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CHEESE: what's your favorite?


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#21 librarian

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Posted 14 April 2011 - 04:09 PM

  Ricotta, Provolone, Mozzarella, Brie, Munster
pizza.gif  pizza.gif pizza.gif pizza.gif

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#22 CMWriter

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Posted 14 April 2011 - 04:58 PM

Annnyyythiiinngg... Oh my GOD. I love cheese. All cheese. I have never had a cheese I didn't like. I can't pick just one. Different cheese for different occasions!!

But Pepper Jack is always delicious. Always. Any meal. Any time of the day. yes.gif

#23 Janie

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Posted 14 April 2011 - 05:04 PM

Mozzarella (in a grilled cheese sandwich made with French bread)
Extra sharp cheddar cheese (with a sweet, crisp apple)
Gruyere, Monterey Jack (mixed with mozzarella) whenever I make a pizza
Pepper Jack (when I make my veggie sandwiches)
Bleu cheese (in a salad)
Parmesan (the real stuff on any pasta dish)


#24 ColdFireYYZ

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Posted 14 April 2011 - 05:12 PM

I love feta and blue cheese. I like just about every type pf cheese except for Swiss. The only time I can eat it is melted on a hot sandwich. Otherwise, I hate it.  

#25 Rushman14

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Posted 14 April 2011 - 06:54 PM

this is what I use for grilled cheese.  smile.gif

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#26 1-0-0-1-0-0-1

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Posted 14 April 2011 - 07:06 PM

QUOTE (Rushman14 @ Apr 14 2011, 07:54 PM)
this is what I use for grilled cheese.  smile.gif

user posted image

THAT'S NOT CHEESE!!!!


tongue.gif  

#27 Rushman14

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Posted 14 April 2011 - 07:10 PM

QUOTE (1-0-0-1-0-0-1 @ Apr 14 2011, 05:06 PM)
QUOTE (Rushman14 @ Apr 14 2011, 07:54 PM)
this is what I use for grilled cheese.  smile.gif

user posted image

THAT'S NOT CHEESE!!!!


tongue.gif

but it says right on the package "cheese product".





#28 ReflectedLight

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Posted 14 April 2011 - 07:37 PM

fresh mozzarella, cheddar, colby, feta, pepperjack, and most hard italian cheeses they serve with wine.  some of those french cheeses make me want to   062802puke_prv.gif  

#29 Principled Man

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Posted 14 April 2011 - 08:42 PM

Sharp cheddar - by itself or put on top of just about anything........MMMMMMMMMMmmmmmmmmmmmmmm....... 1022.gif

Camembert on Triscuits tales a close 2nd place.... 1022.gif  

#30 1 of the 7

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Posted 14 April 2011 - 09:09 PM

Depends what I'm eating it with. On crackers: Havarti, Muenster, Monterey Jack. When I'm being ethnic: gjetost or nokkleost. On burgers/grilled sandwiches: cheddar. Cold sandwiches: provolone. Salad: Blue, creamy or crumbly. Omelettes/scrambled eggs: Feta and cheddar. In recipes: Mozzarella for Italian. Taco blend for Mexican. Cheddar for casseroles.

One of my favorite simple recipes is pasta with olive oil, chopped olives, feta cheese, spices, and optional broccoli, mushrooms, or both.

I'm with Cold Fire that Swiss is only palatable well melted on grilled or chicken cordon bleu sandwiches. And Brie makes me shiver...I can't even eat it. *cold sweat*

#31 Good,bad,andrush

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Posted 14 April 2011 - 10:17 PM

QUOTE (CMWriter @ Apr 14 2011, 04:58 PM)
Annnyyythiiinngg... Oh my GOD. I love cheese. All cheese. I have never had a cheese I didn't like. I can't pick just one. Different cheese for different occasions!!

But Pepper Jack is always delicious. Always. Any meal. Any time of the day. yes.gif

You love any cheese?

What about that maggot one Mara talked about, casu marzu?

#32 HowItIs

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Posted 14 April 2011 - 10:18 PM

Pretty much any kind except Limburger, Gjetost and Swiss.


