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01-02-2009, 01:20 PM
| | Registered User | | Join Date: Jun 2006 Location: the Netherlands, Amsterdam | | | What's your favorite kind of cheese?
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For me it's a tie between Parmesan and old Beemster |
01-02-2009, 01:23 PM
| | Registered User | | Join Date: Apr 2008 Location: Leuven, Belgium | | | Père Joseph. |
01-02-2009, 01:25 PM
|  | that video LIES | | Join Date: Aug 2004 Location: Northern California | | | Tilamook sliced cheddar shuts the kids up real good. I like it too.
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01-02-2009, 01:26 PM
|  | Registered User | | Join Date: Jul 2006 Location: Columbus, Ohio | | | Smoked cheddar on Ritz crackers or provolone on sandwiches.
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Originally Posted by Roy Vogt So much gets said online that would never be said face to face. | |
01-02-2009, 01:26 PM
| | Registered User | | Join Date: Apr 2006 Location: Lakeland, FL | | | Frumundah FTW! |
01-02-2009, 01:27 PM
| | Registered User | | Join Date: Apr 2004 Location: Augusta, GA & Saint Louis, MO | | | Even though it's technically not considered cheese, my vote goes to Provel.
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01-02-2009, 01:31 PM
| | Registered User | | Join Date: Sep 2000 Location: Des Moines, IA, USA | | | I'm a big fan of colby jack as a stand-alone or on crackers, but I generally prefer provolone on sandwiches. |
01-02-2009, 01:33 PM
|  | Registered User | | Join Date: Jan 2007 Location: Pittsburgh | | | provolone...
Make this a poll! |
01-02-2009, 01:34 PM
| | Banned | | Join Date: Mar 2006 Location: Lincolnshire, UK | | | I have a phobia of cheese, the stuff disgusts me. |
01-02-2009, 01:35 PM
| | Member | | Join Date: Jul 2008 Location: Toronto, Ontario, Canada | | | For me it's a toss-up between reeaaaaallly old Gouda (4 years or older), so old that you need a chisel to cut it, or really sharp and stanky blue cheese, like danish blue.
I like my cheese razor-sharp.
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Originally Posted by fitbass3p Sir, without any exaggeration, that is the nicest looking bass that I have ever laid eyes on. Congrats. | |
01-02-2009, 01:38 PM
|  | Analyzer Records
Endorsing Artist: Mesa/Boogie - Shop Manager/Tech, SF Guitarworks | | Join Date: Dec 2002 Location: San Francisco, CA | | | I prefer mine cut. |
01-02-2009, 01:38 PM
| | Registered User | | Join Date: Jun 2006 Location: the Netherlands, Amsterdam | | Quote:
Originally Posted by santucci218 provolone...
Make this a poll! | you wanna help finding all types o cheese there is? there's countless of them in the netherlands alone  |
01-02-2009, 01:40 PM
|  | One lab accident away from being a supervillain | | Join Date: Aug 2006 Location: Powder Springs, Ga | | | Jarlsberg |
01-02-2009, 01:40 PM
| | One lab accident away from being a supervillain | | Join Date: Aug 2006 Location: Powder Springs, Ga | | Quote:
Originally Posted by Muusers you wanna help finding all types o cheese there is? there's countless of them in the netherlands alone | France recognizes more than 300 kinds of cheese. |
01-02-2009, 01:41 PM
| | Registered User | | Join Date: Feb 2003 Location: I been everywhere, man... | | | Cabot Private Stock extra-sharp white cheddar.
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01-02-2009, 01:41 PM
| | Registered User | | Join Date: Jan 2007 Location: somewhere in middle America | | | Double glouchester, sharp cheddar, gouda, dubliner....to name a few. |
01-02-2009, 01:43 PM
|  | Registered User | | Join Date: Sep 2006 Location: Houston, TX | | time to squeeze the easy cheese...  |
01-02-2009, 01:44 PM
| | Registered User | | Join Date: Jun 2006 Location: the Netherlands, Amsterdam | | Quote:
Originally Posted by PSPookie France recognizes more than 300 kinds of cheese. | see, that's already countless +300 kinds of cheese  |
01-02-2009, 01:48 PM
|  | Online | | Join Date: Apr 2001 Location: Sunapee, New Hampshire | | | Provolone
-Mike |
01-02-2009, 01:58 PM
|  | I'm a tumbler, born under punches | | Join Date: Aug 2006 Location: Northern California | | | Depends on what I'm using it for. If I'm just eating it with crackers, then I like a sharp and/or smoked cheddar. I'm not enough of a cheese expert to pair it with wines, but I've had some fantastic combinations of the two at parties.
But if I'm cooking, it really depends on what I'm making. Last week I made a simple Rigatoni with thick cut bacon (finely cut after cooking) and a Gorgonzola sauce. Fantastic. And at Christmas we made a Caprsese salad with Mozzarella Di Bufala which was also really good. But yesterday I made a grilled cheese with sliced American cheese that was perfect. It's all about context. | | Thread Tools | Search this Thread | | | | 
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