[ARCHIVED THREAD] - How about a cheese thread? (Page 1 of 2)
Posted: 7/25/2012 5:13:57 PM EDT
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I just had some 6 year aged Sconnie Cheddar from Whole Foods Market. Damn, that shit's sharp. Like eating broken glass. Tastey yummy brick of broken glass.
I think I want to become a cheese guy. Suggest some good ones to pair with beer, wine and dammit, scotch. I often pair sharp cheddar like that with a Pinot. I think the acidic Pinto goes well with it. |
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I just had some 6 year aged Sconnie Cheddar from Whole Foods Market. Damn, that shit's sharp. Like eating broken glass. Tastey yummy brick of broken glass. I think I want to become a cheese guy. Suggest some good ones to pair with beer, wine and dammit, scotch. I often pair sharp cheddar like that with a Pinot. I think the acidic Pinto goes well with it. Asiago is my current favorite, especially melted over a bacon cheeseburger with a thick slice of red onion. |
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I would search the internets for respectable sites before coming off as a ghey cowboy.
Besides, this is GD, how many da-da-damn times do you want to say GD with the pairings that you will receive from the inbred of this forum. 
Besides, saying that you pair a sharp cheddar with an Pinot... well, WTF, Noir, Grigio, Blanc? Scope out the Wine Enthusiast for good pairings and Best to you!!! EDIT: All this from a bourbon Dapper Dan Man... don't want no FOP. |
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Tons of different cheeses out there. Whole Foods is a good place to start. They have a decent variety and will give you sampes to try. You could also look locally. At least here there are quite a few smaller cheese makers who are turning out all kinds of artisinal cheeses. Your best best would be to get a wide variety and then try them with you favorite drinks along with some fruits, crackers etc.
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Limburger. Bunch of wimps here. Gorgonzola. Another awesome cheese. Of course I'm hard corps  and drink shots of Everclear, cover scrambled eggs in Tabasco Sauce and think wasabi is a good salad 
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Good port wine and some stilton cheese. Or Extra Aged gouda and any good red. And (oh, god yes) this! Someone else mentioned fresh Mozzarella. Try having it this way: Slice a fresh, vine-ripe tomato, put a piece of fresh Mozzarella on each slice, put a fresh, whole sweet Basil leaf on top, drizzle with a top-shelf Extra-Virgin olive oil and a top-shelf Balsamic vinegar. Grind a bit of balck pepper on top and enjoy with a good Chianit Classico. |
| I love cheese. I do not like brie though. My favs are really aged Cheddar and Bleu Cheese. Some times you just have to go to good cheese shop to find what you like. I have had one make of cheese and loved it, then a few days later another make of same cheese and hated it. |
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amazon has it, but shipping is painful. |
| I did the beer tasting deal at Sea World a few years ago. It was all Bud beer (not my thing) but was surprisingly good! Strawberries, cheese, crackers etc. I'm not too sure what the menu was exactly, but it was very good. I think some googling might turn up some results. |
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Limburger. Bunch of wimps here. Gorgonzola. Another awesome cheese. Of course I'm hard corps and drink shots of Everclear, cover scrambled eggs in Tabasco Sauce and think wasabi is a good salad
This Quoted:
Good port wine and some stilton cheese. Or Extra Aged gouda and any good red. And (oh, god yes) this! Someone else mentioned fresh Mozzarella. Try having it this way: Slice a fresh, vine-ripe tomato, put a piece of fresh Mozzarella on each slice, put a fresh, whole sweet Basil leaf on top, drizzle with a top-shelf Extra-Virgin olive oil and a top-shelf Balsamic vinegar. Grind a bit of balck pepper on top and enjoy with a good Chianit Classico. da-da-damn, my penis just hurt me. Thanks a ton. I will try that this weekend. |
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Limburger. Bunch of wimps here. Gorgonzola. Another awesome cheese. Of course I'm hard corps and drink shots of Everclear, cover scrambled eggs in Tabasco Sauce and think wasabi is a good salad
This Quoted:
Good port wine and some stilton cheese. Or Extra Aged gouda and any good red. And (oh, god yes) this! Someone else mentioned fresh Mozzarella. Try having it this way: Slice a fresh, vine-ripe tomato, put a piece of fresh Mozzarella on each slice, put a fresh, whole sweet Basil leaf on top, drizzle with a top-shelf Extra-Virgin olive oil and a top-shelf Balsamic vinegar. Grind a bit of balck pepper on top and enjoy with a good Chianit Classico. da-da-damn, my penis just hurt me. Thanks a ton. I will try that this weekend. My wife turned me on to that several years ago. I now grow tomatoes and Basil every Summer just for that purpose. Enjoy! |
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Only the best synthetic milk product modern science has devised for me and my family: http://i8.photobucket.com/albums/a42/mkern2520/images-1.jpg lol, beat me too it. A block of velveeta, a jar of salsa, and some chips = one of my favorite horrible cheat meals. |
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Only the best synthetic milk product modern science has devised for me and my family: http://i8.photobucket.com/albums/a42/mkern2520/images-1.jpg lol, beat me too it. A block of velveeta, a jar of salsa, and some chips = one of my favorite horrible cheat meals. all that cholesterol is gonna burn you up, kid. |
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Try some Feta cheese prepared this way:
* Get a Mason jar, crock, or any other container that's anywhere from a pint to a quart in size that can be sealed. * Cut a bunch of Feta cheese into 1/2 inch cubes. Enough to fill the container about 3/4 full. * Peel a dozen or two whole garlic cloves and put them in the container. * Put a dozen or so fresh, whole sweet Basil leaves in the container. * Fill the container with a good-quality Extra-Virgin olive oil and gently stir everything around a bit to mix it up. * Seal the container, put it in the back of your fridge and forget about it for 6 weeks or so. * Eat the Feta right out of the jar, or put it in a salad. The oil makes a great salad dressing base, too. |
In case you are wondering who cut it... yup.
http://www.cafepress.com/heythatspunny/8502841 |
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I am not a cheese aficiando by any means but we have a huge Amish population nearby and it seems like they all make cheese. Every time I go into that area (they have livestock auctions every week) I always stop at this place and they empty my wallet everytime. Yes, I love the cheese they make. http://www.heinis.com/ |