Cheese?

[roamer_1]

I am reporting you all to the Cheese Police.

http://www.youtube.com/watch?v=51xN0co4qtw

[anubias]

I had a Philly slider crossed with a French dip type sandwich.  Wanna trade?

  I'll keep my blue cheese burger.  I'm willing to share.  Like the other half?

[Wingnut]

http://www.youtube.com/watch?v=51xN0co4qtw

Now we are talking.   

BTW way....  was that little white boy with the creme cheese a baby Kelso from "that 70's show"

[roamer_1]

BTW way....  was that little white boy with the creme cheese a baby Kelso from "that 70's show"

Wouldn't know... Never seen 'That 70's Show'... 

[Frank Cannon]

Wouldn't know... Never seen 'That 70's Show'... 

It was after "That 60's Show".

[Wingnut]

It was after "That 60's Show".

In B&W. 

[roamer_1]

It was after "That 60's Show".

Ah.

[anubias]

In B&W.

"That 60s" show was in Technicolor.  It was "That 50s show" that was in B&W.

[Weird Tolkienish Figure]

I mighta picked Feta: either goat or cow versions. I love it on salads.

[LateForLunch]

I come from a long line of Cheesemakers.  The best cheese is an aged Swiss.  So strong it will rip the roof of your mouth off and slap you upside the head.

That is correct.

One of the best gifts I ever got was from some friends who ran a Prop department for a soap opera I worked for. For anyone interested, in the T.V. /Movie lexicon, a prop is anything that is not nailed to the set that the actors might handle. In this case, they had dressed the set with a 25 lbs chunk of genuine Emmenthaller.  They cut one wedge from it for esthetics, did the shot then were going to throw it away! They asked me if I wanted it. Never having tasted it before, but being a good American who abhors waste, I said, "Sure!" They assured me that it was the real McCoy, imported from Europe. At the time, I was not impressed. BTW, this was Christmas Season. I didn't know it but I was going to be VERY popular with my family and friends thanks to that hunk of cheese.   

I tasted the stuff and my eyes got all wide. I had never tasted anything so incredible. It was like the most delicious ice-cream I had ever tasted without the sugar, is the only way I can describe it.

I took it home and then proceeded to lovingly carve off hunks, chunks and slices for people, many who had the same reaction I did. Some requested more, to which like Scrooge I angrily replied, "HUMBUG!!" and threw them out!! Damn straight.

That hunk was so HUGE no matter how much I gave away, the original chunk never seemed to get much smaller. It was like magic. Even as my cholesterol and popularity with my friends climbed, the Mother Chunk never seemed to get much smaller.

When I arrived at my relatives for the traditional Christmas dinner, I bequeathed an enormous portion of the hunk to them. They were gourmands and looked upon the portion with both lust and regret (knowing that their diets would never permit them to eat as much as their lustful hearts desired). But they understood (being gourmands) that there was a difference between Swiss cheeses that actually came from Switzerland and the others. We stood around staring at it like the faithful viewing the Holy Grail. Then the tasting began. It was added to the hors d'ourves plate they had set out and soon everyone learned of the Great Gift, partook and became Believers. Even the vegetable pate' from Trader Joes stepped aside to allow the Great Cheese to join water-crackers, Melbas and Rye Crisps in holy matrimony in everyone's mouths. 

Did I eat too much of that cheese? Who can say? My doctor would certainly say, "Yes, you did, you fat, selfish, greedy, greedy man!!" But was it worth it and would I do it again? Yes and yes. Every time I consumed another mouthful it was like listening to my favorite song by my favorite band one more time. Some things you just never get tired of. Selah. Best Christmas gift EVER.

[Sanguine]

That is correct.

One of the best gifts I ever got was from some friends who ran a Prop department for a soap opera I worked for. ......Selah. Best Christmas gift EVER.

What a wonderful ode to cheese.

[Wingnut]

What a wonderful ode to cheese.

 O, you delectable concoction!

I love you Swiss,
I love you Finnish,
If you are blue,
I still will finish,
I love you white,
I love you yellow,
I love you when you mozzarella.
(I love to use you as a verb,
I'm smitten by you,
I have no words).

With wine and pasta it is fun
To shred a little parmesan.
But it is even, much more funster
To bite in to a fresh made muenster.

I coulda, woulda and I shoulda
Make a cheap rhyme while using gouda.

Ah yes... and there is provolone
So good to eat when home alone.

I love the French for they make brie
Menage a trois- or cheese for three.

When I discuss mano-to-mano
I give him some of my romano.

My large-hipped aunt, whose name is Greta
Can't keep her fingers off the feta.

Lorraine- what eyes, what lips, what knees!
But why compare her to the cheese!

Well, I am off to make fondue,
So I will bid you all, "Adieu!"

[Sanguine]

Did you write that, @Wingnut?  It's divine!

[Wingnut]

Did you write that, @Wingnut?  It's divine!

I had not the time.

 !   

[Idaho_Cowboy]

Did you write that, @Wingnut?  It's divine!

I thought it was kinda cheesy. 

Actually it was quite sharp. 

[Idaho_Cowboy]

Wensleydale?

Here you go.

[attachment deleted by admin]

[TomSea]

Asadero, too many cheeses out there.

[jmyrlefuller]

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!

[Ghost Bear]

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!

Even better, put 16 oz. of Velveeta in a bowl with a can of this:



and heat, to make a really good cheese dip.

[dfwgator]

Take heart amid the deepening gloom that your dog is finally getting enough cheese.

[EC]

Find some torretta.

Make a plate of any pasta con passata. Grate torretta on pasta, using the small holes of the grater for the first time in your life.

Taste.

Declare war on Italy for keeping this secret.

[Wingnut]

I like a good smoked Gouda.

I don't know what that is.  But it is not cheese in any universe know to man. 

[Sanguine]

I don't know what that is.  But it is not cheese in any universe know to man. 

Nor woman.

[Wingnut]

Nor woman.

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

[Elderberry]

Even better, put 16 oz. of Velveeta in a bowl with a can of this:



and heat, to make a really good cheese dip.

Add some Chorizo too!

[Sanguine]

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

Oh, it's ready all right.   

[bigheadfred]

Oh, it's ready all right.   

Grilled cheese. I hope you got two of those.

[Ghost Bear]

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

[roamer_1]

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]

Wensleydale?

Yes, it's staggeringly popular 'round here!

[ConstitutionRose]

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]

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]

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]

I happen to be a big fan of Gruyère:


and also, Brillat-Savarin:

 

[Bigun]

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

[LateForLunch]

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]

What rind?

[Sanguine]

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]

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]

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]

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]

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]

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]

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.

[Wingnut]

Now that you have had your cheese you must have your choose your whine.

http://www.gopbriefingroom.com/index.php?topic=247063.0

[Idaho_Cowboy]

Now that you have had your cheese you must have your choose your whine.

Getting started early? 

[Wingnut]

Getting started early? 

All your wine are belong to us.  hic..