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Deja Q Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:19 AM
Original message
What is your favourite flavor of cheese?
I :loveya: parmasean!

It's low fat. Low cal. A lovely consistency in its greated texture. And it tastes even better than anything else on the planet! :9

What say you?
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bicentennial_baby Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:19 AM
Response to Original message
1. Mozzarella
fresh, of course
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Patiod Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 12:41 PM
Response to Reply #1
32. mmm...warm buffalo mozzarella with tomatoes, balsamic
vinegrette, and maybe shitake mushrooms.

There's a little trattoria called "Radicchio" in Philadelphia that serves this, and it's amazing.
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Avalux Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:20 AM
Response to Original message
2. Feta
I love it - perfect on salads. :hi:
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ghostsofgiants Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:20 AM
Response to Original message
3. White cheddar
Not overly exotic.
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:20 AM
Response to Original message
4. Baby Swiss or Emmental or Jarlsberg.
But I like just about any kind of cheese.
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Reverend_Smitty Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:21 AM
Response to Original message
5. thats a toughy
I really enjoy a cheddar or Monterey Jack, but there is nothing quite like a good slice of provolone on a sub. So I can't choose
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Kathy in Cambridge Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:22 AM
Response to Original message
6. triple creme St Andre-a cholesterol highball
but so delicious....
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MN ChimpH8R Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:58 AM
Response to Reply #6
23. If you like St. Andre
try Epoisses, a wonderful Burgundian rind cheese (think Brie) that is washed with the local Marc de Bourgogne brandy. It smells just like feet, but is absolutely delicious (and does not taste like it smells), esp with a glass of distinguished Burgundy and a baguette. Cheese heaven! :9 :9
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Lilyhoney Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:25 AM
Response to Original message
7. Well, I don't know if it is the dogs favorite,
but I just walked in the room to find the dog eating the wedge of Asiago that I left out last night. Judging by the way he is licking his lips, I will sy he likes it alot.
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merh Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:26 AM
Response to Original message
8. Sharp Cheddar!
:9 :9
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Cocoa Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:45 AM
Response to Reply #8
16. seconded
:yum:
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merh Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:49 AM
Response to Reply #16
19. Hey Cocoa
:pals:

Sharp Cheddar on everything imaginable! Crackers, straight up, bread, chicken, tuna, you name it and sharp cheddar makes it better. :9
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benburch Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 02:26 PM
Response to Reply #19
42. Tillamook EXTRA sharp white chedder, to be exact.
So dry it crumbles. So sharp you can cut yourself.
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Squatch Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:27 AM
Response to Original message
9. Raclette or Morbier
When I'm in the mood, Limberger.

Not a big fan of cheddar or American "cheese"
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mac56 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:29 AM
Response to Original message
10. Wensleydale, of course!
Edited on Thu Jul-07-05 11:36 AM by mac56


Second choice: parmesano-reggiano.
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kick-ass-bob Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:29 AM
Response to Original message
11. Cheddarella!!
:P
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scarlet_owl Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:32 AM
Response to Original message
12. Gouda.
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andyhappy Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:33 AM
Response to Original message
13. cambozola
Smooth, creamy bree with streaks of blue and a mild, blue flavour.

yep...I am a californian with my fancy cheese!
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arwalden Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:44 AM
Response to Original message
14. Blue. Gorgonzola, Swiss
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Rabrrrrrr Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:45 AM
Response to Original message
15. Old Amsterdam
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Wapsie B Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:46 AM
Response to Original message
17. Swiss
and sharp cheddar.
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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:46 AM
Response to Original message
18. I confess......
I am a cheese-aholic.


We've already eaten through half of Italy and Ireland. I'm preparing for August's purchase. Any suggestions?

http://www.igourmet.com/shoppe/shoppe.asp?cat=1
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Squatch Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:57 AM
Response to Reply #18
22. Me, too...although more so in the winter than summer
1. Morbier
2. Raclette



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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 12:05 PM
Response to Reply #22
25. Both are wonderful
We just finished a Burrata yesterday. God that was sinful. We paired it with a salad of tomato and fresh basil.

Given the events of the day, I'm opening an Irish Whisky flavored Cheddar tonight.
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Squatch Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 12:19 PM
Response to Reply #25
28. Another source, if you're into Spanish cheeses and tapas...
La Tienda

Not a fan of cheddars, but give me Stilton any day.
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Tyrone Slothrop Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:51 AM
Response to Original message
20. Goat
Without hesitation -- I don't eat it that often, but when I do, oh mama...

Yummy yummy goat cheese...
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GalleryGod Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:54 AM
Response to Original message
21. Smoked Gouda right off the plane from Amsterdam
or realllllllllly stinky Parmesan :rofl:
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Zuni Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 11:59 AM
Response to Original message
24. mmmmmmmmm.....cheese
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El Fuego Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 12:06 PM
Response to Original message
26. Brie.
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PollyH Donating Member (89 posts) Send PM | Profile | Ignore Thu Jul-07-05 12:15 PM
Response to Original message
27. Cheese
Pepper Jack and Brie. Well, Feta and crumbled Blue Cheese --- then Havarti and.....I think I like cheese --- all of it, all of it.
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RPM Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 12:21 PM
Response to Original message
29. Chese is Murder!!!
WOULD SOMEONE PLEASE THINK OF THE COWS - with their bulbous udders being sucked dry of mike thrice daily by means of cold metal attachments to their teets?

