Cheese

[neci]

One of the things g does in a new place is get local free range/ organic milk. It gives taste of the land , the grass types and so on. It's surprisingly revelationary when you consider most grazing land is seeded not old grass meadow. For example I really do not like so much Swiss/ Italian alpine milk. Cheese however ...

my last cheese was an organic american from somewhere relatively close brie. i ate her with saltines, because i wanted a cracker, and that's all i had. there was also an apple. most likely a gala.

 

[Jamiegeo]

NomNomNomNom..
http://www.colinjamesfinefoods.com.au/product/king-island-lighthouse-blue-brie/

 

[thør]

NomNomNomNom..
http://www.colinjamesfinefoods.com.au/product/king-island-lighthouse-blue-brie/

That's tasty stuff.

 

[jaF0]

...

In the US, we usually know what 'inside' means.

 

[Jamiegeo]

That's tasty stuff.

It is for sure.
Its also the only Blue vein i'll chow on.

 

[raindancer]

I'm in love with double smoked cheddar, this week.

 

[Emerson40]

 

[Christobal]

One of the things g does in a new place is get local free range/ organic milk. It gives taste of the land , the grass types and so on. It's surprisingly revelationary when you consider most grazing land is seeded not old grass meadow. For example I really do not like so much Swiss/ Italian alpine milk. Cheese however ...

I so want to cheese flirt with you now.

 

[Christobal]

Good cheese

One of the things g does in a new place is get local free range/ organic milk. It gives taste of the land , the grass types and so on. It's surprisingly revelationary when you consider most grazing land is seeded not old grass meadow. For example I really do not like so much Swiss/ Italian alpine milk. Cheese however ...

I so want to cheese flirt with you now. Yes. Where it comes from makes a difference

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[jaF0]

Got some kind of small batch artisan smoked cheddar. When you take a bite, it's sharp enough that it bites back.

 

[thør]

Got some kind of small batch artisan smoked cheddar. When you take a bite, it's sharp enough that it bites back.

How long do they dry the artisan before chopping him or her up for the smoke fire?

 

[Fata Morgana]

 

[VaticanAssassin]

 

[Fata Morgana]

 

[VaticanAssassin]

I only put two pieces of POG bait in my ruck before missions. Tabasco to drown the MRE's and canned cheese.

Mmmm Delicious.

 

[girlsmiley]

Mmmmmmmmmmm!

^ what she said.

 

[Hard_Rom]

An obvious attempt at hijacking the thread with a non-cheese post. Cheesy yes but not cheese.

 

[Hard_Rom]

The best cheese IMO are the pale crumbly ones. Feta and Wensleydale come to mind. Plus the all sheep milk cheese sold at local Eastern European market. No idea what it is called.

 

[deehere]

The best of both worlds---cheese and the hunky guy holding the block!

 

[Conager]

I have some cheese in the fridge I am considering tossing. I want to like it, but I just don't. It's supposed to be parmesan rubbed with tomato and basil and it's just not good. It is nowhere near dry enough to be parmesan in the tomato and basil just don't compliment it.

 

[La damnee elle la licorne]

 

[MistressMoira]

Just had some mature cheddar with pickled onions. Delicious.

 

[jaF0]

I think I'm almost ready for the holidays.