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Subject: This is a thread about cheese rss

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Anna F.
United States
Mississippi
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Because cheese is cool. I'm not supposed to have dairy for a lot of reasons but I cave in and eat cheese because it's cheese.

Informal poll:
1. What is your favorite cheese?
2. What is your least favorite cheese?
3. What is the strangest cheese you have ever tried?

Mine:
1. Swiss/Gruyere/Emmanthaler
2. American/Kraft
3. Vegan "cheese"
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Bryan Thunkd
United States
Florence
MA
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If I had to pick a favorite, probably St. Andres.

My least favorite thing (I won't call it chesse) is definitely the plastic wrapped orange slices from Kraft. When I was a kid I had a sandwich from O'Charlies where someone forgot to take the plastic wrapper off. I never cared for them before that, but afterwards there was little I found more disgusting.
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kSwingrÜber
United States
Ridgefield
Washington
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My (sorta lame wise-guy) answers:

favorite ............ real stuff
least favorite ... over-processed crap (but I eat it anyways if there's no real cheese)
strangest ......... goat (but at least it's cheese, and not some vegan crap, which I wouldn't even bother with)
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maf man
United States
Waunakee (madison area)
WI
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my WI paitrotism wants me to write volumes on this but I think its best if I keep it short so here:

1- hot pepperjack, a great balence of flavors done right by many that can go with many food styles
2- swiss, there is nothing swiss can do to please my tongue
3- there was a spicy red wine cheese I tried last summer

edit add: ok look I should come clean I know its not cool but I have a velveeta block in my fridge fairly often. Its just so easy to use! I know its not really cheese (its basically butter that tastes like cheese) but I grew up with that on my burgers and its just sooo much easier to make a quick dip with. I'm ashamed even though its still miles above other fake cheeses. ugh there I said it....don't think less of me
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Steven McKinney
United States
Kingsville
Missouri
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Favorite: Smokey Cheddar. It's easy to find, so its the one I eat the most.
Least Favorite: Hotter than Hell (ghost pepper cheese) I don't like mushy cheese.
Weirdest: Chocolate Cheese Fudge w/Nuts. I not even sure how this became a cheese.
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¡dn ʇǝƃ ʇ,uɐɔ ı puɐ uǝllɐɟ ǝʌ,ı
Canada
Chestermere
Alberta
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Favorite: Parmesan
Close second: Asiago
Close third: Provolone

Fresh mozzarella is a good thing, but it really lacks any great flavor.
Big brand/ processed mozzarella has flavor but they are usually chemically altered to make them more stringy when melted, so I much prefer provolone to mozza.
I eat a fair bit of "marble" cheddar; grated and added to many things burrito-y or nachoesque.
Monterey Jack and Queso Fresco have their place, and I can respect them.

Canadian and American cheddar is not like "real" English cheddar, and I wish I had a greater appreciation for the English varieties. I find most of them very salty, however.
If I do want salt, I actually prefer feta.

I don't mind brie or camembert, but I don't like the powdery rind on them so it's a bit of a waste with me.

I gave stilton cheese a shot, and couldn't stomach it. Likewise limberger. I'll only eat gorgonza or blue if it is melted with other cheeses.

I generally don't like smoked cheeses, but I have had some good goudas and gruyeres. I'm not big on Swiss/ Emanthal. I can get behind edam, though.

I do like muenster, and German butter cheese. Fontina and fruilano are both decent.
I'm not really fond of sheep cheeses, but I had some very good pecorino when I was in Italy so it may be a matter of finding the right one.

Stangest cheese I've eaten: Gjetost
Strange but rather delicious: Irish cheddar infused with Guinness
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howl hollow howl
United States
Hillsboro
Oregon
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Favorite: Muenster when available. Swiss is the ol' standby. Living in Oregon, Tillamook Cheddar is a staple snack food.

Least favorite: Gouda, I s'pose. Don't need stinky cheese in my life. Also, the presence of feta in a dish means I ain't eating it.

