what is your favourite cheese?

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cheese is very important.....try to enjoy a pizza without it?....kraft dinner with just milk and butter (and/or margarine)?...i don't think so.....a grilled cheese sandwich sans cheese would just be very greasy toast.....i wanna know what yer favourite cheeses is.....me, i like most of 'em....mouldy blue cheese....salty, watery feta........... ....suspiciously soft brie, the plaything of the idle rich.....the stringy, tasty, pizza-able mozzarella.......mmmmmm...cheese....

-- Anonymous, April 06, 2000


Nothing like keepin' on topic, eh?
sharp old cheddar.. and I mean really OLD AND SHARP.
Just how I like my men...

-- Anonymous, April 06, 2000

Not possible to say. Different cheeses for different uses, times. Nothing like a mild bleu with ripe pears... but a sharp parmesan freshly grated is a treat. For just about any kind of cooking, sauces and stuff, nippy aged cheddar is always appropriate. Creamy camembert with a thin baguette and a crisp glass of white wine. When I was a kid, I would have said Velvetta, but thank God I'm past that.

-- Anonymous, April 06, 2000

old cheddar...melted camembert...but not together

-- Anonymous, April 08, 2000

try blue cheese with green grapes....a piece of blue, a grape...repeat as necessary......old and sharp, xan?.....leaves me out.....i still think i'm seventeen.....hehe....just had a bit of old cheddar myself....lettuce, spiced strips of beef, red peppers and old cheddar with a little italian dressing.....mmmmmmmm....

-- Anonymous, April 11, 2000

Not sure what this has to do with writing...you people are odd. But since you asked... Monteray Jack cheese is my fav. That and Mozzeralla. I love cheese. I have to agree, outcast. Cheeses Pleases!

-- Anonymous, April 12, 2000

ah, cheese. i once worked for a small privately owned deli/imported foods place that caused me to gain about 20 pounds in my two year stint... the company believed in sampling... my personal philosophy was "bite for you, bite for me" *S* suffice it to say that after being exposed to 120 different varieties of mind numblingly tasty cheeses, it's quite difficult to pick just one or two favorites! but here is a brief list, in no particular order, of a few that have stood the taste of time... cotswald (english cheddar with chives); morbier (french semi-soft with a layer of ash, very strong); maytag blue; black diamond (canadian sharp cheddar); the old standbys, edam and gouda (there exists a triple-aged that is remarkable); camambert, indeed; bruder basil (a smoked german semi-soft)... *bonus round* marinate your own feta!! wrap a block of feta in paper towels and drain (uncovered in a bowl) in the fridge for a week. slice it into bite sized pieces, and layer with the following ingredients in a glass jar; fresh cilantro, thinly sliced pickling cucumbers, rosemary, thyme, tarragon and marjoram, and LOTS of crushed fresh garlic. refrigerate for a month (be patient! 'tis worth the wait!) be sure to bring to room temperature before indulging, and serve on warm french bread or "mini-toasts". ~enjoy~

-- Anonymous, April 20, 2000

**silly me... i forgot to mention that the whole arrangement needs to be thoroughly doused in a light olive oil... hence the actual marination ;) **

-- Anonymous, April 21, 2000

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