Favorite Cheese

Chidoro · Post by **Chidoro** » January 30, 2003, 11:05 am

In honor of a failed cooking experiment last night

masteen · Post by **masteen** » January 30, 2003, 11:07 am

Need to add Fromunda to that list. Homegrown cheese is teh win!

Zygar_ Cthulhukin · Post by **Zygar_ Cthulhukin** » January 30, 2003, 11:21 am

Colby

Midnyte_Ragebringer · January 30, 2003, 11:35 am

Umm can you add Parmesan please?

miir · Post by **miir** » January 30, 2003, 11:41 am

WTF is American cheese?

I'll select other: Stilton

If you've never had a Stilton Cheeseburger, you're life is incomplete.

Stilton
Description:
Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. There are two types of Stilton: Blue and White Stilton. Rennet is added to milk at 86 degrees F and after an hour curd forms. The curd is drained and moulded. One week passes and then Stiltons are allowed to mature for 6 to 8 months.

Burke · Post by **Burke** » January 30, 2003, 11:43 am

Venezuelan Beaver Cheese

rhyae · Post by **rhyae** » January 30, 2003, 11:51 am

cheese
Went on a trip to UK, went to Tesco, stared in awe at their cheese selection.. And theirs tastes better than ours

Extra Sharp cheddar A++
Provolone melted on a sandwich A+
Squeeze cheese on a ritz ... mmmm, salty fatty perfection

Bubba Grizz · Post by **Bubba Grizz** » January 30, 2003, 12:18 pm

Does Valveta count as a cheese? Or is it the SPAM of Cheeses.

Aabidano · Post by **Aabidano** » January 30, 2003, 12:23 pm

Bubba Grizz wrote:Does Valveta count as a cheese? Or is it the SPAM of Cheeses.

Spam is actully made of "meat" though, is there any actual cheese in Velveta?

miir · Post by **miir** » January 30, 2003, 12:26 pm

Velveeta is like the American cheese of processed cheeses.

Trek · Post by **Trek** » January 30, 2003, 12:37 pm

I believe Cheeze Wiz is our national cheese

Cartalas · Post by **Cartalas** » January 30, 2003, 12:37 pm

miir wrote:Velveeta is like the American cheese of processed cheeses.

Then there is White American Cheese " The Racist Cheese"

Arsecn · Post by **Arsecn** » January 30, 2003, 12:38 pm

Pepperjack

miir · Post by **miir** » January 30, 2003, 12:39 pm

Cartalas wrote:
miir wrote:Velveeta is like the American cheese of processed cheeses.
Then there is White American Cheese " The Racist Cheese"

White American Cheese and Cracka's

Cartalas · Post by **Cartalas** » January 30, 2003, 12:48 pm

miir wrote:
Cartalas wrote:
miir wrote:Velveeta is like the American cheese of processed cheeses.
Then there is White American Cheese " The Racist Cheese"
White American Cheese and Cracka's

Even Better Good one Miir

Winnow · Post by **Winnow** » January 30, 2003, 1:06 pm

I don't see Canadian Cheese as an option. I'm not voting.

Xyphir · Post by **Xyphir** » January 30, 2003, 1:10 pm

No string cheese either...

Vetiria · Post by **Vetiria** » January 30, 2003, 1:17 pm

Can't go wrong with American, Swiss, or Velveeta.

Fairweather Pure · Post by **Fairweather Pure** » January 30, 2003, 1:18 pm

Cottage Cheese, Michigan small curd. Large curd, with lots of milk = yuck.

That' still a cheese, right? Or is this the cheescake of the pie/cake debate?

Sirensa · Post by **Sirensa** » January 30, 2003, 1:24 pm

I'd count cottage cheese as a kind of cheese. If it can be used in lasagne in place of ricotta, it's cheese!

I voted for Havarti (prefer imported to domestic because it's a bit creamier) But I'd have to give a big sloppy drool for gouda as well. And nothing quite beats Tillamook for a nice wholesome cheddar! (Huzzah for Oregon cheese!)

Hayley · Post by **Hayley** » January 30, 2003, 1:28 pm

Blue cheese is the win.

Lalanae · Post by **Lalanae** » January 30, 2003, 1:51 pm

I don't discriminate with the cheeses. They are all good. I like to try new fancy cheeses every once in awhile, like Sage Derby or Morbier with Vegetable Ash. I even like the "stinky" cheeses. Then there are times a good slice of colby-jack is most satisfying.

One of my sister's best friends is a cheese fiend and his knows the phrase "I love cheese" in almost every language possible. Kind of a hobby for him I guess.

Sabek · Post by **Sabek** » January 30, 2003, 1:55 pm

Canadians get their own bacon. No way they are getting their own cheese to.

Have to go provolone myself.

Fallanthas · Post by **Fallanthas** » January 30, 2003, 1:56 pm

Only cheese I have tried I didn't care for was Brie. Just skanky tasting stuff.

Other than that cheese + dark rye bread + fruit + beverage of your choice = heaven

Adelrune Argenti · Post by **Adelrune Argenti** » January 30, 2003, 4:11 pm

Cheddar is bettar!!! (has to make it really rhyme)

Actually, all cheese is goodness. Colby, provolone, cheddar, swiss, parmesan, romano, mozerella. All belong in everything we eat.

