrie cheese.... pun very much intended!!!
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Posted By: progressive
Date Posted: June 30 2006 at 09:57
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finnish basic "creamy" cheese. and all those. (except, i don't know what's american - is it "painted" yellow?) ------------- 
► rateyourmusic.com/~Fastro 2672 ratings ▲ last.fm/user/Fastro 5556 artists ▲ www.progarchives.com/Collaborators.asp?id=4933 266◄ |
Posted By: Raff
Date Posted: June 30 2006 at 10:04
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Tuorejuusto! I remember that... it was lovely, and made a fantastic cheesecake...
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Posted By: oliverstoned
Date Posted: June 30 2006 at 10:09
| I do love raspberry cheesecake. |
Posted By: oliverstoned
Date Posted: June 30 2006 at 10:11
Yeah that's most people prefer. |
Posted By: Raff
Date Posted: June 30 2006 at 10:12
I can make it very well... Next time you're in Rome, do pop in and I'll whip up some. Last time I made it, people lapped it up! |
Posted By: Dream Theater
Date Posted: June 30 2006 at 19:26
I love the cheese Cheddar! 
------------- [IMG]http://www.travelwithachallenge.com/Images/Travel_Article_Library/Sacred-Travel/Machu-Picchu-350.jpg"> [IMG]http://i9.photobucket.com/albums/a63/panchopc1/machupicchu-1.jpg"> |
Posted By: Dalezilla
Date Posted: June 30 2006 at 20:18
Cheddar 
And tuorejuusto =
, you can find much better cheese in Finland than that. |
Posted By: markosherrera
Date Posted: October 15 2006 at 03:02
| CAMEMBERT,MANCHEGO AND PARMIGIANO REGGIANO. |
Posted By: Philéas
Date Posted: October 15 2006 at 04:46
| Belgian Chimey cheese. From the same place as the beer of the same name (though the cheese hardly tastes beer, in case you were wondering). |
Posted By: cuncuna
Date Posted: October 19 2006 at 19:34
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Ricotta. ------------- ¡Beware of the Bee! |
Posted By: moonlapse
Date Posted: October 19 2006 at 19:57
| I had a piece of white cheese today with all these blue flecks in it. No idea what kind it is but man that stuff is strong. Maybe it's an acquired taste but I'll stick to cheddar for now. |
Posted By: SolariS
Date Posted: October 19 2006 at 21:45
american cheese is a cheese that is very mild and comes in thin square slices. it's very common, but i dont know what people use it for besides cheeseburgers and cheese sandwitches (that lazy moms give to their kids to take to school). nobody regards it as a good cheese. you just throw it on something when you want a cheese that melts easily. where is colby!? that's my favorite. -------------  
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Posted By: Arrrghus
Date Posted: October 19 2006 at 21:45
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PEPPERJACK ------------- 
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Posted By: limeyrob
Date Posted: October 22 2006 at 10:52
| Shropshire Blue - Creamy delicious blue veined cheese. Mmmmmmm |
Posted By: JayDee
Date Posted: October 22 2006 at 11:00
I love that cheese.
Went for ------------- 
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Posted By: Drew
Date Posted: October 22 2006 at 11:51
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Pepperjack ------------- |
Posted By: markosherrera
Date Posted: June 23 2007 at 16:01
| Edam,because I LIKE Gouda ,but have too salt,and I LIKE BRIE AND CAMEMBERT that are very similars |
Posted By: R o V e R
Date Posted: June 23 2007 at 16:14
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Mozzarella |
Posted By: Jared
Date Posted: June 24 2007 at 09:43
nothing beats VERY Strong English Cheddar...the sort of stuff that puts hairs on your chest... ------------- Music has always been a matter of energy to me. On some nights I believe that a car with the needle on empty can run 50 more miles if you have the right music very loud on the radio. Hunter S Thompson |
Posted By: Paradox
Date Posted: June 24 2007 at 13:11
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CHEDDAR!!! The unique taste of cheddar is created by maturing the cheese in the extensive network of caves adjacent to the village of Cheddar.
Cheddar Gorge is breathtaking. ------------- 
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Posted By: thellama73
Date Posted: June 24 2007 at 13:14
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You can't beat a nice aged Gouda from the Netherlands. Then again, I am a sucker for strong Irish Cheddar.
