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One cheese to rule them all - Page 2

post #16 of 356
7/14/10 at 6:31pm
Quote:
Originally Posted by gdl203 View Post
Taleggio is also a cheese I think I could eat every day.

+1

I'm pretty happy with fontina, taleggio and real parmesan
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post #17 of 356
7/14/10 at 6:33pm
Butt cheese
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post #18 of 356
7/14/10 at 6:57pm
Quote:
Originally Posted by Bhowie View Post
Butt cheese

I believe you mean Fromunda Cheese.
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post #19 of 356
7/14/10 at 6:59pm
Quote:
Originally Posted by Cary Grant View Post
I'm pretty happy with fontina, taleggio and real parmesan
Fontina only makes sense to me melted or used for cooking.
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post #20 of 356
7/14/10 at 7:04pm
Quote:
Originally Posted by gdl203 View Post
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.

These are in my fridge right now.
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post #21 of 356
7/14/10 at 7:12pm
Quote:
Originally Posted by iammatt View Post
These are in my fridge right now.

Melt them together in a pot to make the ONECHEESE.
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post #22 of 356
7/14/10 at 7:20pm
Taleggio is one of my favorites, we buy and eat a whole lot of it.

Last weekend we got a big chunk of Stilton. Add some quality fig jam, walnuts, and some light toast and happy is inevitable.
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post #23 of 356
7/14/10 at 7:21pm
Quote:
Originally Posted by iammatt View Post
These are in my fridge right now.

We're fridge twins then
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post #24 of 356
7/14/10 at 7:47pm
Quote:
Originally Posted by iammatt View Post
These are in my fridge right now.

you don't have a cheese cellar? with an on-staff affineur?
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post #25 of 356
7/14/10 at 7:53pm
If I wasn't lazy, I'd PS a pic of Frodo taking this cheese to Mordor
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post #26 of 356
7/14/10 at 8:15pm
Fresh pecorino. The stuff from Umbria (not the aged "Romano").
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post #27 of 356
7/14/10 at 8:23pm
Quote:
Originally Posted by iammatt View Post
If only we could get the real thing...
I tried it on your recommendation from an old thread. Too strong for me, i think. I couldn't imagine eating nothing but that. It's not bad in small quantities.
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post #28 of 356
7/14/10 at 8:33pm
Quote:
Originally Posted by foodguy View Post
you don't have a cheese cellar? with an on-staff affineur?
Me? I don't even know the right people...
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post #29 of 356
7/14/10 at 8:38pm


- B
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post #30 of 356
7/14/10 at 8:38pm
Quote:
Originally Posted by iammatt View Post
Me? I don't even know the right people...

hire Kwilk to be your cheese cutter
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