Cheese
- Thread starter colbycheese
- Start date
The only good thing about Swiss cheese is that it has holes in it so theres less of that spawn of satan.
I love all kinds of cheese, but we ALWAYS have a slab of sharp cheddar and another of pepperjack in our fridge, along with a carton of regular or garden AE cottage cheese. Bleu Cheese dressing (Marzetti Ultimate) is also a staple at our house.
Some of my favorites include Swiss Gruyere, Spanish Manchego and Parmigiano Reggiano. Gorgonzola smells like stinky feet but it is a whole different taste. Maytag blue and Cabot cheeses are very good domestics.
[video=youtube;lGd6dR3ypBk]http://www.youtube.com/watch?v=lGd6dR3ypBk[/video]
Rutles, Beatles parody: "Cheese and Onions" (Do I have to spell it out? C H E E S E A N D O N I O N S)
Rutles, Beatles parody: "Cheese and Onions" (Do I have to spell it out? C H E E S E A N D O N I O N S)
[video=youtube;29fa0Gj8oww]http://www.youtube.com/watch?v=29fa0Gj8oww[/video]
I tried to find the clip of the I Love Lucy Episode where she attempts to smuggle a wheel of cheese back to America on the plane wrapped up like a baby, but doesn't seem to be on You Tube.
We'll have to settle for Jackie Chiles, whose delivery is priceless - even though I disagree with the legal opinion he has presented...
I tried to find the clip of the I Love Lucy Episode where she attempts to smuggle a wheel of cheese back to America on the plane wrapped up like a baby, but doesn't seem to be on You Tube.
We'll have to settle for Jackie Chiles, whose delivery is priceless - even though I disagree with the legal opinion he has presented...
Get that processed American/ Velveeta bs OUTTA HERE.
Give me cheddar or give me death. Preferably very sharp.
Pepper Jack is amazing on burgers and sandwiches, colby jack is good for sandwiches as well, provolone is highly versatile and one that I probably use the most, mozzarella usually only goes with pasta for me. Havarti is acceptable.
Btw I have Wisconsin roots.
Give me cheddar or give me death. Preferably very sharp.
Pepper Jack is amazing on burgers and sandwiches, colby jack is good for sandwiches as well, provolone is highly versatile and one that I probably use the most, mozzarella usually only goes with pasta for me. Havarti is acceptable.
Btw I have Wisconsin roots.
Velveeta is convenient for homemade dips, but it's the worst cost-to-quality s*** of all time.
Any muenster shout outs yet? I'm seeing a lot of love for mozzarella but other than pizza/Italian sandwiches I don't really care for it as much as cheddar, colby, havarti.
I have become addicted to this "Wisconsin Cheese" from Costco. I don't know what kind it is. Its a hard cheese like parmesan but its better.
Melt Bar and Grilled |
I am really glad that they opened one up in the far eastern suburbs. Gives me motivation to run more. Lots of different grilled cheese sandwiches and lots of beer.
I am really glad that they opened one up in the far eastern suburbs. Gives me motivation to run more. Lots of different grilled cheese sandwiches and lots of beer.
I'm old enough, and of the proper socioeconomic background to remember my parents buying something (from Dahl's on 35th street in Des Moines) that was in a white, Velveta-shaped box that simply said "CHEESE" in black letters. They only bought it once. Ditto the white cans of "BEER." My dad took another second job when it came to that...
Got a fondue set for our wedding a few years ago. Found a killer cheese fondue. Mozzarella, provolone, and gruyere cheese along with garlic, some white wine, and pesto. Pan fry some chicken breast, bake some homemade bread and some vegetable and you have quite the meal!
