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Old 11-10-2010, 09:27 AM   #41
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I was $22/lb, but it was worth it.
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Old 11-10-2010, 10:02 AM   #42
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BJ's in our area had a pretty nice one, with a tan rind, for about $10 per pound.
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Old 11-10-2010, 11:37 AM   #43
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Sorry to see Manchego has not received honorable mention here. Not all Manchego seems to be good (just like the Bel Paese here in the states does not hold a candle to the same that was available in Italy). We like to munch on Manchego accompanied by a tart quince preserve.
Manchego and membrillo with olive bread and a glass of Rioja alta. Manchego for me should be two yrs old, it then makes your teeth itch when you eat it.

You have good taste Bill
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Old 11-10-2010, 11:46 AM   #44
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I have to admit to being a Cheese Snob, I look down on anyone who does not like cheese!
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Old 11-10-2010, 11:50 AM   #45
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It's nice to eat / chew a cheese that bites back.
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Old 11-10-2010, 12:13 PM   #46
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mmmm, the sage is a great idea. I'll have to keep an eye out for the Cotija. Know any major stores that sell it? or should I just check around?
Both major chain grocers in my area (Lucky-Safeway)have a small Mexican cheese selection off by itself.
There is also a Cotija rubbed with chili powder called enchilado that I like alot.
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Old 11-10-2010, 02:20 PM   #47
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My fav is Stilton a strong blue veined cheese eaten on digestive biscuits.

Stilton Pie.

Blind bake your pastry in a flan ring.
Slowly caramelise thin sliced onions in a pan then turn down the heat and crumble in lots of Stilton, work into a stiff paste and spread on the base of your pie crust.

Mix egg yolks with double cream and a lot of ground black pepper, pour on top of paste and bake till golden.
My husband can't stand and blue veined cheese (it's a mental thing) but I love it. I may just have to try this recipe while my parents are in town so my dad can share it with me. Do you use just a basic pie crust?
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Old 11-10-2010, 02:39 PM   #48
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My husband can't stand and blue veined cheese (it's a mental thing) but I love it. I may just have to try this recipe while my parents are in town so my dad can share it with me. Do you use just a basic pie crust?
you can use a basic pie crust, I would use Pate Brisee, using either it will be delish.
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Old 11-10-2010, 06:01 PM   #49
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I love blue cheeses or very ripe farmers cheese. St Agur, Gorganzola, Cambozola, Brie de meux( I usualy leave this one in the fridge until it is banging on the door to get out).
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Old 11-10-2010, 07:01 PM   #50
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For me, my favorite is Brie cheese. I really love the taste of those cheese. :)
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