American Grilled Cheese Sandwiches, Firtos and Tomato soup - best lunch when your 10...

Had ultra fresh Mozarella at a cheese factory in Canada few months ago - they say it needs to be aged but this stuff was amazing! Big extruded tube of the stuff floating in a vat of brine. The operator cut off a hunk and gave it to me to try. I could have eat 10lbs of it - or coarse it would have bound me up for two weeks, then I would have to visit the prune processing facility.

My job takes me to the classiest places...

Gouda with beer, (Parrano-Gouda is my fav)
Pepper-Brie with olive-bread,
Feta with olives, tomatoes, etc

...these are a few of my favorite things.

a good blue, on crackers, drizzled with honey.

last i checked, i think american artisanal cheesemakers are taking the world by storm. any locals guys check out cowgirl creamery?

i'd imagine that Cheddaar cheese originated in Cheddar in England???

head cheese is the meat that is left over on various butchered animal heads, scraped off, and pressed together. I don't know why they call it "cheese". Probably because "Head scrapings" doesn't sound right.

And yes, I think head cheese tastes alright, although I also like Clamato, Pork hocks, and olive loaf.

Oh, and Parmesan with pasta, Brie & cranberry on a toasted sandwich and Mozzerella with Parmesan on a pizza. That's how I do cheese!

Yep that's what it is alright. My dad used to eat that stuff all the time. But then he was a depression kid AND an immigrant so hell he was just glad to eat at all. I guess he aquired a taste for it as a kid. he would eat stuff like blood sausage and stuff like that too. Me.........pattooooey! No thanks!

Now VELVEETA! It ain't a cheeseburger if it ain't Velveeta!

Still like Velveta for omlets but Harvarti or other stinky Danish cheese is usually my choice...

JoeA

Fish like Velveta too. It makes really good bait.

American cheese has no taste, because it is pasteurized. The best cheese are very difficult to find, because they do not pass the FDA criteria. A good cheese has to be stinky. Covered by a thick layer of bacteria. That will scare away most people. Americans have decent wine, but they know nothing about cheese. That is one of the things I miss most from France.

Aurel

Aurel, there have got to be gourmet stores in Jersey that have all kinds of cheese. Down the street from me is a place that has over 200 cheeses, at least 3 are on tasting display any given time and you have to swim through the bacteria when walking through the store.

Formaggio Kitchen. Here's the French cheese listing:
http://www.formaggiokitchen.com/kitchen/asp/product.asp?prodtype=1&product=9

There's got to be something like this down by you, or you can order and have it shipped.

One of my favorite types of cheese has a crystallized crust (of what I have no idea) that is sharp and tasty yet the inside is smooth and creamy.

I love cheese. Mild or stinky, goat or cow, I like it all. A vacheron or cabrales are my favorites right now.

Monchego left out for an hour or two.

Try a big ole hunk of Muenster on your next cheeseburger. I haven't eaten one with American cheese in years.

I grew up eating it. It's just good 'ole American cheese.

I like American cheese.

Real cheese is basically "milk that went bad" in my book. I can only stand "real" cheeses on pizza and such.
-Chris

Interesting. I hope that you carve out exceptions for beer and wine.

American Cheese
 

How about Velveeta and Spam?

Yum.

Danimal