"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 11-12-2007, 11:07 PM   #21
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Try though I might, I've never been able to really get into cheese. I like it as a partner with many things, and I think it's one of the ultimate sandwich additions. If I were too just pick up a hunk of cheese and bite, I'd have to go with fresh mozzarella. Few things I've eaten, even beyond cheese, have such a refreshingly clean taste. I love it with just a little salt and pepper, or sometimes just sliced thin, with a fresh-off-the-plant basil leaf, a thin slice of heirloom tomato, and just a teensy touch of balsamic vinegar.
college_cook is offline   Reply With Quote
Old 11-13-2007, 12:46 AM   #22
Chef Extraordinaire
middie's Avatar
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
Munster and mozerella. Asiago is another one I like.
middie is offline   Reply With Quote
Old 11-18-2007, 12:26 PM   #23
Assistant Cook
Join Date: Nov 2007
Location: DC
Posts: 9
Homemade ricotta or smoked provolone, though I'm really not picky when it comes to cheese!
classiccook is offline   Reply With Quote
Old 11-18-2007, 01:45 PM   #24
Master Chef
texasgirl's Avatar
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
Sharp cheddar or parmessan.
texasgirl is offline   Reply With Quote
Old 11-18-2007, 03:38 PM   #25
Senior Cook
Essiebunny's Avatar
Join Date: Oct 2006
Posts: 473
Definitely a sharp cheddar!!!! I wish I had some to eat with my apple pie this evening.
Essiebunny is offline   Reply With Quote
Old 11-19-2007, 04:21 AM   #26
Head Chef
merstar's Avatar
Join Date: Aug 2004
Posts: 2,002
Drunken Goat, Parmigiano Reggiano, Swiss Gruyere, Aged Dutch Gouda, young goat cheese, aged goat cheese, such as Bucheron...
merstar is offline   Reply With Quote
Old 11-19-2007, 07:16 AM   #27
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
"Stinky cheeses" are my favorites. Also like a good sharp cheddar.
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 11-20-2007, 11:00 AM   #28
Head Chef
Jeff G.'s Avatar
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Honestly. Good sharp Wisconsin Cheddar... BUT it has to be from the wax dipped wheels. Cracker Barrel etc..... not the same...
Jeff G. is offline   Reply With Quote


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

All times are GMT -5. The time now is 07:16 AM.

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