Since American isn't really cheese, I'll go with Chedder Jack for crackers and the like but Parmesan is the best for spaghetti, homemade nachos and such like.
Are you sure that's why? I'm allergic to pencilan too but I like cheese (doesn't it suck to be allergic to the cure for damned near everything?)FFLink13 wrote:
ugh, cheese...
i found out a few weeks ago the reason i don't like cheese is because i am allergic to peniclin.
interesting...
As for cheese I like pepper jack. but not the kind from the super market, it has to be from a deli.
W.T.F.ATG wrote:
Smegma
ps
DO NOT KARMA CAMERONPOE IF YOU LIKE HIM ( trust me on this )
btw i love mozzarella, parmesan and cheddar
pizza ftw
Muenster Cheese pwns all.
I like swiss and brie(sp?) cause swiss goes with sandwiches and brie goes with crackers
Colby Jack;you can put that shit on anything.mmm...Colby Jack.
babybel, their adverts are sooo sexy
i like just about any good cheese. I was just eating this $20 "cave aged gruyere" that was amazing last week.
And BTW
I recommend stealing cheese. Good cheese is way too fucking expensive to buy and you can easily fit most hunks of it in your pocket. My pathetic flatmates and I always go to the grocery store to pick up some wine or or beer so I usually take a hunk of cheese to go along. Seriously guys, those latenight grocery store employees will never see it coming. Just buy the crackers and (cheap) wine and all of a sudden you have a primo $7 snack (that should be 27)! With that said, I don't recommend stealing, in general.
And BTW
I recommend stealing cheese. Good cheese is way too fucking expensive to buy and you can easily fit most hunks of it in your pocket. My pathetic flatmates and I always go to the grocery store to pick up some wine or or beer so I usually take a hunk of cheese to go along. Seriously guys, those latenight grocery store employees will never see it coming. Just buy the crackers and (cheap) wine and all of a sudden you have a primo $7 snack (that should be 27)! With that said, I don't recommend stealing, in general.
Gruyere is good. I cooked some chicken thing with it (and cream, chicken stock, butter, white wine) in a few weeks ago - it was nice.Marinejuana wrote:
i like just about any good cheese. I was just eating this $20 "cave aged gruyere" that was amazing last week.
well... it could also be that i'm a picky little shit when it comes to foodMagikTrik wrote:
Are you sure that's why? I'm allergic to pencilan too but I like cheese (doesn't it suck to be allergic to the cure for damned near everything?)FFLink13 wrote:
ugh, cheese...
i found out a few weeks ago the reason i don't like cheese is because i am allergic to peniclin.
interesting...
As for cheese I like pepper jack. but not the kind from the super market, it has to be from a deli.
Cheddar, Parmesan (or however you spell it), white cheese, whatever.
Cheese sticks lol.
Cheese sticks lol.
Melted, on toast.
Emmental the one with holes.
Cheese + Crackers FTW!!!
Especially: Jacobs Creme Crackers.
Cheese + Crackers FTW!!!
Especially: Jacobs Creme Crackers.
For hard cheese it's all about the bomber
Made by a little company in Wales (Link), in all honesty it is the nicest cheese on earth, goes perfectly with a bottle of Monbaziac (not spelt correctly) or a decent Sauternes (read Yquem).
As for soft cheese, any Brie is delicious, but the older and runnier the better as I see it.
Made by a little company in Wales (Link), in all honesty it is the nicest cheese on earth, goes perfectly with a bottle of Monbaziac (not spelt correctly) or a decent Sauternes (read Yquem).
As for soft cheese, any Brie is delicious, but the older and runnier the better as I see it.
Huh?
My state was founded by Batman. Your opinion is invalid.
On the cheap side, Pepperjack (love anything spicy)
On the not-so-cheap side, Roquefort (I think I crave salty foods)
On the not-so-cheap side, Roquefort (I think I crave salty foods)
Whats that cheese called that has little bits of apricot in it? I love that stuff...
I don't really have a favourite...I use cabambert a bit with cooking, but also like blue vein with crackers/pate/etc.
god damn that is nasty. comes from the tit of an ant-eater?ATG wrote:
Smegma
I like gouda.
Baked cheddar, such as goldfish crackers and stuff like that. Also the kind that you find on Doritos, Cheetos, and Cheese Curls.
Le Petit-Québec
more used to ham and swiss.. ham and cheddar is for the trailer park.... Havarti ftw cause its deliciously creamyFenris_GreyClaw wrote:
Cheddar, because nothing else goes with a toasted ham and cheese sandwich.
emmental for breakie. gorgonzola in a nice garden salad with croutons for lunch. and a nice brie, melted on the inside with crackers for dinner. mmmmm
The kind I cut when a vibration occurs between the cheeks of my ass, usually gets a reaction or two when in public
Last edited by rocksrhot (2006-12-22 22:39:07)