Cheese, how do I love thee?

[FineFan]

Government cheese is pretty tasty when you hungry!

 

[Longboysfan]

Extra sharp cheddar. Let it melt on your mouth.
I also tried some Horseradish Swiss the other day.

 

[CouchCoach]

Cheap, pre-sliced mozzarella on a quick pizza:

9.2 on the Drool Scale.

 

[Runwildboys]

If you all love cheese so much, why do you keep cutting it!!!!!!! Lol!

You heard that???

 

[CouchCoach]

You heard that???

Wasn't me, I am a stealth tooter and specialize in the SBD variety with emphasis on just departing the elevator. Really like to get on elevators in the very high rises, eating a hard boiled egg and check to see how many push the lower buttons than their actual floor. I've thought about a whole head of raw cabbage but that's a little obvious and I'd never get through it before the last floor because if I crunched it fast and loud, they would kill me before the elevator got to the top. As you can see, I've thought this through quite well, hence, the stealth.

 

[Melonfeud]

Cheap, pre-sliced mozzarella on a quick pizza:

Me& every pre-med infectious disease student is kinda afraid to ask what that picture really is,,,

 

[Cowpolk]

Let me count the ways. I love cheese, all kinds of cheese and never get tired with all the ways to use cheese. So, I thought a cheese thread and how you use cheese, your favorite kinds and maybe a recipe that's a favorite might be a fine time to pass the time with this amazing and versatile food.

One of my favorites is Bleu Cheese and the others, Gorgonzola and Stilton, and pairing these cheeses with fruit, especially apricots, blueberries and pears is terrific.

But my favorite way to use this cheese is on a piping hot bone-in ribeye right out of the cast iron skillet after a sous vide bath but it works grilling as well. This will work on any cut, including skirt. Just bring the Bleu Cheese and equal parts salted butter to room temp and combine. Put butter in the cast iron skillet and baste your steak as your browning it and right before taking it out put the butter cheese mixture on the steak and let that melt. Remove the steak to a platter pour all the sauce over it and cover loosely with foil for 10-15 minutes and leave it alone. Get a little fat in with that first cut and tell me that isn't one of the greatest mouthgasms you ever experienced.

The key to making this work is finishing your steak in the cast iron skillet as that hits all the surface area and that salted brown butter is an unreal flavor.

Ok, give us your best cheese please. And bonus points for the one with best queso recipe as I haven't found that yet.

I am gp_cowpolk and i'm a cheese head Try this cheerios buttermilk and shredded extra sharp cheddar cheese yum. And no i'm not pregnant!

 

[Runwildboys]

I am gp_cowpolk and i'm a cheese head Try this cheerios buttermilk and shredded extra sharp cheddar cheese yum. And no i'm not pregnant!

You're a Packers fan????????? How are we just finding this out???????

 

[rags747]

Italian Parmigano Reggiano sharp cheese with crackers or smothering pasta.

 

[Roadtrip635]

I love all kinds of cheese, especially various types of goat cheese. I especially love Drunken Goat Cheese. It's formed into a wheel then soaked in red wine for several days then aged, comes out semi-soft slightly creamy. It's not tangy like fresh goat cheese, very rich with a slightly fruit flavor from the wine.

 

[Ranched]

Brie

 

[Tabascocat]

Nibbling on some Tilamook Vermont sharp cheddar...........I can't stop eating and the wife is mad I keep stealing her cheese!

 

[Sarek]

Grana Padano very good cheese with some fresh Italian bread and a little Hungarian Salami.

 

[Sarek]

Fresh Mozzarella still warm is 2nd to none.

 

[Tabascocat]

Fresh Mozzarella still warm is 2nd to none.

2nd to buratta

 

[rags747]

Fresh Mozzarella still warm is 2nd to none.

Outstanding, cannot be refrigerated...once it is it has lost all its taste...many do not know this or just don't care. Little Italian bread and you are set, now you have me craving this right now.

 

[Sarek]

Outstanding, cannot be refrigerated...once it is it has lost all its taste...many do not know this or just don't care. Little Italian bread and you are set, now you have me craving this right now.

Your right. I used to get it from a local Italian deli at like 10am and it use to be very warm still when the family would eat it at lunch time. The deli closed down like a year ago, there's other good deli's that have it but i try not to eat it often anymore.

I bought a Grana Padano at the local supermarket "shoprite" a few weeks ago and it was very good quality which was surprising.

 

[Londonboy]

A thread for secret Francophiles, I'm taking note.
I like Cheshire and Red Leicester.
Hate Stilton and Brie.
Goats milk cheese is disgusting.

 

[CouchCoach]

A thread for secret Francophiles, I'm taking note.
I like Cheshire and Red Leicester.
Hate Stilton and Brie.
Goats milk cheese is disgusting.

Go sit in the corner, now.

 

[CouchCoach]

Still no recipe for Queso and the Rotel/Velveeta doesn't count. I must say, I expected more. Disappointed, yes, very disappointed.