Cheese
- Thread starter HoopsTournament
- Start date
With the amount of cheese the gf eats, Ive concluded it wpuld be cheaper to buy a dairy cow.
Also, hope everyone here is getting fiber.
Also, hope everyone here is getting fiber.
Cotija.
I prefer all my meals to be served in taco form. Choose entrée. Place entrée on tortilla. Sprinkle on cotija. Boom, taco time.
I prefer all my meals to be served in taco form. Choose entrée. Place entrée on tortilla. Sprinkle on cotija. Boom, taco time.
Hook's cheese Mineral point Wi, their curds are soooo good.
Okay. So many experts on this thread. I need to know the best way to cut the cheese. 
demoncore1031
Well-Known Member
Cheese curds from the Goldfield cheese mart when I was a kid... great memories.
Top 5, in order:
1 - Aged cheddar (preferably 5 years or more)
2 - Roquefort (Easily the best blue in the world)
3 - Havarti (I prefer it flavored with dill)
4 - Mozzarella (On just about anything)
5 - The rest
SPECIAL MENTION: When I can get them, fresh cheese curds from the Nasonville Dairy Store near Abbotsford, WI top anything else you care to name.
(And you can make curds taste fresh again - 20 seconds in the microwave on Defrost - it really works)
1 - Aged cheddar (preferably 5 years or more)
2 - Roquefort (Easily the best blue in the world)
3 - Havarti (I prefer it flavored with dill)
4 - Mozzarella (On just about anything)
5 - The rest
SPECIAL MENTION: When I can get them, fresh cheese curds from the Nasonville Dairy Store near Abbotsford, WI top anything else you care to name.
(And you can make curds taste fresh again - 20 seconds in the microwave on Defrost - it really works)
My son works at Jimmy John's and my daughter just applied at Erberts & Gerberts. We do not speak kindly of Subway in our household. Therefore, only half of the reason that we don't speak kindly of it is because it is not very good. I prefer my sliced (or shredded) cheese and deli meats to be served on bread, not cake.
Appears that ISU is reviving its cheese production this year. No word on what varieties they'll offer.
www.creamery.iastate.edu
Cheese - Creamery
www.creamery.iastate.edu
Made a batch of au gratin potatoes last week. It called for sharp cheddar, parmesan and gruyere. I am not a big cheese connoisseur and not a big fan of parmesan either. The gruyere cheese kinda threw me for a loop as I had never heard of it before. I was pleasantly surprised by it and how it worked well with the parmesan. I will be making au gratin potatoes again!
He's so weird sometimes...
"Man, I really gave her the cheese." :shrug: IDK.
Is this last part some fetish you two have like the nuts you hear about with peanut butter and their dogs?
