Posted: 1/4/2013 7:05:35 PM EDT
Stilton and parmigiano reggiano.  Whats your favorite? |
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I've heard many people extol the virtues of that stuff. Never had it. Would like to try it. |
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I've heard many people extol the virtues of that stuff. Never had it. Would like to try it. It's good stuff. |
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Stilton and parmigiano reggiano. http://i698.photobucket.com/albums/vv343/hivac-1/IMG_0071_zpsedafd647.jpg
Whats your favorite? Best sandwich I ever had was toasted sunflower bread, thin sliced country ham, slices off a hunk of Stilton and some fig jam... it was incredible.... I love a good stilton. I'm also a fan of Manchego and Gruyere for snacking too. I'm not too particular, so long as it's either a nice sharp cheese like Stilton, or something buttery and semi-soft. Scandinavians make some good cheese too. |
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I smoke my own Tillamook sharp cheddar. after that I'd have to say Courgar Gold From the WSU creamery
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THIS IS AMERICA, YOU COMMIES! http://www.gourmet.com/images/food/2009/09/fo-ode-to-american-cheese-608.jpg Not bad for giving dogs medication. |
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Quoted: THIS IS AMERICA, YOU COMMIES! http://www.gourmet.com/images/food/2009/09/fo-ode-to-american-cheese-608.jpg Have singles in my fridge as well. Versatility is the key to success, faggot.  |
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Stilton and parmigiano reggiano. http://i698.photobucket.com/albums/vv343/hivac-1/IMG_0071_zpsedafd647.jpg
Whats your favorite? All of it |
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Quoted: THIS IS AMERICA, YOU COMMIES! http://www.gourmet.com/images/food/2009/09/fo-ode-to-american-cheese-608.jpg Velveta is better. |
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Fuck no. |
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this week i've made three brie wheels and a red chili gouda. i have a blue gouda, the bricks of buttermilk blue, a parmesan and a manchego in the cave. we have an excellent source for milk at a local mennonite dairy, so a friend and i have been making cheese. also made a couple of pizzas last night and used some whey ricotta i made a couple of nights ago. as far as store-bought, i like shropshire blue and rogue creameries has a nice blue out as well. how's the cheese we've made? i'll let you know in march.
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What is that dribbling out of the corner of his mouth? |
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We have a place nearby with a cheese counter that just lets you sample stuff for free until you find what you want
A couple weeks ago I got a small assortment, some soft sheep's milk cheese, a couple hard ones both cow and sheep, and some goat cheese. I have no idea what they're called but are so delicious. |
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Quoted: You make your own cheese? Damn. I think I love you.this week i've made three brie wheels and a red chili gouda. i have a blue gouda, the bricks of buttermilk blue, a parmesan and a manchego in the cave. we have an excellent source for milk at a local mennonite dairy, so a friend and i have been making cheese. also made a couple of pizzas last night and used some whey ricotta i made a couple of nights ago. as far as store-bought, i like shropshire blue and rogue creameries has a nice blue out as well. how's the cheese we've made? i'll let you know in march. I want pics of this homemade cheese! |
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Quoted: Quoted: You make your own cheese? Damn. I think I love you.this week i've made three brie wheels and a red chili gouda. i have a blue gouda, the bricks of buttermilk blue, a parmesan and a manchego in the cave. we have an excellent source for milk at a local mennonite dairy, so a friend and i have been making cheese. also made a couple of pizzas last night and used some whey ricotta i made a couple of nights ago. as far as store-bought, i like shropshire blue and rogue creameries has a nice blue out as well. how's the cheese we've made? i'll let you know in march. I want pics of this homemade cheese! pretty easy, really. lots of good books and info out there and you can get as involved as you want or not. for a couple of bucks worth of culture, some equipment i already have and $5 worth of milk, i can make a couple of pounds of a pretty decent cheese that i'd probably have to spend $30-50 bucks to buy the same weight for an equivalent cheese. plus, i get to use raw milk which everyone knows is better for you. |
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Instead of sweet desserts I enjoy the "cheese course" after dinner.
My favorites are Stilton, gorgonzola, aged parmesian, and a good cheddar. For before dinner I prefer a smooth goat cheese, brie or dilled havarti. We have a goat dairy a couple miles down the road that makes some awesome cheese. |