What's your favorite cheese?

Cheese, Kim Chee, and other fermented or pickled foods.

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Postby Brewhockey » Thu Sep 15, 2005 9:59 am

My favorite lunch is aged provolone with olives and crusty artisan bread washed down with a pint of porter.
Tom

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Postby gfoster » Thu Sep 15, 2005 10:27 am

Oh man, I just ate breakfast and now you went and made me hungry already.

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hmmm

Postby g8shot1 » Tue Sep 27, 2005 4:45 am

Just one eh?

I'll pick Huntsman, it's a layered mix of double gloucester and blue stilton.
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Postby Rachel » Tue Nov 06, 2007 5:17 pm

Irish Sharp Cheddar. Had some from Trader Joe's in CA. I actually stay away from the 'bleu' ones :/ just scared is all!
I like my beer how I like my women...Czech.

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To Brew: Wild Hop Honey Ale from Homebrewer's Garden book, Urquell clone, Lavendar Ale (and since I'm a chick I am going to dye it purple), more and more OBCA
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Postby hotrod38 » Tue Nov 06, 2007 5:32 pm

I like Cabot's...The Hunters Extra sharp is one of my favorites.
MY ZIPPER SEEMS TO BE STICKING. CAN YOU HELP.


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Postby wguy00 » Tue Nov 06, 2007 5:35 pm

Smoked Gouda or Muenster.
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Postby Rachel » Tue Nov 06, 2007 5:51 pm

wguy00 wrote:Smoked Gouda or Muenster.


smoked gouda is great...also like the extra sharp white cheddar....
I like my beer how I like my women...Czech.

On Tap: nothing :'(
In Progress: Hard Cherry Cider
To Brew: Wild Hop Honey Ale from Homebrewer's Garden book, Urquell clone, Lavendar Ale (and since I'm a chick I am going to dye it purple), more and more OBCA
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Postby catsdrinkbeer » Tue Nov 06, 2007 6:40 pm

Taleggio -earthy
St. Andre -rich and smooth
Appenzeller -tangy

I am a cheese snob!
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Postby MetalHead » Wed Nov 07, 2007 9:40 am

Japanese Sage Darby
Venezuelan Beaver
Camembert (preferably runny)
On Tap:
Saison's Greetings
Market Jitters RIS
Blitzkrieg Bock (Roggen/WeizenBock)
Double Blonde
Oatmeal Stout

Fermenting/Conditioning:
Felonius Monk Belgian Dark Strong
Remember the Tartans Scottish 80-
9 Ball Porter American Robust Porter
Cuvee de Cletus French Farmhouse Ale

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Route 666 IPA
Palette Fatigue Rye DIPA
Cognitive Erosion Barley Wine
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Postby NYC-Barbarian » Wed Nov 07, 2007 10:08 am

Jalepeno Jack Cheese...

i can put that on anything
Drinking: True Brew Pale Ale
Aging: Holiday Ale
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Primary: Holiday Ale
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Postby Beer Hunter » Fri Dec 07, 2007 9:49 pm

Just now found this thread:

Goat gouda ("Calblanca" at Ralph's) - the second microbe inoculum used to make this cheese is the same as in butter :D tasty with just about any beer!

"Comte" (French)- good all around hard cheese, mild and smooth. Good with lagers.
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Postby Mark » Sat Dec 08, 2007 6:34 am

NYC-Barbarian wrote:Jalepeno Jack Cheese...

i can put that on anything


I made a pepper jack cheese last night with red chili flakes, jalepeno and chipotle peppers in it. I can't wait to try this one.
Mark
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Postby im1dermike » Sat Dec 08, 2007 6:42 am

I think provolone is one of the more underrated cheeses.
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Postby Mark » Sat Dec 08, 2007 6:50 am

I would love to make provolone but it's actually quite involved. It's one of those that I'd rather just buy. We eat quite a bit of sliced provolone in our house.
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Postby Hokey Alias » Sat Dec 08, 2007 6:53 am

Nobody has mentioned a good blue cheese like Roqueforte or Gorgonzola. I love that stuff on a Ritz or Townhouse cracker.

How does Stilton compare to these cheeses? I'd like to give it a try.
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