IT’S HERE!...IT’S HERE!...IT’S FINALLY HERE!...!!!!!!
Brie and cheddar and swiss. YES! Smelly? Sorry.
What Cheese thread would be complete without Monty Python. https://www.youtube.com/watch?v=Hz1JWzyvv8A
For lunch today....... Swiss, sharp cheddar, gouda, smoked gouda and I believe Danish Bleu. Oh yes and maybe the soft cheddar spread from Aldi’s that really isn’t very good.
The question then becomes with saltines or ritz crackers or the crusty bread?
I think the bread.
The cheese will all be microwaved for 25 or so seconds to warm and release the flavors. Probably, the cheeses will be sliced with a cheese wire . Except for the blue (bleu) that is soft and spreadable and the plain gouda that is already in small round waxed chunks. .
I’m a man of simple tastes. Scrambled eggs with cheddar and bacon for breakfast. Some 5 year Cabot cheddar on crackers for lunch, and then some freshly grated parm on meatballs and ziti for dinner tonight.
For lunch today....... Swiss, sharp cheddar, gouda, smoked gouda and I believe Danish Bleu. Oh yes and maybe the soft cheddar spread from Aldi’s that really isn’t very good.
The question then becomes with saltines or ritz crackers or the crusty bread?
I think the bread.
The cheese will all be microwaved for 25 or so seconds to warm and release the flavors. Probably, the cheeses will be sliced with a cheese wire . Except for the blue (bleu) that is soft and spreadable and the plain gouda that is already in small round waxed chunks. .
Gruyere girl forever 😋😋
Eating all this cheese may set another hour to be recognized.
Maybe we could set up the time each day that all the cheeze
comsumers head to the poop device and move it on down the
line. Joe where are you going? Just making my daily deposit.
LOL, what’s not to love? I have at least four varieties in my fridge right now - we love it for “Happy Hour” in the late afternoon.
I even like traditional Cheese Wiz on a Philly Steak sandwich when I visit relatives in Philly.
The only cheese that has caused problems here is blue cheese, which I happen to love. My Dad was from the midwest and we always had blue cheese on steaks and blue cheese dressing on salads (homemade, of course).
My husband couldn’t stand it in the fridge or anywhere else - or to be anywhere near it - even if I wrapped it up well and put it in a zip-lock back he claims he could still smell it. Claimed it smelled like mold and is not edible.
I finished my block of eight year aged cheddar last night.
Take heart amid the deepening gloom, that your dog is finally getting enough cheese.
For cheese fans, be sure to check out Mexican cheeses.
https://keviniscooking.com/a-complete-guide-to-mexican-cheese/