my favorite is monterey jalapeno jack its the best
May sound strange to you guys but I can't stand it. Probably because I am from the East and not used to it's odour and texture..
May sound strange to you guys but I can't stand it. Probably because I am from the East and not used to it's odour and texture..
what about paneer?
Baby Brie cheese on slices of baguettes with a glass of Red Wine seems to make for a decent combo in my book.
I love sliced mozzarella and tomatoes with basil.
I also love pepper jack cheese in my sandwiches.
I can't stand the Laughing Cow variety type of cheese or anything I have to peel foil or wax off before eating.
Baby Brie cheese on slices of baguettes with a glass of Red Wine seems to make for a decent combo in my book.
OK but what about the region where the cheeze comes from ?? which cheeze do you like the best.?? Wisconsin, California, Deautch, Holland, French, or Korean ??
[size=+1]Parmigiano Reggiano[/size]
Less interesting? Sez who?! Why you heartless son-of-a-biatch, and this, after I went through all that effort to do the Italian" color thing???? :sad:That is the party line and it is a great cheese, but much less interesting than a great French triple cream or Blue like Roquefort. Weird cheeses from small countries like Greece (mizithra) and Germany (cambezola) are a lot of fun too.
Less interesting? Sez who?! Why you heartless son-of-a-biatch, and this, after I went through all that effort to do the Italian" color thing???? :sad:
Seriously, it all depends on the "situation." If I'm having a chilled carpaccio appetizer at a trattoria for example, I'll opt for copious, thickly-shaved pieces of parmigiano-reggiano.
But if I'm opting for a cheese to have with, e.g. a baguette and some liver pate (washed down with an icy-chilled Billecarte-Salmon Rose Brut Champagne), indeed, I would obviously try something more "luxuriant" and sensual in texture. As for Roquefort, great cheese, particularly as a salad dressing base or stuffed in a fillet migon with a wild mushroom duxelle. Speaking of "Le Fromage De La Belle France" (some "low-brow" trivia):
The *cough* "food" that is served at McDonald's in France, contains ingrediants that are all French made EXCEPT (ironically): the [size=+1]chedder cheese[/size] used in Le Big Macs, Royals (Quarter-Pounders/metric system), etc.. For all their cullinary greatness, they just don't have that "Vermont chedder" thing down pat....yet.
Less interesting? Sez who?! Why you heartless son-of-a-biatch, and this, after I went through all that effort to do the Italian" color thing???? :sad:
Seriously, it all depends on the "situation." If I'm having a chilled carpaccio appetizer at a trattoria for example, I'll opt for copious, thickly-shaved pieces of parmigiano-reggiano.
But if I'm opting for a cheese to have with, e.g. a baguette and some liver pate (washed down with an icy-chilled Billecarte-Salmon Rose Brut Champagne), indeed, I would obviously try something more "luxuriant" and sensual in texture. As for Roquefort, great cheese, particularly as a salad dressing base or stuffed in a fillet migon with a wild mushroom duxelle. Speaking of "Le Fromage De La Belle France" (some "low-brow" trivia):
The *cough* "food" that is served at McDonald's in France, contains ingrediants that are all French made EXCEPT (ironically): the [size=+1]chedder cheese[/size] used in Le Big Macs, Royals (Quarter-Pounders/metric system), etc.. For all their cullinary greatness, they just don't have that "Vermont chedder" thing down pat....yet.
hi malakas
how do you call the large rusk in the pic?
we have it too, with an identical shape and call it "fresa (calabrese, id est of Calabria)"
Gugafan_Redux said:Tie between swiss gruyiere and greek saganaki (sauteed in bourbon, set on fire, and doused with lemon at the table. Cue Homer drooling pic. gaaaaaa!)