Weirdest: I'm not adventurous in my cheeses. My wife wanted a cheese party last year, so I sampled whatever she had. Never thought I'd eat brie; wasn't all that bad if I didn't think about it too much.
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Andy Leighton
England
Peterborough
Unspecified
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mafman6 wrote:
2- swiss, there is nothing swiss can do to please my tongue


Oh you Americans. Switzerland makes over 400 different types of cheese - none of them called Swiss. By swiss you mean US produced ersatz Emmental.

My favourite cheeses (at the moment)

1. Lincolnshire Poacher. A very strong hard cheddar like cheese.
2. Reblochon. A very nice soft French cheese great for cooking.
3. Fourme d'Ambert. A nice blue cheese from the Auvergne region of France. Sometimes made with unpastuerised milk.

Ask me next week and I will have a different top 3.

Strangest would be Gjetost - which is brownish and sweet almost caramelly.
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John James
United States
Waterbury
Connecticut
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Geeky McGeekface
United States
Manassas
Virginia
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As with most foods, I'm pretty unadventurous when it comes to cheese.

1. Mild Cheddar. Hey, I'm a rebel!

2. Cheez Whiz, if you want to classify that as "cheese". Actually, any processed cheese is just awful.

3. Can't really think of anything too bizarre. Went to a friend's cheese party a couple of months ago and probably had some weird stuff, but I don't remember any of it. Didn't really care for anything I sampled, but I smiled politely and ate a lot of the veggies!
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Harmonica
Netherlands
Tilburg
Noord-Brabant
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1. Emmenthaler is pretty good. Parmesan not bad, but expensive. I use it to make pesto. But a daily slice of Gouda or Edammer on my sandwich makes it the real winner. They exist in all varieties. I like them creamy as well as mature cheese.
2. Leyden Cheese. Simply disgusting.
3. I once ate cheese with red grains in them. I believe it was paprika and it tasted pretty good. Yeah, modern times.
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Australia
NSW
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1. A smoked edam I once had. Not easy to find where I am though. Honourable mentions go to parmesan, haloumi, paneer, feta...
2. Not really a blue person although it's okay melted with others on a quatro formaggi or similar. (Cheese in a can etc etc is not really cheese is it. Also, cheese slices grilled over tomato on toast is a particular kind of nostalgic comfort food so I can't put them in here either, even if they are processed).
3. Not particularly bizarre or weird but I have fond memories of eating Airish which is like Egyptian Ricotta - just getting a tub and eating with honey and fresh bread snaking down the egyptian rails, good stuff.

edit: just reading about different egyptian cheeses to try and remember which one it was I definitely also ate some cheese with formaldehyde in it. A little tangy.
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Mark Halsey
United States
Sylvania
OH
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Gouda shoulda woulda
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EXTRA AVOCADO! Sonderegger
United States
Folsom
CA
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andyl wrote:
mafman6 wrote:
2- swiss, there is nothing swiss can do to please my tongue


Oh you Americans. Switzerland makes over 400 different types of cheese - none of them called Swiss. By swiss you mean US produced ersatz Emmental.

My favourite cheeses (at the moment)

1. Lincolnshire Poacher. A very strong hard cheddar like cheese.
2. Reblochon. A very nice soft French cheese great for cooking.
3. Fourme d'Ambert. A nice blue cheese from the Auvergne region of France. Sometimes made with unpastuerised milk.

Ask me next week and I will have a different top 3.

Strangest would be Gjetost - which is brownish and sweet almost caramelly.


1. Appenzeller, challerhocker, and roulette raclette (typing out my cheeses on my phone had my autocorrect in fits).
2. What you rightly point out is a terrible offense against God's creation masquerading as swiss.
3. Zibu- a variation of sharfziger, that is the bastard child of herbal medicine and pop rocks.
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howl hollow howl
United States
Hillsboro
Oregon
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Asked the fam:

Daughter: (1) Sharp Cheddar; (2) Pepperjack; (3) Pepperjack [she's had weirder, but that's what she answered]

Wife: (1) Parmesan [weird answer, given how much exotic cheese she eats], (2) Cheddar, (3) Bleu - she's had weirder, but Bleu really freaks her out.
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J J
Australia
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Interesting. I find I don't really have a favourite; if it is cheese, I'll probably enjoy it a lot.

