[Tofu] Cheese

edited July 2003 in General Discussion

Comments

  • edited December 1969
    I like Cheese.
  • edited December 1969
    Re: Cheese

    I like Cheese.

    Are you trying to start up a rival thread to the Vanilla Coke thread or what? Well, it's not going to work. Wait a minute, why am I replying?


    image
  • edited December 1969
    Re: Cheese

    Are you trying to start up a rival thread to the Vanilla Coke
    thread or what? Well, it's not going to work. Wait a minute, why
    am I replying?

    You're replying because of the well-worth-discussing subject material. Cheese is complicated mosaic of discussion, just waiting to be unleashed upon the masses.

    What type of cheese is the best? What qualities make a cheese superior? Who makes the best cheese?

    My personal favourite is Havarti, because it's tangy in dem sammiches. And I like dem sammiches. It totally boots Swiss' arse all over the place in dem sammiches.

    -Eye
  • edited December 1969
    Re: Cheese

    I don't like cheese unless it is melted (and can't be too strong). Otherwise it is nasty stuff!

    Spit

    image
  • edited December 1969
    [b]There is only one kind of cheese:[/b]

    http://www.parmigiano-reggiano.it/

    Or, if you don't read Italian;

    http://www.cheese.com/Description.asp?Name=Parmesan%20%28Parmigiano%29

    http://www.parmaitaly.com/parmigianok.html

    It's good on anything, I personally like a little sprinkled in my Vanilla Coke or Jack Daniels Hard Cola.
    :
    :p

    Ramses II
  • edited December 1969
    [b]Re: There is only one kind of cheese:[/b]

    [quote]
    http://www.parmaitaly.com/parmigianok.html It's good on
    anything, I personally like a little sprinkled in my Vanilla
    Coke or Jack Daniels Hard Cola.

    [/quote]
    Now this is convergance at its finest.

    I wonder how a sprinkle would taste in a pint of Trad?


    [img]http://www.clanplaid.net/~muffin/questionmuffin.gif[/img]
  • edited December 1969
    [b]Re: Cheese[/b]

    I like marble cheese. Especially with some saltines and some nice ham sausage. Makes a great snack!

    This message brought to you by the Council for Marble Cheese, Saltines and Ham Sausage

    [img]http://www.clanplaid.net/~muffin/questionmuffin.gif[/img]
  • edited December 1969
    Re: Cheese

    I don't like cheese unless it is melted (and can't be too
    strong). Otherwise it is nasty stuff!

    I've heard of people with your tragic condition, but didn't think I'd ever meet one. I'm sorry. So very sorry.

    -Eye
  • edited December 1969
    Except sammiches!

    While parmesan can be a good extra in some sammiches, it really isn't a cold deli sammich mainstream cheese. It's far too tough for that, and wayyy too expensive.

    So while parmesan is tasty, I have to say that as a utility cheese, it rates woefully poorly.

    -Eye
  • edited December 1969
    [b]Re: There is only one kind of cheese:[/b]

    You must not have had the pleasure -- the unalloyed joy -- of sampling Parrano, which is quite possibly the tastiest cheese in the universe.
  • edited December 1969
    Re: There is only one kind of cheese:

    My wife really loves Manchego cheese, but what can you expect, she is from Spain. Unfortunately for her, it is not too easy to come by here (real manchego anyway) and dort of expensive.

    Spit

    of course, i don't like it :)

    image
  • edited December 1969
    Re: Cheese

    I had a Philly Cheese yesterday for lunch, and the cheese was pre-melteted on the grill before being placed on the the toasted bun.

    The cheese was good, and i liked it alot.

  • edited December 1969
    Parm Sam

    While parmesan can be a good extra in some sammiches, it really
    isn't a cold deli sammich mainstream cheese. It's far too tough
    for that, and wayyy too expensive.

