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Thread: Cheese

  1. #46
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    Re: Cheese

    If you go to the Dells, stop at one of the Carr Valley Cheese factories.
    Cheese curds so fresh they squeak.
    Carr Valley Cheese Co. - Wisconsin Cheddar, American Originals, Artisanal and Award Winning Cheeses


    If you wait until the last minute.....it only takes a minute.

  2. #47
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    Re: Cheese

    Most of you all are communists. If it ain't American it ain't touching these lips. Love it or leave it you terrorists.



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    Re: Cheese

    Basic types:
    1. Pepper Jack/Hot pepper
    2. Colby-Jack
    3. Sharp Cheddar
    4. Swiss (on burgers, not by itself)

    Cottage cheese: Small curd. Generic/store brands tend to be surprisingly tasty for the price.

    Another level: Anything that's remotely Amish-authentic. Recent personal favorite variety: Horseradish (not sure of the "base cheese" it uses, but — I don't actually care )



  4. #49
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    Re: Cheese

    Sometimes I allow myself to give my restaurant and food consulting to local business free of charge. After a recent visit to The Cheese Shop of Des Moines, I gave the guy with a beard some advice on how to lose the image of the snobbiest place in town. First he can change the name to Tiendo Del Queso to try to widen the market and add some ethnic flair to the curb appeal. Adding a classic Ro-Tel and Velveeta appetizer instead of the fondue special would add some of the "simpler is better" philosophy to the overcomplicated tasting menu.



  5. #50
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    Re: Cheese

    If anyone's ever near Ashland, Ohio they should stop by grandpa's cheese barn. I'm not a huge cheese person but they have a ton of options and it's really good.



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    Re: Cheese

    CheEEEeeeEEse





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    Re: Cheese

    Go to lunch for me last two weeks has been plain old Kraft American singles on marble rye with tomatoes from the garden.



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    Re: Cheese

    Story time.

    Went a visited a place in Italy that made parmigiano reggiano.

    You always hear about how the Italians are lazy but not these guys. 3 guys run the whole thing. They make over 100k a year. They each only get one day off a week.

    Only cheese made in this region can be called parmigiano reggiano.









    They use to have to turn each one of these by hand. They now have a machine that goes up and down the aisle constantly flipping them.




  9. #54
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    Re: Cheese


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    Re: Cheese

    I thought you had already shared those photos of the cheese in Italy.



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    Re: Cheese

    Quote Originally Posted by carvers4math View Post
    Go to lunch for me last two weeks has been plain old Kraft American singles on marble rye with tomatoes from the garden.
    When going with the good ol' American processed cheese, one has to go with the Velveeta slices over Kraft.


    Section110 on 9/12/14: Iowa 35 ISU 17
    The subpar defense from the Cyclones gives the Hawks a chance to finally start to get their confidence rolling on offense. Both running the football and through the air.
    *Breakout player prediction.... Everyone is going to have their eyes on Allen Lazard because of his hype coming out of H.S., but Derrick Willies steals the show.

  13. #58
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    Re: Cheese

    I like it. All of it.



  14. #59
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    Re: Cheese

    Quote Originally Posted by dmclone View Post
    Story time.

    Went a visited a place in Italy that made parmigiano reggiano.

    You always hear about how the Italians are lazy but not these guys. 3 guys run the whole thing. They make over 100k a year. They each only get one day off a week.

    Only cheese made in this region can be called parmigiano reggiano.









    They use to have to turn each one of these by hand. They now have a machine that goes up and down the aisle constantly flipping them.

    That's so cool, I assume those are your pics?



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    Re: Cheese

    Quote Originally Posted by 3TrueFans View Post
    That's so cool, I assume those are your pics?
    Yes.



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