09-01-2003 07:49									#61
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Gouda, Edam, Havarti, Swiss, love them. Alone, on sandwiches, with thinly sliced meats, in celery sticks, on eggs, with apple slices, doesn't matter...

	09-01-2003 16:39									#62
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quote: Simple cheeses for simple people.

... complex cheeses for complex people.
... old cheeses for old people.
... smelly cheese for smelly people.
... blue cheese for blue people.

The analogies are endless...

	09-01-2003 20:27									#63
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Cheese

	09-01-2003 22:11									#64
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Cheese rules!

Some cheeses are delicious. I don't remember the English name of the one I tasted in Pittsburgh, but it was gooooood. It was Danish with a certain herb. Don't know the herb name in English. I want a Norwegian translator on Apolyton. Not only the main languages.

I have Stilton cheese waiting for me above the Arctic circle. It's supposed to be good.

Also Jif Family Size peanutbutter is tasty. But cheese rules!

Try a few pieces of cheese with your morning coffee watching your favorite tv-show. It works wonders.

	09-01-2003 22:21									#65
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Brie, cheshire, Gouda, and sharp cheddar's. Hmmmm

I forgot Jarlsberg and swiss.

	09-01-2003 22:23									#66
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Jarlsberg is Norwegian!!

	09-01-2003 22:24									#67
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FROMAGE!

Rocquefort and Cheddar.

	09-01-2003 22:27									#68
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You are French Canadian? Is cheddar French or Italian? I know of a certain Norwegian who sells cheese to France

	09-01-2003 22:34									#69
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mmmmm.... extra mature cheddar and a crisp granny smith apple. So close to perfection it's painful.

	09-01-2003 22:39									#70
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I was always under the impression that Cheddar was english (mainly seeing as you hardly see it on the "Continent").

Anyways cheese. I can live with it, I can live without it. I am fairly indifferent to it. I am not partial to blue cheeses, or most cheeses made from unpastuerised milk (i don't like the whole ammonia thing).

	09-01-2003 22:48									#71
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You cant stop the Cheese.
Although i prefer the creamy Cheese like camanbert much more over the 'Emmetaler' ;=)

	09-01-2003 23:00									#72
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Cheddar is originally English, but the most popular cheddars now come from the United States, particularly Wisconsin and Vermont.

	10-01-2003 00:15									#73
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quote: Originally posted by Boris Godunov American cheese is plastic. Give me a sharp cheddar, veiny blue or creamy brie any day over American.

I guess you're refering to processed american cheese rather than cheeses produced in America (of which there are many excellent choices).

	10-01-2003 00:16									#74
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quote: Originally posted by Lars-E Jarlsberg is Norwegian!!

who said it wasnt?

	10-01-2003 00:39									#75
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quote: Originally posted by SpencerH I guess you're refering to processed american cheese rather than cheeses produced in America (of which there are many excellent choices).

American Cheese is a specific kind of cheese, as opposed to all cheeses produced in American, of which there are tons of varieties. In fact, America has created one of the best cheese production industries in the world. I'd take a Vermont cheddar (Cabot! MMM) over any other variety.

I find American Cheese to be sorely inadequete as far as cheeses go. It is bland and has a consistency I don't particularly like. There are plenty of better sandwich cheeses out there.

To put it simply, I can't think of a single instance in which I would opt to use American cheese over some other variety which would have better flavor/consistency.

	10-01-2003 00:56									#76
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iGourmet.com

My favorite cheese is pecorino romano, which I always have around the house. My next favorate is Emmentaller, akak, Swiss cheese.

Corporate cheese is always a sad thing, but there is a new American cheese movement producing some European class cheeses. The bigest problem for cheese in the US is that either the milk must be pasturized before use (which kills enzymes and usefull bacteria as well as denatures the milk proteins) or if made from raw milk it must age at least 60 days. This means we can't get any good young raw milk cheeses in the US, such as brie or camembert (unless they're smuggled in).

