Let’s talk Cheese.

Reads 14804 • Replies 108 • Started Sunday, December 27, 2015 4:57:49 PM CT

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Message Garrold beers 10677 º places 149 º 17:50 Sun 12/27/2015 Stichelton. Tunworth (stinks). Aged Gruyere.
Message BlackHaddock P beers 15453 º places 1053 º 17:50 Sun 12/27/2015 Originally posted by X Reggiano Sharp Vermont Cheddar Habenero pepper jack Manchego Kasseri - (to make saganaki) Not a fan of ’hot cheeses’, so the Habenero Pepper Jack would not be on my cheese board (nor the Mexican one mentioned by Adam). Is it a blow your head off one, or mini-sensible? <*))))))><
Message sethdude beers 708 º places 17 º 17:54 Sun 12/27/2015 Gruyere. Lots of Gruyere.

Message BlackHaddock P beers 15453 º places 1053 º 17:54 Sun 12/27/2015 Originally posted by spacecoyote 1, God Tier piece of 5 year-old Gouda 1, Mid Tier piece of Cabot "White Oak" Cheddar 17, Bottom Tier slices of Cooper Sharp Never been a huge Gouda fan, young or old, same with Edam: famous Dutch cheeses, but often tasteless and bland in my opinion. 5 year old might be better though, not had such a vintage that I remember. <*))))))><
Message spacecoyote 17:54 Sun 12/27/2015 I find that ’hot cheeses’ like pepper jack are best when used in prepared foods like melts, bakes and casseroles. Originally posted by BlackHaddock Originally posted by spacecoyote 1, God Tier piece of 5 year-old Gouda Never been a huge Gouda fan, <*))))))>< Old hard Gouda is one of my favorites, very candy-like, almost as good as Brooklyn-made chocolate.
Message BlackHaddock P beers 15453 º places 1053 º 17:55 Sun 12/27/2015 Originally posted by Garrold Stichelton. Tunworth (stinks). Aged Gruyere. Your cheese floating Gary? Or is your part of Yorkshire OK? <*))))))><
Message BlackHaddock P beers 15453 º places 1053 º 17:56 Sun 12/27/2015 Originally posted by sethdude Gruyere. Lots of Gruyere. Really? Any reason, like it was on special offer or something? <*))))))><

Message Christos beers 6111 º places 110 º 18:00 Sun 12/27/2015 I have some yellow cheese, I think it’s Edam and then something Jong Belegen, anyway, I use it to make sandwiches, then I have some feta too.
Message BlackHaddock P beers 15453 º places 1053 º 18:01 Sun 12/27/2015 Originally posted by spacecoyote I find that ’hot cheeses’ like pepper jack are best when used in prepared foods like melts, bakes and casseroles. Old hard Gouda is one of my favorites, very candy-like, almost as good as Brooklyn-made chocolate. Can’t argue with your first sentence, although I would use herbs/spices for some heat in such dishes. I know nothing of Brooklyn-made chocolate but I do know most US chocolate is usually a lot sweeter than our UK bars. Are you saying Brooklyn has a salty bite to it, like Old Hard Gouda can have? <*))))))><
Message sethdude beers 708 º places 17 º 18:03 Sun 12/27/2015 Originally posted by BlackHaddock Originally posted by sethdude Gruyere. Lots of Gruyere. Really? Any reason, like it was on special offer or something? <*))))))>< It’s my favorite cheese. Sharp and dry. I don’t mind paying $20/lb for something I enjoy this much.