The Cheese Thread

[Vintage]

I loved smoked cheddar and smoked gouda.

Also... salami cheese.

And for anything pasta, fresh mozzarella is a must.

 

[Bob Sacamano]

the only cheese i eat by itself is kraft American. my GF is Greek and she will eat kasseri all day long. she also puts Parmesan on everything

Those Kraft slices are freaking scrumptious.

 

[kristie]

my husband & i love this white medium chedder cheese from tillamook. so yummy. i also love mozzerella & colby cheese as well.

 

[SaltwaterServr]

Italian gorgonzola. Spinach salads with some roasted red bell pepper, red onion, green apples and homemade bleu cheese dressing from gorgonzola and buttermilk. Good stuff there.

One of my chefs makes a "white" pizza with smoked mozzarella (only way to go honestly) fontina, asiago, and this light Italian goat cheese we have. Nothing else but a little finely diced basil and a rosemary infused parmesan we make ourselves. Really we only just take the parmesan, seal it in a cooker with the fresh rosemary for a few hours at 145 degrees, pull it out, and blend the leaves and parmesan together into a shakeable powder that goes into a bunch of our dishes.

I'm not much on olivine mozzarella, but if you take a good sized eggplant, cut it in half length-wise, then cut sheets out of it, grill those, roll the grilled sheets around bell pepper, olivine mozzarella and arugula, then panko them and deep fry....Well then you've got some serious cheese sticks brother.

 

[daschoo]

Italian gorgonzola. Spinach salads with some roasted red bell pepper, red onion, green apples and homemade bleu cheese dressing from gorgonzola and buttermilk. Good stuff there.

One of my chefs makes a "white" pizza with smoked mozzarella (only way to go honestly) fontina, asiago, and this light Italian goat cheese we have. Nothing else but a little finely diced basil and a rosemary infused parmesan we make ourselves. Really we only just take the parmesan, seal it in a cooker with the fresh rosemary for a few hours at 145 degrees, pull it out, and blend the leaves and parmesan together into a shakeable powder that goes into a bunch of our dishes.

I'm not much on olivine mozzarella, but if you take a good sized eggplant, cut it in half length-wise, then cut sheets out of it, grill those, roll the grilled sheets around bell pepper, olivine mozzarella and arugula, then panko them and deep fry....Well then you've got some serious cheese sticks brother.

can't believe i forgot to mention goats cheese! also the french make an amazing hard cheese from sheeps milk, cant remember the name but i'd guess its pretty similar to manchego, got it at a market at an international food festival. locally (well to me) theres the arran cheese company which produces some fantastic cheeses (they go really well with arran oatcakes). if anyone remembers the beer thread then that should go a long way to explaining why i like the island of arran.

 

[Tusan_Homichi]

I love cheese. I especially love any smoked cheese. Give me a block of sharp smoked cheddar and some crackers and I will go to town.

 

[CliffnDallas]

Everythings better with...Cheddar.

 

[Hostile]

Seriously? You must run out to the grocery store and get some this evening. It's Spanish cheese made from sheep's milk. While it's relatively popular in the US, I was turned onto it by a friend of mine whose family is from Spain. They eat it all the time.

I get a quarter wheel of manchego and some freshly carved prosciutto and just go to town. Maybe some olives or grapes too.

I'll pick some up this week and try it. If I can find it here.

 

[MetalHead]

Everythings better with...Cheez Whiz.

Fixed.

 

[tomson75]

Easy-cheese?

Yum.

 

[wilatino_98]

check this website if you hungry
http://www.cheeseandburger.com/

 

[locked&loaded]

check this website if you hungry
http://www.cheeseandburger.com/

"Wisconsin Cheese"

Represent

 

[Chief]

I like cheese, but it has to be melted.

 

[notherbob]

My wife is really into natural foods so she drives about 65 miles to a natural dairy that sells raw, unpasturized milk and cheeses made right there from their raw milk. Their cattle graze on real grass in a real pasture and are not confinement operations like most modern dairies.

We make our own butter from the heavy cream in each gallon of real milk.

The differences in taste, texture and aroma are so great that we haven't bought grocery store cheese in years despite the fact that it is a lot cheaper. We buy mostly their cheddar and a farmer's-type cheese they call Paragon with lots of small holes that is aromatic but mellow and melts in your mouth.

 

[SkinsandTerps]

If you don't like cheese, you have problems.

I go to Dean & Deluca and get this it is so damn good.
http://www.deandeluca.com/cheese/manchego-cheese-and-membrillo.aspx

 

[YosemiteSam]

I ate at this restaurant in Greenwich when I first moved to NY. They cooked my NY strip and then melted Gorgonzola on top of it before bringing it out.

I wasn't expecting that, but it ended up being very good.

 

[Meat-O-Rama]

Goat cheese - Great with bruschetta or with a dab or two on top of your pasta/sauce.

Bleu/Gorgonzola - I never thought I would like these kinds of cheeses, but I've grown addicted over the last ten years

Goat's milk bleu - absolutely incredible, worthy of eating by itself

Cheddar - Of course!

Gouda, havarti always tasty.

Whenever we have steaks, I'll always get some cheddar, some bleu and some gouda or some such. I'll slice up some red onion thin, and serve that and the cheese as a little pre-meal snack. Add in some wine and the steaks are almost unnecessary...

This one always cracks me up...

[youtube]B3KBuQHHKx0[/youtube]

 

[casmith07]

Can't say that I get down with cheese like that.

 

[laythewood28]

1. gouda-makes the best grill cheese sandwich. love that buttery flavor.
2.pepperjack-on anything.