| Author | Message | ||
     Mr_grumpy |
I like Cheese. I live in the heart of Europe so I'm spoilt for choice, but my all time fave is a nice Cantal Entre-Deux. I also like some of the soft cheeses like Boursin with garlic & herbs. A good Red Leicester with Onion & Chives goes down well too. Camembert meh, Brie ok. What are your favourites & why? Recipes can go to the Cookery Corner thread that I'm about to kick off. oh & before anybody else posts it up, yes I do know the "Cheese Shop" sketch.  | ||
| Union_man |
My taste is simple...Farmer Cheese is near the top of my cheese list. Farmer cheese is a mild white cheese. | ||
| Boogiman1981 |
had Brie for the first time last weekend was hot with pita bread and apple slices. really enjoyed it | ||
| Hootowl |
I like all kinds, even the stinky ones. That, a good cracker/bread, and a glass of syrah is just about heaven for me. | ||
| Gunut75 |
I can't say I have a particular favorite. I don't like the stinky ones, but MANY bricks of cheddar, pepper jack, muenster, colby jack, mozz, and other assorted common flavors are always at my house. I eat lots of it...................and I live in Wisconsin.........hmm, imagine that!  | ||
| Buellinachinashop |
My new all time fav is Jalapeno Jack. | ||
| Fltwistygirl |
We love cheese too. We make a point of picking up cheese curds for road food whenever we are in Wisconsin. Havarti is very yummy. I love pepperjack on sandwiches! We had brie on a whole wheat pizza with granny smith apples and apple sausage awhile back. When its cool enough to heat the oven again, that's a must have. Our New Years Eve tradition is pickled herring, brie and crackers. | ||
| 86129squids |
We use the local United Grocery Outlet to find great buys on great food, CHEEP! Found an 18oz. package of organic, sheep and goat milk, real Greek Feta cheese, for only... $2.99!!! WOO-HOO!!! Absolutely addictive... This place also semi-regularly has Cracker Barrel sharp white cheddar with coarse black pepper throughout, for cheep too! My signature burgers include bleu cheese crumbles incorporated into the patties- I guess I should post that recipe on the other thread. | ||
| Azxb9r |
One of my favorites is Tallegio, but I also like D'Affinois, Camembert, Brie, Gouda ,Cambazola, and a host of others. Of course any decent cheese needs to be accompanied by a full bodied red wine such as a Cabernet Savignon, Bordeaux, or Malbec.  | ||
| Prior |
I miss Wisconsin... | ||
| Strokizator |
I grew up on grilled Velveeta sandwiches. Later in my youth I discovered "cheese" in a spray can. Ahh, to be young and naive. | ||
| Danger_dave |
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| Cityxslicker |
cheese.... and bacon ! I have always wanted to do a 'Anthony Bourdaine' type eating adventure show get paid to eat, travel, ride motos, and visit the far flung places off the tourist maps. | ||
| Sticks |
Pierre Robert is yummy. Used as you would Brie. I like to sink a lump into mushroom soup. Stilton is awesome. In sauces, on salads in sandwiches. Now I'm hungry. | ||
| Hughlysses |
 Dave- you read my mind. As John Cleese says "'ow about cheddar?" It's hard to beat a good piece of sharp cheddar, some good crackers, and a good beer to wash it down. | ||
| Loki |
hmmmm Wisconsin White Chedda in curd form dipped in a beer batter then deep fried add a side of button mushrooms done the same way! | ||
| Prior |
Loki- I miss Wisconsin. Do you really need to rub it in? Toss in a spotted cow and a brandy old fashioned, and well... | ||
| Fahren |
I don't know where to begin.... the choices are overwhelming. Currently, bucheron; a nice Vermont double cream soft cheese; Comte; heading into fondue season, get yours while you are still up in the mountains region! Manchego; parmesan; Roquefort (Societe, usually); camembert, pont l'eveque; Not true that all cheeses need, or even want a red wine - a lot of them are better with a white. Cheeses mix well with other stuff, like bread or crackers (d'oh), fresh and/or dried fruit, nuts. Gorgonzola dolce with sun-dried tomatoes on a baguette slice... Dried figs with a thin slice of parmesan... So, where to begin?... | ||
| Danger_dave |
God hates figs. | ||
| Mr_grumpy |
Aww Alex I never meant to cause you any distress, ya Cheesehead. Ps, when are JD going to send you on a trip to Gray? I'll lend you the M2 to ride. | ||
| Littlebuggles |
Blue Extra sharp cheddar Feta In that order, plain or with some crackers will do nicely. I am a fan of the fried beer battered curds or cubes that Loki mentioned though. Yum. | ||
| Microchop |
Cabot habenero cheddar. | ||
| Johnnylunchbox |
France and Italy are the cheesemasters hands down. Each town/region practically has it's own signature cheese. Some great, some a little much for my tastes. | ||
| Fahren |
Been eating a fair amount of fresh mozzarella this summer,with garden tomatoes and basil. Good goat cheeses, too. | ||
| Metra6924 |
That's it! Now I know where to ride tomorrow. The mission: CHEESE CURDS! Fortunately, Mukwanago is only about 60 miles away. | ||
| Johnnylunchbox |
Fahren, that is pure bliss. A little EVO on those 'maters and a splash of balsamic... my mouth is watering | ||
| Fahren |
Metra, may you find the twistiest whey to get to those curds. Sorry... couldn't help myself! (Message edited by fahren on September 14, 2012) | ||
| Pwnzor |
I like pretty much everything.... Except brie. Too bland. | ||
| Zenbiker |
I like them all. The only one I won't eat is Fumunda Cheese  | ||
| 1st47 |
Started making mozzarella this summer. Son in-laws mom was giving us free milk. I don't drink a whole lot so I decided to try making it.I bought the citric acid and rennet from amazon. I made about 10 batches and they all tasted different, but good. Caprese salad's and margharita pizza. Yummy !!!!!!! | ||
| Metra6924 |
Well, the trip totaled about 150 miles. The score: Cheese curds and salami cheese from the Elegant Farmer, ethanol free premium gas for the Uly and O'so beer from some store in Lake Geneva. And yes Fahren, I did find a few twisty roads. A good day. |
