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(ABC 27)   One of the everlasting debates has been settled, Swiss Emmentaler has been named the world's best cheese   (abc27.com) divider line 85
    More: Interesting, closing arguments, Rudolph Giuliani, U.S. Naval Academy  
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1716 clicks; posted to Main » on 20 Mar 2014 at 11:34 AM (17 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-03-20 09:50:56 AM
This story is full of holes.

/family's from langnau, in the emmental region
 
2014-03-20 10:05:23 AM
Ew. No.

Midnight Moon by Cypress Grove by a mile.
 
2014-03-20 10:07:43 AM
Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.
 
2014-03-20 10:11:02 AM

Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.


When I put Gruyere in my fridge, it beats up the Emmentaler and steals its lunch money.
 
2014-03-20 10:13:34 AM

Marcus Aurelius: Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.

When I put Gruyere in my fridge, it beats up the Emmentaler and steals its lunch money.


For general purposes I like Gruyere better.  But in a fondue the blend is nice.  Emmentaler is a bit more firm, Gruyere softer, and the Appenzeller has a nice sharper, nutty flavor.

My Aunt Lotti's recipe.  I still have some family in Langnau.
 
2014-03-20 10:18:29 AM
Velveeta, 1" slabs cut directly from the log.  Wash it down with diet Barqs while the open refrigerator door bathes you in a cool breeze.
 
2014-03-20 10:19:36 AM
Among U.S. entries, Wisconsin dominated with 33 gold medals.


God's in his heaven and all's right with the world...
 
2014-03-20 10:21:03 AM

PainInTheASP: Velveeta, 1" slabs cut directly from the log.  Wash it down with diet Barqs while the open refrigerator door bathes you in a cool breeze.


While wearing only old, stained tighty whities.  To get the full experience.
 
2014-03-20 10:24:05 AM

PainInTheASP: Velveeta, 1" slabs cut directly from the log.  Wash it down with diet Barqs while the open refrigerator door bathes you in a cool breeze.


Have you been up all night eating cheese?!
 
2014-03-20 10:32:25 AM
Langnau?  ...or langlater?
 
2014-03-20 10:37:26 AM

Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.


Does she use white wine too? I was just thinking of fondue.And does your family also do meat fondues? I don't have a fondue set but how hard could it be to improvise?
 
2014-03-20 10:45:24 AM
So that means no more cheese snob threads, but plenty of New York vs Chicago pizza & Pisswater vs Microbrew threads
 
2014-03-20 10:53:00 AM
meh. it's not even the best swiss cheese.
 
2014-03-20 11:00:24 AM

xanadian: Langnau?  ...or langlater?


upload.wikimedia.org

Nope sorry, fresh out of Langnau.
 
2014-03-20 11:08:17 AM

ginandbacon: Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.

Does she use white wine too? I was just thinking of fondue.And does your family also do meat fondues? I don't have a fondue set but how hard could it be to improvise?


Not hard at all.  Broth fondues are simple.  Make up whatever you want.  Some broth, herbs you like, maybe a touch of wine.

But to your question, yes - white wine.  Dryish.  And we split garlic cloves and rub the inside of the pot and the spoon with the cut side.  A tiny bit of black pepper and nutmeg (SPARING).  If you go over with the nutmeg it's ruined IMHO.

Cheeses take practice.  You need to find the right temp for your pot and go slowly.  You don't want to overheat or it won't blend right.  It will be stringy and wine won't blend in right.

And some people use corn starch.  I don't recommend that.  Use flour.  And dredge the shredded cheese real well with it so the flour blends in evenly and in pace with the cheese.
 
2014-03-20 11:15:10 AM
Who cut it?
 
2014-03-20 11:19:06 AM

FlashHarry: meh. it's not even the best swiss cheese.


It's all subjective, of course. De gustibus yadda yadda yadda, I always say. And with cheese contests you'll always see some weird unexpected WTF? results, like seeing Kraft Cracker Barrel in this year's top 16.

In other results, I see that my current favorite cheese (Roth Gran Queso) won Best of Class and one of my other favorites (BelGioso American Grana) was in the Top 16. I'm most looking forward to trying Hidden Springs Creamery's cheeses, I hadn't been aware of them and I see that cheesemaker Brenda Jensen won a whole bunch of awards for mixed-milk cheeses.
 
