[Colin Davis]

I like Cheese. Cheese tastes good. Does anyone else like cheese?

I particularly like Chedder of late, personally.


(Ok, I screwed up and re-posted the Vivendi Universal article. I edited the post to avoid further confusion.)

[dampeoples]

so i've read

[chris v]

Edit: How did that get here?

Sorry

[wdlove]

I also love cheese also, cheddar and swiss. Had a swiss cheese sandwich yesterday! Cheese and crackers make a great snack!

[Timo]

i b m

(in before max)

[Timo]

let's give it up for bour-sin. Boursin and crackers!

[boots]

I'd like to say that I love Kraft singles. But I don't.

A good sharp cheddar...or Gorgonzola. Mmmm. Danish Bleu crumbled on an iceberg salad.

[maxelson]

...and the call of fromage is answered...


CITIZENS. I HAVE ARRIVED.

(sing to the tune of Modern Major General... more or less...)


Theeeeere's stilton, gouda, camembert
Airag, goats milk and lambert
There's parmagean and asiago and Anthoriro,
and Berg-ca-seeee
theeeeres aragon and baby bell, bakers, banon and A-sa-der-oooooooo...
For melting and the beer drinking, a lump of cheddar has to dooooooooooo.

That hurt my head. Cannot continue. Some one else will need to pick up the banner.

[philzilla]

[wdlove]

When having a casserole nothing beats macaroni & cheese, using a sharp cheddar and butter. This makes my mouth water just typing!

[boots]

Originally posted by wdlove:
When having a casserole nothing beats macaroni & cheese, using a sharp cheddar and butter. This makes my mouth water just typing!

When my wife and I were first married, we were on a tight budget. I don't know how many tons of Mac-N-Cheeze we ate, but I do remember how creative you can get. My favorite is still plain ond mac 'n' cheese with parmesan grated in. Mmmm. Tasty. AND cheap!

[Timo]

This made me think of the "banner"; I found it while looking for how to spell Boursin:

From The Cook's Thesaurus on fresh cheese:

Varieties: Alouette__ Pronunciation:__ ah-loo-WET__Notes:_This is a brand of spreadable cheeses that combine cream cheese with various flavorings, like herbs, garlic, pesto, and sun-dried tomatoes.__ You can set them out with crackers for guests, but your gourmet friends probably won't indulge.__ Substitutes:_ Boursin (considered better) OR Rondel�

emphasis added

[nonhuman]

Mmmm, cheese. (thanks Dai! ) I've yet to meet a cheese that I don't like. I'm a big fan of jack cheeses, particularly pepper-jack, but really, I love just about anything as long as it's cheese.

[boots]

Originally posted by Timo:
Varieties: Alouette__ Pronunciation:__ ah-loo-WET__Notes:_This is a brand of spreadable cheeses that combine cream cheese with various flavorings, like herbs, garlic, pesto, and sun-dried tomatoes.__ You can set them out with crackers for guests, but your gourmet friends probably won't indulge.__ Substitutes:_ Boursin (considered better) OR Rondel�

If you're serving Alouette, you probably don't have many gourmet friends. My mom, for example, thinks of Alouette as a gourmet cheese spread. With her circle, it passes. My sister-in-law is a caterer and won't even say the A word.

Rondel� is fine for just snaking, but you can't beat boursin. Mmmmm yummy.

Cheese = udder puss

NotMilk.com

[CaseCom]

Originally posted by maxelson:
CITIZENS. I HAVE ARRIVED.

Behold the Power of Cheese.�

[maxelson]

Originally posted by screamingFit:
Cheese = udder puss

NotMilk.com

C'mere...

::SLAP::

You may go now.

[nonhuman]

Some cheese-related news: I have just discovered that pepper-jack and mushroom quesadillas are delicious.

[Brien]

My favorite are jalepeno-jack with bell peppers. Mmm.

[Anomalous]

I like cheddar and pepper jack, just check my sig!

[Mastrap]

We had home made pizza for dinner.

Real buffalo mozzarella, fresh, juicy parmesan from my local deli, chillies, garlic and fresh tomato sauce. After baking added a couple of slices of parma ham and masses of rucola.

::burp::

[olePigeon]

Customer walks in the Henry Wenslydale's Cheese shop and walks past the bazouki player.

Customer: Good Morning.

Wenslydale: Good morning, Sir. Welcome to the National Cheese Emporium!

Customer: Ah, thank you, my good man.

