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Thread: Favorite Cheese..

  1. #1
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    Favorite Cheese..

    OK so whats your favorite cheese..
    It can stand alone or in your favorite recipe.

    Please refrain for the fromunda jokes,

    Mine a French Fontina( sorry Italy, its my preference).

  2. #2
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    Oh wait, you said I could say that... nevermind.

  3. #3
    Parmigiano-Reggiano is reserved a special, untouchable, place of honor. After that, tough to choose, but probably Saint Marcellin, a cow's milk cheese from Dauphiné in France's Rhône-Alpes region.

    [URL=http://img401.imageshack.us/i/stmarcellin.jpg/][IMG]http://img401.imageshack.us/img401/2250/stmarcellin.jpg[/IMG][/URL]

    A close second would be Tomme de Savoie.

    [URL=http://img89.imageshack.us/i/tomme20de20savoie202.jpg/][IMG]http://img89.imageshack.us/img89/4571/tomme20de20savoie202.jpg[/IMG][/URL]

  4. #4
    A good Fresh Mozzarella.

    With Fresh summer tomatoes, fresh basil chiffonade, good olive oil and a real aged balsamic vinagar. Served with a nice crusty rustic Italian loaf.

    Summer on a plate.

    [IMG]http://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Insalata_caprese.jpg/398px-Insalata_caprese.jpg[/IMG]

  5. #5
    [IMG]http://www.dibruno.com/stores/dibruno/catalog/Locatelli_052907.jpg[/IMG]


    locatelli

  6. #6
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    Agree with Warfish on this one.

    I'm lactose intolerant, but I still eat this... despite the after effects. :D

  7. #7
    mootsy....hands down

  8. #8
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    [QUOTE=Dr. Zaius;3286425]Agree with Warfish on this one.

    I'm lactose intolerant, but I still eat this... despite the after effects. :D[/QUOTE]

    Damn Dirty Ape, gotta bring the doots into it.:confused:

    Im also partial to Havarti W/ caraway

  9. #9
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    [QUOTE=Warfish;3286414]A good Fresh Mozzarella.

    With Fresh summer tomatoes, fresh basil chiffonade, good olive oil and a real aged balsamic vinagar. Served with a nice crusty rustic Italian loaf.

    Summer on a plate.

    [IMG]http://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Insalata_caprese.jpg/398px-Insalata_caprese.jpg[/IMG][/QUOTE]

    War, I had you out to be a mountian Man angler sort of Dude, now yer talkin Chiffionade. Been watchin Rachel Ray?

  10. #10
    [QUOTE=BURGERMIKE;3286440]War, I had you out to be a mountian Man angler sort of Dude, now yer talkin Chiffionade. Been watchin Rachel Ray?[/QUOTE]

    I like looking at her, but sadly shes best taken in samll doses.....with the sound turned off.

    Nope, I'm a hardcore Alton Brown/Good Eats Fan, hands down best TV food show ever.
    Last edited by Warfish; 10-02-2009 at 04:52 PM.

  11. #11
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    [QUOTE=Warfish;3286481]I like looking at her, but sadly shes best taken in [B]samll doses[/B].....with the sound turned off.

    Nope, I'm a hardcore Alton Brown/Good Eats Fan, hands down best TV food show ever.[/QUOTE]

    New acid?

    :D

  12. #12
    I just want to say all of your suggestions so far have been awesome.

    I really believe all cheeses have their moment. A night like tonight, for example, calls for a smoked cheese or a baked triple-creme brie with sliced apples.

    Great thread.

  13. #13
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    I have to go gorgonzola or blue cheese, then a nicely ripened goat cheese.

    Warm crusted goat cheese on a bed of greens and walnuts, light vinagrette :yes:

  14. #14
    [QUOTE=JStokes;3286514]I have to go gorgonzola or blue cheese, then a nicely ripened goat cheese.

    Warm crusted goat cheese on a bed of greens and walnuts, light vinagrette :yes:[/QUOTE]

    Honey roasted (or similar) walnuts or regular?

  15. #15
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    [QUOTE=fukushimajin;3286520]Honey roasted (or similar) walnuts or regular?[/QUOTE]


    Regular. Not a salad for sweetness.

  16. #16
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    [QUOTE=Warfish;3286414]A good Fresh Mozzarella.

    With Fresh summer tomatoes, fresh basil chiffonade, good olive oil and a real aged balsamic vinagar. Served with a nice crusty rustic Italian loaf.

    Summer on a plate.

    [IMG]http://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Insalata_caprese.jpg/398px-Insalata_caprese.jpg[/IMG][/QUOTE]

    Damn warfish, you nailed my favorite summer dish to an absolute tee. We grow our tomatoes and I have this three times a week.

    For favorite cheese, I used to get a swiss cheese from sweden that was soaked in Absolut vodka, but I can't find it here.

  17. #17
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    Oh man, can't pick just one....A good Bleu, Stilton, Gorgonzola, Brie, Edam, Gruyere. Pretty much any good, non-processed crap.


    When my wife and I went to Quebec, it was great getting good, fresh, non-pasteutized/processed cheese and a loaf of bread and that was lunch.

  18. #18
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    A quality Swiss - very versatile. :yes:

  19. #19
    [QUOTE=Green Jets & Ham;3286619]Okay, on a serious note

    Appitizer: Mozzarella

    On a Sandwich: Swiss

    On my Pasta: [B]Parmisan [/B]or Romano, but I like Shredded and not Graded (powdery)[/QUOTE]

    Do this again, and we'll have words. :D It's where I'm from, Parma region. Here is the [I]King of Cheeses[/I], Parmigiano Reggiano.

    [URL=http://img41.imageshack.us/i/parmigiano20reggiano.jpg/][IMG]http://img41.imageshack.us/img41/3805/parmigiano20reggiano.jpg[/IMG][/URL]

  20. #20
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    Pretty mild cheese eaters here. I actually like the cheaper cheeses compared to the more expensive "farmy" smelling cheeses aka "fromages du Raoul Duke".

    I wish I preferred cheap wine like I do cheap cheese.

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