My favorite cheese commercial isn't actually a cheese commerical but one for Commerce Bank ATMs, "What if everything in life were like an ATM . . . (cut to young man punching in code at fridge) . . . please deposit two dollars for cheese . . . But - it's - my - cheese." I go around saying "but it's my cheese" all the time (freak )

	10-01-2003 00:58									#77
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American cheese isn't really cheese. It's American processed cheese food . . . not cheese.

	10-01-2003 01:23									#78
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Anyone else like laughing cow cheese? Also gotta give props to the string cheese!

	10-01-2003 02:06									#79
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I have a running fight with my kids over string cheese. I'll buy them any kind of cheese they want except for that stuff.

	10-01-2003 05:10									#80
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Cheese is the compressed fecal-matter in the bum-fluff of the Uberdemon.

	10-01-2003 05:31									#81
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*Most* "American" cheese is a "processed cheese food" and is pretty bland. If you look carefully, you can find real "American" cheese, and it is not bad. But the best "American-made" cheese is cheddar (though I've had some excellent American-made "Swiss" cheese).

	10-01-2003 06:22									#82
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quote: Originally posted by monolith94 Anyone else like laughing cow cheese?

Yup

quote: Also gotta give props to the string cheese!

It's okay... Could do without it.

	10-01-2003 12:21									#83
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quote: Originally posted by SpencerH who said it wasnt?

Ummm, was trying to say that Norwegian cheese is good.

YOU NOT UNDERSTAND?

	10-01-2003 12:46									#84
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cheese wiz?

	10-01-2003 13:08									#85
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quote: Originally posted by chegitz guevara iGourmet.com My favorite cheese is pecorino romano, which I always have around the house. My next favorate is Emmentaller, akak, Swiss cheese. Corporate cheese is always a sad thing, but there is a new American cheese movement producing some European class cheeses. The bigest problem for cheese in the US is that either the milk must be pasturized before use (which kills enzymes and usefull bacteria as well as denatures the milk proteins) or if made from raw milk it must age at least 60 days. This means we can't get any good young raw milk cheeses in the US, such as brie or camembert (unless they're smuggled in). My favorite cheese commercial isn't actually a cheese commerical but one for Commerce Bank ATMs, "What if everything in life were like an ATM . . . (cut to young man punching in code at fridge) . . . please deposit two dollars for cheese . . . But - it's - my - cheese." I go around saying "but it's my cheese" all the time (freak )

There goes burgeois Che again, showing off even more of his burgeois tastes! And prasing a commercial for Cheese while he is at it!

As for me, my favorite kind of Cheese is Munster for the most part, though on salad Blue Cheese and Feta are both very good.

	10-01-2003 15:19									#86
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Feta is a great Greek cheese. Munster derived from the German town by the name of Münster?

	10-01-2003 17:24									#87
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quote: Originally posted by Shi Huangdi As for me, my favorite kind of Cheese is Munster for the most part, though on salad Blue Cheese and Feta are both very good.

You are a man of taste and discernment, sir, and not just for choosing to live in Pittsburgh. Muenster is a great cheese, though most US store-bought stuff is just bland. But the real deal -- sooooo creamy -- is subtle and fabulous.

And that goes double for havarti. Praise be to cheese!

	10-01-2003 17:32									#88
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Pittsburgh is known as boring. I have lived there...

But they have a wide variety of cheeses, but so does all of America I think. The best cheese I tasted there was Danish.

	10-01-2003 17:53									#89
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To the enemies of cheese I say : just go to Naples and ask for fresh mozzarella. IMHO there is only one type of cheese that tastes better, but that one is somewhat harder to find.

	10-01-2003 18:20									#90
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quote: Originally posted by Lars-E Feta is a great Greek cheese. Munster derived from the German town by the name of Münster?

No, it's a French cheese:

http://www.cheese.com/Description.asp?Name=Munster