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Cheese-Fi - Page 3

post #31 of 44
2/15/09 at 10:05pm
Quote:
Originally Posted by Happy Camper View Post
So I guess Cheese Whiz and Velveeta don't fit here. j/k
I would place them in the same category as American cheese; they are psuedo cheeses, or perhaps cheese wannabes. Which is not necessarily a bad thing. I confessed to my American cheese problem in my last post, so I'm in no position to judge the culinary exploits of others. But I definitely left Velveeta behind somewhere in my childhood.

I will eat Cheese Whiz on a Philly cheese steak though; in my opinion, if it ain't got Whiz, it ain't a cheese steak. When I was in college, a bunch of us would pile into my roommate's ancient car and go to Jim's Steaks on South Street. They kept an entire #10 can of Whiz open and sitting right on the grill, next to the pile of sizzling meat. A wooden paddle was used to slather that bright orange liquid goodness onto the sandwich.

And yes, I do fully expect my eating habits to be listed as a cause of death on my death certificate.
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post #32 of 44
2/15/09 at 10:19pm
Thread Starter 
Quote:
Originally Posted by evilking View Post
The British Cheese?

Might as well go for the K1000 of cheese-fi:
Casu marzu - Wikipedia, the free encyclopedia



Some quotes:

"Casu marzu literally means "rotten cheese" in Sardinian and is known colloquially as maggot cheese."
In essence, cheese is an incredibly delicious infection.
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post #33 of 44
2/15/09 at 10:32pm
I like the Swiss style cheeses, like Jarlsburg, etc.

Kenny G and his ilk, I find rather cheesy.
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post #34 of 44
2/16/09 at 12:10am
How would casu marzu be the K1000 of cheese?
I like aged cheddar for grilled cheese sandwiches. I've never liked bleu cheese. It tastes like the smell of crayons. Sorry to any bleu cheese fanatics, but unless I had really bad bleu cheese, I'm not trying again.
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post #35 of 44
2/16/09 at 12:14am
Thread Starter 
Quote:
Originally Posted by Ishcabible View Post
How would casu marzu be the K1000 of cheese?
I like aged cheddar for grilled cheese sandwiches. I've never liked bleu cheese. It tastes like the smell of crayons. Sorry to any bleu cheese fanatics, but unless I had really bad bleu cheese, I'm not trying again.
There is nothing wrong with not liking blue cheese. I agree there is some type insanity with blue cheese. Some of it is really funky and moist but I love it because it arouses my palette.
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post #36 of 44
2/16/09 at 2:09am
Quote:
Originally Posted by Ishcabible View Post
How would casu marzu be the K1000 of cheese?

Just highlighting the fact that there is an extreme in every hobby. The K1000 is pretty extreme in that it's as close as you can get to actual speakers strapped to your head. Casu Marzu is fermented so much that the only way you can tell if it's really off is when the maggots themselves die from the toxicity!



<- k1000 smilie still not fixed?
EK
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post #37 of 44
2/16/09 at 3:50am
Quote:
Originally Posted by evilking View Post
Just highlighting the fact that there is an extreme in every hobby. The K1000 is pretty extreme in that it's as close as you can get to actual speakers strapped to your head. Casu Marzu is fermented so much that the only way you can tell if it's really off is when the maggots themselves die from the toxicity!



<- k1000 smilie still not fixed?
EK
I guess that would make the maggots the "canary in the coal mine" of cheese. Except I've never heard of miners eating the canary...that would be sort of ungrateful, wouldn't it?
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post #38 of 44
2/16/09 at 5:41am
I love Feta with salad. It's really yum!
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post #39 of 44
3/23/11 at 7:21pm

This. After trying some decent Reggannio, the only thing the Romano cheese gets used for is making ravioli.

Not much of a cheese guy, I prefer a simple sharp provalone with my crackers/wine, and swiss on my sandwitches. For once, an area where I don't have expensive taste

Quote:
Originally Posted by frozenice View Post

Really good Italian Parmageani Reggannio is great for pasta would be the exception.


 

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post #40 of 44
3/23/11 at 7:53pm
Quote:
Originally Posted by Maverickmonk View Post

This. After trying some decent Reggannio, the only thing the Romano cheese gets used for is making ravioli.

Not much of a cheese guy, I prefer a simple sharp provalone with my crackers/wine, and swiss on my sandwitches. For once, an area where I don't have expensive taste



My preference would have to be aged Asiago.  It's a family thing though, to go with our clove-spiced pasta sauce (our family is from Le Marche in Italy and the traditional family recipes are quite distinct from typical southern Italian fare found in the US).

 

I've recently had some good Grana Padano, which I like as well.

 

Oh, and really soft Port Salut.


Edited by BlackbeardBen - 3/23/11 at 8:02pm
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post #41 of 44
3/23/11 at 8:15pm
My favorites would have to be Mimolette(Dust-mite ridden rind and all), Roquefort, Rogue River Creamery's Rogue River and Smokey Blues, Dorset Red, Brie, 3yr. Aged Gouda(Any good Creamery), and an amazing 13yr Cheddar from Humbird Cheese Company(They only stock up to 12yr. now).
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post #42 of 44
3/23/11 at 11:25pm
I'm a lover of all sorts of cheese. As long as it isn't the highly processed junk, I can't think of one I didn't enjoy.

One great experience was touring the Tillamook factory in Oregon. I'd sure love to tour various manufacturers in Europe, as well.
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post #43 of 44
3/24/11 at 12:57pm

mmmmm Italy makes some fine cheese, begrudgingly i'll admit france does doo

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post #44 of 44
3/25/11 at 2:04am

Mmmmm, France makes some fine cheese, begrudgingly I'll admit Italy does too.

 

PS: I'm French.

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