Cheese

[elcameron]

OK Utter nonsense, but If you were cheese what cheese would you be?

I would be something earthy, and a bit stinky.

 

[Katie H]

Awesome question. Perhaps emmenthal. A little nutty with a tough rind. Well, that's what Buck would say!!

Really, though, I do love emmenthal. But I couldn't choose a cheese because there are so many I like.

 

[TATTRAT]

Queso fresco



I am plain, but versitile.

 

[devora]

worth the effort?

some pungent blue (bleu?)...hard to get to know but, perhaps, worth the effort.

then again, ya don't wanna keep that around too long!

 

[Barbara L]

I would be cream cheese. At first glance, boring and bland, but in reality a vital addition to many dishes, both savory and sweet, adding that special zing that only cream cheese can do!

Barbara

 

[csalt]

Mature cheddar from the West of UK.( crumbly but strong and good to have at hand)

 

[lulu]

I would be a delightful chevre I ate mear Mont St Michel two years ago, but annoyingly can't remember what it was called....not too firm, not too soft, pure and creamy, but with a tang, and although the outside was rolled in carcoal and obviously had seen some darkness, inside it was still a clean, snowy cheese!

 

[Half Baked]

I would be a delightful chevre I ate mear Mont St Michel two years ago, but annoyingly can't remember what it was called....not too firm, not too soft, pure and creamy, but with a tang, and although the outside was rolled in carcoal and obviously had seen some darkness, inside it was still a clean, snowy cheese!

Could it have been this?:

Humboldt Fog

Our signature offering, Humboldt Fog is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original!

 

[Claire]

There are too many to chose from for me to choose a favorite, but probably a blue cheese. For some reason I'm really on a blue cheese streak. Definitely not Limburger or Schmier. I'm a tolerant eater, but whooooeee.

 

[Michelemarie]

I'd be brie because I like it and I think it goes good with a glass of wine and some crusty bread, like me.

 

[urmaniac13]

camanbert, or brie... dry and tuff looking on the outside, big softie in the inside.

 

[Constance]

I'd be a good aged cheddar.

 

[lulu]

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!

 

[Snoop Puss]

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.

 

[SHAMALICIOUS]

Id be chedddarrr, yumyum!

 

[YT2095]

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

 

[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!

 

[Renee Attili]

Aged Swiss a little older and a little bitter but good when you combine it with the right ingredients.

 

[luvs]

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.

 

[Uncle Bob]

Cream Harvarti....It goes well with fruit,wine or nice bread! Or all of them!!
Nice on a picnic under a big shade tree!