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Posted: Feb 19, 2006 10:43 pm
I love you so much.
Cheddar (mild or sharp)
Swiss (but you're only good hot)
Pepper Jack
I could go on forever...

Is there a bad cheese?
Posted: Feb 19, 2006 10:44 pm
Thank you, Wisconson, by the way...
Posted: Feb 19, 2006 10:52 pm
I don't think there are any bad cheeses... I'm not so hot for goat cheese, though.

And some of the really fancy cheese can kinda taste like clay.
Posted: Feb 20, 2006 12:16 am
Bleu cheese. Take a few small crumbles and let them melt on your tongue. Yum.

Meunster provides nice texture to sammiches but doesn't have too much flavor.

Is there a difference between mild chedder and longhorn?

I love my cheese at room temp.

I kinda agree on the hot swiss cheese thing.
Posted: Feb 20, 2006 12:29 am

Is there a bad cheese?

You tried limburger yet? I'm afraid to.
Posted: Feb 20, 2006 2:56 am
oh my god
i LOVE goat cheese
Posted: Feb 20, 2006 3:08 am | Edited by: carney
Bring on the stinky cheese. And the goat cheese, and the feta, and the fresh mexican queso. Behold the power of cheese.
Posted: Feb 20, 2006 3:24 am
Don't get me started about my love of cheese. You know that saying about banging ugly chicks - "wrap her face in the flag and...." - you know, that one? I always just imagine her head is a big chunk of swiss or muenster or cheddar shaped like a farm animal.
Posted: Feb 20, 2006 4:04 am
oh my god
i LOVE goat cheese

Queso de Cabra is muy grande....

Baked goat cheese in a zesty tomato salsa is a Spanish tapas staple and one of my favorites...
Posted: Feb 20, 2006 4:56 am
Goat cheese is just a little too... perfumy for my tastes. Sheep's milk cheese, on the other hand, is the ulitimate shit! I love that shit! Manchego? Hook it up! Cacio di Roma? Uh huh!

I do really like goat's milk yogurt, though. I'm not sure why.
Posted: Feb 20, 2006 7:16 am
I think some weeks my diet mainly consists of cheese and nuts. Gotta have cheese. It always makes the stummy feel better.

I love the Manchego sheep's milk cheese from Spain-- pricey though.
Posted: Feb 20, 2006 7:19 am
I do really like goat's milk yogurt, though. I'm not sure why.

because its tart & tangy? we greeks are rather proud of our yogurt, made of goat's milk. and a goat / sheep blend also
Posted: Feb 20, 2006 5:07 pm
I hear that...Im a cheese lover as well. I really like Sage Derby...its green and I swear it tastes like sausage...good as fuck!
Posted: Feb 20, 2006 5:12 pm
I like goat cheese as well--my two faves of late are sheep's camembert and Lincolnshire Poacher.
Posted: Feb 20, 2006 5:39 pm
chevre is fantastic on salads. (esp. with a vinaigrette..raspberry. yum.)
i dig on some gorganzola in pastas.
havarti on crackers. mmmmm.
monterrey jack melted on top of spicy black beans.
brie on everything matzah crackers.
Posted: Feb 20, 2006 6:59 pm
settle a long running argument:

is cheeses a word? or are the singular and plural the same? Please, it keeps me up at night.
Posted: Feb 20, 2006 11:44 pm
re: cheese(s)

The stinkier and runnier the better. And habanero jack. Mmmm.
Posted: Feb 20, 2006 11:50 pm
Crap. I forgot a serious favorite....Halloumi! It's a mix of sheep and goat milk and is incredible, either right off the block or lightly pan-fried...
Posted: Feb 21, 2006 12:33 am
I like a lot of Mexican chese. Try Chihuahua cheese, aka Queso Menonito, if you see it. And Queso Fresco, which is kinda like farmer's cheese, is good for crumbling on stuff.
Posted: Feb 21, 2006 12:34 am

they sold that stuff grilled on toasted bread at the Oakland Greek Festival. 'Twas awesome.
Posted: Feb 21, 2006 3:42 am
smoked gouda...on a roast beef sandwich with russian dressing with tomatoes and lemon basil mayo and frilly lettuce
Posted: Feb 24, 2006 2:52 am
just tried Manchego sheep's milk cheese today for the first time. LOVED IT.
Posted: Feb 25, 2006 6:35 pm
Is there a bad cheese?

Helm cheese. Yuck!
Posted: Feb 28, 2006 12:06 am
smoked provolone (agreed on the roast beef sammich for this)
smoked gouda
any mexican white cheese
brie (Whole Foods in Austin has a Turkey & Brie w/ fig spread sammich that just kills)
Posted: Feb 28, 2006 12:08 am
Man, get a triple creme camembert. It KILLS brie. Just put that on a water cracker alone or with the fig spread if you like....yum.
Posted: Feb 28, 2006 2:23 am
The St. André triple créme will fuck up any and all others! It's basically just butter!
Posted: Feb 28, 2006 2:50 am
There is one other triple cream that the Foster & Dobbs cheeseoids say kicked St. Andre's ass...I am getting it next time.
Posted: Feb 28, 2006 6:20 am
Ooooooh. Y'all are BAD! Can't wait to try it!
Posted: Feb 28, 2006 9:39 am

I've never been, actually. I just got St. André's back... but, y'know, if the rumors are true, lemme know.
Posted: Feb 28, 2006 4:22 pm | Edited by: fierydrunk
I hate to inform, but the SE New Seasons cheese counter says the same thing. They describe the cheese (sorry I can't recall the name) as "What St. Andre's wishes it was!!!!!"

