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I'd always heard the praises sung of Humboldt Fog, but it was always a bit rich for my blood. Then the local Harris Teeter began selling small sample sizes of it, so I dropped the $5 for a bit of it which actually came with a straw-type thing full of honey. I don't think I've ever eaten a more delicious cheese, and I love me some cheese. It's taken a serious amount of willpower not to drop a lot of coin on some more, because I know it'd be gone in a day.
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Feb 28, 2013 18:23
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| # ¿ May 3, 2024 01:16 |
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I see that there. posted:The fromagerie right around the corner from me is selling 29 year aged cheddar. Riiiiiiiiiiiiiiiight...let me guess, last year you got her a bowling ball?
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Apr 17, 2013 17:07
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Processed American cheese is actually my favorite type to have on a simple cheeseburger. Its melting characteristics along with the familiar taste just make it perfect. This is basically the only application I use American cheese slices for. Even in a grilled cheese I prefer to use other stronger, more assertive varieties. Also, like what Doh004 said, if you actually struggled to finish a grilled cheese, you should really get that checked out. It's not like it's loving fermented tofu or durian or something.
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Oct 11, 2013 17:07
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Like most cheeses, wouldn't burrata benefit from being room temp as opposed to cold? Might be why it seemed bland to you.
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Jun 5, 2014 20:19
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Dr. Pangloss posted:After having some amazing freshly made ricotta, I'm thinking of trying my hand at it and making some at home for Thanksgiving. Anyone have a good recipe and advice for someone that has never made cheese before? This could literally not be easier.
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Nov 17, 2014 21:25
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goodness posted:I have a friend coming to stay with me tomorrow from France and he happens to bring some cheese. A nice crusty baguette that you slice on a bias, some crackers (can be plain water crackers or lightly-flavored variety like olive oil and cracked pepper, I wouldn't go crazy with Flavor Blasted Cheezy Guzzlers or anything like that), red and green grapes, olive tapenade, perhaps some charcuterie (coppa, salami, prosciutto), and some sort of marmalade or pepper jelly or something like that.
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Jan 12, 2017 15:58
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| # ¿ May 3, 2024 01:16 |
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I tried a couple samples of blues from Sequatchie Cove Creamery yesterday and was blown away by their Bellamy Blue. It's one of the "meatiest" cheeses I've ever tasted, so I had to bring some home. Highly recommended!
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Apr 2, 2017 19:43
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