"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-12-2004, 07:59 PM   #21
Senior Cook
 
GetMeTheBigKnife's Avatar
 
Join Date: Sep 2004
Location: USA,NewYork
Posts: 124
Re: what's your favorite cheese?

Quote:
Originally Posted by luvs_food
i like brie, always keep a wedge of brie in the fridge, and all the different sorts of bleu are my second favorites. havarti is pretty good. parmigiano reggiaono is good, too.
Luvs Food...I'm with you in complete partnership. Perhaps we were separated at birth?
__________________
I'm your huckleberry! https://www.geocities.com/got2teach/m.gif
GetMeTheBigKnife is offline   Reply With Quote
Old 09-12-2004, 08:05 PM   #22
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
Re: what's your favorite cheese?

Quote:
Originally Posted by GetMeTheBigKnife
Quote:
Originally Posted by luvs_food
i like brie, always keep a wedge of brie in the fridge, and all the different sorts of bleu are my second favorites. havarti is pretty good. parmigiano reggiaono is good, too.
Luvs Food...I'm with you in complete partnership. Perhaps we were separated at birth?
possible, lol! my TWIN! i have a twin! :D
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 09-12-2004, 08:18 PM   #23
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
Anything but Parmesan Reggiano (can't spell it, and it reminds me of Mario Batali with the big gut hanging over his apron). I will log in for Hoffman's Smoky Sharp Cheddar.
Otter is offline   Reply With Quote
Old 09-12-2004, 08:30 PM   #24
Executive Chef
 
MJ's Avatar
 
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
Send a message via Skype™ to MJ
Mozzarella, Romano, Asiago, Parmesan, Swiss, aged Swiss (3 year- very nutty), Baby Swiss, Cheddar, sharp Cheddar, aged cheddar (5 year), Bleu, pepperjack, fresh cheese curds (they squeak when you chomp them) farmers, and... String cheese. And smoked string cheese.
__________________
MJ
MJ is offline   Reply With Quote
Old 09-12-2004, 08:34 PM   #25
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
I am craving something with cheese.. it's going to have to be with bleu, shredded cheddar, or provolone cheeses (all I have on hand... no, I also have parmesan). I kinda lost my appetite when I got a whiff of the BBQ going on nextdoor... it's slowly coming back now.. I'll make it my "snack before bedtime."
Juliev is offline   Reply With Quote
Old 09-12-2004, 08:36 PM   #26
Executive Chef
 
MJ's Avatar
 
Join Date: May 2004
Location: USA,Wisconsin
Posts: 4,567
Send a message via Skype™ to MJ
Provolone! I knew I forgot something.
__________________
MJ
MJ is offline   Reply With Quote
Old 09-12-2004, 08:41 PM   #27
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
LOLOL Otter!!

Awww... be nice.. :D I must admit though.. he did have a few good dishes on his show.. I love italian food!
Juliev is offline   Reply With Quote
Old 09-12-2004, 11:50 PM   #28
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
i have not met a cheese i didn't like!!!!
my regular favs are:
tiperary irish cheddar
extra extra sharp vermont white cheddar (not cabot, yuk)
all types of goat cheese
gorgonzola
bleu cheese
locatelli parmesano reggiano
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 09-13-2004, 04:22 AM   #29
Sous Chef
 
Join Date: Aug 2004
Posts: 843
I like most all blue cheeses.

I love parmesan, of course.

I also happen to like processed American Cheese slices, Velveeta, and Cheeze Whiz.

I like those little cheese wheels and those little cubes wrapped in foil with the laughing cow.

Heck, I don't think I've met a cheese that I didn't like. Cheap. Expensive. American. Imported. Stinky. With and without holes.
Psiguyy is offline   Reply With Quote
Old 09-13-2004, 04:25 AM   #30
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
LOL Psi, only stinky one I don't like is limburger.. ughhh.. smells like the bbq that was at the neighbor's last night.. don't know what they were cooking.. but it was bad.

