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Old 05-16-2010, 05:15 PM
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Fishy mokey
 
Join Date: Jul 2006
Location: Furrin parts
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Default Re: Cheese discussion thread

I always have some Gouda in the fridge, usually old (there are about 5 classifications based on age), with stronger taste. I use it for sammiches, grilled cheese sammiches and also for grating over some foods.

I eat Feta with Greek salads and some other salads, also use Parmasan for grating sometimes. And sometimes I buy French, Swiss or Belgian soft cheese for teh yum, like Brie or Camembert or Bruges Blomme. I also like Trappist much, a cheese made by monks in Belgium and the Netherlands.
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