Posted on 12/18/2007 11:51:25 AM PST by HungarianGypsy
Inspired by a conversation with my best friend I wish to talk about cheese. Yummy, yummy cheese (for those of us not lactose intolerant)! What are your favorite cheeses? What is your favorite recipe with cheese. This thread is all cheese, all the time.
“Maybe I should apply to Wisconsin to be a Ward of the State, so I could get my cheese and eat it, too?”
Move here and go on the dole. Plenty-0-FREE Government cheese for ya, LOL!
(Somehow, I doubt it would be worth it to you in the long run, though.)
Nah...I’ve had enough of the Midwest(from SoDak to MO, to TX) and I don’t think we would get along. Air you can drink and water you can’t. Hot and wet in the summer and cold and wet in the winter.
Thanks, but I’ll stay here in the desert. :o]
Oh, yeah. I have a real job, so my performance is limited to TRF and whatever community theater project I wish to embroil myself in.
Bristol is supposed to be a great faire!
If possible, you need to come out next season! We should get some Houston-area FReepers and make it a field trip.
Though I am a non-drinker, I actually have some Mogen David in my pantry, lol. It’s blackberry wine for a blackberry wine cake I sometimes make. I have the blackberry brandy for the glaze, too. It’s not Mogen David.
Manischiewitz is another brand like that - sweet and Kosher. Wow, I just remembered an old TV commercial where they used to say “Man oh Man ... uh-shevitz.” Hard to believe there used to be wine and liquor ads on TV, like cigarettes, too.
Wish I could! I am homebound and now chronically asthmatic, so I doubt I can, unless oil goes to $150/bbl and I have enough money to get some medical treatment.
Now, after that downer statement, lol, I will say I used to go to RenFest a lot and my last trip was a group event with friends - it’s a lot of fun that way, especially with an RV to hang out in while sitting in traffic on that road in to the grounds!
And, being sick now, I can’t get to Central Market anymore to feast on the generous samples the Cheese Lady helps me with. “Lemme try that one ... hmmm, no, maybe that one ... I don’t know ... how about that one? On and on, lol.”
Love their cheese department - and I know you do, too!
I’m with you on goats - ugh! A long-ago fiance’s parents had them on their weekend farm and yuck!
I was going to say I haven’t yet really ever acquired a taste for chevre, tho many people rave about it. I have some in the fridge that I just can’t make myself finish off - it was supposed to be my less salty substitute for my beloved Feta - but it’s not the same at all.
However, while thinking about that, I remembered a goat cheese that I loved and had a penchant for about a dozen years ago. It was an artisan cheese, just a few made each year.
It came in a jar, in chunks with herbs, spices and oil. My favorite was a green chile one (this is made in NM) and I used to stock up on tons of it when I went to Santa Fe every year. Oh my, now my food memory is craving it again and there’s no way to get it anymore. Mmm.
I can tolerate goat cheese if it’s fresh and well made. When it tastes like a goat smells...no thanks, LOL!
A guy I work with is a Goat Farmer. Local cheesemakers make some excellent cheese from his goat milk. He tells me of all sorts of problems he’s had with the goats getting out and/or eating things they shouldn’t. I guess their diet greatly effects the quality of the milk.
Once, they got into the garden and ate fresh garlic. The milk that week all got dumped. It was completely unusable.
Ref: All brands of grape soda are not equal. I like “Jolly Good” & “Black Bear”... not sure if they’re distributed in a lot of places.
Per G.L.
I’m a fan of almost all mild cheeses and a few not-so-mild. I ALWAYS have mild cheddar or colby in the house. I usually have Parmigiano-Reggiano and/or Romano from a local Italian grocery. Provolone and muenster are frequent purchases for sandwiches. My hubby has a thing for swiss, which is one of the few that I pretty much only like in certain recipes.
Blue cheeses are not a usual thing with me, but I have an appetizer recipe that uses a mixture that includes blue cheese spread on squished slices of white bread and then wrapped around canned asparagus spears, which is amazing. I normally don’t buy blue cheese, white bread or canned veggies. I can’t tell you why those little asparagus bites work so well. lol.
A great cheese treat for me is just about any melty cheese snack and a warmed cognac (read: Courvoisier).
For the record, for those who mentioned it: french onion soup is not usually made with mozzarella. Gruyere is probably the most common choice. I think the fact that you can now find recipes that call for mozzarella has to do with people mistakenly guessing that as the cheese that was on it and deciding it was good enough when they made it. And hey, who would say “no” to melty mozzarella on just about anything?!
Am trying to ham loaf recipe this evening. It’s in the oven and should be ready in 15 minutes. Thanks so much. Will let you know what we think.
We loved it !!!
The chopped olives definitely made the recipe.
I am SURE I’ll make it again.
Huge thanks.
Blessings, FRiend,
Joya
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