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Your Favorite Cheese?
Which one's your favourite?
* Abbaye de Belloc * Abbaye du Mont des Cats * Abertam * Abondance * Ackawi * Acorn * Adelost * Affidelice au Chablis * Afuega'l Pitu * Airag * Airedale * Aisy Cendre * Allgauer Emmentaler * Alverca * Ambert * American Cheese * Ami du Chambertin * Anejo Enchilado * Anneau du Vic-Bilh * Anthoriro * Appenzell * Aragon * Ardi Gasna * Ardrahan * Armenian String * Aromes au Gene de Marc * Asadero * Asiago * Aubisque Pyrenees * Autun * Avaxtskyr * Baby Swiss * Babybel * Baguette Laonnaise * Bakers * Baladi * Balaton * Bandal * Banon * Barry's Bay Cheddar * Basing * Basket Cheese * Bath Cheese * Bavarian Bergkase * Baylough * Beaufort * Beauvoorde * Beenleigh Blue * Beer Cheese * Bel Paese * Bergader * Bergere Bleue * Berkswell * Beyaz Peynir * Bierkase * Bishop Kennedy * Blarney * Bleu d'Auvergne * Bleu de Gex * Bleu de Laqueuille * Bleu de Septmoncel * Bleu Des Causses * Blue * Blue Castello * Blue Rathgore * Blue Vein (Australian) * Blue Vein Cheeses * Bocconcini * Bocconcini (Australian) * Boeren Leidenkaas * Bonchester * Bosworth * Bougon * Boule Du Roves * Boulette d'Avesnes * Boursault * Boursin * Bouyssou * Bra * Braudostur * Breakfast Cheese * Brebis du Lavort * Brebis du Lochois * Brebis du Puyfaucon * Bresse Bleu * Brick * Brie * Brie de Meaux * Brie de Melun * Brillat-Savarin * Brin * Brin d' Amour * Brin d'Amour * Brinza (Burduf Brinza) * Briquette de Brebis * Briquette du Forez * Broccio * Broccio Demi-Affine * Brousse du Rove * Bruder Basil * Brusselae Kaas (Fromage de Bruxelles) * Bryndza * Buchette d'Anjou * Buffalo * Burgos * Butte * Butterkase * Button (Innes) * Buxton Blue * Cabecou * Caboc * Cabrales * Cachaille * Caciocavallo * Caciotta * Caerphilly * Cairnsmore * Calenzana * Cambazola * Camembert de Normandie * Canadian Cheddar * Canestrato * Cantal * Caprice des Dieux * Capricorn Goat * Capriole Banon * Carre de l'Est * Casciotta di Urbino * Cashel Blue * Castellano * Castelleno * Castelmagno * Castelo Branco * Castigliano * Cathelain * Celtic Promise * Cendre d'Olivet * Cerney * Chabichou * Chabichou du Poitou * Chabis de Gatine * Chaource * Charolais * Chaumes * Cheddar * Cheshire * Chevres * Chevrotin des Aravis * Chontaleno * Civray * Coeur de Camembert au Calvados * Coeur de Chevre * Colby * Cold Pack * Comte * Coolea * Cooleney * Coquetdale * Corleggy * Cornish Pepper * Cotherstone * Cotija * Cottage Cheese * Cottage Cheese (Australian) * Cougar Gold * Coulommiers * Coverdale * Crayeux de Roncq * Cream Cheese * Cream Havarti * Crema Agria * Crema Mexicana * Creme Fraiche * Crescenza * Croghan * Crottin de Chavignol * Crottin du Chavignol * Crowdie * Crowley * Cuajada * Curd * Cure Nantais * Curworthy * Cwmtawe Pecorino * Cypress Grove Chevre * Danablu (Danish Blue) * Danbo * Danish Fontina * Daralagjazsky * Dauphin * Delice des Fiouves * Denhany Dorset Drum * Derby * Dessertnyj Belyj * Devon Blue * Devon Garland * Dolcelatte * Doolin * Doppelrhamstufel * Dorset Blue Vinney * Double Gloucester * Double Worcester * Dreux a la Feuille * Dry Jack * Duddleswell * Dunbarra * Dunlop * Dunsyre Blue * Duroblando * Durrus * Dutch Mimolette (Commissiekaas) * Edam * Edelpilz * Emental Grand Cru * Emlett * Emmental * Epoisses de Bourgogne * Esbareich * Esrom * Etorki * Evansdale Farmhouse Brie * Evora De L'Alentejo * Exmoor Blue * Explorateur * Feta * Feta (Australian) * Figue * Filetta * Fin-de-Siecle * Finlandia Swiss * Finn * Fiore Sardo * Fleur du Maquis * Flor de Guia * Flower Marie * Folded * Folded cheese with mint * Fondant de Brebis * Fontainebleau * Fontal * Fontina Val d'Aosta * Fougerus * Four Herb Gouda * Fourme d' Ambert * Fourme de Haute Loire * Fourme de Montbrison * Fresh Jack * Fresh Mozzarella * Fresh Ricotta * Fresh Truffles * Fribourgeois * Friesekaas * Friesian * Friesla * Frinault * Fromage a Raclette * Fromage Corse * Fromage de Montagne de Savoie * Fromage Frais * Fruit Cream Cheese * Frying Cheese * Fynbo * Gabriel * Galette du Paludier * Galette Lyonnaise * Galloway Goat's Milk Gems * Gammelost * Gaperon a l'Ail * Garrotxa * Gastanberra * Geitost * Gippsland Blue * Gjetost * Gloucester * Golden Cross * Gorgonzola * Gornyaltajski * Gospel Green * Gouda * Goutu * Gowrie * Grabetto * Graddost * Grafton Village Cheddar * Grana * Grana Padano * Grand Vatel * Grataron d' Areches * Gratte-Paille * Graviera * Greuilh * Greve * Gris de Lille * Gruyere * Gubbeen * Guerbigny * Halloumi * Halloumy (Australian) * Haloumi-Style Cheese * Harbourne Blue * Havarti * Heidi Gruyere * Hereford Hop * Herrgardsost * Herriot Farmhouse * Herve * Hipi Iti * Hubbardston Blue Cow * Hushallsost * Iberico * Idaho Goatster * Idiazabal * Il Boschetto al Tartufo * Ile d'Yeu * Isle of Mull * Jarlsberg * Jermi Tortes * Jibneh Arabieh * Jindi Brie * Jubilee Blue * Juustoleipa * Kadchgall * Kaseri * Kashta * Kefalotyri * Kenafa * Kernhem * Kervella Affine * Kikorangi * King Island Cape Wickham Brie * King River Gold * Klosterkaese * Knockalara * Kugelkase * L'Aveyronnais * L'Ecir de l'Aubrac * La Taupiniere * La Vache Qui Rit * Laguiole * Lairobell * Lajta * Lanark Blue * Lancashire * Langres * Lappi * Laruns * Lavistown * Le Brin * Le Fium Orbo * Le Lacandou * Le Roule * Leafield * Lebbene * Leerdammer * Leicester * Leyden * Limburger * Lincolnshire Poacher * Lingot Saint Bousquet d'Orb * Liptauer * Little Rydings * Livarot * Llanboidy * Llanglofan Farmhouse * Loch Arthur Farmhouse * Loddiswell Avondale * Longhorn * Lou Palou * Lou Pevre * Lyonnais * Maasdam * Macconais * Mahoe Aged Gouda * Mahon * Malvern * Mamirolle * Manchego * Manouri * Manur * Marble Cheddar * Marbled Cheeses * Maredsous * Margotin * Maribo * Maroilles * Mascares * Mascarpone * Mascarpone (Australian) * Mascarpone Torta * Matocq * Maytag Blue * Meira * Menallack Farmhouse * Menonita * Meredith Blue * Mesost * Metton (Cancoillotte) * Meyer Vintage Gouda * Mihalic Peynir * Milleens * Mimolette * Mine-Gabhar * Mini Baby Bells * Mixte * Molbo * Monastery Cheeses * Mondseer * Mont D'or Lyonnais * Montasio * Monterey Jack * Monterey Jack Dry * Morbier * Morbier Cru de Montagne * Mothais a la Feuille * Mozzarella * Mozzarella (Australian) * Mozzarella di Bufala * Mozzarella Fresh, in water * Mozzarella Rolls * Munster * Murol * Mycella * Myzithra * Naboulsi * Nantais * Neufchatel * Neufchatel (Australian) * Niolo * Nokkelost * Northumberland * Oaxaca * Olde York * Olivet au Foin * Olivet Bleu * Olivet Cendre * Orkney Extra Mature Cheddar * Orla * Oschtjepka * Ossau Fermier * Ossau-Iraty * Oszczypek * Oxford Blue * P'tit Berrichon * Palet de Babligny * Paneer * Panela * Pannerone * Pant ys Gawn * Parmesan (Parmigiano) * Parmigiano Reggiano * Pas de l'Escalette * Passendale * Pasteurized Processed * Pate de Fromage * Patefine Fort * Pave d'Affinois * Pave d'Auge * Pave de Chirac * Pave du Berry * Pecorino * Pecorino in Walnut Leaves * Pecorino Romano * Peekskill Pyramid * Pelardon des Cevennes * Pelardon des Corbieres * Penamellera * Penbryn * Pencarreg * Perail de Brebis * Petit Morin * Petit Pardou * Petit-Suisse * Picodon de Chevre * Picos de Europa * Piora * Pithtviers au Foin * Plateau de Herve * Plymouth Cheese * Podhalanski * Poivre d'Ane * Polkolbin * Pont l'Eveque * Port Nicholson * Port-Salut * Postel * Pouligny-Saint-Pierre * Pourly * Prastost * Pressato * Prince-Jean * Processed Cheddar * Provolone * Provolone (Australian) * Pyengana Cheddar * Pyramide * Quark * Quark (Australian) * Quartirolo Lombardo * Quatre-Vents * Quercy Petit * Queso Blanco * Queso Blanco con Frutas --Pina y Mango * Queso de Murcia * Queso del Montsec * Queso del Tietar * Queso Fresco * Queso Fresco (Adobera) * Queso Iberico * Queso Jalapeno * Queso Majorero * Queso Media Luna * Queso Para Frier * Queso Quesadilla * Rabacal * Raclette * Ragusano * Raschera * Reblochon * Red Leicester * Regal de la Dombes * Reggianito * Remedou * Requeson * Richelieu * Ricotta * Ricotta (Australian) * Ricotta Salata * Ridder * Rigotte * Rocamadour * Rollot * Romano * Romans Part Dieu * Roncal * Roquefort * Roule * Rouleau De Beaulieu * Royalp Tilsit * Rubens * Rustinu * Saaland Pfarr * Saanenkaese * Saga * Sage Derby * Sainte Maure * Saint-Marcellin * Saint-Nectaire * Saint-Paulin * Salers * Samso * San Simon * Sancerre * Sap Sago * Sardo * Sardo Egyptian * Sbrinz * Scamorza * Schabzieger * Schloss * Selles sur Cher * Selva * Serat * Seriously Strong Cheddar * Serra da Estrela * Sharpam * Shelburne Cheddar * Shropshire Blue * Siraz * Sirene * Smoked Gouda * Somerset Brie * Sonoma Jack * Sottocenare al Tartufo * Soumaintrain * Sourire Lozerien * Spenwood * Sraffordshire Organic * St. Agur Blue Cheese * Stilton * Stinking Bishop * String * Sussex Slipcote * Sveciaost * Swaledale * Sweet Style Swiss * Swiss * Syrian (Armenian String) * Tala * Taleggio * Tamie * Tasmania Highland Chevre Log * Taupiniere * Teifi * Telemea * Testouri * Tete de Moine * Tetilla * Texas Goat Cheese * Tibet * Tillamook Cheddar * Tilsit * Timboon Brie * Toma * Tomme Brulee * Tomme d'Abondance * Tomme de Chevre * Tomme de Romans * Tomme de Savoie * Tomme des Chouans * Tommes * Torta del Casar * Toscanello * Touree de L'Aubier * Tourmalet * Trappe (Veritable) * Trois Cornes De Vendee * Tronchon * Trou du Cru * Truffe * Tupi * Turunmaa * Tymsboro * Tyn Grug * Tyning * Ubriaco * Ulloa * Vacherin-Fribourgeois * Valencay * Vasterbottenost * Venaco * Vendomois * Vieux Corse * Vignotte * Vulscombe * Waimata Farmhouse Blue * Washed Rind Cheese (Australian) * Waterloo * Weichkaese * Wellington * Wensleydale * White Stilton * Whitestone Farmhouse * Wigmore * Woodside Cabecou * Xanadu * Xynotyro * Yarg Cornish * Yarra Valley Pyramid * Yorkshire Blue * Zamorano * Zanetti Grana Padano * Zanetti Parmigiano Reggiano |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
"Mr Cheese Fiend" > wrote in message ... > Which one's your favourite? > * "Parmigiano Reggiano" though many are very close. That,'s quite a list. |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese
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Your Favorite Cheese?
"Mr Cheese Fiend" > wrote in message ... > Which one's your favourite? I have neither heard of nor tasted most of them, and the of ones I like, the flavors vary from one cheesemaker to another so I don't have any one favorite. Here are some I like: > * American Cheese (While some may not consider this a "real" cheese, it > is very good in some situations which call for melted cheese.) > * Brie > * Cheddar (Aged and sharp, please) > * Feta > * Havarti > * Parmigiano Reggiano > * Sage Derby Notes: > * Fresh Truffles This is a cheese? |
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Your Favorite Cheese?
Mr Cheese Fiend wrote:
> Which one's your favourite? > * Asiago > * Baby Swiss > * Bleu d'Auvergne > * Bleu de Gex > * Bleu de Laqueuille > * Bleu de Septmoncel > * Bleu Des Causses > * Blue > * Blue Castello > * Blue Rathgore > * Blue Vein (Australian) > * Blue Vein Cheeses > * Cheddar > * Cottage Cheese > * Cream Cheese > * Gruyere > * Havarti > * Limburger > * Pecorino Romano > * Queso Jalapeno > * Romano > * Smoked Gouda > * Stilton These are just the ones I can get ahold of here. I would most likely enjoy most of them as there are very few cheeses I don't like, with the exception of very mild white cheeses such as Mexican queso fresco. Not crossposting in the name of sanity, Blutarsky© |
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Your Favorite Cheese?
Mr Cheese Fiend wrote:
> Which one's your favourite? > * Banon > * Briquette de Brebis > * Camembert de Normandie > * Castelmagno > * Cheshire (wonderful one from Neal's Yard) > * Comte (kind of a french parmigiano) > * Epoisses de Bourgogne > * Fiore Sardo (very good perocino) > * Fontina Val d'Aosta > * Gorgonzola > * Gouda (best if aged 12 months) > * Mozzarella di Bufala > * Parmigiano Reggiano > * Pyramide (if it is the french goat cheese) > * Reblochon > * Reggianito LOL, the brazilian parmigiano. I'd like to try it once. > * Roquefort > * Stilton > * Tilsit > * Toma -- Vilco Think pink, drink rose' |
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Your Favorite Cheese?