And you should go to Foster and Dobbs--they let you sample all over the place and they are nice.
Posted: Mar 3, 2006 5:08 am
There is one other triple cream ...try Brillat-Savarin or Explorateur...
Posted: Mar 3, 2006 5:10 am
just tried Manchego sheep's milk cheese today for the first time. LOVED IT.

Try Idiazabal...it's the Basque version of Manchego....
Posted: Mar 3, 2006 7:19 pm
Explorateur IS pretty awesome... I bet that's what they're talkin about since it's THE ONLY ONE that's up in the St André league.
Posted: Mar 3, 2006 7:22 pm
I need a frickin' translator. But if it's cheese, it must be good.
Posted: Mar 3, 2006 7:30 pm
It's cheese that tastes like butter. Even better!
Posted: Mar 3, 2006 7:31 pm
I thought butter was just cheese that hasn't "developed"?
Posted: Mar 3, 2006 7:33 pm
I am going to buy more today--Pastaworks has some good selects too.
Posted: Mar 3, 2006 7:54 pm
I hanker for a hunk-a, a slice, a piece, a chunk-a. I hanker for a hunk of cheese!

Posted: Mar 3, 2006 7:55 pm

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Posted: Mar 3, 2006 7:56 pm
Oh well- can't get the durn links to work right...

But I still luv cheese! Feta is shit!

Anyone try a nice dry sharp Irish white cheddar? Luverly...
Posted: Mar 3, 2006 7:57 pm
Feta is shit!

Damn it! I meant to say feta is THE shit! I obviously need to go eat my lunch now.
Posted: Mar 6, 2006 9:02 pm
Tried some St. Andres this weekend and it was GREAT! The cheese lady @ Central Market looked at me like I'd just farted when I asked about Foster and Dobbs. She'd never heard of it.

Anyways - thanks. It was really really good.
Posted: Mar 6, 2006 10:02 pm
We had Explorateur and I loved it. I was the only one going for it though; everyone else liked the Cotswold.
Posted: Mar 6, 2006 10:14 pm
Thank you, Wisconson,

i think thank you belgium is is order also.
Posted: Mar 6, 2006 10:17 pm
You know, I was thinking about that "study abroad" thread yesterday. Hands down, it needs to be a place where cheese, sausage, beer, and buxom barmaids are an integral part of society. Wisconson, Belgium, both seem fine, as I have never been there, but dream that all of these things coexist in harmony at castles.
Posted: Mar 6, 2006 10:20 pm
yeah but unlike belgium in wisconsin you can't understand a word they say.
Posted: Mar 6, 2006 10:24 pm
And yo Alex Cuervo-

Foster + Dobbs is a cheese SHOP here in Portland. Sorry 'bout the confusion!
Posted: Mar 7, 2006 2:20 am
That is great!!!! Get the snobs Alex!
Posted: Mar 7, 2006 7:14 pm
Heh heh. Truth be told - I actually DID fart.

Anyhoo - that St. Andres sure was tasty!
Posted: Apr 9, 2006 4:33 am
Posted: Apr 12, 2006 6:47 am
i just consult my worn and stickey copy of Martha Stewart's cheese and fruit guide.
Posted: Apr 12, 2006 7:39 am
Neal's Yard Dairy cheeses are awesome...
Posted: Apr 12, 2006 1:48 pm
Good recipe, guaranteed to stink up any party!

Marinated Goat Cheese

1 large log of plain goat cheese
2 cups olive oil
1 whole head garlic
1/2 cup thinly sliced fresh basil
1/3 cup thinly sliced, reconstituted sun-dried tomatoes
3 Tbs. Balsamic vinaiger
Fresh or coarse ground pepper

The garlic is the hard part-- you have to peel all the cloves, and then VERY thinly slice them, paper thin slices. (And dicing or pressing them doesn't work; I've tried. They HAVE to be THINLY sliced.)

In glass or ceramic dish, throw sliced garlic, sliced basil, sliced dried tomatoes into olive oil. Stir that up, and then immerse goat cheese in it. (You can keep the log whole, or slice it into circles.) Pour the marinade over and over the cheese. Cover, and put in fridge for a few days or a week. Then let it come to room temp.

I actually think that you're supposed to serve it without the olive oil bath, but I like to inhale the stuff. Get some good bread and dunk it in the oil, or drain and dump the oil on pasta.
Posted: Apr 12, 2006 4:01 pm
Damn, that sounds good. I've stayed away from this thread because I knew all the talk of these cheeses would just make me crazy with cheese lust.

Last night I made some very weird cheese drunk food. Took one of those little individual casserole crocks and crumbled a bunch of feta into it. Added parmesan, a bit of horseradish mustard, and some blue cheese dressing. Stirred it up and put it under the broiler until the top was brown and the feta was melted.
Felt insane while I was eating it, but the cheese gods have to be obeyed.
Posted: Apr 12, 2006 4:11 pm
I think I am gonna take one of those cheese classes with all the soccer mom foodies and rich gay men.

I have been sticking to my bad habit of only snacking on fancy cheese for 2 weeks now. I have eaten chevre in scrambled eggs (so good with chives or spinach) and the other day I finally ate a cream cheese spread made with smoked salmon (no, not the crappy Kraft kind with the pink food dye). I ate it on flourless, whole grain toast--which was surprisingly great.
Posted: May 14, 2006 3:07 pm | Edited by: Uncle Spatula
Posted: May 14, 2006 4:39 pm
Gots to love the Bay Area for some food.
Posted: May 15, 2006 11:20 pm
I ate what I thought was impossible yesterday...inedible cheese. It was at the Brooks for Mother's Day brunch. I don't even know what kind it was. White and hard, and moldy tasting. Not moldy like it should be...
Everything else was really good. It was sad.
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