# Confessions of a Cheeseaholic **URL:** \ **Category:** Miscellaneous and Personal Stuff I Must Share\ **Created:** [April 24, 2005, 3:21am UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831 "2005-04-24T03:21:12Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Indyellen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/indyellen/32/4176_2.png) [@Indyellen](https://boards.straightdope.com/u/Indyellen)\ **Post date:** [April 24, 2005, 5:07pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/21 "2005-04-24T17:07:51Z")
\Cheese, glorious cheese! \ One of my favorite things when I have gone to events & such up in the Milwaukee area is to go to the [Mars Cheese Castle](http://www.marscheese.com/) in Kenosha, WI. Cheese bread, cheese curds, swiss, cheddar…heaven! I’ve also discovered [Dubliner](http://www.kerrygold.com/usa/dc.html) cheese at Trader Joe’s. It might be interesting to try it as a substitute for a freshly grated parmesan in something. My quick cheese fix is shredded sharp cheddar on top of tostadas, which I stick in a 350 degree oven for about 5 minutes to melt the cheese. Yum. I also have a cheese pie recipe, if anyone is interested. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 24, 2005, 5:19pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/22 "2005-04-24T17:19:40Z")
Okay, I’m gonna do you all a solid and link you to [iGourmet.com](http://www.igourmet.com/shoppe/shoppe.asp?cat=1) one more time. Almost any cheese you can think of can be purchased from this outfit. Other good stuff, too. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 24, 2005, 5:32pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/23 "2005-04-24T17:32:39Z")
I just noticed that they are now selling a “Will Work For Cheese” t-shirt. I made Christmas cookies last year with their Devon butter and they were to die for. ---
**Author:** ![Kythereia](https://avatars.discourse-cdn.com/v4/letter/k/e8c25b/32.png) [@Kythereia](https://boards.straightdope.com/u/Kythereia)\ **Post date:** [April 24, 2005, 5:38pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/24 "2005-04-24T17:38:30Z")
_covers eyes, pokes fingers in ears_ I can’t see the cheese, I won’t be tempted to eat it, lalalalala… ---
**Author:** ![Kitchen\_Wench](https://avatars.discourse-cdn.com/v4/letter/k/f08c70/32.png) [@Kitchen\_Wench](https://boards.straightdope.com/u/Kitchen_Wench)\ **Post date:** [April 24, 2005, 5:48pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/25 "2005-04-24T17:48:09Z")
**Qadgop** , that’s an impressive collection! Howzabout a tasting party at your place? I don’t think a day goes by when I don’t eat at least a small morsel of cheese. My flavor preferences lean toward the stronger flavors. Or as I like to say, “I like cheese with balls.” I think my favorite cheese is a toss up between a good Belgian Feta and the Irish Cheddar my dad and I bought in London. Manchego is nice, too. Jarlsberg is good, but I prefer non-rubbery textures. I haven’t had the opportunity to taste many different types of cheese, but I’m slowly changing that. A nice snack: a nice sharp cheddar, grapes (I prefer white grapes), and freshly toasted pecan halves. Yummm! Goes great with K Draught Cider\*. - Why on earth is cider considered a “trashy” drink in the UK? It’s not common here in the States, and it’s wonderful with cheese just like wine. ---
**Author:** ![Kitchen\_Wench](https://avatars.discourse-cdn.com/v4/letter/k/f08c70/32.png) [@Kitchen\_Wench](https://boards.straightdope.com/u/Kitchen_Wench)\ **Post date:** [April 24, 2005, 5:49pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/26 "2005-04-24T17:49:28Z")
Oops. Forgot to say that I’d love that recipe, **Indyellen**. Cheers! ---
**Author:** ![Beware\_of\_Doug](https://avatars.discourse-cdn.com/v4/letter/b/278dde/32.png) [@Beware\_of\_Doug](https://boards.straightdope.com/u/Beware_of_Doug)\ **Post date:** [April 24, 2005, 6:19pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/27 "2005-04-24T18:19:05Z")
I’m gonna guess **Bricker** has some German ancestry, because I think that Limburger & onion sammich thing is in the genes. L&OS and a cold one was my German grandfather’s favorite thing in the world. At Xmas time I help with family parties by picking out a varied cheese platter from [This is Murray’s](http://murrayscheese.com/) in NYC. Last Xmas we had: Farmer’s Gouda (Holland) - crumbly, mellow and nutty, with a slight caramel-y overtaste, highly recommended Morbier (France) - white, semi-soft, creamy yet aromatic (ie: tastes a _lot_ better than it smells), made with a line of wood ash thru it Maytag Blue (Iowa) - just about the best blue going, and it’s machine washable, too! (No, it’s not. ;)) Camembert (France) - cuz you gotta have Camembert Some yummy Irish cheddar (forget the name) ---