Vilco wrote:
> Mr Cheese Fiend wrote: >> Which one's your favourite? > >> * Banon >> * Briquette de Brebis >> * Camembert de Normandie >> * Castelmagno >> * Cheshire (wonderful one from Neal's Yard) >> * Comte (kind of a french parmigiano) >> * Epoisses de Bourgogne >> * Fiore Sardo (very good perocino) >> * Fontina Val d'Aosta >> * Gorgonzola >> * Gouda (best if aged 12 months) >> * Mozzarella di Bufala >> * Parmigiano Reggiano >> * Pyramide (if it is the french goat cheese) >> * Reblochon >> * Reggianito > LOL, the brazilian parmigiano. I'd like to try it once. >> * Roquefort >> * Stilton >> * Tilsit >> * Toma > I took some Swiss friends to a cheese shop yesterday so they could taste grana di Bufala, a cheese about which I am adulatory. They preferred pecorino sardo. With so many cheeses around the world, it's impossible, not to say unproductive, to pick just one. -- Posted via a free Usenet account from http://www.teranews.com |
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Your Favorite Cheese?
Giusi wrote:
> I took some Swiss friends to a cheese shop yesterday so they could > taste grana di Bufala, a cheese about which I am adulatory. They > preferred pecorino sardo. With so many cheeses around the world, > it's impossible, not to say unproductive, to pick just one. Well said. Today at lunch I'll be in a local deli with loads of french cheeses, I'll get some epoisse and then follow the inspiration  -- Vilco Think pink, drink rose' |
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Your Favorite Cheese?
On Thu, 14 Jun 2007 19:44:20 +0100, Mr Cheese Fiend >
magnanimously proffered: >Which one's your favourite? Cheeses save us ... -- una cerveza mas por favor ... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~ Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~ |
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Your Favorite Cheese?
Your Favorite Cheese? Group: rec.food.cooking Date: Thu, Jun 14, 2007, 7:44pm (EDT+5) From: (Mr*Cheese*Fiend) Which one's your favourite? <<Sharp Chedder Parmesan Bleu Cheese Laughing Cow(those little wedges that come in a round box) Port Wine Chedder SMITTY |
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Your Favorite Cheese?
In article >,
"Vilco" > wrote: > Mr Cheese Fiend wrote: > > Which one's your favourite? > > > * Banon > > * Briquette de Brebis > > * Camembert de Normandie > > * Castelmagno > > * Cheshire (wonderful one from Neal's Yard) > > * Comte (kind of a french parmigiano) > > * Epoisses de Bourgogne > > * Fiore Sardo (very good perocino) > > * Fontina Val d'Aosta > > * Gorgonzola > > * Gouda (best if aged 12 months) > > * Mozzarella di Bufala > > * Parmigiano Reggiano > > * Pyramide (if it is the french goat cheese) > > * Reblochon > > * Reggianito > LOL, the brazilian parmigiano. I'd like to try it once. > > * Roquefort > > * Stilton > > * Tilsit > > * Toma Havarti Brie Baby Swiss Monterey Jack -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
"Mr Cheese Fiend" > wrote > Which one's your favourite? Dairylea Triangles, which go particularly well with any wine that comes in a box with a painting of a Spanish village on it. -- Regards, Vince. International Trucking Photographs- http://200476.aceboard.net |
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Your Favorite Cheese?
Omelet wrote:
> In article >, > (J S) wrote: > > >> >>Your Favorite Cheese? >> >>Group: rec.food.cooking Date: Thu, Jun 14, 2007, 7:44pm (EDT+5) From: (Mr Cheese Fiend) >>Which one's your favourite? >> >><<Sharp Chedder >>Parmesan >>Bleu Cheese >>Laughing Cow(those little wedges that come in a round box) >>Port Wine Chedder >> >>SMITTY > > > If you like Laughing cow, try the little wax wrapped Babybels. > They are a laughing cow product. Yum! My absolute favorite is Tillamook Smoked Medium Cheddar, particularly when eaten with crisp apple slices. George |
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Your Favorite Cheese?
George Shirley wrote:
> My absolute favorite is Tillamook Smoked Medium Cheddar, particularly > when eaten with crisp apple slices. Try it with a sliver of Goya brand Guava Paste. They make a wonderful snack combination. |
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Your Favorite Cheese?
