The "I'm addicted to cheese" item

Aug 24 20:04 UTC 2008

      My name is Jim and I am a cheese head. I have a problem, and I am NOT
WILLING TO GET OVER IT.

      This may gross some people out, but if you are, just pass on the item.

      5 years ago, I made a pilgrimage to Port Clinton's Cheesehaven to score
some cheese. I bought several pounds, and consumed all but one. That last
pound sat in the friderator for 5 years, still vacuum packed. I was cleaning
the fridge out, and came across this perfectly innocent looking specimen of
now 7 year old chedder. I called the cheese dude in PC and he assured me that
7 yr old chedder is indeed a pleasure. It is.

      So this item is about CHEESE, and the people who love it.

      Oh, the cheese dude told me that hard cheese is more durable than soft
cheese. The rule is hard cheese+mold= scrape the mold off and eat the cheese.
Soft cheese+mold=toss it with extreme prejudice.

      I'm about to enter the world of Spanish cheese, that is I'm planning
on spending almost 50 bucks on 3 pounds of Roncal, Manchego, and Cabrales.

      Cabrales is blue cheese that is aged in the caves of Asturias Spain,
The one difference is that the Spaniards do not inject mold into the raw
cheese. They let the cave add the mold. I cannot wait to taste this stuff.

      I am not paying Meijer $10 bux for a small block of Manchego when I can
get a 1.25 block for $20.

  So what is YOUR favorite cheese?

response 2 of 16:

Aug 25 03:27 UTC 2008

Yeah. cheese is one of the best foods ever. I dont really have a
consistent favorite. I like different cheeses at different times. One of
my favorite parts of my trip to Paris was all of the cheese. 

I do love goat cheese too but in moderation since it usually has a very
strong flavor and is often rather rich. Whole Foods and Trader Joe's
carry a goat Gouda which is very nice. 

response 4 of 16:

Aug 31 18:27 UTC 2008

My favorite cheese is genuine English cheddar, closely followed by
genuine English Red Leicester.

Since I become vegetarian, I don't eat them anymore because almost all
English cheeses are made with real rennet instead of microbial rennet.

Cabot and Tillamook both make some very good rennet-free sharp white
cheddars, and I am always on the lookout for rennet-free local producers.

response 6 of 16:

Sep 1 07:48 UTC 2008

  I bought some white cheddar (Cabot) at Wal Mart tonight. (horrors)

<runs that way, screaming>  ;)

response 8 of 16:

Sep 14 18:25 UTC 2008

I recently spotted something called Seaside English Cheddar at Whole
Foods.  It's made with vegetable rennet.  I'll try some and report back.

response 10 of 16:

Sep 15 09:27 UTC 2008

  I'm no vegan but I'll hazard a guess that veggie rennet is from a veggie
source, although I don't know which veggie. I do know that rennet is an
animal product that comes from cows? I don't know that either.

  What I do know is that you need rennet to make cheese. It's the stuff that
makes it curd up and separate.

  I don't need to look under the hood. As long as it's cheese and it's good,
I'll eat it.

response 14 of 16:

Jul 6 18:11 UTC 2010

pull my finger

response 16 of 16:

Nov 23 00:25 UTC 2013

Brinza=Romanian crack