    While the above was just to be funny, I actually do love the stuff and I keep it around the house at all times (We buy wedges at a local place called Harry's Farmer's market which was recently bought out by Whole Foods but still has good prices on imports). My favorite way to add it to a regular old sandwich is to grate it onto the bread immediately after toasting. Goes wonderfully with dry mozzarella too, which is good since mots is too mild for a real sandwich anyway. Throw in some good pepperoni and it ain't just a sandwich anymore, it's an Italian experience. ;)

    Mainstream she certainly isn't though, unless you count the sh*t Subway sprays over their Parmesan-Oregano bread. It used to be a decent product, but they switched to a dust like smattering of cheese and now it's like eating dust.

    For more classical sandwichs I rotate based on availability, lately I've taken a liking to a good sliced Gouda we get locally; it's strong enough to go with ham and melts very nicely.

    So while parmesan is tasty, I have to say that as a utility
    cheese, it rates woefully poorly.

    Well, since we found out my wife is insulin resistant and moved to a sugar free diet I've been eating a sandwich just about every day, so in my quest for variety I've redefined 'utility.' You can't get it at a lot of deli shops, that's for sure, but for home use it's one of the single best flavor adders around and matches with any meat superbly.

    -Eye

    Ramses II
  • edited December 1969
    Actually...

    You must not have had the pleasure -- the unalloyed joy -- of
    sampling Parrano , which is quite possibly the tastiest cheese
    in the universe.

    I sampled one of their products awhile ago at the same store I get my PR at, I'm pretty sure it was the 'Mozarelline' and it tasted like a pretty standard mots. I'll have to try the good stuff sometime, they compare it a bit to Gouda and Gouda = gooda. :)

    Ramses II
  • edited December 1969
    Re: There is only one kind of cheese:

    My wife really loves Manchego cheese, but what can you expect,
    she is from Spain. Unfortunately for her, it is not too easy to
    come by here (real manchego anyway) and dort of expensive.

    Spit

    of course, i don't like it :)

    I'll have to give that a try sometime. I mostly buy cheeses on smell, which sometimes nixes interesting stuff but keeps me from gagging while I'm making dinner. ;)

    Ramses II

  • edited December 1969
    Re: Parm Sam

    Goes
    wonderfully with dry mozzarella too, which is good since mots is
    too mild for a real sandwich anyway.

    Hmm, good mozzarella makes a great sandwich without the need for help. Particularly bufalo mozzarella! But that's not dry.

    -Cauldyth

  • edited December 1969
    [b]Blue cheese[/b]

    [quote]
    I'll have to give that a try sometime. I mostly buy cheeses on
    smell, which sometimes nixes interesting stuff but keeps me from
    gagging while I'm making dinner. ;)

    [/quote]
    Does a good Blue make you gag? If so, you're missing out.

    It's a cheese, but it's made with fungus. Mmmm MMM. Tangy!

    -Eye
  • edited December 1969
    The Cheddar Factor

    Here's something I've wondered... does anyone out there actually prefer mild or medium cheddar to penultimate form of cheddar: old?

    If so, how much paint do you have to huff to achieve that effect? Latex or oil-based? Aerosol delivery, or just straight from the can?

    While cheddar in general doesn't really tickle my fancy, I can appreciate the sharp bite of a well aged cheddar. That's typically what I use for nachos and/or burritos.

    -Eye
  • edited December 1969
    Re: Cheese

    I had a Philly Cheese yesterday for lunch, and the cheese was
    pre-melteted on the grill before being placed on the the toasted
    bun.

    The cheese was good, and i liked it alot.

    I thought Philly cheese was just plain vanilla ol' swiss. Someone correct me if I'm wrong.

    -Eye
  • edited December 1969
    Re: Cheese

    Ahhh, the mild tang of a good Bulgarian Feta, grated generously over a pile of freshly cooked french fries, or perhaps crumbled atop a salad of cucumbers, onions and tomatos. For those of you who think "Ick! Feta! Strong, nasty stuff!" well, you've had the Greek or French varieties. This stuff is amazingly mild and light; only thing to be aware of is it's traditionally stored in brine, so it need soaking in fresh water overnite to pull out the salt.

    Mmmm....