Wenslydale: What can I do for you, Sir?

Customer: Well, I was, uh, sitting in the public library on Thurmon Street just now, skimming through "Rogue Herrys" by Hugh Walpole, and I suddenly
came over all peckish.

Wenslydale: Peckish, sir?

Customer: Esuriant.

Wenslydale: Eh?

Customer: 'Ee, Ah wor 'ungry-loike!

Wenslydale: Ah, hungry!

Customer: In a nutshell. And I thought to myself, "a little fermented curd will do the trick," so, I curtailed my Walpoling activites, sallied forth, and infiltrated
your place of purveyance to negotiate the vending of some cheesy comestibles!

Wenslydale: Come again?

Customer: I want to buy some cheese.

Wenslydale: Oh, I thought you were complaining about the bazouki player!

Customer: Oh, heaven forbid: I am one who delights in all manifestations of the Terpsichorean muse!

Wenslydale: Sorry?

Customer: 'Ooo, Ah lahk a nice tuune, 'yer forced too!

Wenslydale: So he can go on playing, can he?

Customer: Most certainly! Now then, some cheese please, my good man.

Wenslydale: (lustily) Certainly, sir. What would you like?

Customer: Well, eh, how about a little red Leicester.

Wenslydale: I'm, a-fraid we're fresh out of red Leicester, sir.

Customer: Oh, never mind, how are you on Tilsit?

Wenslydale: I'm afraid we never have that at the end of the week, sir, we get it fresh on Monday.

Customer: Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please.

Wenslydale: Ah! It's beeeen on order, sir, for two weeks. Was expecting it this morning.

Customer: 'T's Not my lucky day, is it? Aah, Bel Paese?

Wenslydale: Sorry, sir.

Customer: Red Windsor?

Wenslydale: Normally, sir, yes. Today the van broke down.

Customer: Ah. Stilton?

Wenslydale: Sorry.

Customer: Ementhal? Gruyere?

Wenslydale: No.

Customer: Any Norweigan Jarlsburg, per chance.

Wenslydale: No.

Customer: Lipta?

Wenslydale: No.

Customer: Lancashire?

Wenslydale: No.

Customer: White Stilton?

Wenslydale: No.

Customer: Danish Brew?

Wenslydale: No.

Customer: Double Goucester?

Wenslydale: (pause) No.

Customer: Cheshire?

Wenslydale: No.

Customer: Dorset Bluveny?

Wenslydale: No.

Customer: Brie, Roquefort, Pol le Veq, Port Salut, Savoy Aire, Saint Paulin, Carrier de lest, Bres Bleu, Bruson?

Wenslydale: No.

Customer: Camenbert, perhaps?

Wenslydale: Ah! We have Camenbert, yessir.

Customer: (suprised) You do! Excellent.

Wenslydale: Yessir. It's..ah,.....it's a bit runny...

Customer: Oh, I like it runny.

Wenslydale: Well,.. It's very runny, actually, sir.

Customer: No matter. Fetch hither the fromage de la Belle France! Mmmwah!

Wenslydale: I...think it's a bit runnier than you'll like it, sir.

Customer: I don't care how ****ing runny it is. Hand it over with all speed.

Wenslydale: Oooooooooohhh........!

Customer: What now?

Wenslydale: The cat's eaten it.

Customer: (pause) Has he.

Wenslydale: She, sir.

(pause)

Customer: Gouda?

Wenslydale: No.

Customer: Edam?

Wenslydale: No.

Customer: Case Ness?

Wenslydale: No.

Customer: Smoked Austrian?

Wenslydale: No.

Customer: Japanese Sage Darby?

Wenslydale: No, sir.

Customer: You...do *have* some cheese, don't you?

Wenslydale: (brightly) Of course, sir. It's a cheese shop, sir. We've got--

Customer: No no... don't tell me. I'm keen to guess.

Wenslydale: Fair enough.

Customer: Uuuuuh, Wensleydale.

Wenslydale: Yes?

Customer: Ah, well, I'll have some of that!

Wenslydale: Oh! I thought you were talking to me, sir. Mister Wensleydale, that's my name.

(pause)

Customer: Greek Feta?

Wenslydale: Uh, not as such.

Customer: Uuh, Gorgonzola?

Wenslydale: no

Customer: Parmesan,

Wenslydale: no

Customer: Mozarella,

Wenslydale: no

Customer: Paper Cramer,

Wenslydale: no

Customer: Danish Bimbo,

Wenslydale: no

Customer: Czech sheep's milk,

Wenslydale: no

Customer: Venezuelan Beaver Cheese?

