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(Some Food Nut)   Fark Food Thread: You like it hard, you like it soft. You like it with a tang, or nutty, on things, in things, or all by itself. Is there ever enough cheese? You know you like so many of them. So, tell us what they are and how you serve them up   (cheesesociety.org) divider line 220
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1254 clicks; posted to Main » on 13 Sep 2013 at 11:00 AM (31 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-09-13 09:27:42 AM
Seek this one out.  Let it sit for a good half hour or more to get to room temperature and spread on something crunchy.

2.bp.blogspot.com
 
2013-09-13 09:28:23 AM
I love cheese platters.  With a few different hard sausages, some dill pickles, and olives.  I am not particular about the crackers, but you gotta have a lot of crackers, too.
 
2013-09-13 09:34:35 AM
There's not enough space in the comment window.

Warm ripe brie with baguette.  Or hot on a roast beef sandwich.  Or baked with pistachios or fig butter.
Camembert with Calvados.
Colommiers
Reblochon
Mimolette to nibble on in the park.
Sharp cheddar of all kinds, especially with a dab of mustard.
Fresh mozz on pizza or caprese salad.
Feta on a greek pizza, in a greek salad, or tossed with pasta and vegetables.  Or with marinated red onions.
Roast beef and swiss sandwich.
Fresh goat on warm toast, drizzled with honey.  Or sprinkled with home-grown dried herbs.
Goat crottins - the sharper the better - after dinner.
Manchego nuggets on an hors d'ouevre plate with olives, pickled onions, roasted red peppers
Ditto with Asiago.
Blue cheese stuffed into portabello mushroom caps and grilled or broiled.
Blue cheese also makes great pizza with steak & onions and a very spicy sauce.
The really creamy blues (Stilton, Rocquefort, etc) on their own after dinner, with a bit of fruit.
Wensleydale

I can go on...
 
2013-09-13 09:40:59 AM
I didn't think I liked smoked cheeses that much, but a couple weeks ago, I bought a pretty decent smoked gouda to go on a burger.  I seasoned the burger with smoked paprika and cumin, so the whole thing was nice.

I ended up using the rest of the gouda in mac and cheese, and it was very good too.
 
2013-09-13 09:41:27 AM
I don't like cheese.
 
2013-09-13 09:47:42 AM

Joliebleu: I don't like cheese.


I knew you weren't to be trusted.
 
2013-09-13 09:48:34 AM

Joliebleu: I don't like cheese.


www.gifsforum.com
 
2013-09-13 09:48:57 AM

kwame: I didn't think I liked smoked cheeses that much, but a couple weeks ago, I bought a pretty decent smoked gouda to go on a burger.  I seasoned the burger with smoked paprika and cumin, so the whole thing was nice.

I ended up using the rest of the gouda in mac and cheese, and it was very good too.


Smoked gouda is amazing. I can't get enough of it. I shot a man in Reno just to get his smoked gouda wheel
 
2013-09-13 09:49:37 AM

kwame: I didn't think I liked smoked cheeses that much, but a couple weeks ago, I bought a pretty decent smoked gouda to go on a burger.  I seasoned the burger with smoked paprika and cumin, so the whole thing was nice.

I ended up using the rest of the gouda in mac and cheese, and it was very good too.


smoked gouda makes for a lovely potatoes au gratin

a nice fat onion put though a processor so it's just a wet mess makes mac & cheese pop. you don't taste the onion, it just gives it that extra bit of yummy that makes it outstanding.
 
DGS [TotalFark]
2013-09-13 09:55:21 AM

SmackLT: kwame: I didn't think I liked smoked cheeses that much, but a couple weeks ago, I bought a pretty decent smoked gouda to go on a burger.  I seasoned the burger with smoked paprika and cumin, so the whole thing was nice.

I ended up using the rest of the gouda in mac and cheese, and it was very good too.

Smoked gouda is amazing. I can't get enough of it. I shot a man in Reno just to get his smoked gouda wheel


I love that stuff, too. It's one of my favorites. And seriously sharp cheddar. And I've got an entirely unhealthy appreciation for port wine cheese with wheat thins. Fark me are those good.
 
2013-09-13 09:56:25 AM

Adjective Bird Whiskey: Joliebleu: I don't like cheese.


I would steal that baby's ice cream in a heartbeat.
 
2013-09-13 09:56:39 AM
I like to take either a wheel or a wedge of brie and wrap it in pastry crust then bake it so the crust gets all crusty but the cheese gets all melty, then top it with Mrs. Renfro's Raspberry Chipotle Salsa.  Holy shiat, so delicious.
 