    Stormtalon
  • edited December 1969
    If you're ever in New York City...

    ...and are looking for a nice restaurant, check out Picholine in the Lincoln Center neighborhood. Very good food...A bit pricy, but a great spot for a special occasion.

    Picholine is famous for its cheese cart, which contains some extremely fancy-ass cheeses, a full course in itself. Add a nice Tawny Port, and you're in cheese heaven.

    SoS

    "Mmmmmm...64 slices of American cheese" --Homer

    Picholine
  • edited December 1969
    Have you been up all night eating CHEESE? [nt]


  • edited December 1969
    Mozza! Rella!

    Hmm, good mozzarella makes a great sandwich without the need for
    help. Particularly bufalo mozzarella! But that's not dry.

    My perception of mozzarella has been sadly tainted by the kind of stuff that comes in bricks the same size as the cheddar ones from right next to the cheddar at the supermarket: hardly mozzarella at all. I was just reminded last night of what mozzarella is actually meant to taste like, and I was pleased.

    This isn't to say that the Big Brick o' Generic Mozza isn't okay in a pinch, but rather that the real bona fide cheese is a considerably tangier and less rubbery taste sensation.

    Still, it's not as good as havarti, but so few cheeses are.

    -Eye
  • edited December 1969
    [b]Last time I was in NYC[/b]

    Among the great meals I had (::waves at Free::) was with my wife at Chanterelle (website: http://www.chanterellenyc.com/ ) I wrote about it at some length, and I *think* the review made it over to my new website. What made me remember it, though, was that one of the highlights of the meal was the cheese course. Fabulous triple cream, and some nice goat-milk based, aged cheeses as well. Mmmm... Not inexpensive, but fantastic food.

    [url=http://www.appetites.us]Appetites[/url]
  • edited December 1969
    [b]Re: Last time I was in NYC[/b]

    [quote]
    Among the great meals I had (::waves at Free::) was with my wife
    at Chanterelle (website: http://www.chanterellenyc.com/ ) I
    wrote about it at some length, and I *think* the review made it
    over to my new website. What made me remember it, though, was
    that one of the highlights of the meal was the cheese course.
    Fabulous triple cream, and some nice goat-milk based, aged
    cheeses as well. Mmmm... Not inexpensive, but fantastic food.

    [/quote]
    Man, if I ever fall off the wagon, I'm going to be all over these kind of restaurants. :)

    As it is, practically the only thing I *can* eat there is their assorted cheese dish!

    - F

    [url=http://bs.bungie.org/]Bungie Sightings[/url]
  • edited December 1969
    Re: Blue cheese

    Does a good Blue make you gag? If so, you're missing out.

    It's a cheese, but it's made with fungus . Mmmm MMM. Tangy!

    -Eye

    i can't stand blue cheese,i have a strnge hat for it. its like disgusting.
  • edited December 1969
    Re: Blue cheese

    i am makingblue cheese in iran.please help me.i am student food science in dameghan.
    pleas post to email me: artical and about making blue cheese
    and strain p.roqforti and lipase


  • edited December 1969
    cheese is a weak thread

    Some cheese tastes like ass almost as much as lemon coke. However one still can't go wrong with a nice bottle of orange slice.
  • edited December 1969
    [b]Re: Blue cheese[/b]

    Maybe some of these links will be of help. Clan Plaid is one of the cheesiest groups I know.

    Some blue cheese and cheese making info pages (BTW the proper spelling in cheesy circles is 'bleu' cheese ;):

    http://www.switcheroo.com/Cheblue.html

    http://www.cheesenet.info/cheesenet/library.asp?action=read&ID=3

    http://www.tomsaaristo.com/bleu.html

    http://www.foodreference.com/html/artbluecheese.html

    http://www.efr.hw.ac.uk/SDA/cheese2.html

    http://www-2.cs.cmu.edu/~mjw/recipes/cheese/making-cheese.html

    And here, for the grand finale, pretty much just what you may looking for:

    http://www.gourmetsleuth.com/cheeserecipes.htm#blue

    N8


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