Cheese

lady cop · Post by **lady cop** » Fri Dec 02, 2005 3:39 pm

well we've had butter, peanut butter, chocolate....now let's have cheese! what are your favorites? i love jarlsberg, stilton (or gorgonzola) , english cheddar and parmigiana...among others. cheese is best left out at room temp and is a dessert with fruit in europe. my italian dad kept a whole extra fridge with cheeses.

Lil~Basco · Post by **Lil~Basco** » Fri Dec 02, 2005 3:43 pm

Gouda, baby swiss, pepperjack and cheddar....with crackers and pepperoni!

Yummy!!!!!!!! Of course, a nice glass of wine with that too!

minks · Post by **minks** » Fri Dec 02, 2005 3:46 pm

Lil~Basco wrote: Gouda, baby swiss, pepperjack and cheddar....with crackers and pepperoni!

Yummy!!!!!!!! Of course, a nice glass of wine with that too!

Oh where is Chris that lad loves cheese

OOO me too

Ementhal, Cheddar, Havarti, Swiss, Gouda, Asagio, Parmeason, gosh all but blue for me.

lady cop · Post by **lady cop** » Fri Dec 02, 2005 3:52 pm

how about cooking with cheese? any good recipes?

minks · Post by **minks** » Fri Dec 02, 2005 3:55 pm

lady cop wrote: how about cooking with cheese? any good recipes?

cheese fondue

minks · Post by **minks** » Fri Dec 02, 2005 3:56 pm

cooked spagetti

grated emanthal

finely sliced onions

layer and bake till cheeze bubbles. Yummy

lady cop · Post by **lady cop** » Fri Dec 02, 2005 3:58 pm

CHICKEN CORDON BLEU

4 skinless, boneless chicken breast

4 slices Swiss or Provolone cheese

4 thin sliced smoked ham

Ã‚¼ cup all-purpose flour

1 egg; beaten

1 cup Italian seasoned bread crumbs

4 tablespoons butter

Ã‚½ cup chicken broth

1 cup whipping cream

Pound chicken breast to Ã‚¼-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken. Bake at 350Ã‚° for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.

lady cop · Post by **lady cop** » Fri Dec 02, 2005 4:01 pm

minks wrote: cheese fonduewhat kind do you melt? i love that stuff!

minks · Post by **minks** » Fri Dec 02, 2005 4:02 pm

lady cop wrote: what kind do you melt? i love that stuff!

swiss is nice

StupidCowboyTricks · Post by **StupidCowboyTricks** » Fri Dec 02, 2005 4:05 pm

[quote=lady cop] well we've had butter, peanut butter, chocolate....now let's have cheese! what are your favorites? i love jarlsberg, stilton (or gorgonzola) , english cheddar and parmigiana...among others. cheese is best left out at room temp and is a dessert with fruit in europe. my italian dad kept a whole extra fridge with cheeses.

lady cop · Post by **lady cop** » Fri Dec 02, 2005 4:07 pm

minks wrote: swiss is nice oh i remember hot fondue after a day of skiing...fantastic!!!

lady cop · Post by **lady cop** » Fri Dec 02, 2005 4:08 pm

STOP?? what do you mean STOP?? getting hungry?? :wah:

StupidCowboyTricks · Post by **StupidCowboyTricks** » Fri Dec 02, 2005 4:13 pm

lady cop wrote: STOP?? what do you mean STOP?? getting hungry?? :wah:

I love cheese

lady cop · Post by **lady cop** » Fri Dec 02, 2005 4:14 pm

i just googled illegal cheese, couldn't find anything. but the italians take cheese seriously, i wouldn't be surprised. it probably harbored some dangerous bacteria.

booradley · Post by **booradley** » Fri Dec 02, 2005 5:42 pm

lady cop wrote: [IMG] i love jarlsberg, stilton (or gorgonzola) , english cheddar and parmigiana...among others.

NO. L.C. that's just wrong! Stilton is English, hard and mouldy. Gorgonzola is Italian.. soft like French brie but erm, mouldy.

Wenslydale with cranberries is really nice..and sainsbury's do a nice cheshire with ginger..."drool"

have you ever been to Cheddar on your travels to the U.K.? A little pocket of Somerset, which is a very beautiful county. And they do really good cheese.:rolleyes:

lady cop · Post by **lady cop** » Fri Dec 02, 2005 5:48 pm

Cheddar Somerset Cheddar Village and Gorge. ... May we welcome you to CHEDDAR (Somerset, England) Web Site and trust that you enjoy your visit to our spectacular gorge and ...

www.cheddarsomerset.co.uk/ - 11k - Cached - Similar pagesCheddar Caves Extensive information on the show caves of Chedder, Somerset.

www.cheddarcaves.co.uk/ - 7k - Nov 30, 2005 -

fantastic stuff. and i like any blue. melt it and pour it over penne pasta, ummmm!