------------- 
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Posted By: paolo.beenees
Date Posted: June 24 2007 at 13:16
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GORGONZOLA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You can also add Mascarpone, the creamy sweet cheese you use for the Tiramisù sweet ------------- 
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Posted By: Mandrakeroot
Date Posted: June 24 2007 at 13:20
My regional cheese: MONTASIO!!! ------------- 
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Posted By: Paradox
Date Posted: June 24 2007 at 13:35
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I like the packaging. How on earth can you get Irish Cheddar? Surely its not Cheddar if it doesn't originate in Cheddar.
I call for a law prohibiting any cheese not made exclusively in Cheddar to be banned from using the name Cheddar. Much like the law which prevents any sparking wine not produced in the Champagne region of France from using the name Champagne. -------------
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Posted By: blaughida
Date Posted: June 24 2007 at 20:39
Non-Champagne champagne is "sparkling wine." What shall we call not-Cheddar cheddar? I love goat cheese, and voted for that, though I only have it very occasionally. Mostly I eat cheddar (not the real kind, the Wisconsin or Vermont kind) because it's cheap but is actually, unlike American, real cheese. |
Posted By: Atavachron
Date Posted: June 24 2007 at 20:42
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Cotswold (English Cheddar with scallion), aged Swiss and Gouda, and a nice, excremently runny Camembert
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Posted By: The T
Date Posted: June 24 2007 at 20:50
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Rhapsody of Fire produces some of the best cheese around!!! ------------- 
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Posted By: asimplemistake
Date Posted: June 24 2007 at 22:52
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I like some cheese that my parents always get called Flagship Cheese, but that's all I really know about it, the name. |
Posted By: stonebeard
Date Posted: June 24 2007 at 23:29
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I love Havarti and cheddar. I'm more a fan of mellow tastes, though, and English cheeses usually suit me fine.
------------- http://soundcloud.com/drewagler" rel="nofollow - My soundcloud. Please give feedback if you want! |
Posted By: BroSpence
Date Posted: June 25 2007 at 01:17
| I like Cheddar the best (at least as a cheese on its own). Of course not all cheddar. I like mild to medium sharpness, color doesn't matter, and its great plain but smoked cheddar is amazing too. |
Posted By: Proletariat
Date Posted: June 25 2007 at 01:23
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Fetta is betta ------------- who hiccuped endlessly trying to giggle but wound up with a sob |
Posted By: darkmatter
Date Posted: June 25 2007 at 01:24
| I don't like eating cheese by itself, but I'd say my favorite is mozzarella. |
Posted By: Paradox
Date Posted: June 25 2007 at 10:39
Thats quite a difficult one, and a question that I don't have an answer for. Perhaps I should leave that up to the cheese producers once this plan is put into action..? -------------
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Posted By: Man Erg
Date Posted: June 25 2007 at 10:52
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Stilton. 'The King of Cheeses'
Also,Mature Cheddar(7), Yarg from Cornwall,Red Leicester,Double Gloucester,Caerphilly,Camembert and Manchego from Spain. ------------- 
Do 'The Stanley' otherwise I'll thrash you with some rhubarb. |
Posted By: kingdhansak
Date Posted: June 25 2007 at 15:50
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MMMMMM
Danish blue followed by applewood smoked for me. Lovely with a good drop of red wine or port!
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Posted By: sbooth
Date Posted: June 25 2007 at 20:02
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Port Salut ------------- |
Posted By: Dean
Date Posted: June 25 2007 at 20:29
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Red Leicester - more consistant than cheddar - melts beautifully on toast, makes excellent rarebit and finishes a cottage pie perfectly. White Stilton - 'the Queen of Cheeses' - if you've never tried this - do so - it's great.
Caerphilly - next best thing to White Stilton - but don't buy the supermarket stuff - it's foul - it has to be eaten fresh from the cheesery (blessed are the cheese makers)
La Brie - finest soft cheese known to man, just don't keep it too long or it starts to sing.
Camembert - instant fondue, just pop it whole into the microwave - which of course everyone knows is Camembert Electrique
Parmigiano-Reggiano - buy this by the kilo in Itally when on holiday, empty out all the unimportant things from your suitcase to make room if you can (things like camera's, clothes, wife's makeup, kids medication, etc.). Shaved parmesan over roasted onions sprinkled with virgin olive oil & balsamic vinegar - heavenly.
