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Posted: 10/22/2016 2:34:13 PM EDT
[#1]
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Posted: 10/22/2016 2:35:00 PM EDT
[#2]
Quote Historyyou're not gonna knock out a Tiger with that |
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Posted: 10/22/2016 2:36:37 PM EDT
[#3]
Fromunder cheese should be on your tray.
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Posted: 10/22/2016 2:37:35 PM EDT
[#4]
Quote HistoryQuoted: Fromunder cheese should be on your tray. with or without a dikfer? |
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Posted: 10/22/2016 2:38:21 PM EDT
[#5]
Few of my favorites.
Sharp, aged cheddar Blue smoked gouda Stilton Ive always like dried apricots and almonds on a cheese plate. Prefer plainer cracker, no strong spices or flavor to compete with the cheese Never been too picky on wines, but like dryer reds overall. |
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Posted: 10/22/2016 2:43:59 PM EDT
[#6]
Smoked Gouda, Muenster, Colby, Baby Swiss, Cheddar, Bleu.
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Posted: 10/22/2016 2:44:15 PM EDT
[#7]
Fontina, warm bread cheese with honey drizzled on it, sharp cheddar, emmental
eta: Only on arfcom could a guy with the sn bubba the redneck have a sophisticated palate 
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Posted: 10/22/2016 2:46:44 PM EDT
[#8]
Figs, almonds, walnuts.
Cheddar, brie, Italian truffle cheese from trader Joe's |
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Posted: 10/22/2016 2:48:14 PM EDT
[#9]
bust open some MRE's you will hit some with cheese spread........
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Posted: 10/22/2016 2:49:46 PM EDT
[#10]
Boars head thin sliced Swiss Cheese!
Amazing!
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Posted: 10/22/2016 2:50:13 PM EDT
[#11]
Quoted:
bust open some MRE's you will hit some with cheese spread........ I freaking love MRE cheese.
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Posted: 10/22/2016 2:51:56 PM EDT
[#12]
I've always liked the mascarpone and candied lemon zest combo or a good sharp cheddar and apple slices.
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Posted: 10/22/2016 2:52:28 PM EDT
[#13]
No velveeta singles??
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Posted: 10/22/2016 2:55:37 PM EDT
[#14]
Restaurant here does killer cheese and charcuterie boards. I always look to them for inspiration (plus they sell their own cured meats).
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Posted: 10/22/2016 2:56:18 PM EDT
[#15]
Midnight moon
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Posted: 10/22/2016 2:58:21 PM EDT
[#16]
I would smash all of that
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Posted: 10/22/2016 3:03:16 PM EDT
[#17]
Cougar Gold Cheese
Order it here: http://cougarcheese.wsu.edu/ The best canned cheese there is! ETA Picture: 
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Posted: 10/22/2016 3:14:54 PM EDT
[#18]
My goto cheese platter is fine roquefort with fresh crispy baguette. Butter for the pussies to cut the stinky cheese, if they must.
But AmaBleu is a decent US-made alternative. If you must have hard-cheese alternatives, a mixture of sharp cheddar, jack, maybe some cubed swiss with crackers, olives, chiabatta, fine salamis. |
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Posted: 10/22/2016 3:15:40 PM EDT
[#19]
if you can find any cheese of which the curds have been washed in port wine, make sure you do some of that. trust me.
in general, i dig gruyere, smoked cheddar, smoked gouda, and occasionally some dill havarti. |
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Posted: 10/22/2016 3:25:28 PM EDT
[#20]
Baked brie with pears and walnuts 
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Posted: 10/22/2016 3:32:29 PM EDT
[#21]
New York Extra Sharp Cheddar
Roquefort Blue Limburger Whole black olives. Triscuits Melba Toast rounds Goat cheeses have a (to me, undeserved) bad reputation. It's best to talk with a good deli to see what's available in your area. Supermarket goat cheese is a crap shoot at best. Gouda, Brie, Chevrot are some possibilities. |
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Posted: 10/22/2016 3:34:45 PM EDT
[#22]
Old
School TAG |
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Posted: 10/22/2016 3:37:07 PM EDT
[#23]
Any cheese that smells like feet.
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Posted: 10/22/2016 3:40:02 PM EDT
[#24]
Pretty much my all time favorite cheese - IMO awesome cold or room temp, decadent when warmed a bit  |
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Posted: 10/22/2016 3:41:09 PM EDT
[#25]
Arfcom only does fruit plates
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Posted: 10/22/2016 3:45:17 PM EDT
[#26]
Roast some garlic in olive oil.
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Posted: 10/22/2016 3:47:15 PM EDT
[#27]
gruyere
Smoked gouda Dill Havarti Swiss Add some tart apples and some jams and smoked cured meats maybe a few grapes and a good crusty bread. |
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Posted: 10/22/2016 3:48:26 PM EDT
[#28]
Gay. You are all gay. Or women.
