What's your favorite cheese? Wait! Make that cheeses, don't know anyone who has just one favorite.
Did you know? Cheese is the most stolen food on Earth, that there are over 2,000 varieties of cheeses! the #1 cheese recipe in America is "Macaroni and Cheese", it's is on the Top 10 list of children's favorite foods. what appears to be the remains of cheese has been found in Egyptian tombs over 4,000 years old! Cheese was popular in ancient Greece and Rome, but fresh milk and butter were not. The terms "Big Wheel" and "Big Cheese" originally referred to those who were wealthy enough to purchase a whole wheel of cheese. Cheese takes up about 1/10 the volume of the milk it was made from.
Mature farmhouse cheddar is hard to beat on a sandwich with beetroot or horseradish or mustard or a stick of celery at the side. Also Shropshire Blue here in the UK is tangy and mildish in the bluest sense. Do not repeat do not ever buy OLd Limburger a Dutch cheese that stinks like a 1000 year old sock and tastes like the bottom of a medieval canal. I am a little biased.
My favorites are orange-rind Muenster, Swiss, brick cheese because it squeaked on my teeth when I was a child, Pinconning from Mid-Michigan where Pinconning is a town. and provolone. Those are all white cheeses, but I like sharp cheddar on a burger.
T......So glad you changed it to "cheeses." As a cheese lover, I can never choose just one as a favorite. This is the reason I rarely respond to questions such as, "What is your favorite song or movie or book,etc?" I just can't choose a favorite, unless of course a "category" might be suggested. I enjoy many varieties of all of the above. I'm especially fond of soft cheeses like brie, camembert & even stinky old limburger! Really sharp cheddar with some sort of cracker makes a great snack, especially with some fresh fruit. I love cheese sauces like alfredo, gorgonzola and bleu cheese.......dipping cheese, speadable cheese......I would probably eat cheese more often if not for the fact that too much is really not healthy. The thing with me is, I do not like and will not buy any sort of low fat. no fat, artificial, no salt......I want the real thing in it's full potentcy or nothing at all. And, let's not forget CHEESE CAKE.......MMMMMM YUM. Are you happy now that I must go out in the cold and buy some cheese?? I'm so susceptible to the power of suggestion. I saw that delectable-looking chocolate cake trimmed with raspberries the other day on my thread and 5 minutes later, I was at the bakery! LOL
The 1st“cheese cake”may have been created on the Grk isl of Samos.Anthropologists excavated cheese molds there which were dated circa 2,000 B.C. In Greece there is evidence that it was served to athletes during the first Olympic games in 776BC.
there are so many. I love a good old fashion homemade "farmers cheese" and I love smoked Gouda, extra sharp cheddar, Swiss, there's not too many cheeses I'd turn down except for blue cheese and maybe Feta I don't care for it either.
I like cheddar--mild or sharp; it matters not. I also like Swiss, Monterey Jack, Pepper Jack, Mozzarella, and Gouda.
Which is probably to say I prefer the milder cheeses. I CANNOT STAND the so-called "ripe" cheeses, such as camembert, brie and the like. As for limburger?? GAH!! Anything that smells like that is going nowhere near my mouth!!! (My husband likes it; claims it tastes nothing like it smells, but for me, that's beside the point. However, he is allergic to it, so I'm lucky it does not enter the house!)
Rofl, tsadjatko, but no--I do not like brie. When my eldest was in high school advanced cooking class, she had an assignment to do a taste test of the types I mentioned; we hated them--plus, they are expensive & we can't afford, so no great loss
On most things, such as sandwiches, I use Swiss. Pizza, of course, and other things I can sprinkle it on get Parmesan/Roma. Sometimes I use mild Cheddar when Swiss is not available. I hate American because it is too gooey and sticks to your teeth.
If you like parmesan or romano try Locatelli Pecorino Romano,considered the world’s finest grating cheese,hand-crafted from 100% pure sheep’s milk.My dad called it locatel,would grade it himself &give us kids chunks. Unbelievably good,more bite!
Well as someone who is a huge cheese lover. A nice Gouda, Baby Swiss or even a Munster on a sandwhich is lovely. Classic Parmasean, Roma and a fresh rolled Mozerella is pefect for italian food. Hell I even like classic concession stand pump cheese for nachos.
The thing about "being" a huge cheese lover is that it can "make" you a huge cheese lover (pardon the pun). Did you know traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria!
tsad...this has become a cheese education. Thanks for all the "after dinner" facts. So, the maturing accounts for the sharpness? My mother would be pleased that you recommended Locatelli Pecorino Romano! Yummy in Greek olive salad!
I DO love cheese-- most every natural cheese I have ever tried. I do not like "American Cheese", which is not cheese, or other so-called processed cheeses. They are NOT cheese. I have been thinking about writing a hub about my four most used cheeses, which I usually have in the refrigerator., so I won't name them right now.
love? Research suggests eating cheese releases opiates called casomorphins, enough constant ingestion of these euphoria-inducing casomorphins can lead to dependence and,you guessed it,even withdrawal symptoms when going cheese-less cold turkey.
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