What's your favourite cheese

[Gripper]

I'm partial to a mature cheddar

[twisterX]

swiss, i think :dabs:

i dont know what it was called when i ate it but it was really good. I think swiss though.

[DanB]

emmental? was it full of holes?

[Gripper]

emmental? was it full of holes?
No,it filled a hole:D

[JPaul]

Edam, or Bavarian smoked cheese.

I likes me flavours subtle.

[Gripper]

Bavarian smoked spread on cheddars FTW

[twisterX]

here it is.

http://www.pomurske-mlekarne.si/en/informacija.asp?id_meta_type=34&id_informacija=383

ahh soooo good. i dont know the classification.

[hippychick]

Provolone yummmm

[Lilmiss]

ooooh. now that's a really hard question. :unsure:

I love my regular red leicester and mature cheddar.
But can't forget the smoked cheese, edam, wensleydale with cranberry, that spicy one with peppers, mozzarella, parmesan, philadelphia, diarylea triangles... :ermm:

Not so keen on the stinky cheese like blue stilton, but I lived off a lush goats milk one in Norway. /me dribbles :wub:

[Snee]

Cheese is ghey :snooty:

[Lilmiss]

What Cheese Are You? (http://cupped-expressions.net/cheese/quiz/)




You are mozzarella!
Aunt Mozzarella

You are a shiny, soft, round cheese. You are very imaginative and creative, but you don't like to stand out. You don't mind solitude at times and you love to do art.

The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed.

hubba hubba :naughty:

[Biggles]

You are camembert!
Camembert

You are a creamy, delicate tasting cheese. You are refined and graceful and very organized. As a very insightful cheese, you like to ponder the meaning of life.

A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village in which there is a statue of the creator of this particular variety (Marie Harel). Originally, this cheese was dry and yellow-brown, but after a few modifications it became softer and more earthy. In 1855 one of Marie Harel's daughters presented Napoleon with a piece of that cheese, saying that it came from village called Camembert. He liked it a lot and from that moment Camembert became known by its contemporary name. At the beginning of its ripening, Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste. [ Country: France || Milk: cow milk || Texture: soft || Recommended Wine: St. Emilion, St Estephe ]

I like Camembert, what a clever little quiz. I also like Dolcelatte.

[Lilmiss]

You are camembert!
You are refined and graceful


You're also a big cheater. :snooty:

[Biggles]

You are camembert!
You are refined and graceful


You're also a big cheater. :snooty:

Impudence! to the woodshed with you. :dry:

[twisterX]

was anyone able to classify the cheese i like.

[Lilmiss]

to the woodshed with you. :dry:

no. :snooty:




:pinch:

[lynx]

was anyone able to classify the cheese i like.It's a semi-hard cheese, with small holes - what more do you want to know about it?

I've only seen it once (in Slovenia, not surprisingly), quite liked it.


You are emmental cheese!

You are a sweet-smelling, light-toned cheese with large holes. You are adventurous and love challenges. You are easily excited and sometimes even a little mischievous.

[DorisInsinuate]

Cheese is ghey :snooty:
Times a hundred, because he stole the Lol Thread.

I think good old English Cheddar is my favourite cheese. I like most cheeses except Dairylea triangle thingies, and fake cheese slices.

[Cheese]

My favourite what? BTW you could have just PM'ed me instead of making a whole thread to ask me a question.

[Cheese]

Cheese is ghey :snooty: Times a hundred, because he stole the Lol Thread.


We do have a 'LOL World' now.:unsure:

[Biggles]

to the woodshed with you. :dry:

no. :snooty:




:pinch:

Rebellious too - extra woodshed time for you!

[DorisInsinuate]

Times a hundred, because he stole the Lol Thread.


We do have a 'LOL World' now.:unsure:
Thread > World :ermm:

Also teh Moderation 3 < teh Moderation 2

[Cheese]

We do have a 'LOL World' now.:unsure: Thread > World :ermm:

What about a 'LOL Thread World'? :unsure:

[DorisInsinuate]

Fuck off. Your offer insults me.

I will settle for some cheese on toast with some Lea & Perrins.

[Snee]

Yeah, shut it gheymar, give back the lols.

[j2k4]

Sharp cheddar, Havarti, anything smoked...just about everything.

I've heard vid likes hard cheese.:P

[Cheese]

Yeah, shut it gheymar, give back the lols.

I'm sorry but they are being phased out. You can have a ROFL or some PMSL's and maybe even a SMTO.

[DorisInsinuate]

Smto.

[maebach]

cheddar

[Mr. Mulder]

None of them. Just the smell of the stuff makes me physically sick :sick:

[clocker]

I'm partial to Rocquefort and any triple-creme like Belletoile.

Extra sharp cheddar (like real Black Diamond) is good in sandwiches too.

[NikkiD]

was anyone able to classify the cheese i like.

It looks like havarti. It's my favourite as well.

http://www.marinasdeli.com/pictures/cheeses-havarti.jpg

[hamm]

The kind with pizza stuck to the bottom of it. :pizza:

[Barbarossa]

Hamm and Cheese pizza ftw :01:

[manker]

Grated cheese is nice.

[Barbarossa]

melted cheese > grated cheese

[manker]

You can melt grated cheese, by sprinkling it on something hawt - like beans on toast.

