1-0-0-1-0-0-1 Posted April 15, 2011 Share Posted April 15, 2011 QUOTE (Rushman14 @ Apr 14 2011, 07:54 PM) this is what I use for grilled cheese. http://www.couponmaximizer.com/wp-content/uploads/2011/01/kraft+singles.jpg THAT'S NOT CHEESE!!!! Link to comment Share on other sites More sharing options...
Rushman14 Posted April 15, 2011 Share Posted April 15, 2011 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. http://www.couponmaximizer.com/wp-content/uploads/2011/01/kraft+singles.jpg THAT'S NOT CHEESE!!!! but it says right on the package "cheese product". Link to comment Share on other sites More sharing options...
ReflectedLight Posted April 15, 2011 Share Posted April 15, 2011 fresh mozzarella, cheddar, colby, feta, pepperjack, and most hard italian cheeses they serve with wine. some of those french cheeses make me want to Link to comment Share on other sites More sharing options...
Principled Man Posted April 15, 2011 Share Posted April 15, 2011 Sharp cheddar - by itself or put on top of just about anything........MMMMMMMMMMmmmmmmmmmmmmmm....... Camembert on Triscuits tales a close 2nd place.... Link to comment Share on other sites More sharing options...
1 of the 7 Posted April 15, 2011 Share Posted April 15, 2011 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* Link to comment Share on other sites More sharing options...
Good,bad,andrush Posted April 15, 2011 Share Posted April 15, 2011 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. You love any cheese? What about that maggot one Mara talked about, casu marzu? Link to comment Share on other sites More sharing options...
HowItIs Posted April 15, 2011 Share Posted April 15, 2011 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! Link to comment Share on other sites More sharing options...
Mara Posted April 15, 2011 Share Posted April 15, 2011 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. Link to comment Share on other sites More sharing options...
Mr. Not Posted April 15, 2011 Share Posted April 15, 2011 http://www.aeropause.com/wordpress/archives/images/2008/07/wallace-580x580.png Link to comment Share on other sites More sharing options...
ILSnwdog Posted April 15, 2011 Share Posted April 15, 2011 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. http://www.couponmaximizer.com/wp-content/uploads/2011/01/kraft+singles.jpg THAT'S NOT CHEESE!!!! What about this? http://brands.kraftfoods.com/NR/rdonlyres/F041FFD0-2798-45BD-A47E-2264F51F546F/0/vel_home_subimg1.jpg Link to comment Share on other sites More sharing options...
Hatchetaxe&saw Posted April 15, 2011 Share Posted April 15, 2011 Link to comment Share on other sites More sharing options...
Tick Posted April 15, 2011 Share Posted April 15, 2011 QUOTE (Rushman14 @ Apr 14 2011, 07:54 PM) this is what I use for grilled cheese. http://www.couponmaximizer.com/wp-content/uploads/2011/01/kraft+singles.jpg Very sad. Link to comment Share on other sites More sharing options...
Tick Posted April 15, 2011 Share Posted April 15, 2011 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! Link to comment Share on other sites More sharing options...
1-0-0-1-0-0-1 Posted April 15, 2011 Share Posted April 15, 2011 Link to comment Share on other sites More sharing options...
ReflectedLight Posted April 15, 2011 Share Posted April 15, 2011 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! it melts perfectly. Link to comment Share on other sites More sharing options...
Mara Posted April 15, 2011 Share Posted April 15, 2011 Link to comment Share on other sites More sharing options...
ReflectedLight Posted April 15, 2011 Share Posted April 15, 2011 Link to comment Share on other sites More sharing options...
Digital Man Posted April 15, 2011 Author Share Posted April 15, 2011 Link to comment Share on other sites More sharing options...
ReflectedLight Posted April 15, 2011 Share Posted April 15, 2011 i'm not sure if cheeze wiz counts but i don't care, it's the only way to have a real phili cheesesteak. Link to comment Share on other sites More sharing options...
Rushman14 Posted April 15, 2011 Share Posted April 15, 2011 http://usedwigs.com/wp-content/uploads/2009/03/aimee_rush.jpg Link to comment Share on other sites More sharing options...
1-0-0-1-0-0-1 Posted April 15, 2011 Share Posted April 15, 2011 QUOTE (Rushman14 @ Apr 15 2011, 12:19 PM) http://usedwigs.com/wp-content/uploads/2009/03/aimee_rush.jpg That's cheesier than Velveeta! Link to comment Share on other sites More sharing options...
Hatchetaxe&saw Posted April 15, 2011 Share Posted April 15, 2011 QUOTE (1-0-0-1-0-0-1 @ Apr 15 2011, 04:19 PM) QUOTE (Rushman14 @ Apr 15 2011, 12:19 PM) http://usedwigs.com/wp-content/uploads/2009/03/aimee_rush.jpg 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. Link to comment Share on other sites More sharing options...
Tarkus406 Posted April 15, 2011 Share Posted April 15, 2011 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..... http://www.fpusadailyplanet.com/wp-content/uploads/2011/02/Herman_Munster.jpg Link to comment Share on other sites More sharing options...
PriestfromSyrinx Posted April 19, 2011 Share Posted April 19, 2011 Any cheese from ''Fromageland'' Link to comment Share on other sites More sharing options...
HowItIs Posted April 20, 2011 Share Posted April 20, 2011 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? Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now