2013-09-13 09:58:08 AM
Part Deux

Ricotta stuffed into squid tubes with pine nuts and oregano, then simmered in tomato sauce.
Raclette
Fondue
Feta-watermelon salad
Tart crust made with parmesan and fresh black pepper, then filled with anything seasonal - spinach, tomato, artichokes
Chicken breasts stuffed with provalone and garlic
Cheddar grated on chili
Cheddar grated on a foot-long coney
Potato au gratin
Blue cheese sauce with tournedos
Paneer and spinach
 
2013-09-13 09:58:32 AM

SmackLT: I shot a man in Reno just to get his smoked gouda wheel


Was it this guy?

i1.ytimg.com

Was your ten gallon hat feeling five gallons flat?
 
2013-09-13 09:59:48 AM
Tossing fresh vegetables with quinoa and a small amount of vinaigrette is good.  Adding crumbled chunks of queso fresco makes it wonderful.
 
2013-09-13 10:10:09 AM

kwame: Tossing fresh vegetables with quinoa and a small amount of vinaigrette is good.  Adding crumbled chunks of queso fresco makes it wonderful.


cdn.ispot.tv

Boom, baby!
 
2013-09-13 10:11:39 AM
Mmmmmm...gjetost
http://www.thekitchn.com/closest-cheese-to-fudge-gjetos-139961
www.cheesesupply.com
The closest thing to desert you'll find. It's a cooked goat cheese and tastes like nutty caramel. It's hard, you have to plane pieces off and you'll only find it in scandahoovian places. Ski Queen is the most common and the blandest one you'll find but it's a nice introduction if you've never had it before. Eat with some butter on flatbread (lefse)
 
DGS [TotalFark]
2013-09-13 10:13:50 AM

Donnchadha: kwame: Tossing fresh vegetables with quinoa and a small amount of vinaigrette is good.  Adding crumbled chunks of queso fresco makes it wonderful.

[cdn.ispot.tv image 620x348]

Boom, baby!


And here I was just certain he got that idea from The English Major. :D
 
2013-09-13 10:17:01 AM
i253.photobucket.com



kwame: Tossing fresh vegetables with quinoa and a small amount of vinaigrette is good.  Adding crumbled chunks of queso fresco makes it wonderful.

 
2013-09-13 10:52:06 AM

Ras-Algethi: The closest thing to desert you'll find.


I don't think I want arid, dry, and sandy cheese.
 
2013-09-13 10:53:07 AM
Cheese is alright.  I prefer it in moderation, if I eat it at all.  I like smoked provolone on sandwiches and smoked mozzarella on pizzas, and a good sharp cheddar for grilled cheese/macaroni and cheese.  Sometimes when my boyfriend makes baked macaroni and cheese he'll add colby jack or Gruyere to it along with the sharp cheddar.  Oh, and we always have fresh parm for pasta.

My dad though, he'll eat any kind of cheese you put in front of him.  Goat cheese, blue cheese, soft cheese, hard cheese, hell....he even likes Velveeta.
 
2013-09-13 10:54:17 AM
These folks are local for me. They do a blue chevre that is absolutely amazing, and I am NOT a fan of most blue cheeses. I think that most blue cheese smells and tastes like feet, but their blue chevre has a rind that is not overpowering, and the texture of the aged and treated chevre is fantastic. Used to do a cumin crusted sweet potato salad that stacked slices of cumin crusted roasted sweet potato, a spicy papadum, and greens, with slices of their blue chevre that had a great deal of subtlety and rich flavor that was hard to beat.

lh6.googleusercontent.com


I also really like making Parmesan or Asiago croutons--simply make a loose diskette with the grated cheese on a silpat--a flexible high temperature mat that the cheese won't stick to, or a good number of tuille style cookies for that matter--and pop into the oven to melt down, and then turn into a crispy treat. You can break them up and turn them into great garnishes, or after they're out of the oven, and still a bit soft, you can drape them over a muffin tin to cool, and make wee bowls of crisp, toasted cheese to fill with whatever your greasy heart desires. If you don't have a silpat, you can use parchment on a baking sheet, or if you've got a decent non-stick surface, even do them in pan or on a flattop, if you're careful.

lh3.googleusercontent.com

lh5.googleusercontent.com

Simple is often better, at least in my book. A Caprese is how I judge an Italian place. Mozzarella, tomato, basil, salt, pepper, olive oil, and you're good to go. Some decent bread to accompany, and you've got a great salad for the summer, or even a light dinner.