Eta: fpng |
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Posted: 10/22/2016 3:49:05 PM EDT
[#29]
Gubment Cheese be what you seek yo
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Posted: 10/22/2016 3:49:24 PM EDT
[#30]
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Posted: 10/22/2016 3:55:46 PM EDT
[#31]
This stuff is also fairly ridiculous:
Salami coated in herbs de provence. So. Fucking. Good. You'll burp that stuff for days though.
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Posted: 10/22/2016 3:57:14 PM EDT
[#32]
Quote HistoryQuoted:
Midnight moon This!!!!!!!! Also, Drunken Goat and Black Diamond |
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Posted: 10/22/2016 3:58:51 PM EDT
[#33]
Need a good fruit plate to go with it. |
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Posted: 10/22/2016 3:59:17 PM EDT
[#34]
Quote HistoryQuoted:
This stuff is also fairly ridiculous: http://www.peacockcheese.com/images/catalog/popup_7771.jpg Salami coated in herbs de provence. So. Fucking. Good. You'll burp that stuff for days though. do it right--get saucisson sec. |
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Posted: 10/22/2016 4:07:06 PM EDT
[#35]
Quote HistoryQuoted:
do it right--get saucisson sec. Quote HistoryQuoted:
Quoted:
This stuff is also fairly ridiculous: http://www.peacockcheese.com/images/catalog/popup_7771.jpg Salami coated in herbs de provence. So. Fucking. Good. You'll burp that stuff for days though. do it right--get saucisson sec. 
If they had that down at the Piggly Wiggly I'd snatch it up. |
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Posted: 10/22/2016 4:08:07 PM EDT
[#36]
Quote HistoryQuoted:
This stuff is also fairly ridiculous: http://www.peacockcheese.com/images/catalog/popup_7771.jpg Salami coated in herbs de provence. So. Fucking. Good. You'll burp that stuff for days though. This stuff is all kinds of amazing on a pizza with smoked mozerella. |
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Posted: 10/22/2016 4:11:55 PM EDT
[#37]
Quoted:
or to be more accurate, suggest cheeses that I could include on a cheese tray would also be recpetive to associated condiments to be served with said cheeses or libations Melted brick of Velvetta Drained can of Ro-Tel Tomatoes and Chiles x2 Nachos |
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Posted: 10/22/2016 4:27:01 PM EDT
[#38]
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Posted: 10/22/2016 4:33:31 PM EDT
[#39]
I only ride around in 'em, I don't know what makes 'em work...
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Posted: 10/22/2016 5:23:45 PM EDT
[#40]
Brie. Then whatever.
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Posted: 10/22/2016 5:27:55 PM EDT
[#41]
Quote HistoryQuoted: Arfcom only does fruit plates Point of order: imitation crab meat is also on the GD menu. |
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Posted: 10/22/2016 5:29:57 PM EDT
[#42]
Quote HistoryQuoted: Gubment Cheese be what you seek yo In addition to being a Government employee, I am also a service connected disabled veteran. So technically, albeit figuratively, I already meet GD's gubment cheese definition. |
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Posted: 10/22/2016 5:35:18 PM EDT
[#43]
Salami
Soppresatta Pepperoni (not cheap presliced Hormel) Provalone Muenster Pepper Jack XXX Sharp Cheddar (if it doesn't crumble a little, it's crap) Assorted Greek olives Assorted crackers Humus Roasted Red Peppers For dipping.. Olive oil with Italian seasoning, red pepper, salt, and black pepper Lowensenf mustard A whole grain mustard Olive tapenade Some kind of aioli Just a few ideas |
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Posted: 10/22/2016 5:35:30 PM EDT
[#44]
Brie cheese- room temp, sesame crackers, with a drop of 30 year balsamic on top.
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Posted: 10/22/2016 5:38:00 PM EDT
[#45]
Colby, Gruyere, NY extra sharp, Baby Swiss, Pepper Jack. Add some cubed summer sausage, jalepeno stuffed olives, a little brown mustard.
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Posted: 10/22/2016 5:39:55 PM EDT
[#46]
Damn, GD I am disappoint.
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Posted: 10/22/2016 5:40:55 PM EDT
[#47]
Smoked Cheddar or Jack with ham on a Triscuit.
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Posted: 10/22/2016 5:46:05 PM EDT
[#48]
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Posted: 10/22/2016 5:46:41 PM EDT
[#49]
I'm a sucker for any type of white extra sharp cheddar. Goes well with any type of crackers, beer, or for my Grandfather, martinis.
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Posted: 10/22/2016 5:57:00 PM EDT
[#50]
Robiola is a mild, softer cheese like Brie, but it goes well with dried fruit (cranberries, raisins, mango, tec& & nuts like almonds or unsalted cashews--not peanuts. I think it's best as a dessert/post-meal cheese course, but I'm amazed at how many folks never tried it, but once they do, get hooked.
Must have a Blue--goes with everything. Jarlsburg, a hard, Swiss-like cheese--addictive. |
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