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Old 04-02-2018, 02:46 PM
 
Location: N of citrus, S of decent corn
34,636 posts, read 42,792,739 times
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I like cheese with oomph...blue cheese and white cheddar are always in the fridge. I would experiment more if it weren’t so expensive.
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Old 04-02-2018, 02:46 PM
 
Location: Mt. Lebanon
1,793 posts, read 1,827,569 times
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I am addicted to cheese. I like it more than chocolate. It's too complicated to write down how I eat it and with what. Usually the recipe dictates what cheese is needed, so I can't write a cook book here. besides I also eat it as dessert, like in France
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Old 04-02-2018, 03:04 PM
 
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Goat cheese, feta, camembert and brie.
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Old 04-02-2018, 03:05 PM
 
Location: North State (California)
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I also love cheese as a desert, & if it is on a menu, while out, I will get a cheese plate as a desert, rather than something sweet. I love strong pungent cheeses, sometimes just a simple cracker, cheese, a tomato & some onion is a perfect lunch. I love all cheeses & in many ways.
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Old 04-02-2018, 03:19 PM
 
Location: Heart of Dixie
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I really like washed-rind cheeses. They are some of the stinkier varieties. One of my favorites is Stinking Bishop served at room temperature: it oozes out of its thick rind. It's great on water crackers.
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Old 04-02-2018, 03:29 PM
 
Location: Nantahala National Forest, NC
17,728 posts, read 3,584,935 times
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Quote:
Originally Posted by gentlearts View Post
I like cheese with oomph...blue cheese and white cheddar are always in the fridge. I would experiment more if it weren’t so expensive.
Me too....I occasionally experiment with imported cheeses,usually from igourmet.com
but they are pricey...
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Old 04-02-2018, 03:31 PM
 
Location: Nantahala National Forest, NC
17,728 posts, read 3,584,935 times
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Quote:
Originally Posted by XRiteMA98 View Post
I am addicted to cheese. I like it more than chocolate. It's too complicated to write down how I eat it and with what. Usually the recipe dictates what cheese is needed, so I can't write a cook book here. besides I also eat it as dessert, like in France
I have been addicted since the first bite in childhood

My favorite food...yes, better than chocolate...
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Old 04-02-2018, 03:32 PM
 
Location: Nantahala National Forest, NC
17,728 posts, read 3,584,935 times
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Quote:
Originally Posted by Dirt Grinder View Post
I really like washed-rind cheeses. They are some of the stinkier varieties. One of my favorites is Stinking Bishop served at room temperature: it oozes out of its thick rind. It's great on water crackers.

That's quite a name...

Is it mild but stinking or strong and stinking?

Just had a delicious Fontina as a snack last night...nothing else, just the cheese.
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Old 04-02-2018, 03:45 PM
 
Location: Heart of Dixie
12,448 posts, read 10,152,693 times
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Quote:
Originally Posted by greatblueheron View Post
That's quite a name...

Is it mild but stinking or strong and stinking?...
The name comes from the use of perry, made from the Stinking Bishop pear, to wash the rind. The creamy interior isn't quite as potent as the rind. I'd say it's a bit stronger than a good Taleggio.
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Old 04-02-2018, 03:52 PM
 
Location: N of citrus, S of decent corn
34,636 posts, read 42,792,739 times
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Quote:
Originally Posted by Dirt Grinder View Post
I really like washed-rind cheeses. They are some of the stinkier varieties. One of my favorites is Stinking Bishop served at room temperature: it oozes out of its thick rind. It's great on water crackers.
Definitely, the stinkier the better.
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