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Old 04-02-2018, 04:50 PM
 
13,010 posts, read 12,440,016 times
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Quote:
Originally Posted by greatblueheron View Post
I'd love your gathering appetizer too..??

Manchego I was lucky enough to visit Spain......had the Spanish cheese with Spanish olives and fresh roasted Spanish almonds. OMG....heavenly experience.


Cheddar, very sharp, is my go to favorite. For any use.
Oh dear god, I am very jealous.
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Old 04-02-2018, 04:54 PM
 
Location: Middle America
35,817 posts, read 39,361,269 times
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I'm on a huge Camembert and brie kick, of late.
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Old 04-02-2018, 05:01 PM
 
Location: Omaha, Nebraska
6,298 posts, read 3,477,426 times
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Quote:
Originally Posted by elhelmete View Post
Humboldt Fog. I like it on anything, generally cold or room temp although I don't mind it ever-so-slightly wilted on something.
Quote:
Originally Posted by greatblueheron View Post
?

New cheese for me, please explain....hard, soft, tart, cheddar, dutch, or what???
Here you go:
Humbolt
Fog

(Note the cheese name is two separate URLs, not just one!)
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Old 04-02-2018, 05:03 PM
 
Location: Omaha, Nebraska
6,298 posts, read 3,477,426 times
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My current cheese kick: Prairie Breeze cheddar. I can get it pre-cubed at one of my local grocery stores, and it's perfect as a light snack in the evenings.
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Old 04-02-2018, 05:05 PM
 
Location: Cebu, Philippines
2,170 posts, read 797,279 times
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Basically, just sharp cheddar or muenster, on crackers, as a TV snack. Grated parmesan on pasta. Mozzarella that is built into takeout pizza.

Here in the Philippines, now, there is no cheese to speak of. In supermarkets, various processed cheese-like objects. One of them claims that it actually contains a substantial amount of real cheese, and I buy that occasionally. Bright red balls of Edam are sold at Christmas time, mostly to decorate the table, but they are quite good and affordable, about $4 a pound.

No doubt there are specialty shops that sell real cheese, but I don't even know how to behave in those kinds of stores.
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Old 04-02-2018, 05:08 PM
 
Location: Canada
5,125 posts, read 3,639,022 times
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Brie on crackers with Red Pepper jelly or lightly baked in a pan with real Maple syrup and walnuts on top.

Muenster or havarti for sandwiches.

Gouda for snacking on slices.

Cheddar for grilled cheese.

Goat cheese or Feta in salad.

Shredded Italian blend for pasta.

Mozzarella for pizza (double)

NO smoked cheese for me! I think the smoked flavor overpowers and ruins the taste.
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Old 04-02-2018, 05:13 PM
 
Location: Canada
5,125 posts, read 3,639,022 times
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Quote:
Originally Posted by Aredhel View Post
Here you go:
Humbolt
Fog

(Note the cheese name is two separate URLs, not just one!)
MMM, that cheese sounds amazing and this:
"Sweet red grapes and savory Humboldt Fog® melted together for the ultimate panini"
sounds even better
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Old 04-02-2018, 05:15 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,222 posts, read 25,424,039 times
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1. Saint Andre (triple crème)
2. Caprice des Dieux
3. Le Rustique (Camembert; not the Brie)

How do I use them? The only way -- on a baguette.
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Old 04-02-2018, 05:21 PM
 
Location: Omaha, Nebraska
6,298 posts, read 3,477,426 times
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Quote:
Originally Posted by gouligann View Post
MMM, that cheese sounds amazing and this:
"Sweet red grapes and savory Humboldt Fog® melted together for the ultimate panini"
sounds even better
Give it a try! One nice thing about most cheese is that you can usually mail-order it (and in small enough quantities that you're not stuck with a huge wheel or brick of the stuff if it turns out you don't care for it).
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Old 04-02-2018, 06:38 PM
 
Location: Nantahala National Forest, NC
17,402 posts, read 3,537,755 times
Reputation: 22615
Quote:
Originally Posted by gouligann View Post
Brie on crackers with Red Pepper jelly or lightly baked in a pan with real Maple syrup and walnuts on top.



NO smoked cheese for me! I think the smoked flavor overpowers and ruins the taste.


I agree about smoked cheese....seems inauthentic (is that a word?)
and yes, overpowering...

Like your Brie ideas...
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