2014-03-20 11:23:11 AM

FlashHarry: meh. it's not even the best swiss cheese.


I hope you see what you did there.  Because I sure did.
 
2014-03-20 11:24:22 AM

phaseolus: Among U.S. entries, Wisconsin dominated with 33 gold medals.


God's in his heaven and all's right with the world...


Blessed are the Wisconsinites
 
2014-03-20 11:27:36 AM

Diogenes: ginandbacon: Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.

Does she use white wine too? I was just thinking of fondue.And does your family also do meat fondues? I don't have a fondue set but how hard could it be to improvise?

Not hard at all.  Broth fondues are simple.  Make up whatever you want.  Some broth, herbs you like, maybe a touch of wine.

But to your question, yes - white wine.  Dryish.  And we split garlic cloves and rub the inside of the pot and the spoon with the cut side.  A tiny bit of black pepper and nutmeg (SPARING).  If you go over with the nutmeg it's ruined IMHO.

Cheeses take practice.  You need to find the right temp for your pot and go slowly.  You don't want to overheat or it won't blend right.  It will be stringy and wine won't blend in right.

And some people use corn starch.  I don't recommend that.  Use flour.  And dredge the shredded cheese real well with it so the flour blends in evenly and in pace with the cheese.


Huh. I've always done it with a veloute but with wine. I've never tried adding herbs either. It always reminds me of like a Welsh rarebit on steroids. I'm pretty good with cheese sauces. I make souffles a lot so I get the temp thing. I just have to figure out how to rig up a way to keep the pot warm. When you do the meat fondue do you have another pot for the oil: fondue Bourguignonne?

Now I'm STARVING!
 
2014-03-20 11:33:17 AM
*Pissed off Italian Stereotype Accent Guy*

Whatta? My cheesea isa nota gouda enougha foura you?
 
2014-03-20 11:35:42 AM
pepperjack
 
2014-03-20 11:36:30 AM
www.slate.com

"Tastiest cheese available?"  "Camem-BEAR."
 
2014-03-20 11:36:51 AM
my subjective opinion of taste is vastly superior to your subjective opinion of taste.
 
2014-03-20 11:39:13 AM
Done in 14!!!
 
2014-03-20 11:41:52 AM

Lt. Cheese Weasel: xanadian: Langnau?  ...or langlater?



Nope sorry, fresh out of Langnau.


What DO you have?
 
2014-03-20 11:42:37 AM
You will notice Vermont took a few awards, too.
 
2014-03-20 11:42:41 AM

Diogenes: ginandbacon: Diogenes: Fondue with Emmentaler, Gruyere, and bit of Appenzeller is awesome.

Does she use white wine too? I was just thinking of fondue.And does your family also do meat fondues? I don't have a fondue set but how hard could it be to improvise?

Not hard at all.  Broth fondues are simple.  Make up whatever you want.  Some broth, herbs you like, maybe a touch of wine.

But to your question, yes - white wine.  Dryish.  And we split garlic cloves and rub the inside of the pot and the spoon with the cut side.  A tiny bit of black pepper and nutmeg (SPARING).  If you go over with the nutmeg it's ruined IMHO.

Cheeses take practice.  You need to find the right temp for your pot and go slowly.  You don't want to overheat or it won't blend right.  It will be stringy and wine won't blend in right.

And some people use corn starch.  I don't recommend that.  Use flour.  And dredge the shredded cheese real well with it so the flour blends in evenly and in pace with the cheese.


That's exactly how we do it on Christmas Eve. Gotta have the Appenzeller for that "smells like feet" funk.

And no side-dish or salad nonsense. Just fondue, nothing else. I do like to get non-traditional with the dippers, though. I like mushrooms, apple and pear slices, grapes, cherry tomatoes along with the bread.
 
2014-03-20 11:42:49 AM
I think a more accurate headline would be that this particular cheese scored highest on the score of cheese perfection.  There is no more the world's best cheese than there is the world's best beer, best wine, best Scotch or best automobile.  Different jobs call for different tools.  No single tool is capable of accomplishing all jobs.  Matter of fact, it is axiomatic that the more jobs a tool is required to perform, the less well it will perform any one of them.  Same with cheese.  The variety that exists does so because different situations call for different cheeses.
 