StupidCowboyTricks · Post by **StupidCowboyTricks** » Fri Dec 02, 2005 5:51 pm

booradley wrote: NO. L.C. that's just wrong! Stilton is English, hard and mouldy. Gorgonzola is Italian.. soft like French brie but erm, mouldy.

Wenslydale with cranberries is really nice..and sainsbury's do a nice cheshire with ginger..."drool"

have you ever been to Cheddar on your travels to the U.K.? A little pocket of Somerset, which is a very beautiful county. And they do really good cheese.:rolleyes:
about two weeks ago I bought some cheddar and it was from Somerset....it was white and tasty and then I got some Black diamond from Ireland it was very creamy they were Goooooooooooooooooood:)

lady cop · Post by **lady cop** » Fri Dec 02, 2005 5:56 pm

christ i hate to say the word 'butter', but irish butter is superb!

booradley · Post by **booradley** » Fri Dec 02, 2005 5:58 pm

well in that case, Scotland should be doing the best cheese in the world!

StupidCowboyTricks · Post by **StupidCowboyTricks** » Fri Dec 02, 2005 6:00 pm

booradley wrote: well in that case, Scotland should be doing the best cheese in the world!

I thought they did fried Mars Bars.

valerie · Post by **valerie** » Fri Dec 02, 2005 9:17 pm

Sharp cheddar or a good "Monkey" Jack... that's Monterey Jack to you folks.

Believe it or not, one of the Gallo brothers (Joseph) makes an absolutely

EXCELLENT cheese. On the dryish side, which I really like but oh-so-flavorful.

Then there's the ubiquitous Aritchoke Heart Dip:

1 can artichoke hearts (NOT marinated kind) chopped.

1 cup mayonnaise

1 cup shredded parmesan

Mix together, bake in 350 degree oven until done. Spread on

crackers or good sourdough French

Optional: Mix in some fresh DUNGENESS CRAB for a real tasty treat.

Warning: This is NOT low-cal or low fat, just GOOD!!

lady cop · Post by **lady cop** » Sat Dec 03, 2005 3:34 am

StupidCowboyTricks wrote: I thought they did fried Mars Bars.isn't that the taffs? i get so confused.

booradley · Post by **booradley** » Sat Dec 03, 2005 3:37 am

StupidCowboyTricks wrote: I thought they did fried Mars Bars.

they do, and fried pizza's

booradley · Post by **booradley** » Sat Dec 03, 2005 3:38 am

valerie wrote: Sharp cheddar or a good "Monkey" Jack... that's Monterey Jack to you folks.

Believe it or not, one of the Gallo brothers (Joseph) makes an absolutely

EXCELLENT cheese. On the dryish side, which I really like but oh-so-flavorful.

Then there's the ubiquitous Aritchoke Heart Dip:

1 can artichoke hearts (NOT marinated kind) chopped.

1 cup mayonnaise

1 cup shredded parmesan

Mix together, bake in 350 degree oven until done. Spread on

crackers or good sourdough French

Optional: Mix in some fresh DUNGENESS CRAB for a real tasty treat.

Warning: This is NOT low-cal or low fat, just GOOD!!

I've never tried artichokes, the look of them puts me off.

BTS · Post by **BTS** » Sat Dec 03, 2005 8:01 am

Limberger Cheese Spread

1 lb. limberger cheese (in glass jar)

1 lb. butter (not margarine)

1 small to medium yellow onion, chopped

1 glass or ceramic bowl - NOT a plastic one

1. Bring unopened cheese and butter to room temperature.

2. In bowl, beat the cheese and butter together by hand until well mixed.

3. Add chopped onion and mix well.

4. Cover tightly with several layers of plastic wrap and aluminum foil.

5. Refrigerate several hours, preferably overnight for the flavors to meld.

6. No matter what you do, your refrigerator will smell in the morning.

7. Serve with saltine crackers and lots of good beer!

Cook's Comments :

It has been said that "The stench will permeate an entire hotel! Your neighbors will throw lime under your house! You will find out who your true friends are!"

observer1 · Post by **observer1** » Fri Feb 03, 2006 2:40 pm

I love most kinds of cheese. Craved swiss cheese when I was pregnant with my daughter & HATED it before then. Now I LOVE it. But I also love, colby jack, monterey jack, cheddar, american, provolone, port wine, blue cheese, parmesian... gosh just too many to remember!!!

