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    #31
    French feta, provolone, and monterey jack.

    The feta with calamata olives, in a bowl with olive oil and sliced onions and tomato and some dry french bread has served as lunch for me on many occasions.
    No one ever became unsuccessful by helping others out

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      #32
      Originally posted by lynnifer
      Tavistock? That's the only one I can think of .. in fact we used to sell that to raise money when I was in grade school!
      We went there every year for two weeks when I was a kid, so I don't know what kind of cheese it was, I do remember it was very good.

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        #33
        Stilton...umm ever have cream of stilton soup? It's the best. All the blues cheeses, gouda and an aged white cheddar. I do not care for processed cheeses.

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          #34
          <Buzzer>

          What is New York extra sharp white cheddar?
          And the truth shall set you free.

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            #35
            Mine is the one that occurs just before the camera flash goes off ... CHEESE!

            William

            ... rolling since 1989
            ...

            BE NICE!It's free

            P.S. ~ I have "handicapabilities"

            TWITTER: @MacBerry

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              #36
              I love cheese in general, in particular Italian cheese: gorgonzola, mozzarella, fontina and toma (made in the Aosta Valley). I love French brie and Swiss Emmenthaler as well.
              I do not like Greek Feta much.
              Affe

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                #37
                Originally posted by Princess "Leia"
                Stilton...umm ever have cream of stilton soup? It's the best. All the blues cheeses, gouda and an aged white cheddar. I do not care for processed cheeses.
                I put on 10 lbs just reading this.

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                  #38
                  I have noticed that a few people here have dismissed feta cheese. I was the same until I was introduced to Persian feta. it is a much creamier texture than the standard chalky type with a deeper and richer flavour. I think it makes an excellent salad dressing, combined with a little of the oil that it comes in, and a beautiful addition to antipasto type hors d'oeuvres.

                  definitely worth a look next time you are at the deli.

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                    #39
                    Originally posted by Timaru
                    I put on 10 lbs just reading this.
                    Timaru,

                    I lived in Aberdeen, Scotland for 3 years. While there, I developed a taste for imported cheeses. I use to go to a lovely Inn located in the Grampian country side just to enjoy the cream of stilton soup.
                    http://www.lairhillock.co.uk/innpage.htm

                    I even managed to make it on my own. I don't make it anymore due to the caloric cost and difficulty finding a good stilton here.

                    Pam
                    Ps-My better half had business down your neck of the woods in Basingstoke.

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                      #40
                      Originally posted by Tufelhunden
                      French feta, provolone, and monterey jack.

                      The feta with calamata olives, in a bowl with olive oil and sliced onions and tomato and some dry french bread has served as lunch for me on many occasions.
                      oh yum I concur. Vella's soft jack from Sonoma is the best. And no one's mentioned Havarti I love it! I could live on cheese and creme [sour cream, creme fraiche, marscapone].
                      Embrace uncertainty. Hard problems rarely have easy solutions. Jonah Lehrer

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