Shame on you all for eating cheese :crazy:
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Telly Savalas Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 01:12 PM
Response to Reply #29
33. It is murder.
Rennet is an essential ingredient in cheese making. It's an enzyme that coagulates milk proteins, thus setting the curd.
....
But what's all this got to do with vegetarian ethics? The answer is that most cheese manufacturers use a rennet derived from the fourth, or true stomach of a milk-fed calf. Every year, millions of calves endure terribly inhumane factory farm conditions for their short lives, before being executed in ghastly slaughterhouses for their tender flesh.


http://kurma.net/essays/e6.html

So why hasn't the PETA crowd come along to hijack this thread? Is it because they eat cheese themselves?
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Telly Savalas Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 01:30 PM
Response to Reply #33
35. Is it too soon for me to do that "crickets chirping" thing?
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Telly Savalas Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 01:42 PM
Response to Reply #35
36. Chirp. Chirp.
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Telly Savalas Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 01:48 PM
Response to Reply #36
39. Goddamn. Am I gonna have to dress up as the San Diego chicken...
and accuse every person who posted in this thread of being a murderer, or is somebody from the large contingent of animal rights activists at DU gonna step in to help?
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Telly Savalas Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 02:11 PM
Response to Reply #39
41. Unfuckingbelievable.
Not a single peep from the animal rights crowd. They must eat cheese.
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progmom Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 02:27 PM
Response to Reply #41
43. is that true?
:puke:
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Telly Savalas Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 03:07 PM
Response to Reply #43
44. Yes, but there are cruelty free options
This link has more info.

Although, unless the cheese is specifically marked as vegetarian or rennet-free, you can be pretty sure that a calf living in factory farm conditions was slaughtered to make the cheese. (Not to mention the likelihood that the dairy cows involved spent most of their shortened life confined in pens.)

So I'm pretty baffled by the double-standard whereby this thread is spared PETA hijacking whereas other ones weren't, especially in light of the fact that cheese isn't the only animal product where cruelty free options exist.

By the way as a barbaric carnivore, I'd have to agree with the OP about Parmasean.
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Deja Q Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 01:48 PM
Response to Reply #29
38. You really know how to turn a guy on, don't you?
:rofl:

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datasuspect Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 12:23 PM
Response to Original message
30. formaggi di culo
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fudge stripe cookays Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 12:24 PM
Response to Original message
31. Havarti with Jalapeno....YUM!
Has sort of nutty sweetness to it, nice and soft.

As I said, "YUM!"
FSC

PS- Brie a close second.
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SarahB Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 01:18 PM
Response to Original message
34. Monterey Jack
Although I should say Gorgonzola. :P
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Mutley Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 01:45 PM
Response to Original message
37. Meunster and Cheddar
But I have to say I watched that new show on the Science Channel called "How It's Made" and they had a segment on how cheese is made. Now I already knew that cheese is basically curdled milk, but actually seeing it on TV like that kind of grossed me out. It might be awhile before I can eat cheese again without thinking of that.
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chaska Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 02:11 PM
Response to Original message
40. That stuff the comes in the mac and cheese box
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wideopen Donating Member (563 posts) Send PM | Profile | Ignore Thu Jul-07-05 03:46 PM
Response to Original message
45. Habanero jack, maytag blue, and smoked gouda
Damn I love cheese.
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truthbetold Donating Member (525 posts) Send PM | Profile | Ignore Thu Jul-07-05 03:48 PM
Response to Original message
46. Provolone.
Yes, I'm boring.
But hey, nothing else seems to fit a sub quite as well.
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MediumBrownDog Donating Member (213 posts) Send PM | Profile | Ignore Thu Jul-07-05 04:02 PM
Response to Original message
47. Maroille... the stinkiest French cheese ever.
It's soft, has a salt washed rind, and smells like feet. :9 I adore it.
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CitrusLib Donating Member (748 posts) Send PM | Profile | Ignore Thu Jul-07-05 04:03 PM
Response to Original message
48. Havarti!
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yellowdogintexas Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 07:09 PM
Response to Original message
49. for just plain snacking: Colby/Jack Marble cheese
cheddar is wonderful
cream cheese is versatile
mascarpone is sinfully rich
blue cheese in a vinegarette is the best salad dressing

full fat mozerella makes a pizza fabulous

officially a cheese a holic here!!
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Kraklen Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 07:10 PM
Response to Original message
50. Dill havarti.
Makes good panini.
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lildreamer316 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 07:15 PM
Response to Original message
51. Brie!!
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donheld Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-07-05 07:22 PM
Response to Original message
52. Philadelphia Cream Cheese
:9
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