Great!! Now my belly's growling again!

minks · Post by **minks** » Fri Feb 03, 2006 2:52 pm

observer1 wrote: I love most kinds of cheese. Craved swiss cheese when I was pregnant with my daughter & HATED it before then. Now I LOVE it. But I also love, colby jack, monterey jack, cheddar, american, provolone, port wine, blue cheese, parmesian... gosh just too many to remember!!!

Great!! Now my belly's growling again!

mine too gosh a few slices of cheese, some delicate crackers and a good wine, hmmm sounds like a good evening to me hehehehe

Sheryl · Post by **Sheryl** » Fri Feb 03, 2006 7:12 pm

Land O Lakes makes some snack size chedder slices. My daughter loves these for a snack. My favorite cheese is gouda and Longhorn chedder. Nothing like frying up a hamburger then adding some diced green chili's then slices of chedder.

Lon · Post by **Lon** » Fri Feb 03, 2006 11:10 pm

I love ALL cheeses but favor Blue Vein, Camembert,Gouda and Black Diamond Aged Chedder.

AussiePam · Post by **AussiePam** » Sat Feb 04, 2006 12:05 am

Oh Man... I LOVE CHEESE..... gasp and groan.... Fresh cheeses like ricotta and chevre.... gasppppp groan.. Gentle cheeses like Red Leicester, cheddahs. There;s some great regional aussie cheeses in this category - and especially in the vintage mega tasty kick-ass category. Moment of passionate contemplation....

Ahhh everything from King Island (near Tasmania).... dairy heaven.

Nutty ones like Swiss cheeses, emmentaler, gruyere, Jarlesburg... And then there' s all the Greek cheeses... SWOON.

And wonderful blue cheeses. Can anything beat a real Stilton?? Well a good Rocquefort comes close... Then there's Italian hard cheeses, buy them in blocks not pre powdered...

For dessert - nothing beats a good cheese plate, with maybe a spot of quince paste..... and some good water biscuits.

I can't go on... I gotta go and raid the fridge instantly... I mean,... who needs loving when you can have cheese!!!!!!!!!!!!!!!!!!

chrisb84uk · Post by **chrisb84uk** » Sat Feb 04, 2006 4:53 am

minks wrote: Oh where is Chris that lad loves cheese

OOO me too

Ementhal, Cheddar, Havarti, Swiss, Gouda, Asagio, Parmeason, gosh all but blue for me.

:wah: Oh you have that right I LOVE cheese. I am somewhat addicted to the stuff. Not a day goes by when I don't think about having some, I may as well just be a mouse. :rolleyes:

Uncle Kram · Post by **Uncle Kram** » Sat Feb 04, 2006 6:47 am

Cheese is the food I always cite as my favourite. The sharper or more mature the better. I can feel my arteries narrowing right now as my mouth starts watering. I had the embarrassing situation where I ate so much cheese at my wedding reception that I had to leave for a couple of hours to throw it all up.

Not quite as bad as a mate of mine at a bash we went to. He picked up a bread roll and cut it in half, and then placed a whole block of cheese on it (About 4" x 4" x 7") and wolfed the lot down with plenty of beer to assist. I think he had a pudding as well (not cheesecake though)

lady cop · Post by **lady cop** » Sun Feb 05, 2006 5:58 am

buy some blue, gorgonzola or stilton. then melt it slowly with some cream, pour it over some cooked penne, and scoff it down! oh, and grind some pepper over it, lots!

Uncle Kram · Post by **Uncle Kram** » Sun Feb 05, 2006 6:11 am

Mmmm Now you're talkin' LC:yh_drool

Okie · Post by **Okie** » Mon Feb 06, 2006 9:43 am

lady cop wrote: how about cooking with cheese? any good recipes?

Yep. We make a dip with velveeta.

2 pounds of velveeta. Melt in a pot or microwave.

2 pounds of ground beef. Brown in skillets and drain

I can of RoTel chiles and diced tomatos.

Mix it together and use chips of your choice. It seems to me that if you refrigerate it it gets hotter.

observer1 · Post by **observer1** » Mon Feb 06, 2006 3:27 pm

My daughter & I used to make a taco salad when she was living at home. We'd use a big jar of Cheez Whiz over a pound of hamburger, drained. Then we'd tear up lettuce, cut tomatoes & put them in bowls & add the burger/cheese mix. Crumble Doritos over the top. YUMMMMMY!!!

