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Posted: 4/4/2006 10:09:16 PM EDT
[#1]
I'd eat it morning noon and night if I could
 ETA: Paramesean that is and Mozzerella |
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Posted: 4/4/2006 10:22:41 PM EDT
[#2]
especially if you get the GOOD quality stuff that you get the granules in the cheese itself.. NICE!!!!
Now ya got me hankerin' for some. |
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Posted: 4/4/2006 10:25:56 PM EDT
[#3]
slice thin and bake into paramesean cookies.
Friggin awesome |
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Posted: 4/5/2006 7:03:13 AM EDT
[#4]
frico, or course grate it also-a little easier. |
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Posted: 4/5/2006 7:05:16 AM EDT
[#5]
Try a chunk with a little high quality Balsamic vinegar drizzled on...not the watery stuff used for salads, but the expensive stuff that is thick like syrup....oh man!
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Posted: 4/5/2006 7:05:56 AM EDT
[#6]
Never had it, but I love parmesan cheese.
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Posted: 4/5/2006 7:06:08 AM EDT
[#7]
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Posted: 4/5/2006 7:06:17 AM EDT
[#8]
Nice slice of parmesan, some crusty Italian bread, roasted red peppers...heaven on earth.
Good parmesan cheese makes the roof of your mouth itch! |
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Posted: 4/5/2006 7:06:42 AM EDT
[#9]
I like thin, dime-sized shavings of it on my salad.
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Posted: 4/5/2006 7:08:38 AM EDT
[#10]
Gorgonzola and blue are awesome, IF they are the good kinds - not the mass-produced shit. Provolone and whole-milk mozzarella are awesome, too.
NOTE - the best way to enjoy cheese is to let it assume room temparature before eating - increases the flavors. I didn't believe it till I tried it. |
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Posted: 4/5/2006 7:12:41 AM EDT
[#11]
I cut the cheeze a couple times
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Posted: 4/5/2006 7:13:29 AM EDT
[#12]
Brie is my favorite, nice and ripe served at room temperature. I also love Gorgonzola, Parmesan - shaved, not grated, Reggiano, Fresh, whole milk Mozzarella and a nice sharp Cheddar, oh and Swiss, I love Jarlsberg.
Brie, warm, crusty baguette and a nice fruity red wine...Mmm!! |
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Posted: 4/5/2006 7:20:10 AM EDT
[#13]
Fresh Mozzarella
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Posted: 4/5/2006 7:20:34 AM EDT
[#14]
Asiago
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Posted: 4/5/2006 7:21:45 AM EDT
[#15]
shooting a gun is like paramesean cheese you can take with you
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Posted: 4/5/2006 7:24:01 AM EDT
[#16]
Mmmmmm.. cheese!
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Posted: 4/5/2006 7:24:14 AM EDT
[#17]
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Posted: 4/5/2006 7:25:11 AM EDT
[#18]
Parmesan reggiano is the king of parmeans.
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Posted: 4/5/2006 7:36:32 AM EDT
[#19]
Bleu cheese is a favorite. Feta is really awesome too. In fact Whole Foods has Feta stuffed olives that are to die for. Smoked Gouda and Jarlsberg.
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Posted: 4/5/2006 9:26:22 AM EDT
[#20]
I hanker for a hunk of...A slab, a slice, a chunk of...I hanker for a hunk of cheese.
Time for Timer. |
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Posted: 4/5/2006 9:30:03 AM EDT
[#21]
flashback to the 70's  I love Parmesan and Romano
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Posted: 4/5/2006 9:30:09 AM EDT
[#22]
Jarlsberg is killer. Now I gotta find some. |
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Posted: 4/5/2006 9:41:52 AM EDT
[#23]
i thought i was the only weirdo that enjoys a nice hunk of parm-cheese. possibly my favorite 'eating cheese" and certainly one of the lower fat offerings
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Posted: 4/5/2006 10:54:44 AM EDT
[#24]
  Parmigiano-reggiano is the undisuted king of Parmesan cheeses. Not all store will carry it and it will costs a bit more than a regular Paramesean Cheese wedge. Look for one with flavor crystals sprinked though out. OMFG when you find a store that carries it but a few wedges so you dont run out The rind can be made into a great cheese, potato, bacon soup. Just pop the rinds into a freezer bag then store in the freezer untill you have enough for a pot of soup. |
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Posted: 4/5/2006 11:04:21 AM EDT
[#25]
The best comes with the consortium stamp on the rind, indicating it has passed the quality control measures.
Those are not "flavor crystals" but rather minerals that have crystallized out of the cheese. Careful, this is expensive cheese. Look to pay at least $10 a pound. Right on about the good, quality balsamic vinegar from Modena. Don't get the cheap stuff, this stuff starts at $15 for a 250 ml bottle and goes up. Only a few drops are needed for cheese. Also try it on strawberries. |
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Posted: 4/5/2006 11:14:55 AM EDT
[#26]
Ah, real consortium Parmigiano Reggiano with some aceto balsamico tradizionale. That is an awesome combo. It's a shame that the tradizionale runs about $50 or more per 4 ounces.
