Cheese survey!

[Gerald Wilgus]

I enjoy Chevre. There are many goat herds here and the availability of different goat cheeses is nice. I get mine at the farmer's market. Plus, there is a dairy near a bike trail that I use which makes Raclette that I enjoy using in Mac 'n' Cheese (with a little truffle oil.) I also enjoy using mascarpone in cheese grits. I usually add Mascarpone as a base that helps melt Extra Sharp Cheddar in the grits. Sometimes topping it with Shrimp Etuffee or crumbled sausage.

 

[Mary Terry]

Somebody requested I did this.

I love most cheeses.

Thank you!

 

[Mary Terry]

I love all cheeses. I'm a cheese-a-holic. One of the unusual ways I use cheese is to save the rinds from parmesan cheese (I freeze them in an airtight bag) and add a rind to marinara or spaghetti sauce and soups while they cook. It imparts a delicious flavor to what I'm cooking.

There are so many ways to use cheese. I make ground chicken and feta meatballs and stuff portobello mushrooms with chevre and other goat cheeses when I bake them.

If I had to select only one cheese to eat for the rest of my life, it would be sharp cheddar. Thank you, Great Britian!

We had a couple of dairy cows when I was growing up and I helped my mother make ricotta cheese, cottage cheese, butter and buttermilk. Dairy cows on small family farms are not abused. They are loved on, treated more like pets, and are depended on to produce food for the family.

 

[Gerald Wilgus]

I love all cheeses. I'm a cheese-a-holic. One of the unusual ways I use cheese is to save the rinds from parmesan cheese (I freeze them in an airtight bag) and add a rind to marinara or spaghetti sauce and soups while they cook. It imparts a delicious flavor to what I'm cooking.

There are so many ways to use cheese. I make ground chicken and feta meatballs and stuff portobello mushrooms with chevre and other goat cheeses when I bake them.

If I had to select only one cheese to eat for the rest of my life, it would be sharp cheddar. Thank you, Great Britian!

We had a couple of dairy cows when I was growing up and I helped my mother make ricotta cheese, cottage cheese, butter and buttermilk. Dairy cows on small family farms are not abused. They are loved on, treated more like pets, and are depended on to produce food for the family.

That is great! I enjoy access to so many farm products here, cheeses included. I have asked a dairy I buy from at the farmer's market to produce more of their smoked butter that they have had in the past. It is wonderful on the super sweet corn grown here. I absolutely love fresh sweet corn with flavored butters. It is a diet staple during the summer.

 

[Yeshuasdaughter]

Cheese is my favorite food group.

 

[Tuffsy]

Let me just check - at the moment I have, in the fridge, fetta, halloumi, Swiss, havarti, maasdam, kefalograviera, parmesan, cheddar, vintage cheddar and a blend of shredded mozzarella, cheddar and parmesan for easy pizza.

So you don't like cheese! LOL
Reminds me of a song, "I love it!"

 

[Aspychata]

Baked Brie, feta cheese, extra sharp cheddar,.

 

[Xinyta]

My grandpa used to call me a mouse because I loved cheese.

Welp. From one mouse to another:

Squeakity squeak squeak~ *noms cheese*

 

[AuAL]

Back in the seventies I spent a couple of months in Scandinavia. We came across this marvellous, amazing device - a cheese slice. Now commonplace across the world, or many of the parts I’ve visited, at the time it was unknown in Australia. Of course we bought one and brought it home. I was reminded of it as I freehand carved chunks of cheddar onto biscuits (crackers) this evening. (I still have one, I was just too lazy to get up and get it out of the cutlery drawer.)

 

[Mary Terry]

Back in the seventies I spent a couple of months in Scandinavia. We came across this marvellous, amazing device - a cheese slice. Now commonplace across the world, or many of the parts I’ve visited, at the time it was unknown in Australia. Of course we bought one and brought it home. I was reminded of it as I freehand carved chunks of cheddar onto biscuits (crackers) this evening. (I still have one, I was just too lazy to get up and get it out of the cutlery drawer.)

I have a cheese slicer I bought in Salt Lake City back in the 1970s that I often use. There are lots of Scandinavians in Utah and some specialty Scandinavian food and kitchen equipment stores. I also bought a waffle maker back in those days that makes thin, heart-shaped waffles, always popular with kids to eat, and it still works, amazingly.

 

[Metalhead]

Ban shredded cheese.

Make American Grate Again.

 

[Toirtis]

I have experienced hundreds of types of cheese, and the only ones that I do not at least like (I absolutely love most) are the blue cheeses, which I very much dislike the flavours of, plus they trigger intense migraine activity for me.

 

[Mary Terry]

I just learned that buffalo mozzarella cheese is made with the milk of Italian buffaloes. I had no idea!

 

[Tuffsy]

As Monty Python said, "Blessed are the cheesemakers"!

 

[AuAL]

I recently tried Vlahotiri instead of Kefalograviera. Nice, but not preferred - I have to check whether it’s the addition of goat’s milk that makes the difference. (I can get Kefalograviera with and without goat’s milk, so maybe side-by-side tests will ensue.)