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 in Kenosha, WI. Cheese bread, cheese curds, swiss, cheddar…heaven!
I’ve also discovered Dubliner 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.
Okay, I’m gonna do you all a solid and link you to iGourmet.com one more time. Almost any cheese you can think of can be purchased from this outfit. Other good stuff, too.
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.
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.
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 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)
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
I used to live a mile from there. What’s even better is that the Left Hand/Tabernash Brewery was on the way home. Pick up the cheese, pick up the beer, everything was good!
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.
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.
Just about the happiest place on earth is Murray’s Cheese, just a couple of blocks from me. Today’s choices were a Fulvi Romano, a slightly aged pecorino called Oro Antico which is similar to this one and a couple mini-wheels of a double-creme brie with black truffles.
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.