The only forms of American Cheese I know are polyvinyl chloride, polyethylene, polymethyl methacrylate - but these do come in the full range of pantone colours
Except Monterey Jack, which is great for burgers and chill dogs. ------------- What? |
Posted By: el böthy
Date Posted: June 25 2007 at 23:46
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Im a cheese lover, I cant just pick one... some days a good cheddar can make a great sandwich, others parmesano can complement the best of Ceasar salads and of course there´s the good old mozzarella...
------------- "You want me to play what, Robert?"
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Posted By: el böthy
Date Posted: June 25 2007 at 23:48
Better than Symphony X...? hahaha, cant believe they changed their names to Rhapsody of fire ------------- "You want me to play what, Robert?"
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Posted By: dwill123
Date Posted: June 27 2007 at 18:39
| Cheddar |
Posted By: Leningrad
Date Posted: June 27 2007 at 18:56
| It's got to be cheddar. |
Posted By: Equality 7-2521
Date Posted: June 28 2007 at 22:16
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Though it's probably blasphemous to cheese elitists I picked other and have to go with Cheese Wiz. Those outside Philly probably will never understand. ------------- "One had to be a Newton to notice that the moon is falling, when everyone sees that it doesn't fall. " |
Posted By: Padraic
Date Posted: June 29 2007 at 10:11
Wiz wit!  |
Posted By: micky
Date Posted: July 02 2007 at 11:54
*spills diet coke in lap* hahhahhaha that's when we throw it out.... ------------- The Pedro and Micky Experience - When one no longer requires psychotropics to trip |
Posted By: BaldFriede
Date Posted: July 02 2007 at 23:04
Shall we call non-Cheddar cheddar "stinking cheese"? My favourite cheeses are Gorgonzola, Camembert and Parmigiano. I also like goat's cheese and sheep's cheese a lot. I am a big fan of cheese. -------------  BaldJean and I; I am the one in blue. |
Posted By: Philip
Date Posted: December 18 2007 at 11:14
| I choose Serra da Estrela cheese, made in the highest mountains of continental Portugal. |
Posted By: magnus
Date Posted: December 18 2007 at 16:08
 ------------- The scattered jigsaw of my redemption laid out before my eyes Each piece as amorphous as the other - Each piece in its lack of shape a lie 
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Posted By: Neil
Date Posted: December 18 2007 at 16:14
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Out of that lot it's probably Feta but where's Stilton????? with apricots???? ------------- When people get lost in thought it's often because it's unfamiliar territory. |
Posted By: Abstrakt
Date Posted: December 18 2007 at 16:19
| Everything that doesn't taste/smell like sweaty feet or sour milk should do it. |
Posted By: Atavachron
Date Posted: December 18 2007 at 16:25
not a Wiz man myself, but when I get a cheesesteak it's gotta have white American.. NOT provolone or cheddar favorites aged Swiss, Gouda, Cotswold... and a nice, excremently runny Brie |
Posted By: Dean
Date Posted: December 18 2007 at 16:51
^ What the 'eck is Cotswold?  ------------- What? |
Posted By: micky
Date Posted: December 18 2007 at 16:54
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Raff has made a Gorgonzola man out of me... *two days... two days.. two days*
------------- The Pedro and Micky Experience - When one no longer requires psychotropics to trip |
Posted By: Melomaniac
Date Posted: December 18 2007 at 16:55
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Labrie.... ------------- "One likes to believe in the freedom of Music" - Neil Peart, The Spirit of Radio |
Posted By: micky
Date Posted: December 18 2007 at 16:56
 won't touch it with a 10ft pole ------------- The Pedro and Micky Experience - When one no longer requires psychotropics to trip |
Posted By: Slartibartfast
Date Posted: December 18 2007 at 16:57
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From the Monty Python cheese sketch: Venezuelan Beaver Cheese. You can shut off the bloody bazuki music now. ------------- Released date are often when it it impacted you but recorded dates are when it really happened... 
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Posted By: Atavachron
Date Posted: December 18 2007 at 16:57
 it's English Cheddar with chives, very tasty |
Posted By: Dean
Date Posted: December 18 2007 at 17:09
[patriotic cheese rant]
English Cheddar with WHAT!
