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Cheese

  • Thread starter La damnee elle la licorne
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La damnee elle la licorne

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I am offended that some cheeses are illegal here in the US. From what I gather, we're missing out. I'm not a cheesehound and my experience with cheeses is limited. Mostly mainstream stuff like cheddar, mozzarella and colby. I've had smoked gouda which I liked. And some off the block parmesan which I bought primarily for the rind because I was making chicken stock and I heard it could add richness. Which it did.

I almost got into cheese making just to sample new cheese less than 60 days old. But I got distracted, and I'm lazy.
 
:p
 
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:p
 
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La damnee elle la licorne said:
I don't think I have preference but meat is easier for me to eat, hmm, maybe I slightly prefer cheese. I don't like meat every day. I eat yoghurt a lot now I eat less cheese.
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I think I'm partially lactose intolerant now, but I've always been a red meat fan.

I like cheese, brie and camembert, general sodt, but hard cheeses I like, and use them more.
 
:p
 
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Wensleydale for me. Can't have to much Feta on a salad. Sheep milk cheese is awesome. Eastern European market near me has an awesome sheep milk cheese. No idea brand name. I like the pale crumbly cheeses. Cheddar is okay but not at top of the list.
 
:p
 
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A cheese thread. Yes. All of it. Except smoked anything. I know it's because I forgo meat but I'm not a fan of smoked cheeses.
 
I am soo having a cheese and cracker day today.

I have camembert and brie. Sundried tomatoes and olives. Cabanossi. Coffee.

:)
 
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I am currently waiting for some cheese I ordered to be delivered this afternoon.
 
Oh my God this thread. I may live in it.

I'll start by saying I love simple Cheshire toasted with a bit of red onion. Divine.
 
:p
 
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La damnee elle la licorne said:
Toasted cheese with balsamic vinegar. A simple cheese. A not very exciting cheddar, even a prosaic edam. The balsamic if it's not an expensivd condenced one ( and I prefer mine cheap, runny and tart ) makes the toast soggy if you are over generous, but what it does to the cheese is incredible.

It's been years since I made rarebit, but I enjoy making rarebit, and croque Monsieur more than them eating. Mozzarella in Carozza however, is the only toasted sandwich I truly love. Well, it's fried in butter I suppose rather than toasted. I also do not make this regularly, but I think about it in cool weather :)
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Oh God I used to go to this lovely little Italian in Chesterfield in me twenties that did the BEST mozzarella in carozza.

I want it now!
 
The only thing in my house with more holes than my socks is my Swiss cheese.
 
I recently purchased this book and I love it. It is cheese porn at its finest.

51xAwmv9PtL._SX258_BO1,204,203,200_.jpg
 
:p
 
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