Cheese

[Nym90]

Juusto, of course.

[Platypus]

Option three. Can't do the whole cholesterol thing, which meant I cut out dairy, which meant I have now developed a lactose intolerance. Boo.

[Ban my account ffs!]

Yes, States, I love farmer's cheese.  There are few cheeses I don't like.. though I'd have to say cottage cheese is one of my least favorites (though I still enjoy it from time to time with lots of pepper on it).

One of my favorite meals is sliced fresh mozzarella with sliced ripe tomatoes, basil, salt, pepper, and olive oil and good balsamic vinegar (the older the better... I bought some stuff that was aged 15 years.. it's soooo frickin good).

But I love to just break chunks off of a parmesan cheese block and eat it plain.  And while I love blue cheese on just about anything.. I won't go to the extremes that my brother will and just eat blue cheese crumbles with a fork.

Another great use for cheese:  Use milk instead of water in your campbells tomato soup and add a slice of American processed cheese food... it makes it delicious.

The best American cheese is Land O'Lakes fresh sliced from the deli, creamy and awesome.

I'm surprised they have Land o Lakes down there!  I figured it was just a Minnesota thing.  

I guess I've never really even seen anything Land O Lakes in the deli.  The deli cheese here tends to be a little higher on the quality scale than processed American.

[fezzyfestoon]

The best American cheese is Land O'Lakes fresh sliced from the deli, creamy and awesome.

I'm surprised they have Land o Lakes down there!  I figured it was just a Minnesota thing.  

I guess I've never really even seen anything Land O Lakes in the deli.  The deli cheese here tends to be a little higher on the quality scale than processed American.

Same here!  I hate American cheese unless it's Land O' Lakes.

[Queen Mum Inks.LWC]

The best thing for grilled cheese is Velveeta.

[King]

The best thing for grilled cheese is Velveeta.

Velveeta isn't cheese.  It's oddly flavored salad dressing.

Oh and this thread caused me to make Mac & Cheese for dinner tonight for the first time in years.

[??????????]

Yes, States, I love farmer's cheese.  There are few cheeses I don't like.. though I'd have to say cottage cheese is one of my least favorites (though I still enjoy it from time to time with lots of pepper on it).

One of my favorite meals is sliced fresh mozzarella with sliced ripe tomatoes, basil, salt, pepper, and olive oil and good balsamic vinegar (the older the better... I bought some stuff that was aged 15 years.. it's soooo frickin good).

But I love to just break chunks off of a parmesan cheese block and eat it plain.  And while I love blue cheese on just about anything.. I won't go to the extremes that my brother will and just eat blue cheese crumbles with a fork.

Another great use for cheese:  Use milk instead of water in your campbells tomato soup and add a slice of American processed cheese food... it makes it delicious.

The best American cheese is Land O'Lakes fresh sliced from the deli, creamy and awesome.

I'm surprised they have Land o Lakes down there!  I figured it was just a Minnesota thing.  

I guess I've never really even seen anything Land O Lakes in the deli.  The deli cheese here tends to be a little higher on the quality scale than processed American.

It's not processed American. It's better then Boars Head. Processed American is Velvetta or that crap you get from the little plastic sleeves.

[opebo]

I like it obviously (not a prude).

My favorite is the Stilton/Limburger stinky cheese genre, with a close runner up being the Brie/Camembere soft type cheeses.  I'm far from an expert.

[Queen Mum Inks.LWC]

The best thing for grilled cheese is Velveeta.

Velveeta isn't cheese.  It's oddly flavored salad dressing.

Oh, trust me - I don't consider that stuff "cheese", but it's still great for grilled cheese (that's about it - they make good Mac and Cheese though - mix that with a can of chili - that's pretty good).

[Bunwahaha [still dunno why, but well, so be it]]

Cheese?

Well, yes, of course. And of course with some fresh bread and, unless this is a kind you directly spread on bread, with some fresh butter.

A good Cantal is something, but hard to find a good one, along with a lot of other good cheeses.

[minionofmidas]

A good Cantal is something.

Oh yeah.

[Speed of Sound]

Sharp cheeses like Asiago, or even Parmesan I will absolutely kill for, though anything will do (that isnt Swiss)

[RIP Robert H Bork]

I love hard cheeses, like Asiago, but softer cheeses like Jack and Muenster are good too. I loathe some cheeses however, including really soft cheeses as well as pasteurized-process-American-cheese-food or whatever it's called, which shouldn't even be considered cheese at all.

