Author Topic: Let's talk about cheese (Read 1612 times)

Bildi · « **on:** September 09, 2008, 08:59:10 PM »

I just saw a picture of some cheese (camembert) and then I started thinking about cheese. A couple of cheeses I love:

Jarlsberg

Blue brie (spoilered for those who vomit at the sight of blue cheese)

spoiler (click to show/hide)

[close]

Yummy yummy in my tummy.

Eric P · « **Reply #1 on:** September 09, 2008, 09:01:07 PM »

i don't like brie or the creamy cheeses like that. i find them to be a bit too bitter.

love the dry cheese though.

like Parmesan chunks, not grated. omnomnomnom

Fresh Prince · « **Reply #2 on:** September 09, 2008, 09:04:57 PM »

[youtube=425,350]ufJTqT5gMg0[/youtube]

Feta for me.

muckhole · « **Reply #3 on:** September 09, 2008, 09:06:39 PM »

It's all about havarti, lerdies.

Feta.

Left to soak in it's own filth.

Fresh Prince · « **Reply #4 on:** September 09, 2008, 09:07:35 PM »

I like the brine

muckhole · « **Reply #5 on:** September 09, 2008, 09:09:24 PM »

That's like saying you like feet because of the taste of the toenails.

Bildi · « **Reply #6 on:** September 09, 2008, 09:10:41 PM »

When I was in Spain I ate a ton of this cheese:

It's made from a blend of cow, goat and sheep milk. We always ate the outer part first where it had matured the most and had the most taste. Oh, so yummy.

cool breeze · « **Reply #7 on:** September 09, 2008, 09:11:27 PM »

Cheeses are so good. I am currently infatuated with boursin cheese.

Bildi · « **Reply #8 on:** September 09, 2008, 09:21:23 PM »

I'm not familiar with some of these, so I got some pics for visual reference.

I think I might have had havarti before.

cool breeze · « **Reply #9 on:** September 09, 2008, 09:24:41 PM »

Boursin is basically like a hearty version of cream cheese. I don't know what to compare the taste to, but it is so damn good.

Bildi · « **Reply #10 on:** September 09, 2008, 09:43:11 PM »

WOW. The Morbier in particular looks to die for. I'd push small children out of the way to get to that.

Bildi · « **Reply #11 on:** September 09, 2008, 09:50:06 PM »

That'd be awesome. I've really wanted to cook something with blue cheese for a long time.

Bildi · « **Reply #12 on:** September 09, 2008, 09:54:56 PM »

What a great combo, because I'd also like to know more about lamb - I've only cooked it a few times but I haven't really liked the results. Now you've stolen my heart.

Madrun Badrun · « **Reply #13 on:** September 09, 2008, 10:43:56 PM »

Quote from: muckhole on September 09, 2008, 09:06:39 PM

It's all about havarti, lerdies.

Feta. Left to soak in it's own filth.

I have some dill havarti in the fridge right now. mmmm

muckhole · « **Reply #14 on:** September 09, 2008, 10:48:50 PM »

I'll be there shortly.

Madrun Badrun · « **Reply #15 on:** September 09, 2008, 10:55:47 PM »

I'm cubing it up right now.

muckhole · « **Reply #16 on:** September 09, 2008, 11:25:22 PM »

All I have on hand is some marble cheddar at the moment. BUT I have some awesome olive oil & cracked pepper crackers to eat it on. It's going to be Fat Wednesday for muckhole.

Grecco · « **Reply #17 on:** September 09, 2008, 11:30:54 PM »

im not supposed to eat lactose but i do love chese. Gouda, Cheddar, Parmesan ect.

muckhole · « **Reply #18 on:** September 09, 2008, 11:34:29 PM »

Isn't there something you can take beforehand to minimize the lactose effects? Not that you would always necessarily have it on hand.

Bildi · « **Reply #19 on:** September 10, 2008, 03:19:29 AM »

I had a cheese sandwich for lunch. I use a budget brand mild cheddar cheese for everyday eating, but it's fantastic and better than the equivalent brand name ones.

Sorry to hear you're lactose intolerant Grecco. I have a friend who can't eat chocolate of any sort. Life can be cruel.

MrAngryFace · « **Reply #20 on:** September 10, 2008, 03:26:18 AM »

oh fuck now I wanna break open that box of cheezits I bought today

Tundra · « **Reply #21 on:** September 10, 2008, 03:26:26 AM »

I enjoy melted cheese on my pizza, and a little bit of grated parmesan on my pasta, but other than that i have a pretty hard time with cheese. I just can't get around the smell, and often, consistence as well.

BobbyRobby · « **Reply #22 on:** September 10, 2008, 04:27:33 AM »

i can see myself giving up meat someday, but never cheese.

muckhole · « **Reply #23 on:** September 10, 2008, 09:45:15 AM »

Quote from: BobbyRobby on September 10, 2008, 04:27:33 AM

i can see myself giving up meat someday, but never cheese.

I'm definitely going to have to acquire some of this Boursin. Sounds intriguing. And not because of what Groo said he'd do if I smothered my genitals with it. I love cheese more than any other foodgroup, yet I'm woefully ignorant of the many different kinds.

Quote from: Tundra on September 10, 2008, 03:26:26 AM

I enjoy melted cheese on my pizza, and a little bit of grated parmesan on my pasta, but other than that i have a pretty hard time with cheese. I just can't get around the smell, and often, consistence as well.

I weep for you. But, as I inferred, there's so many different kinds, you may just haven't found the ones that hit you the right way. I say I love cheese, but there are many kinds that I'm not fond of.

cool breeze · « **Reply #24 on:** September 10, 2008, 09:59:30 AM »

Quote from: Groo on September 10, 2008, 04:16:48 AM

Cheese is absolutely the best thing in the world.
If a male were to smother their genitals in Boursin, I would end up unwittingly engaging in homosexual activities. I usually spread Boursin all over whatever sandwich I end up making. It's great with thinly sliced raw ham. Mmmmm.

It is also great to just put in an omelet.

Tauntaun · « **Reply #25 on:** September 10, 2008, 01:26:39 PM »

cheese

My grandma makes this awesome bree cheese dish that's bree cheese all warm and melted inside and bread crust on the outside, mmmmm. You put it on a cracker and then put some peperoni on that and son, you there.

Bildi · « **Reply #26 on:** September 10, 2008, 06:33:55 PM »

Tauntaun.....oh my god.....

I have been researching Boursin extensively at http://www.boursincheese.com/about/index.htm Some choice quotes:

"For over half a century, Boursin has been the delicious choice of savvy hosts and hostesses the world over."

"When your guests ask what variety of cheese you're serving, dazzle them by casually mentioning that Boursin® is authentic All Natural Gournay Cheese."

"Interestingly, some restaurants claim to serve Boursin, but are actually offering you a lesser imitation."

muckhole · « **Reply #27 on:** September 10, 2008, 06:45:08 PM »

Damn. This Boursin stuff is serious business.

Bildi · « **Reply #28 on:** September 10, 2008, 06:50:25 PM »

I also noticed Boursin has garlic in it. I really have to find some of this stuff.

cool breeze · « **Reply #29 on:** September 10, 2008, 07:10:23 PM »

Quote from: Genghis Cohen on September 10, 2008, 06:49:28 PM

Bleh.
Boursin is made by a soap company, and it shows.

Must be some tasty soap.

News:

Author Topic: Let's talk about cheese (Read 1612 times)