Cheese

[Tecate]

I need to try that Rocket!!

Bloody Mary pickle? Jeez you guys! I’m going to try and get my Mexican wife to fly over there to see all the old culture and stuff. I’ve always wanted to take more time there anyway. Scotland, Ireland and all. 

Bucket list type thing.

I was watching “Walking through History “ (or something like that) with Sir Tony Robinson, and loved it. He was Baldric in Blackadder, a show I loved as a young man.

Cheers!!

Tecate

[UltraBudgie]

sometimes if i have no pita or tortilla chips or carrot sticks

i will just cut slabs of cheese

and use them to eat hummus


don't hate me cause i'm beautiful

[argentus]

Cheese.

We should eat more cheese.

Real cheese.

I like cheese!

There is gouda which I learned is pronounced "how-dah".

And cheddar is always good I like it sharp!

Even brie sometimes like with pears and apples.

Oh gosh I could go on and on.

I like to get cheese I haven't tried before or don't recognize the name of at the cheese cooler at the super market. They have a "less than $5" bin with little bits of ones that are sometimes quite good.

But even American cheese has its place like if you need something melty. I know that is an unpopular opinion! But real cheese is best in my opinion.

I like to get water crackers and put lots of butter on them and then use the butter to glue slabs of cheese to the cracker and have 5-6 of those as a snack!

What do you like?

[Image: https://denyignorance.com/uploader/image...9cfc97.png]
Mons Cibus

Cheese has always been my go-to snack.    In this family we use sharp cheddar, always hoping for one of the many iterations of Kerrygold cheese, as well as butter.    I am down to six kerrygold blocks of cheese in my freezer, and I'm getting worried.   I like Swiss, Parmesan, Feta, Bleu and ..... when I can very rarely find it ... Kasseri goat/sheep cheese.    I ate quite a lot of it as a yewt .   

This next year, I am going to once again make our own cheese.   I think the world is entering into a phase where we ALL need to consider a time when our normal supply line stops.    Will we become part of the mob?   Cheese matters.   It really matters to most of us Cheddaholics.   It's not very hard.   The most important part of making your own cheese is (imo) that rennet is somewhat difficult to acquire in a SHTF situation, which really limits your choice of cheeses.    The second most important is learning the ability to preserve the bacterial cultures which govern the coagulation of cheese.   

Cheese matters.

[IdeomotorPrisoner]

I like the cheese for being our most multicultural food staple... except Asian multiculturalism, because they are mostly genetically lactose intolerant.

France: Brie
Italy: Mozzarella
Spain: Manchego
UK: Cheddar
Greece: Feta
Netherlands: Gouda
Switzerland: Gruyère (and also Swiss)
Mexico: Cotija
United States: All of the above + processed cheese-like substance. 

It's also a really good topic to try to avoid the rest of the world...

[DontTreadOnMe]

I like the cheese for being our most multicultural food staple... except Asian multiculturalism, because they are mostly genetically lactose intolerant.

France: Brie
Italy: Mozzarella
Spain: Manchego
UK: Cheddar
Greece: Feta
Netherlands: Gouda
Switzerland: Gruyère (and also Swiss)
Mexico: Cotija
United States: All of the above + processed cheese-like substance. 

It's also a really good topic to try to avoid the rest of the world...

For Mozzarella, do you prefer fresh Mozzarella, or regular Mozzarella?
Nothing beats sliced, freshly harvested tomatoes, served with sliced fresh Mozzarella, good olive oil, and fresh basil.

[rickymouse]

I like the cheese for being our most multicultural food staple... except Asian multiculturalism, because they are mostly genetically lactose intolerant.

France: Brie
Italy: Mozzarella
Spain: Manchego
UK: Cheddar
Greece: Feta
Netherlands: Gouda
Switzerland: Gruyère (and also Swiss)
Mexico: Cotija
United States: All of the above + processed cheese-like substance. 

It's also a really good topic to try to avoid the rest of the world...

I got a problem with tyramines in cheese, so I usually just eat the cheap enzyme created cheeses and of course, the real American cheese, not the cheese food kind.  It sucks, because some of the better tasting american cheeses have naturally aged elements...so they give me headaches.

Brie is a medicine for me, it works sort of like an antibiotic and I have used it for that purposes for a few decades after I discovered it.  The rest of the great tasing chesses you mentioned, I can't eat much of.  I can eat a little parmessan cheese, but not much. 

My old mason got a big wheel of cheese sent from Italy, it was like three hundred bucks plus shipping.  He said the shipping was about a hundred fifty bucks.  Was it good, it was worth two months of headaches.  He gave me about two pounds of that Great Asiago cheese.  I felt high as a kite for those two months, with a headache all day and night....but it was worth it.

Feta tastes good, but not worth the headache, but a little on a salad does not give me too much of a headache.  Not like pigging down on the imported asiago.  I did give my daughters each about a third of a pound of that asiago, I do not know if they got headaches from it or not...

It does suck not being able to eat all the good cheeses because of their tyramine chemistry.  I can't eat sauerkraut but that doesn't taste good anyway.  I can't eat that rotted norwegian and swedish fish either, or any naturally aged things, but vinegars are not too bad, beer and alcohol give me a few different kinds of headaches...tyramine and acetylaldehyde headaches.

[UltraBudgie]

I like the cheese for being our most multicultural food staple... except Asian multiculturalism, because they are mostly genetically lactose intolerant.

Food in general is; that's true! We all eat. Although I have heard that aliens think cheese is a weird disgusting human idiosyncrasy.

But speaking of Asian cheese (well, Indian), on a whim I bought a big block of paneer. I'm undecided what to do with it. Anyone have any ideas?

[UltraBudgie]

For Mozzarella, do you prefer fresh Mozzarella, or regular Mozzarella?
Nothing beats sliced, freshly harvested tomatoes, served with sliced fresh Mozzarella, good olive oil, and fresh basil.

I'm usually very skeptical of "salads" that aren't really salads, but Caprese salad (what you describe) gets a pass, because it is a superior foodstuff. Don't forget the drizzle of real balsamic vinegar!

Gosh I miss the fresh made moz from that little deli in Connecticut. Haven't found any place where I am now that makes it fresh small batch like that. So much better fresh. The owner's wife would make a pan every few days. I've heard it's pretty easy to make? I've never tried.

[IdeomotorPrisoner]

For Mozzarella, do you prefer fresh Mozzarella, or regular Mozzarella?
Nothing beats sliced, freshly harvested tomatoes, served with sliced fresh Mozzarella, good olive oil, and fresh basil.

Oh, I like my mozzarella on Margherita pizzas best.

Tomato, garlic, and basil, but I have to be different and add artichoke hearts and mushrooms. i emjoy mozzarella in an antipasto salad in dressing covered cubes, or antipasto sandwich. That's just the bee's knees!

My absolute favorite Italian cheeses are actually; asiago, parmesan, romano, and ricotta though.

Especially a filling spinach-ricotta-mushroom lasagna without mozzarella on the interior layers. (On top only) it gives the lasagna an amazing texture.

But my absolute favorite cheese is Feta on a greek salad for similar texture reasons.

Same thing with cotija y queso fresco. 

I am also a fan of salt.

And don't count out the assorted cheeses of a perfectly pretentious charcuterie board. And you always need green olives in any cheese, crackers, and wine adjacent presentation!

[quintessentone]

Cheese. Yes, cheese.

A love affair.

A desire.

A journey with that bacteria.

Cheese is bacteria.

Are we still bacteria?

So tonight I'm into a lifelong addiction of feta cheese, black olives and red wine. It's got me.