Let’s talk Cheese.

Reads 9472 • Replies 108 • Started Sunday, December 27, 2015 4:57:49 PM CT

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b3shine
beers 10803 º places 354 º 06:56 Mon 12/28/2015

Velveeta

 
VsXsV
beers 4903 º places 92 º 07:03 Mon 12/28/2015

Originally posted by BlackHaddock
Originally posted by VsXsV
Got a kilogram of top shelf Parmeggiano Regiano Parmesan for Christmas. I’m very happy with that.


A Kilo of that would last me for ever.

Will you eat slices/chunks like most normal cheese’s or just grate it over Pasta and other Italian based dishes?

<*))))))><


Yeah, I’ve not figured out how to handle it. Will probably make some very Parmesan heavy dishes (risotto etc) and eat a bit of it as is. Might cut it into smaller chunks and vacuum seal them at work.

 
wchesser
beers 2424 º places 44 º 09:05 Mon 12/28/2015

Originally posted by VsXsV
Originally posted by BlackHaddock
Originally posted by VsXsV
Got a kilogram of top shelf Parmeggiano Regiano Parmesan for Christmas. I’m very happy with that.


A Kilo of that would last me for ever.

Will you eat slices/chunks like most normal cheese’s or just grate it over Pasta and other Italian based dishes?

<*))))))><


Yeah, I’ve not figured out how to handle it. Will probably make some very Parmesan heavy dishes (risotto etc) and eat a bit of it as is. Might cut it into smaller chunks and vacuum seal them at work.


Make pesto in the summer

 
X
beers 172 º places 1 º 09:18 Mon 12/28/2015

Originally posted by furthur
You all are regular cheese heads! I’ve got a half of a lancashire bomb I got for Christmas, some generic soft goat cheese, a bric of med cheddar, a bric of tillamook Swiss (who bought that?), and some cheep string cheese we use for dog treats.


Go Packers!

 
spacecoyote
12:26 Mon 12/28/2015
 
HuskerTan
beers 3775 º places 152 º 17:34 Mon 12/28/2015

Gorgonzola
Smoked Gouda
Black pepper sharp cheddar (local)
Pepper Jack mozzarella (local)

 
DerWeg
beers 2003 º places 46 º 21:55 Tue 12/29/2015

Originally posted by VsXsV
Originally posted by BlackHaddock
Originally posted by VsXsV
Got a kilogram of top shelf Parmeggiano Regiano Parmesan for Christmas. I’m very happy with that.


A Kilo of that would last me for ever.

Will you eat slices/chunks like most normal cheese’s or just grate it over Pasta and other Italian based dishes?

<*))))))><


Yeah, I’ve not figured out how to handle it. Will probably make some very Parmesan heavy dishes (risotto etc) and eat a bit of it as is. Might cut it into smaller chunks and vacuum seal them at work.

Might I suggest the rinds in a good Tuscan-style soup eg. with kale, herbs tomatoes and beans, Minestrone or a variant. Sometimes adding very good sausage to the simmer. Huge flavor from the rinds!

The edible cheese, I’d snack on very thin slices as well! Maybe make some crostini with it.

 
joet
admin
beers 2872 º places 125 º 22:45 Tue 12/29/2015

Originally posted by spacecoyote



wensleydale

 
Steasy66
beers 1156 º places 10 º 23:59 Tue 12/29/2015

I smoked a bunch of pepper jack last night, so that.

 
Scopey
beers 20292 º places 716 º 04:29 Wed 12/30/2015

I have some serious stuff in the fridge at the moment -

Langres AOC
Cropwell Bishop Shropshire Blue
St Maure de Touraine AOC
Lincolnshire Poacher
Wyfe of Bath