Wenslydale: Not *today*, sir, no.

(pause)

Customer: Aah, how about Cheddar?

Wenslydale: Well, we don't get much call for it around here, sir.

Customer: Not much ca--It's the single most popular cheese in the world!

Wenslydale: Not 'round here, sir.

Customer: and what IS the most popular cheese 'round hyah?

Wenslydale: 'Illchester, sir.

Customer: IS it.

Wenslydale: Oh, yes, it's staggeringly popular in this manor, squire.

Customer: Is it.

Wenslydale: It's our number one best seller, sir!

Customer: I see. Uuh...'Illchester, eh?

Wenslydale: Right, sir.

Customer: All right. Okay. 'Have you got any?' he asked, expecting the answer 'no'.

Wenslydale: I'll have a look, sir... nnnnnnnnnnnnnnnno.

Customer: It's not much of a cheese shop, is it?

Wenslydale: Finest in the district!

Customer: (annoyed) Explain the logic underlying that conclusion, please.

Wenslydale: Well, it's so clean, sir!

Customer: It's certainly uncontaminated by cheese....

Wenslydale: (brightly) You haven't asked me about Limburger, sir.

Customer: Would it be worth it?

Wenslydale: Could be....

Customer: Have you --SHUT THAT BLOODY BAZOUKI OFF!

Wenslydale: Told you sir....

Customer: (slowly) Have you got any Limburger?

Wenslydale: No.

Customer: Figures. Predictable, really I suppose. It was an act of purest optimism to have posed the question in the first place. Tell me

Wenslydale: Yessir?

Customer: Have you in fact got any cheese here at all.

Wenslydale: Yes,sir.

Customer: Really?

(pause) Wenslydale: No. Not really, sir.

Customer: You haven't.

Wenslydale: Nosir. Not a scrap. I was deliberately wasting your time,sir.

Customer: Well I'm sorry, but I'm going to have to shoot you.

Wenslydale: Right-o, sir.

The customer takes out a gun and shoots the owner.

Customer: What a *senseless* waste of human life.

[boots]

Originally posted by Mastrap:
... and masses of rucola.

::burp::

You put a bunch of cough drops on your pizza?

[Mastrap]

Originally posted by boots:
You put a bunch of cough drops on your pizza?

Heathen

[wdlove]

Originally posted by boots:
When my wife and I were first married, we were on a tight budget. I don't know how many tons of Mac-N-Cheeze we ate, but I do remember how creative you can get. My favorite is still plain ond mac 'n' cheese with parmesan grated in. Mmmm. Tasty. AND cheap!

Still nothing compares to homemade! I've only found one resturant that really knows how to make it home-made style, Jake's!

[boots]

Originally posted by wdlove:
Still nothing compares to homemade! I've only found one resturant that really knows how to make it home-made style, Jake's!

Say that! Home made rocks...but as students, we didn't have time....we'd get home eat a quick dinner, and pass-out for the night. Nopt glamourous, but we got through it.

[Mastrap]

Originally posted by boots:
but as students, we didn't have time.

Whan I was a student we used to indulge in chemicals, drink loads of beer and chase girlies. What went wrong in your life then?

[wdlove]

Originally posted by boots:
Say that! Home made rocks...but as students, we didn't have time....we'd get home eat a quick dinner, and pass-out for the night. Nopt glamourous, but we got through it.

Sorry about that, I didn't mean for you to take it personally! I can remember what it's like to be married and students, not a time to be choosey.

Quick, easy, & low price is the game!

[boots]

Originally posted by Mastrap:


Whan I was a student we used to indulge in chemicals, drink loads of beer and chase girlies. What went wrong in your life then?

Didn't have the 'rents to foot the bills. We both worked AND went to school. Hard to believe things like laundry ever got done.

[edit: My job was with a pharmaceutical company, so I guess chemicals were still involved. ]

[boots]

Originally posted by wdlove:
Sorry about that, I didn't mean for you to take it personally! I can remember what it's like to be married and students, not a time to be choosey.

Quick, easy, & low price is the game!

Didn't take it personally. We do the home-made version now. I was just waxing nastolgic.

We had a rating system:

one star each for

cheap
easy/fast
lack of cleanup
tasty

(usually in that order, too)

4 star meals were hard to come by.

