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CHEESE: what's your favorite?


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#41 Mara

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Posted 15 April 2011 - 10:03 AM

QUOTE (ReflectedLight @ Apr 15 2011, 11:01 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.

You can't make a Reuben with anything other than Swiss, I do agree.  

But you won't catch me snacking on slices of Swiss cheese.  

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#42 ReflectedLight

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Posted 15 April 2011 - 10:06 AM

QUOTE (Mara @ Apr 15 2011, 10:03 AM)
QUOTE (ReflectedLight @ Apr 15 2011, 11:01 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.

You can't make a Reuben with anything other than Swiss, I do agree.  

But you won't catch me snacking on slices of Swiss cheese.

yea it's not a good snacking cheese and reuben's is the only time i eat it.  maybe a hamburger i could but i prefer cheddar or pepper jack on the burger.

#43 Digital Man

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Posted 15 April 2011 - 10:10 AM

QUOTE (ReflectedLight @ Apr 15 2011, 11:06 AM)
QUOTE (Mara @ Apr 15 2011, 10:03 AM)
QUOTE (ReflectedLight @ Apr 15 2011, 11:01 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.

You can't make a Reuben with anything other than Swiss, I do agree.  

But you won't catch me snacking on slices of Swiss cheese.

yea it's not a good snacking cheese and reuben's is the only time i eat it.  maybe a hamburger i could but i prefer cheddar or pepper jack on the burger.

I love all cheese, except maybe that one with the maggots in it. 062802puke_prv.gif

I have never tried a cheese and not liked it.

It's all good for snacking to me.

#44 ReflectedLight

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Posted 15 April 2011 - 10:22 AM

i'm not sure if cheeze wiz counts but i don't care, it's the only way to have a real phili cheesesteak.  tongue.gif  

#45 Rushman14

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Posted 15 April 2011 - 11:19 AM

user posted image

#46 1-0-0-1-0-0-1

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Posted 15 April 2011 - 11:19 AM

QUOTE (Rushman14 @ Apr 15 2011, 12:19 PM)
user posted image

That's cheesier than Velveeta!

#47 Hatchetaxe&saw

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Posted 15 April 2011 - 12:29 PM

QUOTE (1-0-0-1-0-0-1 @ Apr 15 2011, 04:19 PM)
QUOTE (Rushman14 @ Apr 15 2011, 12:19 PM)
user posted image

That's cheesier than Velveeta!

There are things crawling along the bottom of the Mariana Trench that are cheesier than Velveeta.


The Velveeta Underground. Hmmmm...I can see why they went with Velvet.

#48 Tarkus406

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Posted 15 April 2011 - 05:37 PM

After nearly throwing up at the thought of the maggot cheese Mara brought up and also learning that said maggots can LAUNCH at you like 6 inches if bothered.....


I regained my composition, thought about it, and decided my two favorite cheeses are harvarti and also.....
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#49 PriestfromSyrinx

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Posted 19 April 2011 - 11:12 AM

Any cheese from ''Fromageland''  laugh.gif  

#50 HowItIs

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Posted 20 April 2011 - 01:43 AM

QUOTE (Mara @ Apr 15 2011, 06:10 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.

That's exactly it for me.

So, for snacking cheddar... mild, medium, sharp or extra sharp?



#51 Mara

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Posted 20 April 2011 - 07:46 AM

QUOTE (HowItIs @ Apr 20 2011, 02:43 AM)
QUOTE (Mara @ Apr 15 2011, 06:10 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.

That's exactly it for me.

So, for snacking cheddar... mild, medium, sharp or extra sharp?

I like ALL cheddar, but prefer extra sharp.

Has anyone here ever made their own cheese?  I understand mozzarella is pretty easy - you don't need a lot of equipment, just patience, and it doesn't have to be aged.  

#52 Lost In Xanadu

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Posted 20 April 2011 - 08:11 AM

QUOTE (Mara @ Apr 20 2011, 06:46 AM)
QUOTE (HowItIs @ Apr 20 2011, 02:43 AM)
QUOTE (Mara @ Apr 15 2011, 06:10 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.

That's exactly it for me.

So, for snacking cheddar... mild, medium, sharp or extra sharp?

I like ALL cheddar, but prefer extra sharp.

Has anyone here ever made their own cheese?  I understand mozzarella is pretty easy - you don't need a lot of equipment, just patience, and it doesn't have to be aged.

We've made our own mozz. It is easy, just need renin (sp?)


