This Thread is Pretty Cheesy

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Favorite cheese, please.

Creamy Danish Harvati

― Oops (Oops), Friday, 7 February 2003 22:52 (twenty-two years ago)

Extra.

― Jody Beth Rosen (Jody Beth Rosen), Friday, 7 February 2003 22:53 (twenty-two years ago)

Hm, hm, to go with the "nasty" answer or a real one...

― Chris P (Chris P), Friday, 7 February 2003 22:55 (twenty-two years ago)

Greek feta.

― Amateurist (amateurist), Friday, 7 February 2003 22:56 (twenty-two years ago)

Stilton, propper cheddar, roquefort, Blue d'Auvergne, Ripe Camenbert, Brique.

― Ed (dali), Friday, 7 February 2003 23:01 (twenty-two years ago)

Argh, the choices, the choices, the ENDLESS choices. The French cheddar at the housewarming party was a revelation, I will say.

― Ned Raggett (Ned), Friday, 7 February 2003 23:08 (twenty-two years ago)

The dull ones: cheap mild cheddar, edam. Port Salut is good too.

― Martin Skidmore (Martin Skidmore), Friday, 7 February 2003 23:08 (twenty-two years ago)

Dairylea

― jel -- (jel), Friday, 7 February 2003 23:09 (twenty-two years ago)

french and cheddar are not words that belong together. Check also Pecorino, Fontina, amorphous Dolcelatte and Parmaggiano.

― Ed (dali), Friday, 7 February 2003 23:09 (twenty-two years ago)

french and cheddar are not words that belong together.

In this case they did. I was shocked too.

― Ned Raggett (Ned), Friday, 7 February 2003 23:10 (twenty-two years ago)

Did you have English champagne with your French cheddar?

― Martin Skidmore (Martin Skidmore), Friday, 7 February 2003 23:10 (twenty-two years ago)

There is in fact English sparkling wine, made in Hampshire, its sickly sweet and vile.

― Ed (dali), Friday, 7 February 2003 23:16 (twenty-two years ago)

There is this sheep's milk feta at a local restaurant that is so shockingly yummy and creamy that I almost want to squish it between my toes. Except of course that would be a waste of its yumminess.

― Chris P (Chris P), Friday, 7 February 2003 23:17 (twenty-two years ago)

And Mozzarella di Buffala

― Ed (dali), Friday, 7 February 2003 23:18 (twenty-two years ago)

Did you have English champagne with your French cheddar?

I'm not that insane.

― Ned Raggett (Ned), Friday, 7 February 2003 23:21 (twenty-two years ago)

Parmigiano-Reggiano, the undisputed king of cheeses.

― Mr. Diamond (diamond), Friday, 7 February 2003 23:22 (twenty-two years ago)

What's the Best Cheese

― A Nairn (moretap), Friday, 7 February 2003 23:22 (twenty-two years ago)

Chaume and Jarlsberg, applewood smoked / "The pleasure is mine," he obligingly joked

― Jody Beth Rosen (Jody Beth Rosen), Friday, 7 February 2003 23:23 (twenty-two years ago)

we also have to ask:

where'd the cheese go?

― jel -- (jel), Friday, 7 February 2003 23:24 (twenty-two years ago)

Is it time to invoke the Pizza Hut ad of renown?

― Ned Raggett (Ned), Friday, 7 February 2003 23:25 (twenty-two years ago)

Bonnet (a Scottish goat's cheese), Lancashire (is it Lancaster?), Camembert (where all the flavour that's hiding from Brie goes), Mull Cheddar, IJ Mellis.

― Cozen (Cozen), Friday, 7 February 2003 23:26 (twenty-two years ago)

Oh god. Every time cheese and pizzas are mentioned I am reminded of my wife once buying a frozen pizza that enticingly blurbed "Cheddar-style cheese analogue". That was pushing even my low standards.

― Martin Skidmore (Martin Skidmore), Friday, 7 February 2003 23:37 (twenty-two years ago)

Camembert. Romano. Smoked Gouda. Jarlsberg.

― j.lu (j.lu), Friday, 7 February 2003 23:45 (twenty-two years ago)

thousand-year-old Gorgonzola

(the smell will be on your fingers for that long, too)

― Tracer Hand (tracerhand), Friday, 7 February 2003 23:48 (twenty-two years ago)

I would think that the smell of thousand-year-old gorgonzola and the smell of catsick would be virtually indistinguishable.

