Conquer Club

I like cheese so much that I can't actually eat it because I lose all self-control.

But what's your favorite cheese? I think my favorite are blue cheeses (Stilton most), but I also like Havarti when served on something. Obviously, being US-American, I like Pepper Jack too since it's a national cheese. (Well, technically, it was created in Mexico but in a part of Mexico we own now so now it's our cheese, by right of Borg assimilation.)

no poll? i thought mrs banned the creation of low energy threads like this...*shrugs*

riskllama wrote:no poll? i thought mrs banned the creation of low energy threads like this...*shrugs*

We can get away with low energy threads if mrswdk doesn't find out about them. Are you gonna snitch?

snitching smacks of effort so, no, i expect i won't.

Biggest cheese revelation ever - baked feta.

jonesthecurl wrote:Biggest cheese revelation ever - baked feta.

sounds promising, for sure.

Buddy of mine cold smokes brie....interesting.

I love all cheese but my fave is Holland Leyden. It's a cumin spiced, caraway seed infused gouda type but lower fat. Fukkin killer.

https://cheese.com/leyden/

For Raclette (a huge go-to for our family), we use Jarlsberg which is also a fave of mine.

Daily use....pepper jack....uh huh.....

riskllama wrote:

jonesthecurl wrote:Biggest cheese revelation ever - baked feta.

sounds promising, for sure.

First had it in Cyprus as one meze of a huge number. Simply wrapped in foil, drizzled with a tiny amount of olive oil and a sprinkle of herbs, then baked. Despite the fact that I'd eaten a ton of feta before that, I totally failed to recognise it when cooked, and had to ask the waiter. I've cooked the same thing many times since, sometimes replacing the herbs with a single basil leaf.

I can confirm that this thread passes the threshold for being certified non-low energy.

And I really can't handle blue cheese. I prefer lighter cheeses such as Camembert and Brie, although tend to eat cheese pretty infrequently these days anyway.

mrswdk wrote:I can confirm that this thread passes the threshold for being certified non-low energy.

it pays to be mrswdk's bf

suck it, llama

Mrswdk do you like Frumunda cheese?

Colbe Jack

mrswdk wrote:I can confirm that this thread passes the threshold for being certified non-low energy.

And I really can't handle blue cheese. I prefer lighter cheeses such as Camembert and Brie, although tend to eat cheese pretty infrequently these days anyway.

why do stupid chinese like yourself hate cheese so, mrs???

on ordinary bread: young Dutch Gouda
on French bread: Brie
On pizza: Feta, especially in combination with onions
On Burgers: Cheddar
On spaghetti: NO CHEESE
On everything else: Emental

note: people who eat Roquefort should kill themselves

you don't sprinkle parmesan on your spag? you're missing out, dude...*shrugs*. does that include all pasta dishes?

riskllama wrote:you don't sprinkle parmesan on your spag? you're missing out, dude...*shrugs*. does that include all pasta dishes?

My experience with cheeses is that most of them have such strong tastes, they'll overwhelm most other ingredients. The exception being Mozzarella, which might as well be water.

I also do eat pasta Fromaggio, which is supposed to be a cheese pasta, but I usually just get that from some cheap supermarket brand. So who know what it might be.

Feta on pizza is a good shout.

Also, Red Leicester in a sandwich.

@llama cheese is actually a very European thing. So really it should be, wtf is up with you Europeans and sucking on cows' titties?

Much of the non-european world is lactose intolerant, after all.

lactose intolerance isn't a thing in europe?

riskllama wrote:lactose intolerance isn't a thing in europe?

Sure it is, but the percentage of the population it affects is lower than amongst people of African or East Asian descent.

ok, gotcha... . i feel sorry for those people...

Saint Marcelin, Roquefort, Manchego, Gorgonzola, Parmigiano Reggiano, Emmental, Beaufort, Mont d’Or, Ossau-Iraty, Tomme de l’Ubaye, Abondance, Brillat-Savarin, Bleu d’Auvergne, teta Gallega, cabecou, Pont l’évêque... the list could go on and on

waauw wrote:

riskllama wrote:you don't sprinkle parmesan on your spag? you're missing out, dude...*shrugs*. does that include all pasta dishes?

My experience with cheeses is that most of them have such strong tastes, they'll overwhelm most other ingredients. The exception being Mozzarella, which might as well be water.

I also do eat pasta Fromaggio, which is supposed to be a cheese pasta, but I usually just get that from some cheap supermarket brand. So who know what it might be.

If it really says « fromaggio » and not « formaggio » it’s some really really nasty belgian supermarket crap.

Also.. strong cheese are not meant to be eaten with anything.. at the same time as a salad or just with bread and red wine. They are not cooking ingrédients !

betiko wrote:Also.. strong cheese are not meant to be eaten with anything.. at the same time as a salad or just with bread and red wine. They are not cooking ingrédients !

Du pain, du vin et du Boursin?