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Old 02-20-2007, 09:51 AM   #11
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camanbert, or brie... dry and tuff looking on the outside, big softie in the inside.
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Old 02-20-2007, 11:50 AM   #12
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I'd be a good aged cheddar.
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Old 02-20-2007, 12:02 PM   #13
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Quote:
Originally Posted by Half Baked
Could it have been this?:

Humboldt Fog
.... An American Original!
No, it was most definitely French, but that sounds excellent, I'd like to try some!
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Old 02-20-2007, 12:35 PM   #14
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Hi Lulu, goats cheese rolled in ash is common in France. You can get it here in northern Spain too. If you look up goat's cheese and ash in Google, you'll get lots of hits.

As for which cheese I'd be, could I be greedy and say I'd be the whole cheese board? That way I don't have to choose.
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Old 02-20-2007, 01:22 PM   #15
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Id be chedddarrr, yumyum!
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Old 02-20-2007, 01:53 PM   #16
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Mozzerela, I`m still flexible even under heat and just as Good-to-go next day:)


EDIT: I often see myself as left-over Pizza :P
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Old 02-20-2007, 02:48 PM   #17
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call me Jack.

very pale
perfect accompaniament to avocados
blends well with other cheeses
when it needs a spice, it adds hot peppers, as in "pepper jack"
enhances the dish, rather than overtaking it.

it's me!
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Old 02-20-2007, 03:35 PM   #18
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Aged Swiss a little older and a little bitter but good when you combine it with the right ingredients.
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Old 02-20-2007, 03:52 PM   #19
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gorgonzola- tangy, blue-veined, loved by many & to those who don't like gorgonzola, at least you gagged!,ha-ha! & very charasmatic & flavorful! enhances many dishes!

great thread.
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Old 02-20-2007, 04:02 PM   #20
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Cream Harvarti....It goes well with fruit,wine or nice bread! Or all of them!!
Nice on a picnic under a big shade tree!
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