But I do detest cottage cheese. And while I don't hate it, I am still working on blue cheese. I quite liked the gorgonzola I had a few months back, but other stuff I just haven't been able to get into properly.

The strangest would be three-in-one cheeses - three stripes of different cheese on the one block. They frequently don't work together very well, especially as they faff about with herbs and spices and fruit and nuts...

Unfortunately we don't have much in the way of options here in Australia (although I will say that we do have a greatly increased range over say 15 years ago).
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James Newton
United Kingdom
Wiltshire
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1. Havarti - although I can't get it locally any more. cry

2. It's a toss-up between blue cheeses or feta.

3. Paneer
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stephen
United Kingdom
Burton on trent
Staffordshire
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1. Cheddar, a proper mature british version with either a creamy or a bit tangy. Not all like the American plastic no flavour versions.

2. Stilton, well ripened, with a nice glass of port, gout on a plate.

3. Cambanzola , creamy and blue , how can that be a bad thing.

Americans can talk about cheese when they get around to making some rather than making stuff to chuck on burgar.
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Eric Brosius
United States
Needham Heights
Massachusetts
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emmersonpoole wrote:
1. Cheddar, a proper mature british version with either a creamy or a bit tangy. Not all like the American plastic no flavour versions.

Some US friends of mine went on a change ringing tour in England. At one meal, a controversy arose between the Midwesterners and the New Englanders over where the best cheddar came from, Vermont or Wisconsin. One of their English hosts listened patiently for quite a while. Eventually, he spoke up: "I was born in Cheddar ..."
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TonyKR
United States
Portland
Oregon
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Favorites: Stilton, smoked gouda, havarti, brie (esp w/apples)

Least favorite: American, though it does have its place on grilled cheese sammiches

Oddest: Probably something that shouldn't even be called cheese
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Andy Leighton
England
Peterborough
Unspecified
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Pugnax555 wrote:
Favorites: Stilton, smoked gouda, havarti, brie (esp w/apples)


The thing about brie is that it should be eaten when ripe and if you can get the AOC bries either Brie de Meaux or Brie de Melun. A properly ripe example has a load more flavour (and is quite a bit runnier) than the industrial brie-style cheeses that many eat straight out of the fridge.
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Jasper
Netherlands
Leiden
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1. grana padano and pecorino, maybe Gorgonzola, maybe good farmers cheese (boerenkaas), or aged Dutch style cheese, or Feta, or Mozzarella. So hard to choose, so much goodness.
2. Factory chees goes without saying; of real cheeses, I cannot stand Camembert, unless fried, in which case it's great.
3. Stepping in a cheese shop in France and just trying whatever looks the weirdest. It wasn't good, but I have no idea what it was called.
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¡dn ʇǝƃ ʇ,uɐɔ ı puɐ uǝllɐɟ ǝʌ,ı
Canada
Chestermere
Alberta
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andyl wrote:


The thing about brie is that it should be eaten when ripe and if you can get the AOC bries either Brie de Meaux or Brie de Melun. A properly ripe example has a load more flavour (and is quite a bit runnier) than the industrial brie-style cheeses that many eat straight out of the fridge.


I don't care how f#$@ing runny it is!!

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EXTRA AVOCADO! Sonderegger
United States
Folsom
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andyl wrote:
Pugnax555 wrote:
Favorites: Stilton, smoked gouda, havarti, brie (esp w/apples)


The thing about brie is that it should be eaten when ripe and if you can get the AOC bries either Brie de Meaux or Brie de Melun. A properly ripe example has a load more flavour (and is quite a bit runnier) than the industrial brie-style cheeses that many eat straight out of the fridge.


If your taste in games is anything like your taste in cheese, I think we'd be firm friends. Or runny friends, if you'd prefer.
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Gary Heidenreich
United States
Milwaukee
Wisconsin
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I had the pleasure to try a 10 year aged sharp chedder. Yep, it was sharp, a bit bitter at first taste, then it melted into a very creamy flavor. Expensive. The 15 year aged was going for like $89 a pound.(!)

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