Favorite cheddar is 5yr. 7 yr is ok too, but starting to get too crumbly. 2 and 3 yr are good too.

not a fan at all of mild cheddar, almost tastes like american. (not Kraft or Velveeta... actual american cheese)



After re-reading what I wrote, I just realized something... you can really tell I'm from WI, huh?  laugh.gif  

#53 ILSnwdog

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Posted 20 April 2011 - 12:31 PM

QUOTE (Lost In Xanadu @ Apr 20 2011, 08:11 AM)
QUOTE (Mara @ Apr 20 2011, 06:46 AM)
QUOTE (HowItIs @ Apr 20 2011, 02:43 AM)
QUOTE (Mara @ Apr 15 2011, 06:10 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.

That's exactly it for me.

So, for snacking cheddar... mild, medium, sharp or extra sharp?

I like ALL cheddar, but prefer extra sharp.

Has anyone here ever made their own cheese?  I understand mozzarella is pretty easy - you don't need a lot of equipment, just patience, and it doesn't have to be aged.

We've made our own mozz. It is easy, just need renin (sp?)


Favorite cheddar is 5yr. 7 yr is ok too, but starting to get too crumbly. 2 and 3 yr are good too.

not a fan at all of mild cheddar, almost tastes like american. (not Kraft or Velveeta... actual american cheese)



After re-reading what I wrote, I just realized something... you can really tell I'm from WI, huh?  laugh.gif

This you?   huh.gif

user posted image

#54 Good,bad,andrush

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Posted 20 April 2011 - 12:42 PM

QUOTE (Mara @ Apr 20 2011, 07:46 AM)
QUOTE (HowItIs @ Apr 20 2011, 02:43 AM)
QUOTE (Mara @ Apr 15 2011, 06:10 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.

That's exactly it for me.

So, for snacking cheddar... mild, medium, sharp or extra sharp?

I like ALL cheddar, but prefer extra sharp.

Has anyone here ever made their own cheese?  I understand mozzarella is pretty easy - you don't need a lot of equipment, just patience, and it doesn't have to be aged.

GO EXTRA SHARP!


#55 Lost In Xanadu

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Posted 20 April 2011 - 12:42 PM

QUOTE (ILSnwdog @ Apr 20 2011, 11:31 AM)
QUOTE (Lost In Xanadu @ Apr 20 2011, 08:11 AM)
QUOTE (Mara @ Apr 20 2011, 06:46 AM)
QUOTE (HowItIs @ Apr 20 2011, 02:43 AM)
QUOTE (Mara @ Apr 15 2011, 06:10 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.

That's exactly it for me.

So, for snacking cheddar... mild, medium, sharp or extra sharp?

I like ALL cheddar, but prefer extra sharp.

Has anyone here ever made their own cheese?  I understand mozzarella is pretty easy - you don't need a lot of equipment, just patience, and it doesn't have to be aged.

We've made our own mozz. It is easy, just need renin (sp?)


Favorite cheddar is 5yr. 7 yr is ok too, but starting to get too crumbly. 2 and 3 yr are good too.

not a fan at all of mild cheddar, almost tastes like american. (not Kraft or Velveeta... actual american cheese)



After re-reading what I wrote, I just realized something... you can really tell I'm from WI, huh?  laugh.gif

This you?   huh.gif

user posted image

I wish, I'm not nearly that awesome

#56 Cosy Toes

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Posted 20 April 2011 - 05:39 PM

Knob Cheese

#57 Mara

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Posted 20 April 2011 - 05:43 PM

QUOTE (Cosy Toes @ Apr 20 2011, 06:39 PM)
Knob Cheese

Knock yourself out.  

#58 1-0-0-1-0-0-1

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Posted 20 April 2011 - 05:43 PM

QUOTE (Mara @ Apr 20 2011, 06:43 PM)
QUOTE (Cosy Toes @ Apr 20 2011, 06:39 PM)
Knob Cheese

Knock yourself out.

  biggrin.gif  

#59 ouchithurts

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Posted 20 April 2011 - 07:43 PM

Frumunda biggrin.gif  

#60 1 of the 7

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Posted 20 April 2011 - 09:05 PM

QUOTE (HowItIs @ Apr 20 2011, 01:43 AM)
So, for snacking cheddar... mild, medium, sharp or extra sharp?

Dan (boyfriend) is a huge fan of cheddar cheese...the sharper, the better! Me? Medium.




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