[Cubby]

I love cheese. I usually end up eating generic kinds like "Yellow American" (I prefer my cheese to be orange, even if it is just a dye that they add). The only popular kind I don't like is Swiss. I like how you can add cheese to something and it instantly becomes edible. I don't like plain chicken cutlet, but if I add a piece of cheese and a lot of tomato sauce to it, then I love it.

Of the few European cheeses I've tried, I like Butterkase, Havarti and Brie. Although the last one is good you can't eat parts of it and its expensive, so I don't like buying it just to throw some out.

[opebo]

By the way, just a question to European members - can you all still get real cheese or is pasturization required?  I don't believe I have ever had any cheese as it should be/was intended.

[Bunwahaha [still dunno why, but well, so be it]]

Of the few European cheeses I've tried, I like Butterkase, Havarti and Brie. Although the last one is good you can't eat parts of it and its expensive, so I don't like buying it just to throw some out.

Brie precisely is a cheese you have to eat...everything, which isn't the case of a lot of cheeses in France, at least if you care about your palate comfort.

By the way, just a question to European members - can you all still get real cheese or is pasturization required?  I don't believe I have ever had any cheese as it should be/was intended.

I know EU is fighting a lot to pasteurize everything, and it makes 'big' issues by French cheese makers, because it goes against traditions that made 'the greatness of cheeses' stuffs like that, EU hasn't won the fight yet, but it progresses more and more. There has been a big fight around Camembert lately in France about it, they won that some Camembert could still be called Camembert even if pasteurized, which for traditional French cheese makers/knowers/lovers is a kind of heresy, the association for the AOC label of Camembert, AOC being a label which in France guarantees a territorial provenance but also most of the time the respect of some traditions, refused to give their label to those who use pasteurized milk, but industrials who product most of the Camembert (90%) didn't care, they preferred losing the label and using pasteurized milk, and even if they say it's in the name 'alimentary safety', it's also cheaper to produce pasteurized.

[Cubby]

Of the few European cheeses I've tried, I like Butterkase, Havarti and Brie. Although the last one is good you can't eat parts of it and its expensive, so I don't like buying it just to throw some out.

Brie precisely is a cheese you have to eat...everything, which isn't the case of a lot of cheeses in France, at least if you care about your palate comfort.

The top layer seems inedible. The middle is the best.

[Ban my account ffs!]

I love hard cheeses, like Asiago, but softer cheeses like Jack and Muenster are good too. I loathe some cheeses however, including really soft cheeses as well as pasteurized-process-American-cheese-food or whatever it's called, which shouldn't even be considered cheese at all.

It's not considered cheese.  The FDA makes them call it "cheese food" or "cheese product" because it doesn't fit the legal definition of cheese.  

About brie.. the casing is disgusting... bitter and kinda musty tasting.. that's because it's mold.  I prefer to cut the casing off and just kinda spread the brie on good bread or a cracker.  Then it's delicious and almost like butter.

As States mentioned... I also love farmer's cheese on crackers. 

[Bunwahaha [still dunno why, but well, so be it]]

I prefer to cut the casing off and just kinda spread the brie on good bread or a cracker.  Then it's delicious and almost like butter.

That is called une hérésie.

[RIP Robert H Bork]

I love hard cheeses, like Asiago, but softer cheeses like Jack and Muenster are good too. I loathe some cheeses however, including really soft cheeses as well as pasteurized-process-American-cheese-food or whatever it's called, which shouldn't even be considered cheese at all.

It's not considered cheese.  The FDA makes them call it "cheese food" or "cheese product" because it doesn't fit the legal definition of cheese.   

Well, that's good, but most people still think of it as cheese anyway.

[??????????]

Cheese whiz and velvetta aren't cheese but th block american you get sliced at the deli is.

[Queen Mum Inks.LWC]

Cheese whiz and velvetta aren't cheese but th block american you get sliced at the deli is.

"Cheese" in a can is just a disgusting concept to begin with.

[memphis]

Excellent timing. I just got back from Wisconsin. Cheese is pretty amazing, like most high fat foods.

[Filuwaúrdjan]

"Cheese" in a can

!!!!!!!!!!!!!!!!!!!!!

[Queen Mum Inks.LWC]

"Cheese" in a can

!!!!!!!!!!!!!!!!!!!!!

I know - it's an utterly disgusting concept, isn't it.