Chief Longwind Of The North
Certified/Certifiable
How do you like your favorite cheese, and what kind is it?
Though I am a true cheesehead, and adore most kinds of cheese, my favorites are:
1. an old Cheddar, aged 5 years or more, and served up room temperature, and in thin slices. Though this is usually served up as an appy, with some good crackers, or fresh strawberries, I like to just eat a slice, all by its lonesome self. I nibble it, and let the full flavor, and crunch of the minerals do magical thins to my senses. I close my eyes and enjoy a piece of greatness.
2. a well aged Sharp Pinconning, that has so much bite, it makes your jaw muscles ache, and curls your toes. Serve it up at room temp, as with the above listed cheddar.
3. A full bodied Swiss, again at room temperature, and either all by itself, or on a magnificent Rueben.
4. Good Colby - a snacking cheese to be eaten with chips and such, while playing Monopoly, or Risk, or Uno, Scrabble, etc.
5. Gruyere, or Havarti, on sandwiches, or in a sauce.
6. Parmigiano Regiano, freshly grated onto the the Ceascar's Salad served at North 82 in Sault Ste. Marie, ONT, with the amazing house dressing that they make.
7. Freshly grated Parmigiano Regiano over virtually any kind of pasta, especially with a tomato based sauce.
8. Pecorino Romano, served up like Parmigiano Regiano
9. Asiago grated fresh over penne pasta with a light cream sauce
10. Velveeta, cut thick, and melted in a grilled cheese sandwich, or better yet, between two slices of French Toast, with ham, all swimming in pure, maple syrup.
Ok, that's my top ten, at least for today. What's yours?
Seeeeeya; Chief Longwind of the North
Though I am a true cheesehead, and adore most kinds of cheese, my favorites are:
1. an old Cheddar, aged 5 years or more, and served up room temperature, and in thin slices. Though this is usually served up as an appy, with some good crackers, or fresh strawberries, I like to just eat a slice, all by its lonesome self. I nibble it, and let the full flavor, and crunch of the minerals do magical thins to my senses. I close my eyes and enjoy a piece of greatness.
2. a well aged Sharp Pinconning, that has so much bite, it makes your jaw muscles ache, and curls your toes. Serve it up at room temp, as with the above listed cheddar.
3. A full bodied Swiss, again at room temperature, and either all by itself, or on a magnificent Rueben.
4. Good Colby - a snacking cheese to be eaten with chips and such, while playing Monopoly, or Risk, or Uno, Scrabble, etc.
5. Gruyere, or Havarti, on sandwiches, or in a sauce.
6. Parmigiano Regiano, freshly grated onto the the Ceascar's Salad served at North 82 in Sault Ste. Marie, ONT, with the amazing house dressing that they make.
7. Freshly grated Parmigiano Regiano over virtually any kind of pasta, especially with a tomato based sauce.
8. Pecorino Romano, served up like Parmigiano Regiano
9. Asiago grated fresh over penne pasta with a light cream sauce
10. Velveeta, cut thick, and melted in a grilled cheese sandwich, or better yet, between two slices of French Toast, with ham, all swimming in pure, maple syrup.
Ok, that's my top ten, at least for today. What's yours?
Seeeeeya; Chief Longwind of the North
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