- Registrado
- 12 de Abr, 2018
You can never go wrong with oven-baked brie on a baguette.
Cheeses - Favorites, recipes, & more
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- Registrado
- 28 de Dic, 2014
Brie wrapped in phyllo dough sachets with diced peaches and Melba sauce, then oven-baked.
- Registrado
- 19 de Ene, 2021
- Registrado
- 9 de Mar, 2015
Was watching tasting history, Augustus Ceaser fav cheese was basically a fresh mozzarella with pine nuts in it. Apparently was a peasant food.
Mrs and I are going to whip some up and report back to honor her dago heritage plus it sounds just wonderful.
Mrs and I are going to whip some up and report back to honor her dago heritage plus it sounds just wonderful.
- Registrado
- 14 de Ene, 2019
Can you believe this would happen at a Costco?
I always miss the good deals.
I always miss the good deals.
- Registrado
- 28 de Dic, 2014
I can't believe it's an even reasonably good one.
- Registrado
- 9 de Mayo, 2017
My local grocery store stopped selling habanero jack.
I will have my revenge.
I will have my revenge.
- Registrado
- 21 de Jul, 2019
I miss Heluva Good Extra Sharp Cheddar. Cabot just doesn't compare.
- Registrado
- 28 de Dic, 2014
I generally mostly get cheddar from England or Ireland. The only time I'll descend down to industrial block cheddar like Great Value is for melty taco cheese and the like.
There are some really good New York cheddars, though. I also like Cabot, sort of. It's merely good.
Also obligatory cheese. Got something called "BellaVitano" with merlot. It's a hard cheese but apparently melts. Haven't decided what to do with it. Also more Roquefort and Gorgonzola. And Burrata. I think I'll use that for some vaguely caprese salad-inspired dish on toasted baguette slices. It's mozzarella but with a semi-liquid center filled with heavy cream and shredded stracciatella (a close relative of mozzarella).
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- Registrado
- 9 de Mar, 2015
Trader Joes has this English styled cheddar'd bleu.
OMFG It's not "proper" or nothing but it's salty AF like a parm texture like a semi young cheddar, and some bleu. I dunno it's probably a proper sin.. but fuck I got a huge wedge for 7 dollars.
It's amazing imho even if it's possible rule breaking.
Bleu is very love/hate and mrs hates but she dug this even.
OMFG It's not "proper" or nothing but it's salty AF like a parm texture like a semi young cheddar, and some bleu. I dunno it's probably a proper sin.. but fuck I got a huge wedge for 7 dollars.
It's amazing imho even if it's possible rule breaking.
Bleu is very love/hate and mrs hates but she dug this even.
- Registrado
- 22 de Oct, 2023
The one thing I miss from Ohio (besides rent being like 600 bucks) was the Mennonites having farmer stands everywhere, and they had this slightly spicy cheese that was so creamy. It was quite possibly the best cheese I've ever had
- Registrado
- 14 de Oct, 2015
The Bellavitano has a whole bunch of kinds (Merlot, bourbon, sundried tomato, etc) , I like them generally just sliced and eaten with a baguette and some fruit.
- Registrado
- 14 de Ene, 2019
More Crazy Costco deals! discontinued mozza:
- Registrado
- 29 de Mayo, 2018
I’d personally consider BellaVitano cheese a hybrid between cheddar and parmesan with either side being brought out more depending on what the rind is covered with.
My main go-to BellaVitano cheese was their black pepper variety but all of my local supermarkets stopped stocking it (with a local Albertson’s being the final holdout of sorts, they had the vacuum-sealed wedges when others used to have freshly-cut ones). Nowadays I get their tomato-basil variety since that scratches the itch a bit.
- Registrado
- 21 de Jul, 2019
Apparently the issue is that I was getting Cabot Seriously Sharp instead of Extra Sharp. Cabot Extra Sharp still isn't as good as Heluva Good was, but it's a lot better than the Seriously Sharp. Why is the one that's supposed to be more sharp so bland?
- Registrado
- 9 de Dic, 2021
Cashel blue and brie are my go to. You all know brie but Cashel blue is a little more niche, comes from Ireland, has a nice nutty, almost bitter taste to it. Have it with rosemary salted crackers, it is divine. Merlot goes well with it.
Aside from those I will usually veer towards the spicey cheeses with chillis in them. There's a brand of spicy cheddar in the UK called Mexicana that's delicious, I made queso with it once, best queso I've ever had.
Aside from those I will usually veer towards the spicey cheeses with chillis in them. There's a brand of spicy cheddar in the UK called Mexicana that's delicious, I made queso with it once, best queso I've ever had.
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- Registrado
- 28 de Dic, 2014
Cashel blue is seriously underrated, as is English (and UK in general) cheese. The UK in general has great climate for cheese (and lots of different microclimates), even if it's not great for the people who live there.
I had a pleasant surprise recently in one of those peppered cheeses. It was Boar's Head of all things, three pepper colby jack. I generally consider both that company and that variety pure plebbery, but it visually looked good and I didn't even notice it was Boar's Head at the time.
When I noticed, I was kind of pissed and prepared to be disappointed, but it's surprisingly good. It would probably also make a good queso but I used it for omelets.
- Registrado
- 4 de Ago, 2025
Cheese of the day: Edam. Nice and mild, pairs well with fruit, it's good on pizza when you have a retard moment and forget to buy mozzarella.
- Registrado
- 3 de Jun, 2023
I just went on a cheese run, though I didn't follow the official ruleset of the cheese run thread. I bought some imported Fontina and Taleggio cheese from Italy, and some cheese allegedly made by monks here in Leaf land called Frere Jacques. I had a few slices of each with some triscuits, and I paired it with a beer called "Rodenbach Grand Cru", which was amazing. It was an exquisite evening, toobs.