All others in a photo finish.
All others in a photo finish.
Will trade this space for a #1 starter.
Love them all except for the really strong flavored ones (Limberger, Roquefort).
Brie I love, Mozzarella I can eat by itself (munch on the ovolines). Swiss, Provolone, Sweet Munchee, yummm. Anything filled with Riccotta...
That said I yearn for some the "white cheeses" from Venezuela since I can't get them in the US all the time (and customs will take them away if I try to bring them in).
Good thing I travel there often. (and I travel often to Switzerland, too!!!).
"A person is smart. People are dumb, panicky, dangerous animals and you know it."
Next Reds manager, second shooter. --Confirmed on Redszone.
If you want to open yourself up to exotic american produced cheeses, many individual farms have websites. Search for "Farmhouse" or "Homestead" Cheese. Many of these small American farms have been winning international cheese awards over the last decade. Especially with "white cheeses".
My favorite cheese: Bravo Chipotle Cheddar, a small farm produces it in California, they mainly sell into San Francisco wine and cheese shops, but they have a website. Oakvale Gouda is also an international success, and it is produced near London, Ohio, they also have a website.
The Sox traded Bullfrog the only player they've got for Shottenhoffen. Four-eyes Shottenhoffen a utility infielder. They've got a whole team of utility infielders.
Swiss and extra sharp cheddar.
Talent is God Given: be humble.
Fame is man given: be thankful.
Conceit is self given: be careful.
Jarlsberg, Havarti, (both make good grilled cheese btw) a good bleu (terrific in green bean salad w/ walnuts), Camembert
Stilton. Oh, and when I was in WA for our honeymoon, I had this Cougar Gold cheddar that I really liked.
A nice spicy pepperjack for me.
'When I'm not longer rapping, I want to open up an ice cream parlor and call myself Scoop Dogg.'
-Snoop on his retirement
Your Mom is happy.
New York State Extra Extra sharp cheddar
Pots and Kettles
whatever they put on top of a skyline 3-way
from today's willamette week...
This Is an Indie Cheese Town
Before your insipid, dyed-yellow cheddar existed, the world only knew varieties of cheese now dubbed "artisan." Truth is, there are very few things more humble than French folk making cheese high in the Alps—which is why you ought to love Comté: It's indie cheese; it comes from a cow's teat; it's smooth, buttery and delicious; it goes as well with beer as with Burgundy; and it's far less pretentious than a Pinback fan. New York-based cheese experts/importers Daphne Zepos and Jason Hinds teach a class about Comté at Northeast Portland cheese mecca Foster & Dobbs. Call ahead to reserve your spot. MIKE THELIN. Foster & Dobbs, 2518 NE 15th Ave. 284-1157. 7:15 pm Thursday, March 1. $15; reservations required. Visit fosteranddobbs.com.
Get your nunchucks and the keys to your dad's car. I know where we can get a gun
A sharp white cheddar works for me.
All other cheeses are tied for second. I haven't met one I didn't like. Swiss, gouda, gruyere, feta, bleu, monterey jack, etc. etc.
And I'll be the commoner here. I like some square American cheese on grilled cheese sandwiches with some tomato soup. I like other kinds of cheese for grilled cheese as well, but sometimes American "cheese" tastes good.
Pay attention to the open sky
Being a non meat eater I eat a LOT of cheese, I like the drier cheeses like Feta doused in Olive Oil with sea salt, oregano and cracked black pepper covering it. That and a plate of olives and bread has been one of my solo go-to meals for years.