quote:

Originally posted by David Lee:
Among my favorite snacks is Vermont extra sharp cheddar sliced and eaten off a knife with sliced raw garlic. Flavors from Heaven.

I've toured the Cabot plant. It's pretty small and they make some of the best. There's a cooler in the shop with irregularly shaped pieces that they don't sell in stores. They even dip them in wax and label them. Sold by the pound and a very good deal.

I have consumed pounds of Cabot cheese. Very good cheese.

quote:

Jungle Jims in Fairfield, Ohio.

Lived in Fairfield for a while, remember it well, although I can't say I recall cutting the cheese there...

quote:

Originally posted by BigSwede:
The wife and I will occasionally make a meal out of cheese, meat, olives, pickled seasoned artichoke hearts, mushrooms or what ever we have in the pantry

Aged Manchego, BellaVitano, aged Gouda and aged white Cheddars are my favorites. A nice Chianti, Garnacha or other deep red with some Iberico ham, hard Salami and Prosciutto

I think it's about time for this again

Oh, yes! If there's an Aldi near you, they sell a good take-and-bake baguette. Five or eight minutes in the oven and you have hot fresh bread to go with it.

For the red wind, try a Rioja. During the time that I lived / worked in Barcelona, I could have survived on Rioja, fresh bread, and Manchego Seco (literally, "dry Manchebo," it is the well aged type).

There are several Aldi around me, it's where I get the Prosciutto, dry Salami and most of the cheese. They will usually have a few intriguing looking cheeses available. I will tell the Mrs. about the baguette. The other varieties of cheese I get from, of all places, Kroger. They have an awesome selection of cheese

There is most definitely Rioja in the wine rack

We're big fans of extra sharp white cheddar.

My childhood cheese producer has changed hands and with it many say quality. Moot point as I now live a couple thousand miles away from it.

Have tried numerous brands and find the following to be the best we can get here in flyover country.
--Kerrygold sharp cheddar (several iterations)
--Cabot extra sharp white parchment
--Wisconsin State University Cougar Cheese (mail order)

We just spent 5 days in Wisconsin. Best darn cheese on the planet.

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Originally posted by mcrimm:
We just spent 5 days in Wisconsin. Best darn cheese on the planet.

Vermont and New York might dispute that. lololololololololol

quote:

Originally posted by bald1:

quote:

Originally posted by mcrimm:
We just spent 5 days in Wisconsin. Best darn cheese on the planet.

Vermont and New York might dispute that. lololololololololol

And Italians, French, Swiss, English, Irish, and Dutch. Just to name a few more.

quote:

Originally posted by RogueJSK:

Gromit, that's it! Cheese! We'll go somewhere where there's cheese!

Looks out the window

Everybody knows the moon is made of cheese...

The best I’ve ever had was cheese curds brought back from Wisconsin. That said, https://www.msucheese.com/ had some delicious cheese.

You asked, so I will respond. I despise cheese in every guise. This is good, because it leaves more of it for you.

flashguy

Commies don't eat cheese

My favorite cheese is WSU's Cougar Gold white cheddar. It's good on its own or on crackers and smoked salmon etc.

https://creamery.wsu.edu/cougar-cheese/

Jim

quote:

Originally posted by Loswsmith:

quote:

Originally posted by PASig:

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Originally posted by nhracecraft:
^^^Uhh, Velveeta and 'American' are NOT cheese!

But to me it’s perfect in just two things:

Burgers
Mac & Cheese

Velveeta is also great in queso. Perfect in fact.

You know, I have eaten plenty of Velveeta queso, and will undoubtedly eat more. I like it. But I can't, in all good conscience, call it cheese. I'll call is queso (which I know is Spanish for cheese), but to me, that recognizes that it is something that is similar in some ways to cheese, but which isn't actually cheese.

I have no use at all for processed American "cheese" slices. None. Not on a burger, not even with bologna.

All other forms of cheese are a delight. I generally go for the more pungent and strong varieties, but even a mild young Gouda is wonderful.

Limburger & onion sandwich with horseradish mustard on pumpernickel, and a beer.

Gouda and a ripe pear is a great light dessert.

quote:

Originally posted by V-Tail:
Limburger & onion sandwich with horseradish mustard on pumpernickel, and a beer.

Dad is that you.


I remember a few years ago a guy started working with us that lived in Wisconsin so the inevitable conversation of cheese came up. He said you guys don't even know what good cheese is. He Brought a wheel back on a visit home. I was prepared to rebut his opinion but he was correct it was the best cheddar I have had.

Moe! Larry! Cheese!


I Hanker for a Hunka Cheese!

How about some Tillamook Sharp from F Street Station in Anchorage?



The story is they have always had the block of cheese there for customers, along with saltine crackers. Just slice off and take what you want.

Then one day some knob-headed health inspector came in and told them it was unsanitary for them to have customers touching food, etc.

So in true "screw you" fashion instead of removing the cheese they just put up the sign.

And one night a few years ago I was at the bar and they put out a new block of cheese. About 30 minutes later some dude grabs it and hot-foots it out the door and down the street. He didn't get very far - that block of cheese is iconic and he was not exactly inconspicuous running through the streets of downtown Anchorage with it under his arm.