Smoked cheeses make for great stuffings or dips, and I like to take wee potatoes and make cold appetizer potato skins, with a smoked cheddar or gouda with bits of shallot and parsley and maybe a touch of scallion.

lh5.googleusercontent.com

Soft cheeses do great to simply crust with nuts of all sorts. Pistachios, walnuts, whatever makes you feel sort of Gigi about. I prefer to toast them first, to give them a more mellow, less raw flavor, and then roll whatever soft cheese is hanging out--maybe with a bit of chili or pepper to make them pop a bit--couple them with some crackers and fruit, and you've got a cheese plate that looks great, and tastes better.

lh4.googleusercontent.com

Feta stands up to a LOT of flavors, and maybe a caponata, some olives, and fruit and some crusty bread, and you've got a simple appetizer that has a huge amount of flavor, and is still light.

lh3.googleusercontent.com

That same Westfield Farms has some other cheeses that do brilliantly with meats, a touch of heat to start the cheese to melt a bit, and a drizzle of reduced balsamic and you've got beef that turns magic.

lh6.googleusercontent.com

Pesto, which everyone looks to when they have a crap ton of basil, can't be made without that a bit of cheese, and while everyone does basil pesto and red pepper pesto, arugula does a fine job as well, and pairs nicely with lamb.

lh4.googleusercontent.com

I like to do a variation on the classic Saltimboca, with sage and prosciutto, with a bit of Swiss inside, to make it a bit more of a meal, than a light meal or even appetizer.

lh5.googleusercontent.com
 
2013-09-13 10:58:42 AM
BTW, blue cheese is utterly revolting.  Few foods make me vomit as quickly as that does.  I tried it once and lasted about 30 seconds before I had to rush to the ladies room.  Thankfully my boyfriend doesn't like it, because I might have to dump him if he brought that shiat in our house.
 
2013-09-13 11:05:56 AM
24.media.tumblr.com

Boom! Thread over.
 
2013-09-13 11:06:38 AM
Sharp as hell cheddar on a triscuit, paired with IPA of course.
 
2013-09-13 11:06:43 AM

kwame: Seek this one out.  Let it sit for a good half hour or more to get to room temperature and spread on something crunchy.

[2.bp.blogspot.com image 545x409]


This.

Plain unsalted "water crackers".  Put some hummus w/ pureed roasted red peppers out with it.
 
2013-09-13 11:06:56 AM
31.media.tumblr.com
 
2013-09-13 11:07:32 AM

Lucky LaRue: I love cheese platters.


I love cheese splatters.
 
2013-09-13 11:07:36 AM
I LOVE cheese!  Whole Foods has this great porter cheese which is from Ireland I believe. It has a great nutty taste.  My uncle brings me some 10 year aged Wis. cheddar about once a year. That stuff is like crack!
 
2013-09-13 11:07:44 AM
Bleu. The stankier, the better

Also a big fan of Smoked Gruyere.
 
2013-09-13 11:07:50 AM
Are you eating crickets again Subby?
 
DGS [TotalFark]
2013-09-13 11:09:15 AM

Aello: I LOVE cheese!  Whole Foods has this great porter cheese which is from Ireland I believe. It has a great nutty taste.  My uncle brings me some 10 year aged Wis. cheddar about once a year. That stuff is like crack!


I got this interesting mustard seed 'drunken irish' cheese (this is recollection only, I can't remember the actual name of it) that I thought was just awesome. It isn't cheap but I do like the selection of "wtf is that? I dunno, let's try some" cheese I can peruse at Whole Foods.
 
2013-09-13 11:09:58 AM
Black olives, garlic, anchovy paste all pureed together to make a black mess.  Some cream cheese on a wheat thin with a dab of the black stuff... yummy.
 
2013-09-13 11:11:02 AM
Each slice of my cheese product comes with its own plastic wrapper.
 
DGS [TotalFark]
2013-09-13 11:12:13 AM

i.r.id10t: Black olives, garlic, anchovy paste all pureed together to make a black mess.  Some cream cheese on a wheat thin with a dab of the black stuff... yummy.


I will never, ever, understand the love for cream cheese. I find that stuff to be so very vile. But hey, that means more for you. :D Wifey can never blame me when she runs out and forgets to acquire more. Hah!
 
2013-09-13 11:12:34 AM
Velveta
 
2013-09-13 11:12:37 AM
Before Bandon Cheese was bought out by Tillamook, I sampled a 16 year old sharp cheddar. My eyes were watering when the lady opened the bag. It was a tasty treat. I miss their cheese factory.
 
