guys i have 17 kinds of cheese in my refrigerator right now

1. why

and

2. why don't you hit me with some keen cheese ideas?!

man there is so much you should be able to do with the toasted sandwich before even moving on to haute cuisine

explore different varieties of omelettes

here is what i have iirc:

manchego
moutardier
roquefort
gjetost
fresh mozz
smoked fresh mozz
boars head baby swiss
boars head cheddar
boars head gouda
joan of arc brie
limburger
feta
stilton
romano
some kind of horseradish thing
boursin garlic+herbs
belle chevre
gruyère

it's really 18 i guess, haw

buy 4 different varieties of fortified wines and have a thing

No fresh parmesan? Pretty much an essential in my fridge. Even without it, I'll suggest some kind of baked pasta dish with the mozz/cheddar/gouda/gruyère

joan of arc brie lol

haha we totally loled when we got it!!!

the limburger yall...it really does smell

bin it...

man there is so much you should be able to do with the toasted sandwich before even moving on to haute cuisine

― there's no antivote to (country matters), Saturday, 14 February 2009 22:42 (13 minutes ago) Bookmark Suggest Ban Permalink

BACON & BRIE

sandwich = sandwich

got that shit triple bagged imo xpost

buy 4 different varieties of fortified wines and have a thing

― there's no antivote to (country matters), Saturday, February 14, 2009 5:54 PM (4 minutes ago) Bookmark Suggest Ban Permalink

this is an idea, what other kinds of cheese should i get first?! is it enough

more varieties of hard cheese might be worth a pop, also get some dolcelatte, but the rest seems to cover it quite well

My favourite cheese of all (halloumi) is unrepresented, but that's a special case and doesn't combine well with others, only with grills and kebab meat

Saying that, grating halloumi into a mozarella toastie can be absolutely divine

(before toasting, obv)

damn rox, you got me beat, faux show.

I has:

Robusto
Blue
Goat
Cheddar
Brie
Parmesan Romano

Made a Robusto omelet a couple hours ago.

Probably cut a slice or two of either the brie or the blu in a bit

I wonder if a bit of Maytag blue crumbled into a mushroom/cheddar omelet would be good. Maybe that'll be dinner instead of a salad.

My fridge has...

"The Nation's favourite cheddar brand" AKA Soylent Yellow
some dolcelatte
Edam
couple of blocks of parmesan
cottage cheese AKA Polyfilla

Haven't had brie for ages actually. Christmas 2007 we had a disappointing potted Stilton. Christmas 2008 we bought some Danish blue cheese way ahead of December and left it to mature. Opened it on Christmas Day and it was eyewateringly strong.

I often add blue to omelets, but i'm kind of a blue stan

xp

dolcelatte sounds decadent to be sure

shopping list: dolcelatte, edam, parmesan, AMISH GORGONZOLA! (my favorite)

what kind of things do yall serve with cheese? specifics plz

the other thing you can do is buy loads of mascarpone and make an Eton Mess*, which if done well is actually one of the greatest things ever

*fruit/cheese/sugar/cream/caramel THING

talkin bread and cracker recommendations in this

xpost

water biscuits?

Jacob's Cream Crackers

I lay out a cutting board with

bread (rosemary or ciabatta, unsliced)
finger bowl of olive oil for bread
walnuts (almonds, on occasion)
figs (i think this is key, but i have a thing for figs)
olives (sometimes premixed with sundried tomatoes)
have a sweet white and a tannic red wine

I do this practically every friday

also, cheese spreads are great at offsetting the ricotta + poached figs + almonds + honey concoction

http://www.eatingwell.com/recipes/img/recipe_images/DS5353.JPG

I just remembered, also in my fridge, the cheese of shame - Philadelphia...

maybe i will develop a thing for figs

a glass of mead sounds perfect right now to go with this blue!

god listen to yourself lol

I'm still waiting for an answer to 1.

just went a little nuts iirc

Cheesy biscuits

These are addictively delicious and very simple to make. Use this recipe as your starting point, and adapt it to use up whichever hard cheese you have left over in the fridge - some grated goat's cheese and a sprinkling of thyme leaves, say, or pecorino with a little finely chopped rosemary are very good. You could add a pinch of caraway or cumin seeds, too, if you like. This is a great way to encourage young cooks to explore and recognise the flavour of different spices. Makes 20-24.

125g unsalted butter, cubed
125g cheddar, grated
3 tbsp grated parmesan or hard goat's cheese
150g plain flour
½ tsp bicarbonate of soda
A pinch of salt
A tiny pinch of cayenne pepper (optional)
½ tsp caraway seeds, coarsely ground (optional)
2 tsp yogurt
A couple of grinds of black pepper

Pulse everything in a food processor until it comes together into a ball, then turn out on to a floured surface and knead for a minute or two. (Alternatively, sift the flour, cayenne and bicarb into a bowl, rub in the butter until it resembles breadcrumbs, then stir in the cheeses and pepper. Beat in the yogurt and then knead as above.)

Form the kneaded dough into a disc, wrap in clingfilm and refrigerate for 30 minutes. Preheat the oven to 190C/375F/gas mark 5. Roll out the dough on a lightly floured surface until it's about 3-4mm thick, then cut into rounds with a 5-6cm round cutter or a wine glass. Place on baking sheets lined with baking parchment and bake for 10 minutes, until golden. Cool on a wire rack.

this is a great idea!

ps bicarbonate of soda is baking soda

so completely coming over to your house and eating all the cheese.

feed the cat while yr there, imo

oh right and i also have some kinfa prosciutto panino thing with i think mozz wrapped around it

u got any of this?
http://pnwcheese.typepad.com/photos/uncategorized/quesaria.JPG

i want 17 kinds of cheese

yeah damn. cheese never lasts long enough in our fridge to build up that kind of stockpile

i am down to like 2 cheeses, going shopping in the AM