2014-03-20 11:45:14 AM
Check and mate!

www.bonappetit.com
 
2014-03-20 11:45:45 AM
PRAISE CHEESES!
 
2014-03-20 11:46:03 AM
Emmentaler gonna let you finish, but manchego is the greatest cheese of all time!
 
2014-03-20 11:46:18 AM

macross87: Lt. Cheese Weasel: xanadian: Langnau?  ...or langlater?

Nope sorry, fresh out of Langnau.

What DO you have?


No, no.   I'm keen to guess.... Wensleydale?
 
2014-03-20 11:46:31 AM
CSB: All of my MMO characters are named after cheese. There's a surprising overlap between plausible fantasy names and cheeses.
 
2014-03-20 11:46:47 AM

Marcus Aurelius: FlashHarry: meh. it's not even the best swiss cheese.

I hope you see what you did there.  Because I sure did.


actually, i don't. and i was serious (i'd vote gruyere or raclette as the best swiss cheese).

enlighten me!
 
2014-03-20 11:47:24 AM

simusid: No, no.   I'm keen to guess.... Wensleydale?


yes?
 
2014-03-20 11:47:52 AM
Not for me.  Swiss is the devil.  I'll take a munster (any munster) over the best swiss any day.
 
2014-03-20 11:48:42 AM
Venezuelan beaver cheese?
 
2014-03-20 11:49:58 AM
Clearly they never had the Porter's Cheese that was being sold from Sam's Club for a while.

Beer and Cheddar.  excellent excellent stuff.  Classy. *Belch*
 
2014-03-20 11:50:38 AM
Bacon flavored Cheese Whiz in a can! Ain't no Swissy cheese ever gonna top that.
 
2014-03-20 11:51:14 AM

Anderson's Pooper: Venezuelan beaver cheese?


japanese sage derby?
 
2014-03-20 11:51:26 AM
straystreets.files.wordpress.com
 
2014-03-20 11:51:34 AM
Should have been Wensleydale ...

web.mit.edu
 
2014-03-20 11:52:15 AM

Barnstormer: [straystreets.files.wordpress.com image 640x390]


DAMN YOU.
 
2014-03-20 11:53:34 AM

Jclark666: CSB: All of my MMO characters are named after cheese. There's a surprising overlap between plausible fantasy names and cheeses.


makes sense, many cheeses are named after places, and the landed gentry would often take the name of their turf.  so the names are all ready to go.

/ better than what tolkien did. just use basic old english vocabulary words for the names of people.
 
2014-03-20 11:54:56 AM
Is that the stuff that smells, and tastes, like garbage water? Thank you, no.
 
2014-03-20 11:55:07 AM

simusid: macross87: Lt. Cheese Weasel: xanadian: Langnau?  ...or langlater?

Nope sorry, fresh out of Langnau.

What DO you have?

No, no.   I'm keen to guess.... Wensleydale?

FlashHarry: yes?

unchellmatt: Should have been Wensleydale ...
[web.mit.edu image 580x580]

One of the Four Bicyclists who helped their friend the nice young Antichrist defeat the Four Motorcyclists of the Apocalypse?
 
2014-03-20 11:55:27 AM
Approves of this thread.

i.imgur.com
 
2014-03-20 11:57:47 AM
Grana Padano or
Stichelton if you can find it
 
2014-03-20 11:59:32 AM
Woo hoo! Cheese porn thread!

Ladies and gentlemen I give you, the cheese section at Woodman's supermarket...


i.imgur.com
i.imgur.com


The right side is blocks, wedges,and wheels of cheese as well as soft cheese dips and spreads. Farther down where the people are is where the sliced, cubed, and shredded cheeses are.

i.imgur.com

The left side is cheeses from around the world. Every exotic cheese you can imagine is there. It's like the antithesis of the Monty Python cheese shop sketch.

When I stand in the middle of the aisle I get an overwhelming sense of calm that can only a Frenchman can fully appreciate.

/I'm only half French a full blooded Frenchman would probably faint
//Yes, I also have it on video for therapeutic reasons
///I loves me some cheese!
 
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