And you are still alive?. Maybe there is hope for me. I can’t afford another trip to ER. Go ahead and ask me about the month-old potato salad.
Never mind. Best let unsaid.
But the nurses were attentive and CUTE!
Alas, they were all married and my attempts between heaving my guts out on an uncomfortable hospital bed with multiple IV’s did not match up with socializing that much.
I am therefore hesitant to present myself to 911 with a cheese overdose.
TMI? Nah, we’ve heard it all. Start a good laxative and hope for tomorrow. Good luck.
Danish blue cheese was on a discount here the other day. I ate a very significant chunk of it. I like blue cheese.
I’m fine, although I didn’t eat a pound in a single sitting.
Wait, you mean it was 12 years old in 2011? Damn, I bet that was good.
I usually get a truckle of vintage cheddar in January and leave it in the back of the fridge until Christmas, but space is at a premium - what I really need is a separate cheese fridge so I can set up a proper long term store.
Yep, about 19 YO when I opened it - it was absolutely fantastic. I’m working on building a collection to age myself.
Thanks. I think I made a mistake. But it a was so delicious all the same. :smack:
My thoughts exactly. Had a grilled cheese sammich made with Tillamook cheddar last night. Yum.
Our local store finally stocks it with the regular cheese now and not in the high-priced specialty stuff. Tasty and reasonably priced.
I’ve a nice block of 19 year old WI Cheddar in my cheese drawer at the moment. I think about consuming it with great antici pation!
It took you 29 posts to get here with a cheez endorsement? Slowing down in your old age, huh? 
I was partying it up last PM in the hot tub with two women; I do have other interests besides cheese, it turns out.
We’re going to Wes Con Sin end of October… cheese curds here I come.
I stopped by my local cheese shop today, and was gladdened to find they were stocking the 4 year old swiss again. Older swiss is tough to find. For a while they had 9 year old swiss, and THAT was a delight, but it didn’t last long.
They had some new raclette cheeses in, but I don’t plan on holding a big bash where I could expect to use up such a large chunka. But I did see a nice smoked gouda that I thought I’d try. Also snagged some nice tasting Stilton; it was on the sampling table and it melted in my mouth, so it ended up in my cheese basket.
They had some nice older white cheddars, including some 14 year old ones. I’m not super freaked out by the use of annatto as a cheese coloring agent, but prefer to avoid it when possible. If a cheddar is going to be orange, let it be from the fact the cows ate a ton of flowers or other plants supplying the carotene before being milked, not because it was dyed at the cheese factory!! At any rate, I didn’t spring for more 14 year old cheddar, I have sufficient in my own stockpile.
I wish they carried whole milk string cheese; it’s getting almost impossible to find that stuff any more. MUCH more flavorful than the part skim milk versions. Unfortunately Beechwood Cheese factory closed down a few years ago, and they were my last known source. Any dopers got a line on such a product?
I keep meaning to try their goat-milk Jack cheese, but I forgot. They also carry a very nice Cheshire cheese.
Venezuelan Beaver Cheese? 
The Cheese Moon
I’ve heard it said by many around,
That the moon is made of cheese they found.
It’s mined by little spacemen mice,
Who sell it for a handsome price.
The cheese we eat all comes from there,
From cheddar valleys beyond compare.
And in the rivers of Wensleydale,
The mice scoop cheese in metal pails.
If you peek up you might just see,
The Gorgonzola heights of Ghee.
And to the left and up a bit,
On Stilton mountains mice do sit.
So next time you sit down to cheese,
Remember the mice on Parmezan seas.
Who work non stop in their spacemen hats,
Just glad that they’re out of reach of cats!
©2003 Gareth Lancaster
I do love me some Tillamook Extra Sharp White Cheddar. Deee-lish!
Dunno if I could a whole pound of it but I’d sure try.
My sister wanted to tour the factory while she and her girls were down there recently but the lines were too long. They had just finished remodeling or something, so they had to console themselves with some ice cream from the gift shop.
Sweet dreams are made of cheese
Who am I to dis a Brie
I cheddar the world and a Feta cheese
Everybody’s looking for Stilton
Some cheese wants to be Bleu, too
Some cheese wants to be Buchette d’Anjou
Some cheese wants to be cubed
Some cheese will be braided by you
Sweet dreams are made of cheese
Colby or Chevre, if you please
I ferment the milk and then I squeeze
Everybody needs penicillium
Mold is better, on the rind
Mold is better, leaves taste behind
Mold is better, cheese is confined
Mold is better, use my enzymes
Some cheese ought to be grated
No cheese should be ammoniated
Some cheese will always be hated
No cheese wants to be called rancid
Sweet dreams are made of cheese
Casein and rennet curdle it with ease
Whey from the curds it eventually frees
The best cheese comes from Wisconsin
–Cyraneau de Beargerac
<slow clap> You have my undying respect, Sir! I salute your extensive cheese knowledge.
During a WI visit a few years ago, I bought a brick of 15 year old cheddar at Ellsworth Cooperative Creamery in Ellsworth, WI. Full of crystals and very tasty.
Out here, we’re a pretty short drive to the Tillamook and Face Rock cheese makers, and a bit farther down the road to Rogue River Creamery, where they make the excellent Oregonzola bleu.
And no one likes ‘slap’ cheese, but me. 
This is kinda low-brow compared to some of the cheeses mentioned here, but I really like Yancy’s Wasabi Cheddar. I make a weird (but delicious to me) sandwich by melting it over smoked trout on an italian roll with some coleslaw to balance out the heat of the wasabi.