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RED
08-10-2009, 12:47 PM
....i like brie

Joshua Sloan
08-10-2009, 01:41 PM
mmm.... brie....
.... you might also try camberbert, then...

lbb
08-10-2009, 02:40 PM
Roaring Forties Blue. So there.

Keith Larman
08-10-2009, 07:17 PM
Reblochon. I need not say more.

ninjaqutie
08-10-2009, 09:57 PM
colby jack

Sy Labthavikul
08-10-2009, 10:03 PM
I'm allergic to dairy and therefore cheese, but I know I would love it if I could eat it.

Karo
08-10-2009, 10:37 PM
Parrano. And Old Amsterdam.

Now add some grapes, crackers, and a glass of red wine.

I sure love my quiet evenings at home :p

Karo

CitoMaramba
08-11-2009, 02:20 AM
Wensleydale! (am a Wallace and Gromit fan too!)
Double Gloucester and Red Leicester..
and Feta..
oh.. added bonus:
http://www.youtube.com/watch?v=uT3OQECSDoQ

lbb
08-11-2009, 08:32 AM
I sure love my quiet evenings at home :p

When does an aikidoka get any of those? :D

Uh lessee...Rogue Creamery Oregon Blue, a cold-smoked blue cheese. Exceptional stuff. Their Rogue River Blue just won Best in Show at the American Cheese Society awards.

ninjaqutie
08-11-2009, 11:58 AM
When does an aikidoka get any of those? :D

Uh lessee...Rogue Creamery Oregon Blue, a cold-smoked blue cheese. Exceptional stuff. Their Rogue River Blue just won Best in Show at the American Cheese Society awards.

GO OREGON! I am less then 2 miles away from the rogue creamery. :)

Ron Tisdale
08-11-2009, 12:29 PM
When does an aikidoka get any of those? :D

Uh lessee...Rogue Creamery Oregon Blue, a cold-smoked blue cheese. Exceptional stuff. Their Rogue River Blue just won Best in Show at the American Cheese Society awards.

Ok, but what's really telling is that YOU KNOW who won the Amercian Cheese Society Awards (ACSA???) :eek:

Best,
Ron (not that there's anything wrong with that.... :D)
PS My fiance is a Frenchy...I just let her pick the cheese and the wine! Safer that way...

lbb
08-11-2009, 01:54 PM
Ok, but what's really telling is that YOU KNOW who won the Amercian Cheese Society Awards (ACSA???) :eek:

My local coop had a tasting, that's how I got onto the Rogue stuff. And now I'm hungry, dammit.

dps
08-11-2009, 02:18 PM
Does Velveeta count?

It is a cheese product.

David

RED
08-11-2009, 07:18 PM
I think this thread has gotten off topic people... we are all forgetting that I like brie!

RED
08-11-2009, 07:19 PM
Does Velveeta count?

It is a cheese product.

David

NO! Take your blasphemies elsewhere!!! :grr:

Karo
08-11-2009, 08:53 PM
When does an aikidoka get any of those? :D

Every night, after training. Like now. In fact, I'm sitting next to a plate as we speak :p May I interest you in a glass of Sangioviese and some sheep's milk gouda on sesame crackers? :D

Karo

Keith Larman
08-11-2009, 08:58 PM
I think this thread has gotten off topic people... we are all forgetting that I like brie!

Maggie:

Seriously, if you like Brie, try to find a true Reblochan. Vastly more flavor but also a lot more subtle things going on. It can be difficult to find as the powers-that-be don't like non-pasteurized things imported. Forget that foods like this have been around for thousands of years and the entire process of creating cheeses protects it from the bad stuff -- no, our government must protect us from things that actually taste good.

Reblochan is the Holy grail of cheese to a lot of foodies...

Brie is okay for a sandwich. Reblochan, however, is a cheese...

Keith Larman
08-11-2009, 08:59 PM
Every night, after training. Like now. In fact, I'm sitting next to a plate as we speak :p May I interest you in a glass of Sangioviese and some sheep's milk gouda on sesame crackers? :D

Karo

Ah, nice... Enjoying some smoked gouda tonight myself with a very crisp Sauvignon Blanc... Sigh.

dps
08-11-2009, 09:22 PM
NO! Take your blasphemies elsewhere!!! :grr:

It is a step up from Cheez Whiz.

