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  #26  
Old 05-16-2010, 08:35 PM
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Default Re: Cheese discussion thread

Muenster is an awesome cheese for hot sandwiches and burgers. Provolone is my favorite for cold sandwiches and snacking. Cheddar is my go-to cheese when I don't have anything better, it fills almost any role satisfactorily, if not superbly. The only time I really have Mozzarella is on a pizza. I know I linked this before, but Dubliner cheese is a really interesting one I can find at the supermarkets around here. Very flavorful, good for a snack tray with fruits and crackers.
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Old 05-16-2010, 10:01 PM
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Default Re: Cheese discussion thread

I didn't know you guys got Dubliner ... but I suppose it's more likely than South Africans getting it (and we do). That's a wonderful cheese.
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  #28  
Old 05-16-2010, 11:16 PM
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Default Re: Cheese discussion thread

The best melted cheese on toast is (IMO) Double Gloucester with a few drops of Worcester sauce.
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  #29  
Old 05-16-2010, 11:51 PM
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Default Re: Cheese discussion thread

Shropshire blue and salty kerrygold butter in a petit pain.
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  #30  
Old 05-16-2010, 11:51 PM
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Default Re: Cheese discussion thread

I had macroni made with Valveeta cheese today.
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  #31  
Old 05-18-2010, 12:51 AM
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Default Re: Cheese discussion thread

Kraft singles are also remarkably good in scrambled eggs. They work better than any grated real cheese for some reason.
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  #32  
Old 05-18-2010, 03:07 AM
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Default Re: Cheese discussion thread

Probiotic (aged) cheese boosts immune system in elderly, study says.
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  #33  
Old 05-18-2010, 11:06 AM
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Default Re: Cheese discussion thread

Yays, my favourite food is healthy now :cheer:

I bought some cheddar today, I didn't really notice before how short the shelf life is. Good though.
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  #34  
Old 05-19-2010, 03:18 AM
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Default Re: Cheese discussion thread

The shelf life of cheese in MY house is always short. :yup:
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  #35  
Old 05-19-2010, 04:25 AM
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Default Re: Cheese discussion thread

Kerrygold Irish Cheddar.
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  #36  
Old 05-19-2010, 03:42 PM
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Default Re: Cheese discussion thread

The nearby HEB had this fantastic gouda in the sampler thingie for quite awhile. I never got around to buying it, which is a shame 'cause they haven't put it out for sampling in awhile. But damn it was some good free cheese.
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  #37  
Old 05-19-2010, 03:51 PM
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Default Re: Cheese discussion thread

My favorite snacking cheeses, in no particular order (much)

- Blue, preferably Maytag or Stilton
- Emmenthaler
- Manchego
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  #38  
Old 05-20-2010, 09:22 PM
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Default Re: Cheese discussion thread

Quote:
Originally Posted by livius drusus View Post
I find buffalo mozzarella is too wet and heavy for pizza. I don't know if it's high in lactose, but it's very high in milk solids. I prefer cow's milk mozzarella (fresh of course), especially the little wee balls which you can chop up or slice and spread out on the pizza.
There's a pizza joint around here called Punch Pizza that claims authentic Neapolitan pizza. They have a fancy oven and such, and they send their cooks to Italy to get certified in pizza making or something like that. And they ALWAYS use buffalo mozzarella on their pizzas. I'm glad to hear you say that you think it's too wet and heavy, because I think the same thing! I always feel kind of bad thinking that though because these people go to Italy to learn to cook and I am just a midwesterner.

I really like Humbolt Fog.
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  #39  
Old 05-20-2010, 10:45 PM
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Default Re: Cheese discussion thread

Humboldt Fog is one of my favorites!
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  #40  
Old 05-20-2010, 11:12 PM
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Default Re: Cheese discussion thread

Quote:
Originally Posted by Bella View Post
There's a pizza joint around here called Punch Pizza that claims authentic Neapolitan pizza. They have a fancy oven and such, and they send their cooks to Italy to get certified in pizza making or something like that. And they ALWAYS use buffalo mozzarella on their pizzas. I'm glad to hear you say that you think it's too wet and heavy, because I think the same thing! I always feel kind of bad thinking that though because these people go to Italy to learn to cook and I am just a midwesterner.
Oh, official Neopolitan pizza (and there is an actual legal definition thereof as well as organizations supporting the tradition) is definitely topped with mozzarella di buffala on account of that's where all the buffaloes are. They also have a thicker crust than Roman pizza (my personal favorite) which should be able to withstand the heavier mozz assuming it's all done right.

I just prefer a cracker crunch crust and a nice, light, layer of mozzarella like they make in Rome. It's all about what we're used to, I suppose.

Also, yesterday I clicked on the Chess discussion thread when there was a new post thinking it was this one. :freakout:
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  #41  
Old 05-20-2010, 11:13 PM
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Default Re: Cheese discussion thread

sometimes I read the thread title too quick and think it says "Chinese Discussion Thread".
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  #42  
Old 01-12-2018, 05:47 PM
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Default Re: Cheese discussion thread

I received a gift certificate to the local cheese purveyor. It was for 75.00 which seemed like a lot, but 4 small pieces of specialty cheese later - I owed them an additional 8.00 :brooding:

So this is what I got
Caraway Seed smoked gouda
Stilton with pineapple
caramelized shallot camembert
São Jorge cheese

:hungry: :cheeseglomp2:
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  #43  
Old 01-12-2018, 06:04 PM
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Default Re: Cheese discussion thread

mmm smoked gouda... :homdrool:
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  #44  
Old 01-12-2018, 06:07 PM
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Default Re: Cheese discussion thread

:shocked: Sounds like first world problem as well.
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  #45  
Old 01-12-2018, 06:17 PM
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Default Re: Cheese discussion thread

I don't usually like those cheeses where they mix in all sorts of non-cheese stuff.

The "Stilton with pineapple" for example - I'd much rather have a chunk of Stilton and a separate slice of pineapple - that way you can eat either or both in any sequence or combination. The combination ones are usually ludicrously overpriced but I still prefer the plainer ones even if the prices are the same.
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  #46  
Old 01-12-2018, 06:24 PM
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Default Re: Cheese discussion thread

Gouda with caraway seeds is good. They also have cheese with cumin, mustard seeds and cloves. And it's not really expensive (over here anyway). $82 for 4 pieces of cheese seems like a lot, don't know how much you got but still.
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  #47  
Old 01-12-2018, 06:25 PM
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Default Re: Cheese discussion thread

I should have mentioned I was in the shop for like 45 minutes and ate about a pound of samples! I tried all 4 of the cheeses I finally bought. I didn't need lunch that day.
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  #48  
Old 01-12-2018, 06:34 PM
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Default Re: Cheese discussion thread

:lemon:
:mousecheese:
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  #49  
Old 01-13-2018, 01:53 AM
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Default Re: Cheese discussion thread

I'm just eating some of this thermonuclear fat bomb with a red rind and white mold on top and it's soooo good.

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  #50  
Old 01-13-2018, 03:39 AM
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Default Re: Cheese discussion thread

I BELIEVE IN CHEESES!

Hey, JoeP!

IIRC, you are something of a cheddar fan. Have you tried the Welsh cheddar since you've arrived in Britain?

We get it here and it is tres expensif....but divine.

When I buy cheddar normally, I go for extra sharp and find Vermont or Oregon cheddars adequate for my purposes.

These days, I'm on something of an asiago kick, with Neufchatel, (and Genoa salami) on cheese bagels.

Etoki is another I recommend. Sheep cheese from the Basques.
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