- Sep 30, 2008
- Liverpool, England
^^ If only I didnt think tomatoes tasted like piss
You guys need one of these:
sharp sharp sharp cheddars are my over all "Everyday" snack cheese. Cabot, outa vermont, usa makes a really uber 2-year aged "private stock" extra sharp cheddar... omfg.. so edible by itself... there was one evening i nearly ate half a pound without realizing it... err.. yeah...
then there was this cheese, not sure i can get it anymore, totally forget its brand as well but it was a cheddar actually made from "raw organic milk" (didnt think it was even legal in the states!). so sharp, i couldnt really eat much by itself, but wrapped in some prosciutto, oh-mai-gawd..
and then theres my other love.... Gruyere. i use it instead of parmesean where any recepies may call for parm. mmmm....
Cabot Extra Sharp White Cheddar is my favorite. When I was a kid, my parents used to get a 50 lb wheel to sell in their store. Yum! Kinda hard to find out on the West Coast, though. Most people here seem to think that cheddar is supposed to be orange and sharp or mild, for some reason. That being said, Tillamook makes an extra-sharp white cheddar cheese called Vintage White that is really good too. Give me a 2lb loaf and a big box of Wheat Thins and I'm a happy man.
Celery & blue cheese sounds yummy.
* Makes note for shopping *
EDIT: Monday, can confirm yumminess
speaking of colored cheese... i noticed a few months ago Kraft is now selling white "American" presliced cheese. towhich, oddly, it has a slightly different taste than the orange version. not sure what i'd use it for.. if anything tho.
It might make a pretty good toasted cheese sandwich. (That's what I grew up calling them - everyone outside of Northern New England seems to call them "grilled cheese".) But if I see "imitation processed cheese food" on the label it's going right back on the shelf.
Also on Sunday I had my first ever taste of Rocquefort (a French unpastuerised cow's milk cheese which was illegal to sell here in Oz until a couple of years ago),.