Uncle Kram · Post by **Uncle Kram** » Mon Feb 06, 2006 4:38 pm

observer1 wrote: My daughter & I used to make a taco salad when she was living at home. We'd use a big jar of Cheez Whiz over a pound of hamburger, drained. Then we'd tear up lettuce, cut tomatoes & put them in bowls & add the burger/cheese mix. Crumble Doritos over the top. YUMMMMMY!!!

That's VERY healthy if you put some lettuce on

Okie · Post by **Okie** » Mon Feb 06, 2006 5:13 pm

AussiePam wrote: Oh Man... I LOVE CHEESE..... gasp and groan.... Fresh cheeses like ricotta and chevre.... gasppppp groan.. Gentle cheeses like Red Leicester, cheddahs. There;s some great regional aussie cheeses in this category - and especially in the vintage mega tasty kick-ass category. Moment of passionate contemplation....

Ahhh everything from King Island (near Tasmania).... dairy heaven.

Nutty ones like Swiss cheeses, emmentaler, gruyere, Jarlesburg... And then there' s all the Greek cheeses... SWOON.

And wonderful blue cheeses. Can anything beat a real Stilton?? Well a good Rocquefort comes close... Then there's Italian hard cheeses, buy them in blocks not pre powdered...

For dessert - nothing beats a good cheese plate, with maybe a spot of quince paste..... and some good water biscuits.

I can't go on... I gotta go and raid the fridge instantly... I mean,... who needs loving when you can have cheese!!!!!!!!!!!!!!!!!!

WooHoooo! Pam!! You got me drooling. I love pepperjack. That and crackers and a red wine or beer. Wish I had some last nigit when I watched the Superbowl.

I thought the Steelers should have lost but they got lucky on the refs calls. I really was rooting for them but they were not the Steelers of old.

observer1 · Post by **observer1** » Tue Feb 07, 2006 6:18 am

Uncle Kram wrote: That's VERY healthy if you put some lettuce on

I did, & tomatoes!

Uncle Kram · Post by **Uncle Kram** » Tue Feb 07, 2006 3:01 pm

observer1 wrote: I did, & tomatoes!

WILD THING!

One of my great weaknesses is eating samples in the supermarket. At the deli counter one day was a plate of cheese with bits of chocolate in. I thought

"Hmm.....Cheese AND chocolate, the dream combo...what's not to like?"

I helped myself to a couple of one inch cubes and within several nanoseconds it became clear that this really was an ill marriage with two tastes colliding.

The taste was so powerful and disgusting (even worse than the dog food I tried) that no matter how much I ate, drank or brushed my teeth, I couldn't get rid of it for over a day:yh_sick .

A few weeks later when I went in with my daughter, I issued fair warning, but as she thought I was joking, she threw a couple of these far from toothsome morcels down the hatch. She reported the all clear just under 24 hours later.

You have been warned.

observer1 · Post by **observer1** » Thu Feb 09, 2006 7:49 am

Uncle Kram wrote: WILD THING!

One of my great weaknesses is eating samples in the supermarket. At the deli counter one day was a plate of cheese with bits of chocolate in. I thought

"Hmm.....Cheese AND chocolate, the dream combo...what's not to like?"

I helped myself to a couple of one inch cubes and within several nanoseconds it became clear that this really was an ill marriage with two tastes colliding.

The taste was so powerful and disgusting (even worse than the dog food I tried) that no matter how much I ate, drank or brushed my teeth, I couldn't get rid of it for over a day:yh_sick .

A few weeks later when I went in with my daughter, I issued fair warning, but as she thought I was joking, she threw a couple of these far from toothsome morcels down the hatch. She reported the all clear just under 24 hours later.

You have been warned.

EEEWWW!! That even SOUNDS disgusting!!! :-2

lady cop · Post by **lady cop** » Wed Mar 08, 2006 7:13 pm

Far Rider wrote: I think its just eveil that you all have a chees thread without the master of cheese himself....

Wallace:

"I do love a nice slice of gargonzola"i thought about that an hour ago, you read my mind!!!! have you seen curse of the were-rabbit yet? it's great!!

stewartcumming · Post by **stewartcumming** » Fri Mar 10, 2006 11:54 am

lady cop wrote: how about cooking with cheese? any good recipes?

You need a Camembert or other type of small whole cheese that comes in a wooden box.

Take it out of its wrapping, put it back in the box and then in a pre-heated oven at 200c/400f for 30 mins

Eat with a baguette

Luvley :yh_drool

Uncle Kram · Post by **Uncle Kram** » Fri Mar 10, 2006 12:27 pm

Some sound advice from Unc : When in Wales, please drive Caerphilly