― Dan Perry (Dan Perry), Friday, 7 February 2003 23:51 (twenty-two years ago)

cheddar

― weasel diesel (K1l14n), Friday, 7 February 2003 23:52 (twenty-two years ago)

Cheese in my fridge at the moment: a few fresh bocconcini (I think I have the right number of c's there -- small mozzarella balls); Canadian Black Diamond cheddar; muenster; bel paese.

At the moment I have a real thing for very good cheeses which aren't at the extreme end of the flavor spectrum. Favorite cheese of the moment -- butterkaese, which is why there isn't any left in the fridge.

― Tep (ktepi), Friday, 7 February 2003 23:52 (twenty-two years ago)

oude goude!!

― rosemary (rosemary), Saturday, 8 February 2003 01:02 (twenty-two years ago)

Some kind of stinky French cheese. If I've heard of it, it probably isn't stinky enough.

― felicity (felicity), Saturday, 8 February 2003 02:00 (twenty-two years ago)

Cheddar-style cheese analogue.

― Ally (mlescaut), Saturday, 8 February 2003 02:25 (twenty-two years ago)

Me - very sharp cheddar, Lorraine Swiss
Tenshi - Muenster, cream cheese

― Mike Hanle y (mike), Saturday, 8 February 2003 03:44 (twenty-two years ago)

Felicity, you need Brique.

Also Y Fenni, a welsh cheddar like cheese made with mustard seeds.

― Ed (dali), Saturday, 8 February 2003 09:32 (twenty-two years ago)

Smoked Idiazábel.

― Ryan McKay (Ryan McKay), Saturday, 8 February 2003 12:48 (twenty-two years ago)

vegetarian blue vein.

― di smith (lucylurex), Saturday, 8 February 2003 12:58 (twenty-two years ago)

Mozzaella

Predictable answer, but come on, EVERYTHING about me doesn't have to be extraordinary

― Vic (Vic), Saturday, 8 February 2003 13:03 (twenty-two years ago)

Tofu *duh*. I like it grilled. But I also like other cheeses, like feta, goat cheese (especially hottoh with honey poured over), mozarella,... And gawd do I heart those Pizza Hut pizzas with cheese in the crust

― nathalie (nathalie), Saturday, 8 February 2003 13:47 (twenty-two years ago)

hahahahahaha "Mozzaella" = Mozzarella, of course. someone should like, sleep, around here

― Vic (Vic), Saturday, 8 February 2003 14:17 (twenty-two years ago)

I'd say Comte French Gruyere (or, actually, Sally Jackson's Okanagon goat cheese), but that's not what I put on my bagel with tomato 4 days a week.

― gabbneb (gabbneb), Saturday, 8 February 2003 19:20 (twenty-two years ago)

Double Gloucester.

― J (Jay), Saturday, 8 February 2003 19:57 (twenty-two years ago)

Co-Jack aka Telly Savalas cheese

― brg30 (brg30), Saturday, 8 February 2003 20:20 (twenty-two years ago)

Smoked Stilton, regular Stilton, Camembert (obviously), Davidstow Cheddar, Taleggio, Halloumi....

― Matt (Matt), Saturday, 8 February 2003 20:31 (twenty-two years ago)

Cambozola, St Nectaire, Islay Dunlop, Halloumi, Applewood smoked cheddar. Some Bavarian stuff I bought at the Christmas market in Albert Square that I've forgotten the name of.

― Tag, Sunday, 9 February 2003 16:29 (twenty-two years ago)

I had some Strawberry Stilton a few weeks back. First seconds were like ice-cream, then the strength of the cheese came through. It was an interesting experience, but ultimately, k-rub. Lancashire is lovely. I like the salty sweat you get with that and Cheshire, but I'm not proud of this fact.

Lancashire bubbles nicely on Cheese on toast, but I'm going through a Red Leicester phase at the moment.

― Dave B (daveb), Sunday, 9 February 2003 18:03 (twenty-two years ago)

two years pass...

i still never tasted oude goude

― mark s (mark s), Sunday, 12 June 2005 21:35 (twenty years ago)

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