The cheese thread

[Bengals78]

Originally Posted by Brent

I am trying to think of something to argue this with, but I cannot.

there is a perfect cheese for everything.

[Brent]

Originally Posted by Bengals78

there is a perfect cheese for everything.

only think that came to mind was a steak.

I just don't see what cheese would go well on a steak. maybe as a side, but not on the steak.

[Bengals78]

Philly CHEESE Steak?

I had a steak at Fridays that had like a cheese sauce on it I think. Really good.

[Rob S]

Originally Posted by Brent

only think that came to mind was a steak.

I just don't see what cheese would go well on a steak. maybe as a side, but not on the steak.

Philly Cheese Steak does not count. I know what Brent is looking for. The answer is Gorgonzola. Banging on a steak.

[Splat]

Cheese is to awesome for this thread to have falling so far.

[LizardState]

Originally Posted by Splat

Cheese is to awesome for this thread to have falling so far.

Yes it is even though it freaking constipates you.....

My wife is of Danish extraction & I had to buy her a chunk of Havarti as a sexual solicitation. I wish I were kidding about this......

They sell preformed hamburgers in the stores here with cheese chunks in them, makes for a greasy burger but that's an acceptable sacrifice & certainly preferable to the cheap slice of bland American or cheddar that the fast food ripoffs slap down on their cheeseburgers. Havarti or gouda <salivate> embedded in a burger, ummmmm .... </salivate>

[SuperMcGee]

Originally Posted by Splat

Cheese is to awesome for this thread to have falling so far.

I'm not a grammar guy, but I was so confused by this post.

I thought you were going with an analogy, such as "Cheese is to awesome as Jamaal Charles is to studly", and I got completely lost in the second half of it.

But yes, cheese is to awesome as McGee is to cheese-loving.

[bored of education]

Land O'lakes White American Cheese!

[Splat]

Originally Posted by SuperMcgee

I'm not a grammar guy, but I was so confused by this post.

I thought you were going with an analogy, such as "Cheese is to awesome as Jamaal Charles is to studly", and I got completely lost in the second half of it.

But yes, cheese is to awesome as McGee is to cheese-loving.

I'm not that deep.

[The Unseen]

Saturday after I ate a **** ton of medium cheddar cheese with bread after a day on the beach. So good

[killxswitch]

This thread is in my usercp but I really don't remember posting in it.

[SeanTaylorRIP]

Anyone else like me who can't eat cheese unless it's melted? I don't know but cold cheese and crackers just aint my thing.

[Splat]

Having some pepperjack,cheddar and crackers as we speak.

[Sportsfan486]

Originally Posted by SeanTaylorRIP

Anyone else like me who can't eat cheese unless it's melted? I don't know but cold cheese and crackers just aint my thing.

Depends. Cheese should always be served room temperature. As with all things, when cold the flavor is more subtle due primarily to the constriction of fat molecules at such temperatures. Cheese suffers even moreso due to the amount of fat present.

Some cheeses are better for just eating with crackers. Just slapping some cheddar cubes or something is usually pretty meh, unless you get some really nice artisan cheddar. Triple cream cheeses that become really gooey are awesome with crackers, as are most aged cheeses in general.

Always fun to go check out a local cheese shop or, even better, some cheese stands at local farmer's markets. Not all artisan and/or aged cheeses are funky, some just have really cool flavors. A trend right now is rolling wheels of cheese in something before aging, thus imparting flavor and giving it a unique "rind." Ground coffee, different herbs, etc.. all make interesting (and non-funky!) cheese.

I also have a laundry list of good cheeses that you can find in most upscale groceries (ie whole foods, PCC, etc..) if anyone wants some ideas.

Personally I usually go with sheep and goat cheeses as they usually have a nice, tangy, salty flavor (sheep) or a fantastic texture and milder flavor (goat) then Cows cheeses which typically seem more one dimensional to me. Also not the biggest blue cheese fan, although it goes really well with some things (notably on steaks, as mentioned earlier, and really bold flavored salads.)

I try to avoid cheap cheese like the plague, as it's only usable for grilled cheese and with eggs, either of which benefits from a nicer artisan cheese anyway.

Ricotta and Mozzarella are also quite fun home projects that really aren't too difficult. I also make Creme Fraiche and have it in my fridge at all times, as it's good on almost everything (think sour cream except way better.)

[kalbears13]

Juicy Lucy...

[Bosanac01]

I love cheddar cheese with a chicken sandwich.

But the greatest cheese evarrr is FETA CHEESE.

[SuperMcGee]

Far too much (incorrect) thought is being put into cheese and crackers.

Just go buy a small brick of Havarti, maybe Havarti Jalapeno. Enjoy.

[JoeJoeBrown]

Pecorino di Pienza is probably my favorite snacking cheese. There are many variations, but a nice aged pecorino infused with tartufo (truffles) is my favorite. Snacking on some thin slices of that with some great Prosciutto di Parma and a nice Sangiovese varietal (say a Montalcino or Montepulciano) is heaven on earth. A nice crusty bread and olive oil is a bonus, but optional.

I **** you not, it's the best snack combo ever. I don't care how snobby it sounds. And I'm a guy that is just fine with some pizza rolls and a cheap beer.

[JoeJoeBrown]

Originally Posted by LizardState

Havarti or gouda <salivate> embedded in a burger, ummmmm .... </salivate>

I second this. Excellent burger cheeses.

[JoeJoeBrown]

Originally Posted by Sportsfan486

Depends. Cheese should always be served room temperature. As with all things, when cold the flavor is more subtle due primarily to the constriction of fat molecules at such temperatures. Cheese suffers even moreso due to the amount of fat present.

Some cheeses are better for just eating with crackers. Just slapping some cheddar cubes or something is usually pretty meh, unless you get some really nice artisan cheddar. Triple cream cheeses that become really gooey are awesome with crackers, as are most aged cheeses in general.

Always fun to go check out a local cheese shop or, even better, some cheese stands at local farmer's markets. Not all artisan and/or aged cheeses are funky, some just have really cool flavors. A trend right now is rolling wheels of cheese in something before aging, thus imparting flavor and giving it a unique "rind." Ground coffee, different herbs, etc.. all make interesting (and non-funky!) cheese.

I also have a laundry list of good cheeses that you can find in most upscale groceries (ie whole foods, PCC, etc..) if anyone wants some ideas.

Personally I usually go with sheep and goat cheeses as they usually have a nice, tangy, salty flavor (sheep) or a fantastic texture and milder flavor (goat) then Cows cheeses which typically seem more one dimensional to me. Also not the biggest blue cheese fan, although it goes really well with some things (notably on steaks, as mentioned earlier, and really bold flavored salads.)

I try to avoid cheap cheese like the plague, as it's only usable for grilled cheese and with eggs, either of which benefits from a nicer artisan cheese anyway.

Ricotta and Mozzarella are also quite fun home projects that really aren't too difficult. I also make Creme Fraiche and have it in my fridge at all times, as it's good on almost everything (think sour cream except way better.)

This post is full of win people. If you are new to eating non-mass produced food, listen to it.