 Cheddar is in Somerset - miles away from the flippin' Cotswolds - they could have at least used Double Gloucester, which just happens to be in the Cotswolds. Pah!
[/jingoistic cheese rant] ------------- What? |
Posted By: micky
Date Posted: December 18 2007 at 17:10
hahhahahah.... now I've seen it all here  And we thought Iron Maiden was a touchy subject.... great job David 
------------- The Pedro and Micky Experience - When one no longer requires psychotropics to trip |
Posted By: Fight Club
Date Posted: December 18 2007 at 17:12
I went with Pepperjack. Love the jalapeño/spicy stuff 
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Posted By: Atavachron
Date Posted: December 18 2007 at 17:12
well OK, maybe it's some American travesty.. dunno |
Posted By: Dean
Date Posted: December 18 2007 at 17:14
Yeah, invent your own names for cheese, stop knicking our AONB's ( http://www.cotswoldsaonb.com/page.asp?pageID=20 - Area Of Outstanding Natural Beauty )  ------------- What? |
Posted By: micky
Date Posted: December 18 2007 at 17:14
*looks longingly for Raff* God I love it when she gets going about our travesties hahahha------------- The Pedro and Micky Experience - When one no longer requires psychotropics to trip |
Posted By: micky
Date Posted: December 18 2007 at 17:15
oh wow... ------------- The Pedro and Micky Experience - When one no longer requires psychotropics to trip |
Posted By: Syzygy
Date Posted: December 18 2007 at 17:16
Chaumes  .------------- 'Like so many of you I've got my doubts about how much to contribute to the already rich among us...' Robert Wyatt, Gloria Gloom |
Posted By: cynthiasmallet
Date Posted: December 18 2007 at 17:19
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Feta FTW! I could eat that all day long. Goat cheese is morally wrong! ------------- Would you like to watch TV, or get between the sheets, or contemplate the silent freeway, would you like something to eat? |
Posted By: Atavachron
Date Posted: December 18 2007 at 17:23
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I love Bath, it was absolutely my favorite place in England, and Ludlow.. well the whole place really, gorgeous country (and my kinda weather!) |
Posted By: Slartibartfast
Date Posted: December 18 2007 at 17:47
If it ain't spicy it's crap! ------------- Released date are often when it it impacted you but recorded dates are when it really happened...
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Posted By: Jim Garten
Date Posted: December 20 2007 at 07:26
Give me a truckle of a good strong west country cheddar:
Plus a jar of these: 
And a pile of this: 
...and I'm a happy boy! ------------- 
Jon Lord 1941 - 2012 |
Posted By: Slartibartfast
Date Posted: December 20 2007 at 14:50
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^ You might want to try grinding your own pepper....
And what exactly is that in your jar? (pearl onions?) ------------- Released date are often when it it impacted you but recorded dates are when it really happened...
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Posted By: Jim Garten
Date Posted: December 21 2007 at 03:38
I always grind my own peppercorns (why does that sound rude?  )
The jar contains pickled shallots (or decent onions); another fave of mine with a good cheese are these babies: 
And no, that isn't (as my wife calls them) a dolphin's willy, it's a haimisha cucumber; small cucumbers, pickled with dill. -------------
Jon Lord 1941 - 2012 |
Posted By: ita_prog_fan
Date Posted: December 31 2007 at 05:54
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GONGORZOLA !!!
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Posted By: markosherrera
Date Posted: December 31 2007 at 08:51
| I like Edam ,because Gouda is too salty for me,there are a Cheese called Colonia from Uruguay that is cheap but is delicious similar like Edam,..I like Camembert and Brie and Parmesan or Parmigiano Reggiano with Pasta,other is Manchego from Spain..and fromm my country Venezuela I recommend Telita and Queso de Mano |
Posted By: Angelo
Date Posted: December 31 2007 at 09:47
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Blue - and Bleu d'Auvergne and Roquefort in particular.
------------- http://www.iskcrocks.com" rel="nofollow - ISKC Rock Radio I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected] |
Posted By: cookieacquired
Date Posted: December 31 2007 at 10:23
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hmmm I've always been quite partial to Port Wine Cheese, man that stuff's good
on some days jarlsberg is good too, but usually that smooth port wine wins out ------------- 
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