[AKcrab]

I had a lovely gorgonzola just last night.
(no, not *that* gorgonzola!)

[wdlove]

Originally posted by boots:
Didn't take it personally. We do the home-made version now. I was just waxing nastolgic.

We had a rating system:

one star each for

cheap
easy/fast
lack of cleanup
tasty

(usually in that order, too)

4 star meals were hard to come by.

What was did a 4 star meal consist of then?

[boots]

Originally posted by wdlove:
What was did a 4 star meal consist of then?

In the begining, variations of the Mac-N-Cheeze got big ratings. Then came fun with Ramen...it went downhill fast from there. Spagetti was a fav for a while..but it tended to get messy when we wanted to get creative.

If you only had to use one pan, and could eat directly out of said pan, it got the "lack of mess" star. That really limits your options. Thankfully, this also gauranteed a "quick/easy" star as well.

[IUJHJSDHE]

Originally posted by wdlove:
I also love cheese also, cheddar and swiss. Had a swiss cheese sandwich yesterday! Cheese and crackers make a great snack!

Sure does hehehe

[beb]

Muenster melted on pico de gaio on top of grilled chicken on oven fresh (warm) focaccia...

[nonhuman]

Originally posted by beb:
Muenster melted on pico de gaio on top of grilled chicken on oven fresh (warm) focaccia...

Oh my god that sounds good.

[phazertwo]

EM EM cheese and meat... em em

PZ

[Cipher13]

I don't see the big deal about cheese.

[Face Ache]

Originally posted by maxelson:
(sing to the tune of Modern Major General... more or less...)


Theeeeere's stilton, gouda, camembert
Airag, goats milk and lambert
There's parmagean and asiago and Anthoriro,
and Berg-ca-seeee
theeeeres aragon and baby bell, bakers, banon and A-sa-der-oooooooo...
For melting and the beer drinking, a lump of cheddar has to dooooooooooo.

But still, in matters Limburger, Cheshire, and Emmental,
You are the very model of a modern major cheese-o-phile. .

[scaught]

Originally posted by boots:
In the begining, variations of the Mac-N-Cheeze got big ratings. Then came fun with Ramen...it went downhill fast from there. Spagetti was a fav for a while..but it tended to get messy when we wanted to get creative.

If you only had to use one pan, and could eat directly out of said pan, it got the "lack of mess" star. That really limits your options. Thankfully, this also gauranteed a "quick/easy" star as well.

the "pasta bake" stuff is pretty good as far as that goes. one (1) 9x13 dish to cook the stuff in, a couple plates (paper if you prefer) to eat it off of. cheap (i think 2.50 for the sauce stuff, a buck for a box of twisty noodles, 2 bucks for some mozzerella cheese to put on top). tasty - as tasty or more tasty than mac and cheese or ramen. quick? it takes like 40 minutes or so in the oven, but its laborless cooking. put the stuff together, cover with foil, throw in oven.

Originally posted by Cipher13:
I don't see the big deal about cheese.

im gonna pretend you didnt say that.

[Timo]

Originally posted by Cipher13:
I don't see the big deal about cheese.

...and you don't like sushi either! Egad!

[boots]

Originally posted by scaught:
the "pasta bake" stuff is pretty good as far as that goes. one (1) 9x13 dish to cook the stuff in, a couple plates (paper if you prefer) to eat it off of. cheap (i think 2.50 for the sauce stuff, a buck for a box of twisty noodles, 2 bucks for some mozzerella cheese to put on top). tasty - as tasty or more tasty than mac and cheese or ramen. quick? it takes like 40 minutes or so in the oven, but its laborless cooking. put the stuff together, cover with foil, throw in oven.

It's odd, you know. How people come 'round full circle some times. We did a lot of those cassaroles too, but that was 10 years ago, when we were just married and living in Ypsi. We are now pretty well off, but still come back to those old 5-can cassarole things all the time.

sure, we can do a nice coq-au-vin any time we want. But for some reason we keep doing the good old comfort dishes.

[Timo]

Originally posted by boots:
sure, we can do a nice coq-au-vin any time we want. But for some reason we keep doing the good old comfort dishes.

yep, the tuna melts are still in heavy rotation at our house. just goes to underscore the durability of habit

[Sven G]

Mmmmmm... In particular, besides the "obvious" (IMHO) Italian Parmigiano-Reggiano, the Swiss/Helvetic Sbrinz cheese is also really excellent...

[bradoesch]

Why is cheese so powerful and people so stupid?