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Posted: 4/5/2006 11:54:00 AM EDT
[#27]
Si try Grana Padano or dutch Parrano, also excellent but a little cheaper |
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Posted: 4/5/2006 11:54:44 AM EDT
[#28]
I'll look for it, thanks for the tip.
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Posted: 4/5/2006 11:58:36 AM EDT
[#29]
ah, yes kraftiono grateiano parmesean over butteredino whitbreadino and cooked on paperplateio |
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Posted: 4/5/2006 12:01:16 PM EDT
[#30]
Ahh, you're from Wisconsin...what do you know about cheese other than swiss or cheddar! I was up in Wisconsin on a job once, beautiful state, good cheese...too bad so many left wing wackos...although coming from NY, I should talk...but Wisconsin? Where do they come from? |
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Posted: 4/5/2006 12:02:47 PM EDT
[#31]
Hard as rocks, tastes like dirt.
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Posted: 4/5/2006 12:07:10 PM EDT
[#32]
Illinois FIBS where was your job? |
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Posted: 4/5/2006 12:07:44 PM EDT
[#33]
Mmmmm cheese.
Edam is probably my favorite, but a good shredded parm is great stuff. I never cared for grated, and certainly not that crap in the green cans. I buy block cheese whenever possible. |
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Posted: 4/5/2006 12:16:01 PM EDT
[#34]
Indtage flere Halvarti
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Posted: 4/5/2006 12:20:47 PM EDT
[#35]
Up in Sheboygan (sp?)....we were doing some emissions testing at an automotive plant (I think they made seats for GM...it was a while ago). I drove up the equipment....through Chicago, to Milwaukee to stay overnight and pick up the rest of the crew in the morning, then up....oh, had some really good beer there too! Drove past Harley Davidson...I liked Milwaukee, reminded me of Buffalo...had that old rust belt, old industrial feel to it... |
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Posted: 4/5/2006 12:24:37 PM EDT
[#36]
good place to go fishing- lake superior (i hope) right there. Caught some big brown trout. I am on the other side of the state.
sounds like you maybeed a Johnson Controls place? milwaukee becoming/is a shat hole in some areas- |
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Posted: 4/5/2006 12:35:06 PM EDT
[#37]
I like several different types of cheese, but can not do the blue cheese...........oh no.
One cheese that has not been mentioned is. Hog head cheese. Really good on Ritz Crackers. I don't know if it is a cheese per say, because its made out of lips, ears, brains, snouts, and such. Just don't take a really big bite cause it can swell on ya....
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Posted: 4/5/2006 12:57:28 PM EDT
[#38]
Havarti is great, I love it. When I worked for Wegmans I cross trained in Old World Cheese and sampled everything - quite a few times!
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Posted: 4/5/2006 12:59:12 PM EDT
[#39]
I missed lunch, and there's a pack in the fridge. It's hours are numbered. Wish I had some Tuborg.
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Posted: 4/5/2006 12:59:36 PM EDT
[#40]
Most foods are just an excuse to eat Parmesan Cheese!!
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Posted: 4/5/2006 1:01:03 PM EDT
[#41]
Wow...where (generally) in NY? Wegmans is the best...foriegners are always amazed, people from outside the area are always impressed...I can't believe there are better grocery stores anywhere! |
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Posted: 4/5/2006 1:02:23 PM EDT
[#42]
i like pecorino romano!
btw the grated kraft crap is properly known as "Sprinkle Cheese" |
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Posted: 4/5/2006 1:02:25 PM EDT
[#43]
I don't remember the name of the plant...but I remember being right on the lake...too bad I didn't have the time to fish.... |
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Posted: 4/5/2006 1:02:51 PM EDT
[#44]
It took me awhile but your post made me go back and look at the spelling again  para-me-se-an rhymes with paramecium Ummmm.....love that paramesean cheese!  I think I live in the parmesan cheese capitol of New England. My local Stop and Shop must have 15 different varieties and styles. Looks like dinner tonight will be fettucini alfredo topped with grilled garlic and cheese sausage
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Posted: 4/5/2006 1:05:08 PM EDT
[#45]
I don't know how anything that comes in a cardboard container and can sit on a grocery shelf for months or years, un-refrigerated (or at least kept cool) can be called cheese. |
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Posted: 4/5/2006 1:06:59 PM EDT
[#46]
I could eat chunks of parmesean cheese all day! I also like it shaved/thinly sliced on salad.
I also like Havarte(sp?) cheese. It makes killer grilled cheese sammiches.
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Posted: 4/5/2006 1:10:49 PM EDT
[#47]
The Buffalo area. Wegmans is great - they've really raised the bar so far as carrying a huge variety of products and offering great service goes. |
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Posted: 4/5/2006 1:20:04 PM EDT
[#48]
Hell yes!
Gimme a wedge of parm, and a knife, and I'm snacking for hours. |
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Posted: 4/5/2006 1:25:35 PM EDT
[#49]
Ha! Me too....In fact I work right by the just opened new and improved Dick Rd store.... We'll have to get you out to Dan's big shoot this summer...lots of semi-auto beltfeds and EBR's.... |
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Posted: 4/5/2006 1:32:38 PM EDT
[#50]
Sounds cool! I worked at the Transit Rd store in Williamsville... And now thanks to this thread, I have a craving for cheese.
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