Mmmmmm cheese!

[Demon Lung]

The bar by my home makes a great grilled cheese with bacon sandwich. Add a few tomato slices from the condiments bar and it is awesomeness.

then it Is no longer a grilled cheese sandwich. When you start putting all of that other stuff on it (bacon and tomato) then it is a bacon, tomato and cheese sandwich. Not a grilled cheese

Actually, I called it a grilled cheese. Because it is grilled and it has cheese.
However, on their menu it is listed as a "Cheese & Bacon Sandwich"

Semantics Nazi much?

so you are the one that's wrong

[neighbor664]

The bar by my home makes a great grilled cheese with bacon sandwich. Add a few tomato slices from the condiments bar and it is awesomeness.

then it Is no longer a grilled cheese sandwich. When you start putting all of that other stuff on it (bacon and tomato) then it is a bacon, tomato and cheese sandwich. Not a grilled cheese

Actually, I called it a grilled cheese. Because it is grilled and it has cheese.
However, on their menu it is listed as a "Cheese & Bacon Sandwich"

Semantics Nazi much?

so you are the one that's wrong

In the sense that I misquoted the menu? Sure!
It is grilled and it is cheese, therefore there is nothing wrong with calling it a "grilled cheese".....unless you're a twat.

[mertz]

Let's just call it yummy

[black]

No fighting over stupid shit in Food-ville, Chris. Keep your grudges and attitude in Gen Disc. And before you start telling me to "blow" you  or something, you should be apprised that the Jam Room has nothing to do with jams, jellies amd perserves. You can thank me later 

[Demon Lung]

Canadian sharpe cheddar is the best. My all time favorite cheese. I also like fontina

[mertz]

Had cheese (sharp cheddar) and fruit for lunch. Good combo. Trying the no carb thing. Let's see how long I last.

[neighbor664]

Mmmmm, I got a nice chunk of Broncha from the farmers market yesterday.

[RAGER]

got some quadrello di bufala the other day.  buffalos milk cheese from Italy.  scrump.

[mertz]

Cheese porn

[black]

 !!!


*applauded*

[BitterAndTwisted]

I have never met a cheese I didn't like.  So many delicious cheeses, so little time.

Owen brought me SIX different kinds of cheese from Sconny which he carted all the way to Emissions on the Greyhound, all totally delicious.  I inhaled them all late at night, drunk while in bed on rye Trisquets.  That was the life.

My favourites at the moment are soft goat's cheese, Wenslydale and Rocquefort.  But that Fontina mentioned earlier is good, melty heaven.

Say, why do you people call Jarlsberg "Swiss"?  That ain't Swiss, it's from Norway.

[I,Galactus]

Say, why do you people call Jarlsberg "Swiss"?  That ain't Swiss, it's from Norway.

Dunno from no Jarlsberg, but in Switzerland they call swiss cheese Emmentaler.  Hope I make it back there someday, if not for the cheeses alone.

[BitterAndTwisted]

There is more than one cheese made in Switzerland other than just Emmental: lots, probably dozens and dozens.  Although I accept that when most people talk about "Swiss" cheese they do indeed mean Emmental.  Appenzeller is the dog's although not commonly found here: I've only ever seen it in specialist stores.

Those Germans, now they know how to make good cheese.  There's one which the locals call "Butterkase" which I have never been able to find here and God knows I've looked.  Relatives have to bring it here with them or they won't get in the front door.   Makes travel a bit of an adventure because it's a bit stinky.

[El Zombre]

Has anyone had luck with tofu cheese?

Joking aside, we make tofu cheese!

Well no, a very special Japanese dish that people can enjoy as tofu cheese if they want. My domesticated partner and I love cheese (oral sex or cheese - what would you rather give up? we have our preferences but sure isn't clear cut; mmmm epoisses, harbison, la tur or rogue river blue do it for me), so this tofu dish is made strictly on its own merit.

We cure tofu with miso and age it for 2 months. What comes out is just ludicrously rich and creamy.
So good, we're having a go at commercializing it in the Bay Area - plenty of Japanese style drinkers who enjoy this stuff around here, and lots of people who've never heard of it who need convincing to give it a try.

http://www.rauom.com/2011/05/24/tofu-misozuke-recipe/

[khoomeizhi]

^ fuck yes on tofu misozuke. i've had the samples, that shit is good.

and any world where one had to choose between losing cheese or oral sex is not one i can acknowledge the existence of.

[RAGER]

I have always been intrigued by tofu cheese/  Looks yummy

[El Zombre]

Thanks, fellows! And I have already noted down the cheese shops Rager and black mentioned, so tofu misozuke might be coming to a cheese shop near you when we expand out CA.

[Gigi]

My new addiction...

Heaven

[khoomeizhi]

just brought home a local chevre with garlic scapes in it...FUCK YES

[RAGER]

scapes in goat cheese=win

[Gigi]

I actually thought the honey goat cheese would be gross...taste tested it at the store...heaven...

[joyce]

o.

[Demon Lung]

For cheddar I get the sharpest I can find. Tillamook kinda sucks. It's more like deli yellow cheese. The boars head Canadian extra sharp cheddar is the best cheddar that you will find in most grocery stores. For Swiss i like jarlesberg. I you don't want to buy a $10 block of sharpe cheddar then I just reccommend cracker barrels extra sharpe Vermont white cheddar

[BitterAndTwisted]

Jarlsberg is not Swiss cheese, mister.

This week I am mainly eating Halloumi.  Grilled or fried, it's so good it should be available on prescription

[khoomeizhi]

got some aged gouda in. awesome mix of sharp flavors and creamy textures. it's powerful, we're trying to ration it.

and there's something to be said for some of the mildest cheddars, but not from any of the big producers that you'd find in most supermarkets. sharper is generally going to be better there. i fear the modern taste-pallet is losing its ability to detect smaller nuances in general, getting accustomed to new EXTREME flavors, etc. i mean, fuck 'em, it's not like i really care that much, their loss.

also, it's a rare cheese that sits in this house long enough to mold.