Taly · Post by **Taly** » January 30, 2003, 9:19 pm

Extra Sharp Chedder for me pweese

Canelek · Post by **Canelek** » January 31, 2003, 11:14 am

Nacho cheese

Zamtuk · Post by **Zamtuk** » January 31, 2003, 1:55 pm

Vetiria wrote:Can't go wrong with American, Swiss, or Velveeta.

Basically sums it up pretty well.

vn_Tanc · Post by **vn_Tanc** » January 31, 2003, 2:10 pm

Smoked cheddar *drool*

Filthy blue mold cheese is evil and should be shunned.

Legenae · Post by **Legenae** » January 31, 2003, 2:33 pm

Hmmm... I think it depends on the meal.

I like to put swiss cheese on sandwiches. I make lasagne with grated mozarella (not a fan of cottage/ricotta). And I love ceasar salad with freshly grated parmesan cheese *drool*

Sirensa · Post by **Sirensa** » January 31, 2003, 2:45 pm

vn_Tanc wrote:Filthy blue mold cheese is evil and should be shunned.

Bleu Cheese has it's place too!!

As a dip for hot wings! With Bacon on a Hamburger! Melted with Garlic on Green Beans!!

Mmmmmmmmmmm cheeeeeeese!

vn_Tanc · Post by **vn_Tanc** » January 31, 2003, 2:57 pm

Re: blue cheese

With Bacon on a Hamburger

Oh
My
God
NO!

The 11th commandment was:
"Thou shalt not sully teh Bacon Divine with graven adornment"!

Shun, i say! SHUN THE MOLD!!

Mind you I don't even hold with ketchup on my bacon sarnies. Naked as god intended is how bacon should be eaten. The ONLY 2 exceptions to this are:
1) Full English Breakfast. You allowed to add a _small_ amount of HP Sauce to teh Bacon.
2) Burger King Bacon Double Cheeseburger due to the GENIUS masterstroke of removing the salady parts of the burger and replacing them with Bacon. Oh yes.

Draaxx · Post by **Draaxx** » January 31, 2003, 3:01 pm

No colby jack wtf? this isnt a cheese poll without colby jack

Chidoro · Post by **Chidoro** » January 31, 2003, 3:10 pm

Draaxx wrote:No colby jack wtf? this isnt a cheese poll without colby jack

Then make another one

I could put 2 million varieties up and it would make zero fucking difference, someone would find the one that isn't there and say it's their favorite

Millie · Post by **Millie** » January 31, 2003, 3:46 pm

Jarlsberg > all. I'm surprised not many people know about it. It's basically Swiss cheese, but much better.

For the record, American cheese sucks. I can't even stomach the smell of it. It's unbelievable that people would put that kind of crap into their bodies, let alone enjoy it.

iandaina · Post by **iandaina** » January 31, 2003, 3:52 pm

mmmm Raclette...

Ajran · Post by **Ajran** » January 31, 2003, 4:11 pm

yes... i like cheese.. all kinds. no particular favorite except keep that american/velveeta/low fat/no fat shit away from me..

a good provolone or swiss can't be beat..

*edit* no gorgonzola on that list either. although its definately an acquired taste..

Skordopordonikos · Post by **Skordopordonikos** » January 31, 2003, 4:55 pm

I pretty much like most cheeses. If it's available, I like Extra Sharp Canadian Cheddar - the older the better. (My grandfather used to say he didn't want any cheese that couldn't walk up onto the table by itself).

The Canadians press their cheese more so it's drier, and at least around where I grew up, they didn't use that lame yellow dye crap that they use in Wisconsin.

We used to go to the local cheese factory and get two or three pounds of cheese curd while it was still warm and squeeky. /drool.

Heh, I could eat a whole pound of that stuff by myself.

Another thing I miss was the really good blue cheese I used to to get with my buffalo wings. Now it's usually some weak-ass salad dressing.

Revs · Post by **Revs** » January 31, 2003, 5:28 pm

Mozzarella on a nice hot sandwich, if there is none provolone is a great substitute

Pherr the Dorf · Post by **Pherr the Dorf** » January 31, 2003, 9:33 pm

Ok besides awaiting my warm welcome...
I am a cheese freak, I buy cheeses that you literally scrape the fuzzy mold off to eat the runny gooey cheese under the rind, so I voted for Fromunda... from way down undah

Acies · Post by **Acies** » January 31, 2003, 9:42 pm

JACKASS! Welcome to the party pal.

cid · Post by **cid** » January 31, 2003, 10:03 pm

Pherr the Dorf wrote:Ok besides awaiting my warm welcome...
I am a cheese freak, I buy cheeses that you literally scrape the fuzzy mold off to eat the runny gooey cheese under the rind, so I voter for Fromunda... from way down undah

Jackass!!!!

Zamtuk · Post by **Zamtuk** » January 31, 2003, 10:07 pm

Behold the power of cheese.

noel · Post by **noel** » January 31, 2003, 10:20 pm

Skordopordonikos wrote:Created on my daughter's account
Just to satisfy your blind insistance
that I post an EQ 'presence'

NO. Just no. Get off our fucking boards.

VeeshanVault

Favorite Cheese

Favorite Cheese

Favorite Cheese

..

Cheesy cheese is cheesier...

Re: Cheesy cheese is cheesier...