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Old 02-20-2007, 03:05 PM   #21
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Originally Posted by jkath
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!
I almost said the same thing!


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Old 02-20-2007, 09:47 PM   #22
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Lately I love both Roaring fourties, by kings Island dairy. Any aussies out there? and Cashel Irish blue.

It is a treat to taste two fantastic blues side by side..

But quite a stinky room.

Be gutsy. Believe in what you are doing. Find your bollocks. You must have confidence in your skills. Smile. Enjoy it.
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Old 02-20-2007, 11:54 PM   #23
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If I were a cheese...

I think I'd be Havarti, or Muenster, buttery, with a hint of sharpness, but yet complex in flavor and loves to compliment other foods. I'm somewhere in between firm and soft, and pale, from my Doiche heritage (my sister got all of the Native American looks. I got the European looks, and better temperment..

I'd love to be a 5-year aged perfect white cheddar, but am not truly powerful enough, nor salty enough. I bring harmony, but don't really like to stand up and shout to the world (though I may have done that on occasion).

Maybe I'm a blend of good aged Swiss, and Havarti. That would actually explain me better.

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Old 02-21-2007, 12:24 AM   #24
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I think right now I'd have to say Swiss...kinda like I feel..
May I always be the person my dog thinks I am.

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Old 02-21-2007, 04:01 AM   #25
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I dont know how to answer that, so I wont.

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Old 02-21-2007, 04:01 PM   #26
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Spicy Jack cheese would be me.

Cooking is my art!
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