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Post by Ff2 on Apr 28, 2021 7:54:53 GMT -5
Favorite: Manchego
Least favorite: Brie
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Post by Big L on Apr 28, 2021 8:18:55 GMT -5
Favorite: white cheddar and horseradish
Not favorite : bleu cheese
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Post by Trades on Apr 28, 2021 8:35:28 GMT -5
Favorite: Jalapeno Cheddar
Least: Blue or anything else moldy
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Post by Ff2 on Apr 28, 2021 9:17:19 GMT -5
Favorite: Jalapeno Cheddar Least: Blue or anything else moldy No Gorgonzola for you?  |
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Post by Trades on Apr 28, 2021 9:19:05 GMT -5
Favorite: Jalapeno Cheddar Least: Blue or anything else moldy No Gorgonzola for you? No and I have to be honest and say I have never tried any of it. It just looks moldy and disgusting to me. |
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Post by Ff2 on Apr 28, 2021 9:23:48 GMT -5
No Gorgonzola for you? No and I have to be honest and say I have never tried any of it. It just looks moldy and disgusting to me. Ive had it on top of a steak...pretty good stuff. But I hear ya...I mean...its mold.  |
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Post by frostlich on Apr 28, 2021 10:22:11 GMT -5
Is fomunda the same as schmegma?
..and no, I don't mean "do they taste the same"
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Post by tbp on Apr 28, 2021 10:45:39 GMT -5
Favorites Cabot Seriously Sharp Cheddar Finlandia Swiss
Land O'Lakes white American Parmesan Peccorino-Romano Provolone Mozzarella Blue Gouda Not sure I actually dislike any cheese. |
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Post by elurstej on Apr 28, 2021 11:20:13 GMT -5
Provolone has been tough to find outside of store brands for months now. I would buy the belgioso big pack at Costco for pizza. I haven’t seen it there in a year it seems. I miss it. Mozz just isn’t the same.
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Post by quantum on Apr 28, 2021 11:30:52 GMT -5
recently been experimenting with smoked gouda but it doesn't melt well....
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Post by tbp on Apr 28, 2021 13:16:34 GMT -5
recently been experimenting with smoked gouda but it doesn't melt well.... Gouda seems to be the cracker and cheese type. My Mom was in the travel industry and they used to do a lot of business with a Dutch outfit. They used to gift a large ball of gouda (not smoked) every Christmas to their business friends. It was delicious and I've never had it's equal. It must have been aged and very high quality. I've bought Gouda more than a few times over the years looking for the same quality with no luck. |
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Post by bxjetfan on Apr 28, 2021 19:02:23 GMT -5
Is fomunda the same as schmegma? ..and no, I don't mean "do they taste the same" Do you grate your own? |
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Post by Bing© in Buffalo Chairman on Apr 28, 2021 19:27:00 GMT -5
Dick Cheese.
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Post by Jets Things on Apr 28, 2021 19:49:25 GMT -5
recently been experimenting with smoked gouda but it doesn't melt well.... What temperature are you smoking it? For cheese, you should use a closed grill with zero fuel (charcoal, pellets, gas) and a smoke tube. Keep the cheese on the opposite side of the grill as the smoke tube and you'll be good to go. Also make sure the grill isn't sitting in the sun while you're smoking. I love most cheeses. Except Muenster. Boring ass yellow-rimmed chalky cheese. |
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Post by 32Green on Apr 28, 2021 19:52:15 GMT -5
Favorites Cabot Seriously Sharp Cheddar Finlandia Swiss
Land O'Lakes white American Parmesan Peccorino-Romano Provolone Mozzarella Blue Gouda Not sure I actually dislike any cheese. A for effort! I like bleu for wings, sharp cheddar for crackers, American and Swiss depending on the sammich ingredients..actually, cant disagree with your list. I pretty much like them all. Am I doing this right? |
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