**Author:** ![The\_Devil\_s\_Grandmother](https://avatars.discourse-cdn.com/v4/letter/t/74df32/32.png) [@The\_Devil\_s\_Grandmother](https://boards.straightdope.com/u/The_Devil_s_Grandmother)\ **Post date:** [April 24, 2005, 7:35pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/28 "2005-04-24T19:35:50Z")
Don’t worry **furt** , cheese is good for you! The Devil’s Grandfather and I need to find a good cheese shop in London, anybody have a recommendation? ---
**Author:** ![LavenderBlue](https://avatars.discourse-cdn.com/v4/letter/l/e95f7d/32.png) [@LavenderBlue](https://boards.straightdope.com/u/LavenderBlue)\ **Post date:** [April 24, 2005, 8:11pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/29 "2005-04-24T20:11:52Z")
I thought I knew cheese until the day my husband brought home two kinds of feta from a gourmet shop. Heaven! We have a local Russian deli where you can get four different kinds of feta for under $3 a pound. I’ll never go back to the supermarket stuff again. ---
**Author:** ![Lamar\_Mundane](https://avatars.discourse-cdn.com/v4/letter/l/85f322/32.png) [@Lamar\_Mundane](https://boards.straightdope.com/u/Lamar_Mundane)\ **Post date:** [April 24, 2005, 8:41pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/30 "2005-04-24T20:41:53Z")
> [@Cherry2000](#): > > If you love cheese, [this](http://www.cheeseimporters.com/) place in Longmont, CO would be like Disney Land for you. > > They have the little bistro and retail shop out front where you can buy sandwiches, condiments, several varities of imported olives (fresh!)…all manner of imported specialty foods. > > THEN there is the refrigerated warehouse. They even loan you a quilted jacket to wear. The place is HUGE. Cheeses from all over the world…most of which they have samples for. Biggest selection I have ever seen. > > I left with an entire brown paper bag of cheeses last time I went. Yum! I love that place. Just yesterday I bought a wedge of morbier from Wild Oats. I ate half of it last night. ---
**Author:** ![Zabali\_Clawbane](https://avatars.discourse-cdn.com/v4/letter/z/ecd19e/32.png) [@Zabali\_Clawbane](https://boards.straightdope.com/u/Zabali_Clawbane)\ **Post date:** [April 24, 2005, 8:47pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/31 "2005-04-24T20:47:58Z")
> [@Cherry2000](#): > > If you love cheese, [this](http://www.cheeseimporters.com/) place in Longmont, CO would be like Disney Land for you. > \ > Yum! Mmmm! Well, Colorado is the the next state over from Kansas, and my husband will have a decently paying job once he graduates his welding course certified in all but chrome, and undersea welding techniques. I’d like to go to the mountains for a vacation, and that place will definitely be on my list for a visit. _drool_ ---
**Author:** ![Spatial\_Rift\_47](https://avatars.discourse-cdn.com/v4/letter/s/a8b319/32.png) [@Spatial\_Rift\_47](https://boards.straightdope.com/u/Spatial_Rift_47)\ **Post date:** [April 24, 2005, 8:56pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/32 "2005-04-24T20:56:01Z")
Behold, the power of cheese. hey, _someone_ had to say it ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [April 24, 2005, 8:58pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/33 "2005-04-24T20:58:40Z")
> [@Cherry2000](#): > > If you love cheese, [this](http://www.cheeseimporters.com/) place in Longmont, CO would be like Disney Land for you. > > They have the little bistro and retail shop out front where you can buy sandwiches, condiments, several varities of imported olives (fresh!)…all manner of imported specialty foods. > > THEN there is the refrigerated warehouse. They even loan you a quilted jacket to wear. The place is HUGE. Cheeses from all over the world…most of which they have samples for. Biggest selection I have ever seen. > > I left with an entire brown paper bag of cheeses last time I went. Yum! I used to live a mile from there. What’s even better is that the [Left Hand/Tabernash Brewery](http://www.lefthandbrewing.com/) was on the way home. Pick up the cheese, pick up the beer, everything was good! ---
