Author Topic: Best Cheese Thread (created categories) Chingon Alert (Read 7981 times)

steve dave · « **on:** March 02, 2010, 10:59:00 AM »

Snacking at work: Pepperjack

On meat: Gorgonzola

On salads: Feta

Eating a huge handful while waiting for dinner: Fresh grated Parm.

With beer: Stilton

Melting into chili/soup/stews: Gouda or Sharp Ched.

ew2x4 · « **Reply #1 on:** March 02, 2010, 11:00:53 AM »

my secret recipe-

Grilled cheese: Pepper Jack.

pissclams · « **Reply #2 on:** March 02, 2010, 11:02:19 AM »

there's this spanish blue cheese that you mix with breadcrumbs and then melt on beef tenderloin. i'll find out what it's called and post it here for the "Goes great on beef tenderloin: " category.

Saulbadguy · « **Reply #3 on:** March 02, 2010, 11:03:15 AM »

steve dave · « **Reply #4 on:** March 02, 2010, 11:03:47 AM »

Quote from: pissclams on March 02, 2010, 11:02:19 AM

there's this spanish blue cheese that you mix with breadcrumbs and then melt on beef tenderloin. i'll find out what it's called and post it here for the "Goes great on beef tenderloin: " category.

hmmm, I dunno if it has what it takes to upset gorg. for that categorie

Saulbadguy · « **Reply #5 on:** March 02, 2010, 11:05:14 AM »

Laughing cow

ew2x4 · « **Reply #6 on:** March 02, 2010, 11:07:27 AM »

on fancy crackers: brie

_33 · « **Reply #7 on:** March 02, 2010, 11:11:15 AM »

I need a change of pace for my grilled cheesies. Thoughts?

Saulbadguy · « **Reply #8 on:** March 02, 2010, 11:12:23 AM »

Quote from: _33 on March 02, 2010, 11:11:15 AM

I need a change of pace for my grilled cheesies. Thoughts?

jesus fuckin christ if you need a change of pace for grilled cheese you can get the eff out of this country.

Consider dipping in tomato soup? Of course you have. That's it. That's where it ends. Don't mess w/ perfection.

Cire · « **Reply #9 on:** March 02, 2010, 11:15:24 AM »

Brie

whatever kind of cheese is Baby Bel

Havarti(?)

ew2x4 · « **Reply #10 on:** March 02, 2010, 11:25:51 AM »

Quote from: _33 on March 02, 2010, 11:11:15 AM

I need a change of pace for my grilled cheesies. Thoughts?

Does your crappy computer skip the second posts in threads or what?

_33 · « **Reply #11 on:** March 02, 2010, 11:33:44 AM »

I always get destroyed in cheese threads. Never again.

econocat · « **Reply #12 on:** March 02, 2010, 11:38:18 AM »

Okay I will take one for the silent majority of cheese lovers out there that are too sheepish to admit it!

The best overall cheese for M&C and all other uses except pizza is VELVEETA.

away you elitist bastards!

WildcatNkilt · « **Reply #13 on:** March 02, 2010, 11:41:56 AM »

Quote from: econocat on March 02, 2010, 11:38:18 AM

Okay I will take one for the silent majority of cheese lovers out there that are too sheepish to admit it!

The best overall cheese for M&C and all other uses except pizza is VELVEETA.

away you elitist bastards!

You do not want to know the ingrediants that make up Velveeta.

Jeffy · « **Reply #14 on:** March 02, 2010, 11:42:10 AM »

Alma Cheese Curds.

Pete · « **Reply #15 on:** March 02, 2010, 12:02:42 PM »

Quote from: Saulbadguy on March 02, 2010, 11:12:23 AM

Quote from: _33 on March 02, 2010, 11:11:15 AM
I need a change of pace for my grilled cheesies. Thoughts?
jesus frackin christ if you need a change of pace for grilled cheese you can get the shazbot! out of this country.

Consider dipping in tomato soup? Of course you have. That's it. That's where it ends. Don't mess w/ perfection.

I know I am probably WAY out of line here....but I put fresh cut onion and sunflower seeds on my grilled cheese.

Stupid Fitz · « **Reply #16 on:** March 02, 2010, 12:12:29 PM »

Pepper jack is my favorite overall cheese. There is also a cheese made by Hoffman called smoked swiss and cheddar that is really delicious.

pissclams · « **Reply #17 on:** March 02, 2010, 12:37:54 PM »

Boar's Head makes a Horseradish Cheddar Cheese that is pretty elite.

The spanish blue I mentioned earlier is called Valdeon and is made from a combo of cow, goat, and sheep milks.

http://www.ehow.com/how_2300002_cook-valdeon-cheese.html

Saulbadguy · « **Reply #18 on:** March 02, 2010, 12:52:57 PM »

Do you guys know what the difference is between White american cheese and plain old american cheese?

FOOD COLORING!!!

slucat · « **Reply #19 on:** March 02, 2010, 01:11:39 PM »

Black Diamond or Cabbot sharp cheddar

Blue and Feta are

too

weird roberts foam finger · « **Reply #20 on:** March 02, 2010, 01:20:21 PM »

Quote from: steve dave on March 02, 2010, 10:59:00 AM

Snacking at work: Pepperjack

On meat: Gorgonzola

On salads: Feta

Eating a huge handful while waiting for dinner: Fresh grated Parm.

With beer: Stilton

Melting into chili/soup/stews: Gouda or Sharp Ched.

Pretty great call on all of these. I like eating a handful of Mozzarella as a pre-dinner snack (especially when making pizza or some such).

Wine+Gruyere is also pretty fantastic.

OK_Cat · « **Reply #21 on:** March 02, 2010, 02:32:54 PM »

brought it up in the salt thread, but needed a ruling from this one. Cheez-its: most underrated cheesey snack?

WillieWatanabe · « **Reply #22 on:** March 02, 2010, 02:35:55 PM »

Quote from: OK_Cat on March 02, 2010, 02:32:54 PM

brought it up in the salt thread, but needed a ruling from this one. Cheez-its: most underrated cheesey snack?

not underrated in my book.

CHONGS · « **Reply #23 on:** March 02, 2010, 02:51:53 PM »

Snack Cheeses: Cotswald, Idiazábal, Drunken Goat, Chèvre, Halloumi ,1000 Day Gouda, Manchego, 5 Counties, Sage Derby

Cooking Cheeses: Provolone, Fontina, Cotija, Smoked Pepper Jack, Mascarpone, Colby

ew2x4 · « **Reply #24 on:** March 02, 2010, 03:13:16 PM »

Anyone else LOVE gourmet mac and cheese?