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Cheese

Discussion in 'Food Forum' started by RWBlue, Jul 15, 2008.


  1. RWBlue

    RWBlue
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    Mr. CISSP, CISA
    CLM

    Joined:
    Jan 24, 2004
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    Talk to me about cheese.
    I am a simple cheese eater. I eat medium to sharp cheddars. I use Blue cheese on my steaks and burgers at times. I put mozzarella (usually the block type, not the real soft type) on my home made pizzas.

    I have had better and different cheeses in the past, but I have gotten myself in a rut. Talk to me about your soft spreadable cheeses. Talk to me about sitting down for a snack/meal of cheese and crackers.
     

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  2. noway

    noway
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    Joined:
    Dec 14, 2000
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    Location:
    Davie "Cowboy" , FL
    Cheese? Cheeses are like gun various calibers and styles ;)

    I like the following and it depends on them mode and meal;

    Gouda
    smoke Gouda
    Swiss ( mainly my sandwiches )
    Provolone ( same as above )
    Brie
    Various dutch cheeses
    Asiago ( pasta or if I do any thing Italian )


    For basic stuff, sharp cheddar does fine ;)
     

  3. major

    major
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    Aug 19, 2001
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    Location:
    Cochrane, Alberta
    Actually, I am making cheese as we speak. It is something that interests me and I have been reading about it the last couple of days-----never done it before.

    The simplest recipe I could find is the one I am doing first:

    Take a tub of plain yogurt. Dump it into a cloth (held in place over a pan by clips.)
    Leave out at room temperature for 24 hours to drain.

    Then after 24 hours, put in the fridge for 2-3 hours to harden a bit. Top with olive oil and spread on toasted pita bread sections.

    This is supposed to make a cheese common in middle eastern countries. We'll see. I started mine at 7:30 this morning.

    If it turns out ok, I will proceed with a recipe for "farmer's cheese", which is a little bit more involved. Then, I'm going to try gouda after that.

    Wish me luck!
     
  4. The Pontificator

    The Pontificator
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    Angry Samoan

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    Try this for dessert: Gorgonzola and fresh pear slices. Incomparable. The salty cheese and sweet pears are a perfect foil for each other.
     
  5. Glockerel

    Glockerel
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    Got Mojo?

    Joined:
    Jun 13, 2003
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    Location:
    Nassau and Salzburg, Austria
    St. Andre- a triple cream french- excellent
    Aged Gouda- a drier, aged gouda and full of flavor
    Bruder Basil- a german brick type cheese
    Fropaine Demage- a loaf shaped french cheese similar to havarti
    Havarti- a danish cheese, very creamy and mild
    Chevre- goat cheese, very spreadable and tangy
    Saga- a soft blue, very creamy and smooth

    Just a few of my favorites.
     
  6. Punkkin

    Punkkin
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    Location:
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    mmMmmm Havarti. :drool:
     
  7. tat2guy

    tat2guy
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    NRA Life Member
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    Apr 5, 2004
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    Location:
    The Smoky Mountains of NC
    Whenever we have guests over for dinner or something, my wife always lays out a spread with Brie cheese and a fig jelly that is astoundingly good. A few fancy schmancy crackers, grapes and apple slices, you have a million dollar appetizer platter for like $10.

    If you have a Whole Foods near you, they usually have awesome cheese sections, and frequently very knowledgeable people working in them, who will often give you samples of things and tell you stuff about them.
     
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