Armed Polite Society
Main Forums => The Roundtable => Topic started by: Sergeant Bob on September 15, 2012, 05:46:16 PM
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What's your favorite? I'm partial to extra sharp cheddar most of the time. However, my real favorite is Double Glouster and Stilton.
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I really like a British cheese called Red Dragon. I also like Havarti and smoked Gouda.
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Depends on what might be getting eaten with it. I like a good sharp Cheddar but if I'm eating pastrami on rye I'll go with a Swiss. Lasagna get ricotta, Parmesan and mozzarella.
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Sarge and I have similar cheese palates. Ultra sharp cheddar (Tillamook) and mid-range blue cheeses (Salemville Amish).
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I like extra sharp cheddar in salads and such and to nibble on by itself, and I like Havarti a lot, but my favorites are the soft, mild, white cheeses like camembert and brie. LOVE those, at room temp, with crusty bread.
I've also lately been making sammiches (for ME) with marbled Colby-Jack - it's really a good sammich cheese.
I'm not a big fan of the stinky cheeses or the ones that are so bitter it makes your jaw ache.
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Mozzarella cheese
A splash of balsamic vinegar and some black pepper.
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Pepperjack.
And I would stab a mofo for one of those cheeselogs with sharp cheddar and bacon in it.
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For eating on a sandwich, depends on the sandwich. Meats, a soft gouda or havarti, something with onions and jalapenos then its the sharp cheddar. Am I entertainting? Brie with a semi-sweet jelly (lavender peppermint or white wine) drizzled over the top and cracker.
There is not one cheese for everything.
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What's your favorite? I'm partial to extra sharp cheddar most of the time. However, my real favorite is Double Glouster and Stilton.
Depends what it's for. Sandwiches, swiss is preferred, cheddar or colby if swiss is not available. Omlette, cheddar is preferred, swiss is OK. Pizza, mozerella. Parmesian on various dishes. For snacking, swiss.
"American" on nothing. I can't believe I liked that stuff as a kid.
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Sarge and I have similar cheese palates. Ultra sharp cheddar (Tillamook) and mid-range blue cheeses (Salemville Amish).
+2
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All of it. I wish I could find this spanish hard cheese I had, cave aged, sold at room temp, it lived in my fridge for 3 years, slice the mold off and keep eating. So sharp!
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Depends what it's for. Sandwiches, swiss is preferred, cheddar or colby if swiss is not available. Omlette, cheddar is preferred, swiss is OK. Pizza, mozerella. Parmesian on various dishes. For snacking, swiss.
"American" on nothing. I can't believe I liked that stuff as a kid.
Actually, I really do like American (me and Anthony Bourdain) for some things, like grilled cheese sammiches, and mixed with salsa for nachos (Velveeta). Yes, I said the "V" word! =D
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Casu marzu
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Casu marzu
What type of cheese is that? The main reason I started this thread is to get new (to me) cheese ideas.
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All of it. Except maybe some of the more...pungent examples.
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Haven't met a cheese I didn't like (to eat).
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"American" on nothing. I can't believe I liked that stuff as a kid.
You must be a commie. ;) American cheese goes on a cheeseburger. (where's the flag smiley?) Nothing else really works, although blue cheese is good.
For snacking, extra sharp Cheddar.
For pizza or quesadillas, whole milk low-moisture mozzarella. They sell it in big bags at Sam's, pretty cheap. It's hard to find anywhere else; the "part skim" mozzarella doesn't come close. Non-aged provolone will work in a pinch.
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You must be a commie. ;) American cheese goes on a cheeseburger. (where's the flag smiley?) Nothing else really works, although blue cheese is good.
Blue cheese is excellent on a grilled rib eye!
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There is a brand around here called Seriously Sharp Cheddar - not bad at all.
Cheeselog with cheddar, bacon, and port wine! Oh yea!
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Favorite? Don't have one.
But I'm partial to extra sharp cheddar, swiss, mozzarella, gouda, havarti, munster, feta, parmigiano-reggiano, provolone, ricotta, colby, and pepperjack.
ETA: Regarding American cheese, the real stuff is pretty good on a hamburger. That yellow stuff that Kraft makes doesn't count.
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Big fan of cheddar and mozzerella. Nothing exotic.
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American cheese goes on a cheeseburger.
I have never understood the concept of cheese on a hamburger. I don't throw a slab of cheese on a good steak, a roast, or ribs, so what make a burger so much different that it is ok to put cheese on the beef part of it? ???
bob
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I have never understood the concept of cheese on a hamburger. I don't throw a slab of cheese on a good steak, a roast, or ribs, so what make a burger so much different that it is ok to put cheese on the beef part of it? ???
bob
The fact that it tastes good?
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I have never understood the concept of cheese on a hamburger. I don't throw a slab of cheese on a good steak, a roast, or ribs, so what make a burger so much different that it is ok to put cheese on the beef part of it? ???
bob
Oy! Mix meat with dairy a little, you'llbe converted. Start by sprinkling blue cheese on that nice steak. Yum!
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All time favorite?
Tete de Moine, a Belgian cheese that's hard as hell to find.
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What type of cheese is that? The main reason I started this thread is to get new (to me) cheese ideas.
It's a wonderfully rare cheese from Sardinia.
Chris
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You run to Sardinia and get us some.
I'll babysit your Model 16.
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I have never understood the concept of cheese on a hamburger. I don't throw a slab of cheese on a good steak, a roast, or ribs, so what make a burger so much different that it is ok to put cheese on the beef part of it? ???
In many Tex/Mex restaurants here, they serve a flank steak smothered in ranchero salsa, grilled onions & poblano peppers, and Monterry Jack cheese. One bite of that....and filet mignon becomes boring.... =D
And cheeseburgers made with smoked gouda or smoked provolone are to die for..... :cool:
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Seeker, put that Gouda INSIDE the burger before grilling. Is Gooda!
Sergeant Bob, you want to try new cheeses, look online for "artisan dairy farms" in your area, then go take a tour and see what they have. Don't know where you live, but you can sometimes find wide varieties of good cheeses in wine shops or little gourmet groceries.
And, you might try these two books:
http://www.amazon.com/gp/product/0060537043/ref=oh_details_o02_s00_i00 (http://www.amazon.com/gp/product/0060537043/ref=oh_details_o02_s00_i00) The Cheese Lover's Companion
http://www.amazon.com/gp/product/0894807625/ref=oh_details_o04_s00_i00 (http://www.amazon.com/gp/product/0894807625/ref=oh_details_o04_s00_i00) Cheese Primer
The second one is actually the more informative of the two books, but both will give you an education in cheese. The ex wanted to open a cheese shop at one point so I educated myself. It was the only good idea he ever had, if he'd followed through on it.
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What's my favorite cheese? Yes. :lol: As others have pointed out, you really can't just have one favorite. Depends on the dish and what not. It would actually be easier for me to list the few cheeses that I don't much care for.