It has been suggested by one much prettier than I that I should dedicate a journal to that most glorious of dairy foodstuffs, cheese. Being a sucker for anything a cute brunette suggests, I will gladly acquiesce to her wishes.
Cheese. Cheese is good. The more stinky, the better (with exceptions, of course; the most notable being Limboigeh). To quote my father (who was quoting his grandmother), "A good-a cheese stink-a like-a da feet."
So without further ado, SYH's list of cheeses (subject to alteration):
Provolone--not that domestic rubbery crap, oh no, I'm talking the hard, ripe (in more ways than one) wheel o'cheese. Mmmm...
Asiago--a lovely cheese for salads & breads.
Fontinella--a slightly less stinky cheese than provolone, but still excellent.
Parmesan--a good cheese for spaghetti & pizza. It's flavors are best exploited with another cheese, say--
Romano--a complimentary cheese for Parmesan.
Baby Swiss--good for cold sandwiches.
Havarti--also good for sandwiches. I don't have much experience with this cheese; a situation that I should resolve.
Colby--an orange, rubbery cheese with a bit of flavor. It compliments Monterey Jack (duh, that's where Colby Jack comes from).
Monterey Jack--a white cheese with a bit of flavor. Not stinky but a good cheese on its own. Better when combined with Colby.
Gouda--a solid yellow cheese good with fruit & light meats. If I'm going to eat it as a chunk, I prefer smoked Gouda.
Muenster--not a stinky cheese. Still good though.
White Cheddar--the NY or Vermont kind. True it's not a stinky cheese per se, but it's a cheese with a bit of bite. I like food that bites back.
Sharp Cheddar (orange)--this is my everyday cheese. I use it for almost everything requiring some sort of cheese ingredient.
Cream--not technically a cheese, but without it, bagels are just boiled & baked pieces of bread. Also a prime ingredient in cheesecake.
On the subject of stinky cheese, I heartily recommend Jon Scieszka's The Stinky Cheese Man and Other Fairly Stupid Tales.
Cheese. Cheese is good. The more stinky, the better (with exceptions, of course; the most notable being Limboigeh). To quote my father (who was quoting his grandmother), "A good-a cheese stink-a like-a da feet."
So without further ado, SYH's list of cheeses (subject to alteration):
Provolone--not that domestic rubbery crap, oh no, I'm talking the hard, ripe (in more ways than one) wheel o'cheese. Mmmm...
Asiago--a lovely cheese for salads & breads.
Fontinella--a slightly less stinky cheese than provolone, but still excellent.
Parmesan--a good cheese for spaghetti & pizza. It's flavors are best exploited with another cheese, say--
Romano--a complimentary cheese for Parmesan.
Baby Swiss--good for cold sandwiches.
Havarti--also good for sandwiches. I don't have much experience with this cheese; a situation that I should resolve.
Colby--an orange, rubbery cheese with a bit of flavor. It compliments Monterey Jack (duh, that's where Colby Jack comes from).
Monterey Jack--a white cheese with a bit of flavor. Not stinky but a good cheese on its own. Better when combined with Colby.
Gouda--a solid yellow cheese good with fruit & light meats. If I'm going to eat it as a chunk, I prefer smoked Gouda.
Muenster--not a stinky cheese. Still good though.
White Cheddar--the NY or Vermont kind. True it's not a stinky cheese per se, but it's a cheese with a bit of bite. I like food that bites back.
Sharp Cheddar (orange)--this is my everyday cheese. I use it for almost everything requiring some sort of cheese ingredient.
Cream--not technically a cheese, but without it, bagels are just boiled & baked pieces of bread. Also a prime ingredient in cheesecake.
On the subject of stinky cheese, I heartily recommend Jon Scieszka's The Stinky Cheese Man and Other Fairly Stupid Tales.
VIEW 16 of 16 COMMENTS
oninotaki:
yes almost as good, but a night of pickles, cheese, and crackers is awesome!
evanx:
RE: Possible new job - It's not very far out of my current fiend, but it's assloads more money.....I'm still waiting....