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Old 02-10-2006, 11:26 AM   #11
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parmigiano for almost everything
Motz for pizza
swiss and cheddar for grilled cheese

In three words I can sum up everything I've learned about life: it goes on. Robert Frost
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Old 02-11-2006, 01:34 AM   #12
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It's so hard to choose.. i love ALL cheese! But I'd have to say brie, simply because it is so versatile. You can use it with both sweet and savory dishes and it completely changes your view of the cheese when paired with either.

My favourite recipe would be poached pears w/ brie. Basically you peel, slice, core and halve some pears. Poach the pear halves in a basic poaching liquid. (white wine, vanilla bean and sugar is good) Once poached, remove from liquid and place on a cookie sheet. Fill the hollows w/ some fresh brie and place under the broiler just until the cheese starts to melt. Remove and place in a serving bowl, pouring some of the poaching liquid on top. Sprinkle the top w/ some candied pecans or walnuts or any other nuts you like and then enjoy.

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Old 02-11-2006, 01:41 AM   #13
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Love cheese!!! Definately high up on both my lists of favourite foods and foods that I wish were fat and calorie free I like to try cooking with just about any cheese, though blue (and other mold) cheese are not to my liking. Cheddar, edam, mozzarella, parmesan, swiss, gouda, jack, veleveta, riccota, feta (and other goats cheeses) and mascarpone are among the ones that I've used the most through out my life. (Okay, I'll admit it, processed/American cheese has found its way into some of my dishes too )

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
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Old 02-11-2006, 03:54 PM   #14
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I would kill every person on this board for a slice of really good Italian pecorino because I have some of the most beautiful tasting pears as well as some walnuts and honey just waiting for the cheese.

It's nothing personal against you guys but nice Pecorino and nice pears is just a fantastic combination.
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Old 02-11-2006, 03:59 PM   #15
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We're having a twin moment! I love and buy the same three cheeses you mentioned. That's about all the cheese you'll find in my fridge unless I'm making something fancy then I'll use Smoked Gouda or Provolone. Havarti cheese is one of my favorites too.
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
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Old 02-11-2006, 04:01 PM   #16
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I don't like american cheese or velveeta at all and I'm not wild about mascarpone - any others I really enjoy.
Be an organ donor; give your heart to Jesus.
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Old 02-11-2006, 07:06 PM   #17
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An easier question would be - what cheese don't I cook with or like! The only cheese that is taboo in this house is Stilton. My husband had it some years ago. He was spending time with a family from England. They served it with Port Wine, as is the custom. He remembers the taste as "urine soaked hay".
I'm all about the food!
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Old 02-11-2006, 07:25 PM   #18
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Cheddar and Swiss for casseroles. For pizza topping, I use 75% fresh mozzarella and 25% Romano.
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Old 02-25-2006, 05:55 AM   #19
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Obviously, parmigiano as mentioned often, but there is hardly a mention of Gruyere here. For ccoking that is. But I love all cheeses, except some of the more pungant goat types.
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Old 02-25-2006, 07:28 AM   #20
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^ yes, gruyere is a great cheese for cooking, it cooks well, it's the only cheese I actually use for cooking especailly if the cooking takes more than half an hour.

There is no love sincerer than the love of food. ~George Bernard Shaw
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