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Free Cheese Pairings Guide!! - Know Your Cheeses and How to Pair Them with Wine and Food!
American Dairy Association ^

Posted on 12/16/2001 9:01:34 PM PST by Timesink

I can't post it here, because it's some giant Javascript graphic, but it's a great little gadget. You run more mouse over various cheeses, and it pops up little guides as to which wines and foods go with it.

And best of all, if you go here and fill out the form, they'll send you a free Cheese Pairings Guide! Limited to the first 10,000 requests, so act now!


TOPICS: Announcements; Extended News; Miscellaneous
KEYWORDS: cheesewatch
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To: Timesink
Martha approves TS

Wine and cheese ... two of the basic food groups, right? &;-)

21 posted on 12/18/2001 1:50:26 AM PST by 2Trievers
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To: bologna.com
uh huh. he be the cheez whiz.
22 posted on 12/18/2001 7:25:25 AM PST by troublesome creek
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To: OWK;Cool Guy
OWK, this one is for you.

CG, pass me the Bheese.

23 posted on 12/18/2001 7:27:09 AM PST by Bella_Bru
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To: troublesome creek
uh huh. he be the cheez whiz.

Sounds right. I think Cheez Whiz goes with MD 20/20.

24 posted on 12/18/2001 7:31:31 AM PST by tacticalogic
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To: decarlo
DECARLO!!!!

This thread simply SCREAMS your name. There's even a pic of you on post #6.

Granville Sharp Cheddar Bump! It goes great with Granville apples, Santitas, shortbread, Carr Poppyseed Crackers, your incredible burger, and of course a humble bottle of Masciarelli.

Brie (triple cream), a batard, and a bottle of BERINGER, NAPA, 1998. The vanilla flavors and a smooth finish bring out the buttery-ness of the brie.

25 posted on 12/18/2001 7:42:01 AM PST by Wm Bach
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Comment #26 Removed by Moderator

To: tacticalogic
yo
27 posted on 12/18/2001 8:23:12 AM PST by troublesome creek
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To: decarlo
I'm hungry for some cheese!

You might have to make do with Alloutte and lime tortillas. There will be cheese consumed this weekend, I can promise you.

28 posted on 12/18/2001 8:54:04 AM PST by Wm Bach
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To: Bella_Bru
SAY BHEESE :)
29 posted on 12/18/2001 10:23:31 AM PST by Cool Guy
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To: coteblanche
Let's just stay away from the cheddar this time. Hahaha
30 posted on 12/18/2001 10:25:16 AM PST by riley1992
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To: Timesink; SarahW; HairOfTheDog
Where exactly is this Thread along the Cheese-Moose Continuum?

And Better yet has anyone mentioned "Hatt-Baby" or "Ja-DA" yet?

For clairification and context check out: 1st there was Cheese-eating-sister-biting Mooses, next "AYBABTU" have we moved to the next level?

Oh Yea, and "mental preparation" should be a serious consideration before surfing over!

31 posted on 12/18/2001 10:36:57 AM PST by Mad Dawgg
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Comment #32 Removed by Moderator

To: Timesink
What I want to know is this: when I eat my grilled cheese with processed American slices, does that go better with Boone's Farm apple or regular Ripple?
33 posted on 12/18/2001 11:30:34 AM PST by xzins
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To: Timesink
This book is rubbish. No mention of Venezualan beaver cheese.
34 posted on 12/18/2001 11:33:41 AM PST by Fury
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To: xzins
Oh, how positively gauche of you. Anyone who's anyone knows that grilled cheese can only be served with finely aged and room temperature Strawberry Hill.
35 posted on 12/18/2001 11:34:39 AM PST by riley1992
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To: Timesink
 

Cheese, The Story

A HAPPY ACCIDENT
    According to a legend, cheese was discovered 4,000 years ago when an Arabian merchant journeyed across the desert, carrying a supply of milk in a pouch.  Why this man thought he could cart milk across a desert for a day, no one will ever know. The lining of the pouch, combined with the heat of the sun, caused the milk to separate into curd and whey. That night he drank the whey and chowed on the cheese, and thus, so the story goes, our beloved cheese was born.

CHEESE SPREADS
    The art of cheese making traveled from Asia to Europe and flourished.  Of course, when the Pilgrims voyaged to America in 1620, they made sure the Mayflower was stocked with cheese. After all, they had to bring along something to make the trip bearable.

BUT DID HE EAT IT ALL?
    In 1801 an enterprising cheesemaker delivered a mammoth 1,235 pound wheel of cheese to Thomas Jefferson. Intrigued citizens dubbed it the big cheese, coining the phrase which has since come to describe someone of importance.

MORE AMERICAN CHEESE, PLEASE
    Cheese making quickly grew in the New World but remained a local farm industry until 1851. In that landmark year, the first United States cheese factory was built by the brilliant Jesse Williams in Oneida County, New York. As the U.S. population increased, so did theetite for cheese. The industry moved westward, centering on the rich farm lands of Wisconsin, where the American cheese industry really took off. Most Wisconsin farmers believed their survival was tied to cheese. They opened their first cheese factory  Limburger  in 1868.

20th CENTURY CHEESE
    Total natural cheese production expanded from a robust 418 million pounds in 1920 to a whopping 2.2 billion pounds in 1970. By the beginning of the '90s, production had exploded to more than 6 billion pounds a year. Six billion pounds of cheese -- that's like 40 million average-sized people made out of cheese! In addition, consumer demand pushed processed cheese production in the early '90s to exceed 2 billion pounds a year. Today, cheese continues to be one of the most versatile, delicious foods craved from coast to coast and around the world.

36 posted on 12/18/2001 11:37:19 AM PST by 1Old Pro
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To: RedBloodedAmerican

37 posted on 12/18/2001 11:43:00 AM PST by 1Old Pro
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To: xzins
What I want to know is this: when I eat my grilled cheese with processed American slices, does that go better with Boone's Farm apple or regular Ripple?

May I suggest an aged Velvetta .

38 posted on 12/18/2001 11:50:41 AM PST by tubebender
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To: riley1992
LOL. Didn't someone sing about getting high on Strawberry Hill....or was that "up" on Blueberry Hill? Maybe they meant "off."
39 posted on 12/18/2001 11:52:21 AM PST by xzins
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Anyone want to start a pool on how high this cheese thread will go?
40 posted on 12/18/2001 11:53:03 AM PST by plinker's2sense
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