Seriously, I like Colby Cheese also know as Colby "Swiss" Cheddar.

David

mathewjgano
08-11-2009, 09:30 PM
This good scandinavian likes his Havarti! ...and gouda and mozzarella and cheddar and provolone...mmmmm, provolone:drool:

rob_liberti
08-15-2009, 11:50 AM
I miss cheese.

Chuck Clark
08-15-2009, 06:51 PM
Kerrygold Dubliner sliced about an eighth of an inch thick placed on a slice of twelve grain bread, toast lightly from above till the slices of cheese just begin to soften (but not bubble!) and a nice cuppa Earl Grey and a few almonds, walnuts, and a couple of Brazil nuts. Yummy! A great breakfast.

Karo
08-15-2009, 08:39 PM
Kerrygold Dubliner sliced about an eighth of an inch thick

I've just brought home Kerrygold Dubliner from my shopping expedition to Whole Foods! I used to buy it regularly when I lived in Dublin. It's very good.

I have no twelve-grain bread, though, only the Tuscan Whole Wheat from Trader Joe's... :(

Karo

ninjaqutie
08-15-2009, 10:26 PM
I enjoy sharp cheddar as well.

tarik
08-16-2009, 07:21 PM
Kerrygold Dubliner sliced about an eighth of an inch thick placed on a slice of twelve grain bread, toast lightly from above till the slices of cheese just begin to soften (but not bubble!) and a nice cuppa Earl Grey and a few almonds, walnuts, and a couple of Brazil nuts. Yummy! A great breakfast.

Oh yeah, baby. :D

Dublinner is a great cheese. I also enjoy farmhouse cheddars in much this fashion.

Phil Van Treese
08-18-2009, 01:34 PM
Havarti, Gouda and/or Edam

Phil Van Treese
08-18-2009, 01:37 PM
Havarti, Gouda ans/or Edam

rob_liberti
08-28-2009, 10:20 AM
What do the Vegetarians do for alternative non-dairy cheese?

Rob

Marc Abrams
08-28-2009, 10:28 AM
What do the Vegetarians do for alternative non-dairy cheese?

Rob

Rob:

If cows eat vegetation, doesn't that make their cheese vegetarian cheese? :confused:

Regards,

Marc Abrams

Patrick Hutchinson
08-28-2009, 01:10 PM
Venezuelan Beaver Cheese.
Can I mention spiral energy and cross-body windings in this thread?

ok sorry. The Python reference notwithstanding, I have to go with Lancashire Toasty.

Walter Martindale
08-28-2009, 03:16 PM
I miss cheese.
Is it a problem with your sights, or are you flinching because you really don't want to hit the cheese?
:D
Walter

Walter Martindale
08-28-2009, 03:19 PM
Problem with Brie is that "use by" date stuff. It only starts tasting really good a couple of weeks after the stores have to take it off the shelf....
W

Rob Watson
08-30-2009, 03:07 PM
A cheese that I shall never eat - veelveta (http://en.wikipedia.org/wiki/Velveeta). "processed cheese product" cheese by any other name, etc.

Will the one true cheese please stand?

tarik
09-01-2009, 02:32 PM
A cheese that I shall never eat - veelveta (http://en.wikipedia.org/wiki/Velveeta). "processed cheese product" cheese by any other name, etc.

Will the one true cheese please stand?

Velveeta is a great ingredient for a quick and dirty fudge!

thisisnotreal
09-01-2009, 02:55 PM
yeah; real dirty. low down dirty.
like.. shoulda left it under the fridge dirty...
;)

lbb
09-01-2009, 03:22 PM
That's just wrong.

It's not cheese...and it's not fudge...but it is CHEESE FUDGE!!!

thisisnotreal
09-01-2009, 03:35 PM
chudge

thisisnotreal
09-01-2009, 03:36 PM
i just vomited in my mouth
(a little)

tarik
09-02-2009, 12:12 AM
That's just wrong.

It's not cheese...and it's not fudge...but it is CHEESE FUDGE!!!

Not only is it wrong, but I've yet to meet someone who doesn't like it and can't tell that such an ingredient was used.