2013-09-13 11:12:39 AM
I've eaten lots of Manchego and Roquefort this year.  Love Roquefort on bread.
 
2013-09-13 11:13:05 AM

DGS: I will never, ever, understand the love for cream cheese. I find that stuff to be so very vile.


I thought cream cheese was just there as glue to hold the yummy stuff together.
 
2013-09-13 11:13:34 AM
My SO and I take a half cup of pesto and a half cup of ricotta and mix, use that to spread on a pizza dough and top with Canadian bacon, asparagus and Fontina Cheese.  Bake at 425° until the cheese is gooey.
 
2013-09-13 11:14:26 AM
If you have never tasted Wisconsin brick cheese--particularly a grilled cheese sandwich made with Widmer's Brick--I pity you, for you have never truly tasted cheese.

parthenonfoods.com
 
2013-09-13 11:16:14 AM

hubiestubert: great stuff


DAMN IT! now I'm hungry.

I was already planning on making a feta/pickled beet salad for lunch.
 
2013-09-13 11:16:37 AM
Sadly, I now live in the US, the land that cheese forgot.

The land where most commercialy available cheese has vegetable oil as an ingredient.

Nacho cheese,
"American",
Velveeta,
Kraft.

All crap! Even most cheddars here are crap!

There are a lot of great and wonderful things about the USA but in matters of cheese it is a backwater nation.
 
2013-09-13 11:16:39 AM
i42.tinypic.com
This is the best blue cheese made. It melts in your mouth and doesn't have an overpowering taste like some blue cheeses do.
 
2013-09-13 11:17:23 AM

kwame: I didn't think I liked smoked cheeses that much, but a couple weeks ago, I bought a pretty decent smoked gouda to go on a burger.  I seasoned the burger with smoked paprika and cumin, so the whole thing was nice.

I ended up using the rest of the gouda in mac and cheese, and it was very good too.


Smoked Gouda makes a great grilled Cheese with tomato soup.
 
2013-09-13 11:18:02 AM
I like a nice smoked bleu with some Swiss in an omelette made with ham, caramelized onions and sauteed mushrooms. Chanterelles when they're in season.
 
2013-09-13 11:18:51 AM

Prank Call of Cthulhu: If you have never tasted Wisconsin brick cheese--particularly a grilled cheese sandwich made with Widmer's Brick--I pity you, for you have never truly tasted cheese.

[parthenonfoods.com image 373x372]


Like people from Wisconsin would know anything about cheese.
 
2013-09-13 11:19:41 AM
Up here in Vermont, you can find a wheel of cheese under glass, sweating, waiting in just about any wooden floored dusty store in every small town you pass through.
We call it "toenail" cheese, because it is so sharp, it will curl your toenails.
Most stores will buy the entire huge assed wheel, and put it under a glass or plastic cover and let it sit at room temperature for the duration of it's life. There will be a knife, not too sharp, under the cover, and you can help yourself to a small slice to see if you like it or not. Most folks will try a small piece, then cut a huge chunk to be weighed and sold on the spot. Anytime I stop anywhere that has a dusty screen door on the front of it and a Beer sign in the window, be it a gas station, or just a gift shop/deli/video/gun/beer/wine/liquor store/postoffice/bank that some towns have up here, I look for it. I'll but a baguette and a slice for the road.
You can't beat it. It's Cabot.
It's the best.

Easy wedding present, 10 # brick of Hunter sharp, and a bottle of Local wine and some Annie's Cheddar Bunnies*. (*Crack)
And you WILL get a thank you note.
 
2013-09-13 11:20:42 AM
I joined a CSA this year and they had a cheese share option.  I'm enjoying the veggies but my monthly local artisan cheese is the best part!  I love cheese!


My tastes usually run sweet, nutty, sharp, or tangy for eating straight (really strong stinky cheese I get tired of after a few bites.)  but I love gorgonzola or blue cheese on meats and pastas.  We got a local bleu from the CSA in June that I hoarded for months, nibbling tiny pieces or sprinkling it on salads (never to be defiled with dressing!).

\This thread is making me hungry
 
2013-09-13 11:21:36 AM
A ham sandwich with a slice of boar's head Muenster cheese.

Pecorino Romano used to make pasta carbonara - bacon, cheese, and pasta, life just doesn't get any better.

Emmental Swiss cheese on a ham, egg, and cheese crepe.

Warm camembert on apple slices.
 
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