I also love swiss.. great on Reubens and also cuban sammiches!
Juliev is offline   Reply With Quote
Old 09-13-2004, 04:38 AM   #31
Sous Chef
 
masteraznchefjr's Avatar
 
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
goat cheese is great
masteraznchefjr is offline   Reply With Quote
Old 09-13-2004, 08:36 AM   #32
Senior Cook
 
VegasDramaQueen's Avatar
 
Join Date: Sep 2004
Posts: 316
My hubby and I often sit on the patio and eat goat cheese, Stilton, brie and other soft cheeses as well as, muenster, Parmesan and Monchego on Triskets or hard crusted fresh french baguette slices with a glass or two of port wine. The soft cheeses stay the same but we vary the hard cheeses to try other kinds and it just doesn't get any better. The Italians have a way of eating Parmesan that is soooooo good. Slice off small chunks of Parmesan and drizzle them with honey, then sprinkle with chopped walnuts. Ohhhhh those Italians.......
VegasDramaQueen is offline   Reply With Quote
Old 09-13-2004, 10:24 AM   #33
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I love most cheeses, but really do not like a lot of the soft cheeses. I love hard cheeses like parm regiano and cheddars etc. I also love jarlsberg as that is what I grew up putting on my bagels :)

I am willing to try any cheese at least once. I really don't think I could or would want to live without cheese.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-13-2004, 02:25 PM   #34
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
To a true cheese love, this is a tough one. I'd probably go with Edam and Gouda (not smoked), but .... lord, what a choice. I love blue, especially if it is a little on the hard side so it goes well in salads or on top of pasta. I love .... brother!!! I've only met two I didn't like, limburger and there's one here that I cannot remember the name of (I believe brought here by German immigrants many years ago). Too smelly to get near, for me. We try to visit dairy stores in the area (big cheese making area) and buy the stronger cheeses because sadly, many of those who make something besides rubber mozzerella for the pizza industry go out of business fast. We seek them out and buy their oldest, strongest cheeses, hoping to keep them going with our little efforts!! The fact is, though, that for grilled cheese sandwiches, macaroni and cheese I love Kraft deli deluxe -- NO INDIVIDUAL WRAPPERS PLEASE, once they do that the flavor is lost, don't ask me why. But making a choice? With a salad, chevre. With pasta, asiago, parm, romano; with ......
Claire is offline   Reply With Quote
Old 09-13-2004, 05:08 PM   #35
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Cheese

After reading through everyone's favorites I found I left out numerous other cheese that did not come to mind: havarti, gouda, reggiano, fontina, sharp cheddar, provolone, smoked Benton, really all of the above that has been posted. Let's have a cheese, wine, grape, crustini tasting party..

:roll: GO DUCKS
norgeskog is offline   Reply With Quote
Old 09-13-2004, 07:32 PM   #36
Senior Cook
 
Join Date: Sep 2004
Location: Northern Florida
Posts: 115
Fresh Mozzarella. Yum!!! And many others.
__________________
bev kile
bege is offline   Reply With Quote
Old 09-13-2004, 08:27 PM   #37
Senior Cook
 
southerncook's Avatar
 
Join Date: Sep 2004
Location: louisiana
Posts: 273
manchego (sp) and quince paste... what an awesome combo. gotta try it. with a nice spanish wine, wow.
__________________
there's no profit in deceipt
honest men know that revenge
does not taste sweet....
southerncook is offline   Reply With Quote
Old 09-14-2004, 09:17 AM   #38
Senior Cook
 
VegasDramaQueen's Avatar
 
Join Date: Sep 2004
Posts: 316
Quote:
Originally Posted by southerncook
manchego (sp) and quince paste... what an awesome combo. gotta try it. with a nice spanish wine, wow.
Okay, I've got the Manchego and the Spanish wine, now where do I get the quince paste?
VegasDramaQueen is offline   Reply With Quote
Old 09-14-2004, 11:56 AM   #39
Senior Cook
 
southerncook's Avatar
 
Join Date: Sep 2004
Location: louisiana
Posts: 273
I live in a mid size city, and we have a small gourmet market that gets it for me. If you live near a Central market, or Whole foods, they'll have it, but any large city market should be able to get it for you. It's worth the effort to go online as well, as it is one of the most common Spanish Tapa's, end to a meal. Good luck! It's also called membrillo. You can get it a chefshop.com.
__________________
there's no profit in deceipt
honest men know that revenge
does not taste sweet....
southerncook is offline   Reply With Quote
Old 09-14-2004, 12:13 PM   #40
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
sounds good southerncook. I would love to go to a real spanish tapas bar one day. Sampling all kinds of small appetizer-type dishes and drinking wine, sounds like heaven!
Juliev is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
What's your favorite grilled cheese sandwich? merstarr Breads, Pizza & Sandwiches 27 10-28-2004 03:23 PM
what do i do with so much powdered milk? sarah General Cooking 33 10-28-2004 04:14 AM
Do you like Cheese Balls Bangbang Appetizers & Hors D'oeuvres 6 09-02-2004 05:45 PM
101 Burger Builders Filus59602 Beef, Pork, Lamb & Venison 1 11-02-2002 11:19 PM



All times are GMT -5. The time now is 07:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.