For snacking, I prefer medium-sharp cheddar. For sandwiches I like Havarti.

Cheese is my very favorite food!  wub.gif  

#33 Mara

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Posted 15 April 2011 - 08:10 AM

Well, no one here seems to have much love for Swiss cheese.  Interesting.

The reason I don't much care for most of it is because most varieties I've tried tend to have a sort of slightly dry, bitterish taste. I have a fondue recipe that calls for mostly sharp cheddar with about a handful of Emmenthaler thrown in, and the Swiss seems to work fine in that.  

#34 Mr. Not

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Posted 15 April 2011 - 08:24 AM

user posted image

#35 ILSnwdog

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Posted 15 April 2011 - 08:45 AM

QUOTE (1-0-0-1-0-0-1 @ Apr 14 2011, 07:06 PM)
QUOTE (Rushman14 @ Apr 14 2011, 07:54 PM)
this is what I use for grilled cheese.  smile.gif

user posted image

THAT'S NOT CHEESE!!!!


tongue.gif

What about this?  

user posted image

#36 Hatchetaxe&saw

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Posted 15 April 2011 - 08:53 AM

QUOTE (ILSnwdog @ Apr 15 2011, 01:45 PM)
QUOTE (1-0-0-1-0-0-1 @ Apr 14 2011, 07:06 PM)
QUOTE (Rushman14 @ Apr 14 2011, 07:54 PM)
this is what I use for grilled cheese. smile.gif

user posted image

THAT'S NOT CHEESE!!!!


tongue.gif

What about this?  

user posted image

Here is the ingredient list on the package: MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

Lots of yum-yum there. Can't get me enough of that delicious alginate.

#37 Tick

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Posted 15 April 2011 - 09:02 AM

QUOTE (Rushman14 @ Apr 14 2011, 07:54 PM)
this is what I use for grilled cheese.  smile.gif

user posted image

Very sad. sad.gif  

#38 Tick

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Posted 15 April 2011 - 09:02 AM

QUOTE (Mara @ Apr 15 2011, 09:10 AM)
Well, no one here seems to have much love for Swiss cheese.  Interesting.

The reason I don't much care for most of it is because most varieties I've tried tend to have a sort of slightly dry, bitterish taste. I have a fondue recipe that calls for mostly sharp cheddar with about a handful of Emmenthaler thrown in, and the Swiss seems to work fine in that.

Swiss rocks on Pastrami! 1022.gif  

#39 1-0-0-1-0-0-1

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Posted 15 April 2011 - 09:05 AM

QUOTE (Hatchetaxe&saw @ Apr 15 2011, 09:53 AM)
QUOTE (ILSnwdog @ Apr 15 2011, 01:45 PM)
QUOTE (1-0-0-1-0-0-1 @ Apr 14 2011, 07:06 PM)
QUOTE (Rushman14 @ Apr 14 2011, 07:54 PM)
this is what I use for grilled cheese. smile.gif

user posted image

THAT'S NOT CHEESE!!!!


tongue.gif

What about this?  

user posted image

Here is the ingredient list on the package: MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

Lots of yum-yum there. Can't get me enough of that delicious alginate.

"Mmmmm.....NO ONE knows fake food like Kraft! Dig in, kids!"
"Yay, what is it, mom?"
"It's like real cheese, only without the cheese! With added calcium! That means it's good for you!"
"Does it have alginate?"
"Of course it does! It's a cheese product!"
"Gee, thanks mom! Pass the Wonder Bread!"

  biggrin.gif

#40 ReflectedLight

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Posted 15 April 2011 - 10:01 AM

QUOTE (tick @ Apr 15 2011, 09:02 AM)
QUOTE (Mara @ Apr 15 2011, 09:10 AM)
Well, no one here seems to have much love for Swiss cheese.  Interesting.

The reason I don't much care for most of it is because most varieties I've tried tend to have a sort of slightly dry, bitterish taste. I have a fondue recipe that calls for mostly sharp cheddar with about a handful of Emmenthaler thrown in, and the Swiss seems to work fine in that.

Swiss rocks on Pastrami! 1022.gif

  yes.gif  it melts perfectly.




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