Cheese
#76
Re: Cheese
This could get interesting if we start talking about ways to 'cut' the cheese. Who to do it with. Is cutting the cheese under water over rated or natures way of providing a little jacuzzi action. Yeah, it's lame but how else can you make cheese exciting.
#77
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Joined: Aug 2004
Posts: 22,220
Re: Cheese
Cheese doesnt need to be exciting.....it's a food.....it just needs to have flavour and not thrown on every other food product in creation.
#81
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Joined: Jan 2007
Location: NW Chicago suburbs
Posts: 11,253
Re: Cheese
They may not technically be cheese (if that's true, not sure), but they basically just taste like cheese.
I'm not saying you're wrong... I just wonder if they are truly the leftovers, or we're just calling them curds... I don't know.
#84
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#86
Re: Cheese
So, even though I am supposedly a cook, I do get lazy...
On my own, decided a glass of wine, crackers, bit of fruit, and a lovely cheese assortment sounded like an easy dinner.
Favourites lying around today were:
French Brie
Wisconsin Cheddar (in this case the curds)
Danish Havarti
Smoked Gouda
and a nice new addition...
English White Stilton with Apricots (Trader Joe's btw)
What are some of your favourites?
On my own, decided a glass of wine, crackers, bit of fruit, and a lovely cheese assortment sounded like an easy dinner.
Favourites lying around today were:
French Brie
Wisconsin Cheddar (in this case the curds)
Danish Havarti
Smoked Gouda
and a nice new addition...
English White Stilton with Apricots (Trader Joe's btw)
What are some of your favourites?
Danish Jarlsburg? No
Rochfort? No
Dorset Blue Vinny? Nnnnnn-o
Venezuelan Beaver cheese? No
Sage Derby? Normally today - yes, but the van broke down.
Camembert perhaps? Yes - oh sorry, the cats eaten it.
#89
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Joined: Jan 2007
Location: NW Chicago suburbs
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