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Old 06-29-2007, 08:55 AM   #41
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Originally Posted by lyndalou
I've never met a cheese that I didn't like.
I really like Boar's Head Horsradish Cheddar, Cabot's Habenero, Feta, Fontina, Queso Blanco...
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Old 06-29-2007, 09:11 AM   #42
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jgdean, i love cabot's habanero cheddar! but i haven't seen it in the stores for quite a while.

and just for a change, i like to use queso blanco when i'm making chicken parm.
The past is gone it's all been said.
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Old 06-30-2007, 01:37 PM   #43
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oh, hey jennyema, to add to our cypress grove cheese-a-palooza (btw, WHEN DO WE START!!!), i was out at a fave wine store/bar last night sharing a cheese plate with a friend. they had taken out some humboldt fog about a half hour before we got there, and the cheese lady nicely gave us *that* slice as part of our our cheese plate. mmmm, all runny & perfect! she also put on a dollop each of some super-gourmet honeys we'd been admiring: one lavender, one from sicilly with tiny bits of strawberry in it. HOLY $#*!!! let me just tell you, humboldt fog is even better with a bitty dash of lavender honey atop. wow.
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Old 07-02-2007, 09:39 AM   #44
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Originally Posted by fireweaver
let me just tell you, humboldt fog is even better with a bitty dash of lavender honey atop. wow.
You've once again hit a nerve with me! A GOOD nerve!

I love honey and cheese. Though I am more inclined to enjoy honey with a hard, salty cheese like a parmesan, honey pairs nicely with soft cheeses too.
And interesting honeys make it all the better. I brought back a few cool honeys from Europe and am waiting to try them.

Less is not more. More is more and more is fabulous.
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