I still prefer properly made fudge though.

Rob Watson
09-02-2009, 12:48 AM
Not only is it wrong, but I've yet to meet someone who doesn't like it and can't tell that such an ingredient was used.

I still prefer properly made fudge though.

I sorry but I've lost all respect for you sir. Such an affront to the veritable elixir, nay, manna, that is the one true fudge I cast you and and banish you into a cheeseless and fudgeless hell. Get thee gone from my sight.

O.K. You can come back but don't bring none of that nasty chudge stuff.

BC
09-02-2009, 12:45 PM
A well aged Manchego. Yum!

thisisnotreal
09-08-2009, 10:11 PM
Hi Tarik -
I am sorry about that cheese thing man. I spoke out of line. I was always told not to judge a man by his tastes in cheese; so I should have known better than to say anything. If you would be so kind as to give me the recipe (or is it on their website?) I will undertake your challenge and feed it to my family and just see if they can tell..
With sincere apologies,
Josh

tarik
09-09-2009, 01:35 AM
Hi Tarik -
I am sorry about that cheese thing man. I spoke out of line. I was always told not to judge a man by his tastes in cheese; so I should have known better than to say anything. If you would be so kind as to give me the recipe (or is it on their website?) I will undertake your challenge and feed it to my family and just see if they can tell..
With sincere apologies,
Josh

You're funning me, right? I took it as nothing more than friendly joshing (no one takes a josh seriously ;) ).

Anyway, I have actually never bought velveeta and/or made this "chudge" of which we speak, but I was the victim of it in college and watched many friends and acquaintances fall under it's sweet and sludgy sway.

My recollection is that it tasted just as an organic plastic concoction loaded with chocolate and sugar should taste.. but the texture was wrong (too smooth, with no crystalline bite) to my personal senses having made fudge from scratch with my mother as a child.

My wife tells me that Paula Deen still publishes a recipe for just such a chudge and I have to admit that while my sensibilities won't let me purchase velveeta, I probably would eat chudge again.

Back to cheeses.. I have been enjoying some cheddars (a young goat milk and an aged raw cows milk from NZ) and sheeps milk feta with olive oil lately.

Regards,

eyrie
09-09-2009, 02:04 AM
What do the Vegetarians do for alternative non-dairy cheese? Tofu?? :D

Roaring Forties Blue Ditto..

Cynrod
09-09-2009, 09:43 AM
This good scandinavian likes his Havarti! ...and gouda and mozzarella and cheddar and provolone...mmmmm, provolone:drool:

X2 on Provolone cheese and I love swiss cheese :cool: . I would also settle for some cottage cheese ,topped with pineapple chunks :D .

ninjaqutie
09-09-2009, 11:18 AM
I would also settle for some cottage cheese ,topped with pineapple chunks :D .

I eat this quite often myself! Yummy in the tummy. :) The strange thing is I have constantly tried eating cottage cheese and I absolutely HATED it. Then, I moved out here to Oregon and was at the police academy for training and nothing really appealed to me... so I took cottage cheese to try (yet again) since it is supposedly good for you. I also happened to have pineapple on the plate. I absolutely LOVED IT!

I learned a couple things:
1.) I am a firm believer that brands and quallity makes a difference. (Oregon DOES make good cheese after all...)

2.) Cottage cheese isn't just for old people! HAHA!

thisisnotreal
02-02-2010, 11:34 PM
i'd totally eat chudge right now.

Since we were already talking about cheese; I was wondering Is it true that there is no cheese invented independently by the Chinese? What does that say, if true. They must've invented it; but then been like: Naah. Forget that. I'm not eating that stuff

tarik
02-03-2010, 12:41 AM
i'd totally eat chudge right now.

I just enjoyed molten chocolate lava cake for dessert. Chudge just stands no chance with me tonight.

Since we were already talking about cheese; I was wondering Is it true that there is no cheese invented independently by the Chinese? What does that say, if true. They must've invented it; but then been like: Naah. Forget that. I'm not eating that stuff

Tofu is basically cheese made with a different type of 'milk'.

I haven't researched it, but there are MANY different cultural groups in China. If any of them do anything with milk dairy type cheeses, I'd venture that it probably starts with cheeses similar to paneer.

Best,