Cheese!

[Love-it]

Please, no processed cheese. I am a cheese hound but I am not in a position where I can afford to spend money on expensive cheese. So I look in our local Grocery Outlet (a discount/overstock store) to see if they have marked down imported and domestic cheese.

I don't know how anyone can eat Velveeta cheese, the ultimate processed cheese, it is really disgusting.

 

[agnslz]

Please, no processed cheese. I am a cheese hound but I am not in a position where I can afford to spend money on expensive cheese. So I look in our local Grocery Outlet (a discount/overstock store) to see if they have marked down imported and domestic cheese.

I don't know how anyone can eat Velveeta cheese, the ultimate processed cheese, it is really disgusting.

We add real (extra hot) green chile to it and make nacho cheese out of it in my family.

I love cheese, but only real American cheddar cheese, asadero, Swiss, Monterey jack, colby, and muenster.

 

[SpoiledPrincess]

I always cut the nose off the cheese because none of my friends have been able to give me a valid reason not to, I'm sure someone on here will know why it's supposedly a no no.

 

[onlygettinbigger]

MMMMmmm... Grilled Cheese....

I guess every cheese has its place. "American" cheese is good for a cheap reasonably healthy sandwhich and for anything where the cheese needs to melt better but doesnt involve one of the creamier cheeses like mozzarella brie or provologne.

 

[SteveHd]

Continuing with grilled cheese sandwiches, I've gotten good results with Monterrey Jack cheese. It melts nicely and has a good flavor. OTOH, Mozzarella doesn't work: too stringy unless it has cooled off. Cheddar has a good flavor but doesn't melt very well.

 

[IntoxicatingToxin]

I have a string cheese addiction. :tongue:

 

[lemont77]

Pepperjack cheese. always.

 

[DaveyR]

For me it has to be White Stilton with cranberries

 

[No_Strings]

Red Leicester

The best. :smile:

 

[Ethyl]

A lot of it is far inferior to European cheeses, to my palate.
But the Europeans are much more cheese conscious.
I remember, back when I was living in France, how the server at the fromagerie (is that the word? can't remember ... but it would be an entire store dedicated to cheeses) would want to know the exact hour at which you were going to eat.
This is beyond the wildest fantasies of most North Americans, I think.
There are some good cheeses made in North America, of course ... some real artisanal cheeses. Quebec has many of them, in part a legacy of their French origins.
EDIT: Funny thing. I believe that Britain actually has more cheeses than France does. Who knew?

Cheese for every hour of the day. That's the life for me.

The only way to make Velveeta palatable to me is to mix it with Rotel chiles and tomatoes and make nachos with it. Other than that, it's garbage.

Vermont sharp cheddar, brie, camembert, gouda, stilton...all mouthwatering. Emmenthal and gruyere make tasty fondue (yes, I own a pot and have been known to use it). Fresh mozzarella, tomatoes, and basil...mmmmm.....asiago is sublime on pizza....I specialise in lorraine swiss and mushroom omelettes....this could be a long list but i'll keep it short.

 

[CPearl]

I do love American cheese - though I realize that it is the 'airplane food' of World cheese...

Once I had a cup of proper English tea, however, I never touched Lipton again...

 

[dong20]

I'm cheesed off with cheese these days. It's so.....cheesy.

But deep fried Camembert served with a nice compote and a glass of fine Chardonnay can help bring me back to the fold.:smile:

 

[B_HappyHammer1977]

OKAY! I hate american cheese. I love love love, most other kinds of cheese. Whenever i say this, people call me a communist. Why? From my observations, ive seen that alot of people who hate cheese, still love american cheese, and people who hate american cheese, love the rest of other cheeses. So i wonder, is american cheese actually cheese?

I assume you mean that rubbery burger filling 'cheese'? If so, I totally agree. Whats the point in it?! Now a good mature cheddar or stilton....mmmm....:wank:

 

[B_HappyHammer1977]

I do love American cheese - though I realize that it is the 'airplane food' of World cheese...

Once I had a cup of proper English tea, however, I never touched Lipton again...

Thats not English tea. NOBODY drinks Liptons in England. Nobody. If you want a perfect cuppa get Tetleys, milk, two sugars. Lush.

 

[dong20]

I do love American cheese - though I realize that it is the 'airplane food' of World cheese...

Once I had a cup of proper English tea, however, I never touched Lipton again...

I love lipton tea, the yellow label stuff? Black, with perhaps a spoonful of Romanian coriander honey, maybe some Ginger chunks.....yummy.

I find it hard to locate in the UK, so stock up when I travel!

 

[dong20]

Thats not English tea. NOBODY drinks Liptons in England. Nobody. If you want a perfect cuppa get Tetleys, milk, two sugars. Lush.

Err, see above ^^^^^^^ :biggrin1:

 

[B_HappyHammer1977]

Err, see above ^^^^^^^ :biggrin1:

OK, ONE person!!!:biggrin1:

 

[whatireallywant]

But deep fried Camembert served with a nice compote and a glass of fine Chardonnay can help bring me back to the fold.:smile:

One of my favorite foodie and wine experiences was when I went to a jazz club with a restaurant, in the heat of summer, and ordered baked brie with assorted fruit, and a glass of Chardonnay. Ohh that was good!

I also like cheddar, colby, Monterey Jack, etc. etc. And feta - love Greek salads with feta...

 

[dongalong]

Anyone who has a problem with stinky sweaty trainers will be reminded of their problem if they walk past a Fromagerie. POOOOOOOOO!!!!!

I do appreciate some stinky cheese on a fresh baguette though!

 

[Gustavovolvo]

1)

Is it cheese? Is it even American?

2)

Anything's better than swiss.

3)

Exactly, Pecker. Cheese was originally an important way of preserving milk without resort to refrigeration. And 'real' cheese tastes far better at room temperature.

1)it's open to debate. the nice thing about American is it melts in an 80 degree room. no need to heat the frypan.

2)I like swiss when it gets melted and bubbly

3)I prefer cheese room temperature and wait it out for an hour or 2 before eating it. I don't feel safe not refrigerating what with mice sometimes coming in doors.