**Author:** ![Indyellen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/indyellen/32/4176_2.png) [@Indyellen](https://boards.straightdope.com/u/Indyellen)\ **Post date:** [April 24, 2005, 9:02pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/34 "2005-04-24T21:02:51Z")
> [@Seeker74](#): > > Oops. Forgot to say that I’d love that recipe, **Indyellen**. > > Cheers! OK, I’ll go ahead & post it here instead of emailing so all the cheeseaholics can have it. 😉 **Cheese Tarts** _Based on a recipe from 1591_ 1 lb. shredded cheese 2 eggs 1/4 tsp. each salt & ground mustard 1/8 tsp. each pepper & ginger 1 1/8 tbs. butter pastry for 1 double crust pie Combine cheese, eggs, spices and butter. Put 3 cups of this mixture in an unbaked pie shell. Cover this mixture with the top crust with cutouts in it. (Not slits like fruit pies but actual small cutouts. I use mini cookie cutters.) Bake at 375º F for 20-25 minutes or until crust is browned and a knife inserted in the pie comes out clean. The recipe makes 8 small pieces per pie. This is best served warm, not hot from the oven as it’s too gooey to eat easily that way. Also good cold. I can’t take credit for the redaction but I make it all the time. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [April 24, 2005, 9:13pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/35 "2005-04-24T21:13:12Z")
> [@Bricker](#): > > Right now, I’m fantasizing about a Limberger cheese and liverwurst sandwich, on rye, with strong onion, hot mustard and an ice-cold pilsner beer. > > Yum. Sounds like you need to go to [Baumgartner’s](http://www.explorewisconsin.com/BaumgartnersCheeseStoreandTavern/) They make a great Limburger, Braunshweiger, and onion sandwich. ---
**Author:** ![6\_6\_6](https://avatars.discourse-cdn.com/v4/letter/6/e0b2c6/32.png) [@6\_6\_6](https://boards.straightdope.com/u/6_6_6)\ **Post date:** [April 24, 2005, 10:16pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/36 "2005-04-24T22:16:52Z")
> [@Seeker74](#): > > - Why on earth is cider considered a “trashy” drink in the UK? It’s not common here in the States, and it’s wonderful with cheese just like wine. Possibly because it’s associated with country-folk and not Sophisticated City Types. I enjoy a glass of cider on a nice summer day - so that makes it a once per year treat over here. 🙂 ---
**Author:** ![manhattan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/manhattan/32/7_2.png) [@manhattan](https://boards.straightdope.com/u/manhattan)\ **Post date:** [April 24, 2005, 10:30pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/37 "2005-04-24T22:30:50Z")
Just about the happiest place on earth is [Murray’s Cheese](http://www.murrayscheese.com/), just a couple of blocks from me. Today’s choices were a [Fulvi Romano](http://www.murrayscheese.com/product_info.php/products_id/1392), a slightly aged pecorino called Oro Antico which is similar to [this one](http://www.murrayscheese.com/product_info.php/products_id/1337) and a couple mini-wheels of a double-creme brie with black truffles. Next week, more stuff! In fact, we’re almost out of [Parmigiano Reggiano](http://www.murrayscheese.com/product_info.php/products_id/1304)… ---
**Author:** ![carimwc](https://avatars.discourse-cdn.com/v4/letter/c/ac8455/32.png) [@carimwc](https://boards.straightdope.com/u/carimwc)\ **Post date:** [April 24, 2005, 11:27pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/38 "2005-04-24T23:27:22Z")
Oooh. Jill, the woman who owns Cheesetique, really knows her stuff. She’s cool. Cheesetique opened after we left Alexandria but I heard all about it. (My boyfriend used to work at FireFlies and Jill was a regular. Plus it’s Del Ray.) Visit Panetier down the street for some fab bread. Cheese is good. I just wish cheese didn’t hate me so. (Lactose intolerant.) I’m a goat cheese nut with manchego coming a close second. I’m having a carbonara tonight. mmmmm pameseano-reggiano. Good stuff. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [April 24, 2005, 11:59pm UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/39 "2005-04-24T23:59:29Z")
While browsing the Dope this afternoon, I’ve finished off our little wedge of gouda-cumin cheese. mmm. ---
**Author:** ![Bricker](https://avatars.discourse-cdn.com/v4/letter/b/977dab/32.png) [@Bricker](https://boards.straightdope.com/u/Bricker)\ **Post date:** [April 25, 2005, 2:08am UTC](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831/40 "2005-04-25T02:08:18Z")
> [@manhattan](#): > > Just about the happiest place on earth is [Murray’s Cheese](http://www.murrayscheese.com/), just a couple of blocks from me. Today’s choices were a [Fulvi Romano](http://www.murrayscheese.com/product_info.php/products_id/1392), a slightly aged pecorino called Oro Antico which is similar to [this one](http://www.murrayscheese.com/product_info.php/products_id/1337) and a couple mini-wheels of a double-creme brie with black truffles. > > Next week, more stuff! In fact, we’re almost out of [Parmigiano Reggiano](http://www.murrayscheese.com/product_info.php/products_id/1304)… Oh, Murray’s!! I know it well. But I could swear you worked/lived in midtown, not the Village…? [Previous page](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831.md?page=1) [Next page](https://boards.straightdope.com/t/confessions-of-a-cheeseaholic/300831.md?page=3)