Author Topic: Cheese? (Read 20648 times)

Sanguine · « **Reply #75 on:** February 05, 2017, 01:45:12 am »

Quote from: Wingnut on February 04, 2017, 09:35:53 pm

I stand corrected. That being said..... Is my cheese samitch ready yet women!

Oh, it's ready all right.

bigheadfred · « **Reply #76 on:** February 05, 2017, 02:00:57 am »

Quote from: Sanguine on February 05, 2017, 01:45:12 am

Oh, it's ready all right.

Grilled cheese. I hope you got two of those.

Ghost Bear · « **Reply #77 on:** February 05, 2017, 03:18:30 am »

Ironically, I had grilled cheese sammiches for lunch today. Made 'em myself though.

roamer_1 · « **Reply #78 on:** February 05, 2017, 04:38:21 am »

Quote from: Ghost Bear on February 05, 2017, 03:18:30 am

Ironically, I had grilled cheese sammiches for lunch today. Made 'em myself though.

... just a dust of garlic salt and pepper on the buttered sides before you throw them in the pan... Served with tomato soup for dunkin... It don't get no better...

The_Reader_David · « **Reply #79 on:** February 05, 2017, 04:46:19 am »

Quote from: andy58-in-nh on January 31, 2017, 08:40:17 pm

Wensleydale?

Yes, it's staggeringly popular 'round here!

ConstitutionRose · « **Reply #80 on:** February 05, 2017, 01:13:49 pm »

Drinking coffee, reading this forum. Found this thread and had to go investigate the contents of the cheese drawer. Breakfast is a slice of home made Multigrain bread topped by three different cheeses and broiled. And it's all your fault.

ConstitutionRose · « **Reply #81 on:** February 05, 2017, 01:16:57 pm »

Quote from: jmyrlefuller on February 04, 2017, 04:18:55 pm

I like a good smoked Gouda.

But seriously, we have love for Cheez-Whiz and cheese-in-a-can, but nothing for my guilty pleasure Velveeta?

Now that's what you put on a big fat greasy burger!

Velveeta cheese sauce in individual pouches. Microwave and pour. Emergency rations.

Applewood · « **Reply #82 on:** February 07, 2017, 02:31:02 pm »

Quote from: Resp3 on January 31, 2017, 10:48:25 pm

Cheddar.

With Swiss a close second.

Me too.

Plus I'm half Italian. Must have mozzarella, provolone, parmesan, romano, asiago , etc. etc. Preferably imported from Italy. Domestic versions don't compare.

andy58-in-nh · « **Reply #83 on:** February 07, 2017, 03:14:28 pm »

I happen to be a big fan of Gruyère:

and also, Brillat-Savarin:

Bigun · « **Reply #84 on:** February 07, 2017, 03:33:59 pm »

Never met a cheese I didn't like but my favorite of all is

LateForLunch · « **Reply #85 on:** February 07, 2017, 04:57:12 pm »

My goodness, I almost forgot! Camembert. As a teen, I developed a strong affinity for it. Seeking it out at better grocery stores everywhere and GLORY!!! sometimes finding on sale at discount prices. The question is, however. What do we do with the rind?

Bigun · « **Reply #86 on:** February 07, 2017, 05:03:33 pm »

What rind?

Sanguine · « **Reply #87 on:** February 07, 2017, 05:11:16 pm »

Quote from: LateForLunch on February 07, 2017, 04:57:12 pm

My goodness, I almost forgot! Camembert. As a teen, I developed a strong affinity for it. Seeking it out at better grocery stores everywhere and GLORY!!! sometimes finding on sale at discount prices. The question is, however. What do we do with the rind?

Eat it? It's yummy.

LateForLunch · « **Reply #88 on:** February 07, 2017, 05:25:28 pm »

Quote from: Bigun on February 07, 2017, 05:03:33 pm

What rind?

hah hah my friends and I used to go back and forth about that. Supposedly the learned consume the whole thing, rind and all (since it's not wax like other cheeses have) but some of more delicate sensibilities shun the rind (depriving themselves of a few extra bites per wedge). Eventually I fell into the former group and just went all out with the full consumption approach. But I don't criticize others who are diffident about the outer part. My God, it tastes like Heaven.

Bigun · « **Reply #89 on:** February 07, 2017, 05:34:11 pm »

Quote from: LateForLunch on February 07, 2017, 05:25:28 pm

hah hah my friends and I used to go back and forth about that. Supposedly the learned consume the whole thing, rind and all (since it's not wax like other cheeses have) but some of more delicate sensibilities shun the rind (depriving themselves of a few extra bites per wedge). Eventually I fell into the former group and just went all out with the full consumption approach. But I don't criticize others who are diffident about the outer part. My God, it tastes like Heaven.

That debate is the origin of "It's all good!"

Frank Cannon · « **Reply #90 on:** February 07, 2017, 05:37:33 pm »

Quote from: LateForLunch on February 07, 2017, 05:25:28 pm

hah hah my friends and I used to go back and forth about that. Supposedly the learned consume the whole thing, rind and all (since it's not wax like other cheeses have) but some of more delicate sensibilities shun the rind (depriving themselves of a few extra bites per wedge). Eventually I fell into the former group and just went all out with the full consumption approach. But I don't criticize others who are diffident about the outer part. My God, it tastes like Heaven.

No one eats the rind. You don't also eat the wrapper on a Snickers do you?

LateForLunch · « **Reply #91 on:** February 07, 2017, 05:46:42 pm »

Quote from: Frank Cannon on February 07, 2017, 05:37:33 pm

No one eats the rind. You don't also eat the wrapper on a Snickers do you?

The French do. In fact, I think it's illegal not to if you are in the Camembert region (just as it is illegal to leave more than 1 milliliter of French wine at the bottom of a glass between 2 PM and 2 AM in Paris).

So, to avoid prosecution one must eat the Camembert rind in France, unless you are a Muslim in France, in which case someone from the government will be paid to apologize and eat the rind for you.

Bigun · « **Reply #92 on:** February 07, 2017, 05:49:14 pm »

Quote from: LateForLunch on February 07, 2017, 05:46:42 pm

The French do. In fact, I think it's illegal not to if you are in the Camembert region (just as it is illegal to leave more than 1 milliliter of French wine at the bottom of a glass between 5 PM and 2 AM in Paris).

Unless you are Muslim in France, in which case someone from the government will be paid to apologize and eat the rind for you.

Frank Cannon · « **Reply #93 on:** February 07, 2017, 06:05:43 pm »

Quote from: LateForLunch on February 07, 2017, 05:46:42 pm

The French do. In fact, I think it's illegal not to if you are in the Camembert region (just as it is illegal to leave more than 1 milliliter of French wine at the bottom of a glass between 2 PM and 2 AM in Paris).

So, to avoid prosecution one must eat the Camembert rind in France, unless you are a Muslim in France, in which case someone from the government will be paid to apologize and eat the rind for you.

LOL. I see. I'll keep that in mind if I am in the region.