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One cheese to rule them all

post #1 of 445
Thread Starter 
Mimolette vieille is mite-y good!



http://en.wikipedia.org/wiki/Mimolette
post #2 of 445
God wants you to enjoy all kinds of cheeses. It makes him sad when you only pick one.
post #3 of 445
AB is foo's sock puppet! The truth is finally out!
post #4 of 445
Époisses
post #5 of 445
Quote:
Originally Posted by celery View Post
AB is foo's sock puppet! The truth is finally out!

/mindblown

I could soooo see this.

As to the "one" cheese. Nope, can't pick just one.
post #6 of 445
Thread Starter 
I've already ordered 12 identical wheels of mimolette custom made for me. My only regret is that the do not match the #8 of my shoezes.
post #7 of 445
Quote:
Originally Posted by gomestar View Post
Époisses
If only we could get the real thing...
post #8 of 445
Quote:
Originally Posted by kwilkinson View Post
God wants you to enjoy all kinds of cheeses. It makes him sad when you only pick one.

Almost correct... it doesn't make him sad, it makes him mad. This is why 2012 is going to happen.
post #9 of 445
Quote:
Originally Posted by iammatt View Post
If only we could get the real thing...

You need to find some cheese smugglers.

I'm angry more people are buying up Ami du Chambertin so it's harder to find at my usual cheese stops.
post #10 of 445
Quote:
Originally Posted by iammatt View Post
If only we could get the real thing...

Know the right people, eat the real thing
post #11 of 445
Quote:
Originally Posted by Roikins View Post
I'm angry more people are buying up Ami du Chambertin so it's harder to find at my usual cheese stops.
In the long run, shouldn't this encourage manufacturers to make more?

And, er, if Mimolette is the one to rule them all, is there a different cheese to, in the darkness, bind them? Is that like a sticky Roquefort?
post #12 of 445
pepper jack cheese.
post #13 of 445



















post #14 of 445
Mmmmmmmmmmm, cheese product. Would fit right in with the microwave thread.
post #15 of 445
That's really really tough...

I think I love a good Roquefort or a ripe St Marcellin above all cheeses (maybe), but at the same time I can't imagine eating only Roquefort if I had to pick one.

I think I would go for Comté or Beaufort.

Taleggio is also a cheese I think I could eat every day.
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