You can't grate melted cheese

=> grated cheese > melted cheese :smilie4:

[Barbarossa]

True, True. I bow to your superior knowledge of cheese. :mellow:

[JPaul]

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

With fresh gound black pepper obviousement.

[twisterX]

cheese is good

[NikkiD]

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

With fresh gound black pepper obviousement.

Dammit, now I'm hungry.

[soso]

camembert`s the way to go

[twisterX]

im not hungry. :P

[JPaul]

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.

With fresh gound black pepper obviousement.

Dammit, now I'm hungry.
You could have a boiled egg, with soldiers.

[manker]

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:

[JPaul]

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:
What's a "sonse".

[manker]

I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:
What's a "sonse".Not decided yet, but you can put 2 weeks wages on its meaning being something like 'ponce'.

[JPaul]

Start a Fred, pour le suggestion.

[Cheese]

I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4: What's a "sonse".
Google image search throws up some interesting ideas.

Some sort of Hitler Horse for example:

http://www.sonniushof.nl/images/GrayRecht.jpg

[thewizeard]

What Cheese Are You? (http://cupped-expressions.net/cheese/quiz/)




You are mozzarella!
Aunt Mozzarella

You are a shiny, soft, round cheese. You are very imaginative and creative, but you don't like to stand out. You don't mind solitude at times and you love to do art.

The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed.

hubba hubba :naughty:

oeps same here Mozzarella .. yet my favourite cheese is roquefort :)

Mmmm I just read clockers post...and Canadian mature black diamond..thats real cheddar..erm.well not really :D

[Gripper]

You are swiss cheese!
Father 10-year-old

You are pale yellow, nutty-flavored cheese with large holes. You are indifferent to the world around me. You are dreamy and often lost in my thoughts.

Swiss has a firmer texture than baby Swiss, and is known for being shiny, pale yellow with large holes. Flavor is mild, sweet and nut-like. It is an American imitation of the Swiss Emmental. The process is specifically designed so that no rind forms on the cheese (maturing takes place in vacuum-packed plastic wrapping) for mass-production purposes. The taste of the cheese is very mild. It can be eaten with apples, pears, grapes and thinly-sliced prosciutto ham and salami, fruity white wine, aged red wine, crane-raspberry juice, tomato or vegetable juice. [ Country: United States || Milk: cow milk || Texture: hard

[DanB]

You are parmesan cheese!
Parmesan Brothers

You are a white, crumbly cheese. You are very social and talkative. You are incredibly friendly to everyone, but also a little lazy.

Named after an area in Italy, Parma Parmesan is one of the world's most popular and widely-enjoyed cheeses. Milk used for Parmesan is heated and curdled in copper containers but not before most of the milk's cream has been separated and removed. Curd is cut and then heated to 125 degrees F, all the while stirring the curd to encourage whey runoff. The curd is further cooked at temperatures of up to 131 degrees F, then pressed in cheesecloth-lined moulds. After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions

:unsure:

[Snee]

http://cupped-expressions.net/cheese/quiz/american03.gif

That quiz is just evil :dry:

[Proper Bo]

http://cupped-expressions.net/cheese/quiz/american03.gif

That quiz is just evil :dry:

I got that too:dabs:

[manker]

http://cupped-expressions.net/cheese/quiz/brie03.gif

Only did it to ensure I wasn't a merkin cheese :happy:

[NikkiD]

I prefer roasted cheese to melted cheese.

You know, you grill it til' the fat runs out and you get burnt brown bits.I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:

It made me crave roast beef sandwiches with cheese, tomato, sliced mushroom and cheese, lightly grilled in the oven. I decided to make one, but there was no roast beef left, no tomato left, no mushroom left, and no rolls left. So I had cheese and crackers instead. Guess it's grocery shopping day, today.

It was the burnt brown bits made me think of it though, as Jonno tends to forget he put stuff in the oven.

[JPaul]

I thought that was a rod, til Nikki answered and no smiley was forthcoming.

How the feck does that work.

Some kind of cullinary sonse magic, I'll wager :smilie4:

Guess it's grocery shopping day, today.

:lol:

You think.

[NikkiD]

Guess it's grocery shopping day, today.

:lol:

You think.

Yep.

It's frustrating making dinner, getting halfway through cooking only to find you've run out of the rest of the ingredients. Last night it was shrimp fried rice, and I'd run out of olive oil, was down to the last cup of rice, and was out of soy sauce. I was lucky though - I managed to locate a few packets of soy sauce from the local chinese take out and it was enough to scrape by. That'll teach to me to procrastinate.

[JPaul]

I normally always (mank3r) check the ingredients prior to starting.

My best exception was when I tried to make spaghetti bolognese, sans spaghetti.

[thewizeard]

I normally always (mank3r) check the ingredients prior to starting.

My best exception was when I tried to make spaghetti bolognese, sans spaghetti. :dry:

Skweeky...did you know of this...you didn't mention it..

[JPaul]

I normally always (mank3r) check the ingredients prior to starting.

My best exception was when I tried to make spaghetti bolognese, sans spaghetti. :dry:

Skweeky...did you know of this...you didn't mention it..
It wasn't for me.

I only eat eggs, cheese and bread.