In article >,
George Shirley > wrote: > Omelet wrote: > > In article >, > > (J S) wrote: > > > > > >> > >>Your Favorite Cheese? > >> > >>Group: rec.food.cooking Date: Thu, Jun 14, 2007, 7:44pm (EDT+5) From: > (Mr Cheese Fiend) > >>Which one's your favourite? > >> > >><<Sharp Chedder > >>Parmesan > >>Bleu Cheese > >>Laughing Cow(those little wedges that come in a round box) > >>Port Wine Chedder > >> > >>SMITTY > > > > > > If you like Laughing cow, try the little wax wrapped Babybels. > > They are a laughing cow product. Yum! > > My absolute favorite is Tillamook Smoked Medium Cheddar, particularly > when eaten with crisp apple slices. > > George Cheese, a good wine and crusty hot french bread... I agree that apple and cheese is good! I've taken that combo to potlucks. Treat the apple with a little lemon juice to prevent browning. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Your Favorite Cheese?
What about that really stinky cheese, limbougher? Or something like that. I have wondered what it tasted like but have never bought any. So what other cheese is it like and does it really smell that bad? |
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Your Favorite Cheese?
Phyllis Stone wrote:
> What about that really stinky cheese, limbougher? Or something like that. I > have wondered what it tasted like but have never bought any. So what other > cheese is it like and does it really smell that bad? > > OhMiGawd! My FIL loved that stinky stuff, MIL made him eat it outside and he wasn't allowed to bring it in the house. I tried some with him and nearly gagged. Could not get used to the taste or the smell. Yeah, it really smells that bad and the taste wasn't good, to me, either. George |
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Your Favorite Cheese?
Phyllis Stone wrote: > > What about that really stinky cheese, limbougher? Or something like that. I > have wondered what it tasted like but have never bought any. So what other > cheese is it like and does it really smell that bad? I had it once. It was pleasant at first, and then I smelled it, and it tasted like what I would imagine dog shit to taste like. |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
Mr Cheese Fiend wrote:
> Which one's your favourite? Why do you care? (You missed Velveeta, Manchego, and many others.) Jerry -- Engineering is the art of making what you want from things you can get. ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
" > > Why do you care? (You missed Velveeta, Manchego, and many others.) > > Jerry > -- Not much of a cheese shop is it? |
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Your Favorite Cheese?
In article >,
Omelet > wrote: > In article >, > (J S) wrote: > > > > > Your Favorite Cheese? > > > > Group: rec.food.cooking Date: Thu, Jun 14, 2007, 7:44pm (EDT+5) From: > > (Mr*Cheese*Fiend) > > Which one's your favourite? > > > > <<Sharp Chedder > > Parmesan > > Bleu Cheese > > Laughing Cow(those little wedges that come in a round box) > > Port Wine Chedder > > > > SMITTY > > If you like Laughing cow, try the little wax wrapped Babybels. > They are a laughing cow product. Yum! Pop 'em in the nyker until they're good and melty. Isaac |
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Your Favorite Cheese?
In article >,
isw > wrote: > In article >, > Omelet > wrote: > > > In article >, > > (J S) wrote: > > > > > > > > Your Favorite Cheese? > > > > > > Group: rec.food.cooking Date: Thu, Jun 14, 2007, 7:44pm (EDT+5) From: > > > (Mr*Cheese*Fiend) > > > Which one's your favourite? > > > > > > <<Sharp Chedder > > > Parmesan > > > Bleu Cheese > > > Laughing Cow(those little wedges that come in a round box) > > > Port Wine Chedder > > > > > > SMITTY > > > > If you like Laughing cow, try the little wax wrapped Babybels. > > They are a laughing cow product. Yum! > > Pop 'em in the nyker until they're good and melty. > > Isaac Oh gods... I've not tried that! I presume you remove the wax first? <G> -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
Mr Cheese Fiend wrote:
> Which one's your favourite? > > * Abbaye de Belloc > * Abbaye du Mont des Cats > * Abertam > * Abondance > * Ackawi > * Acorn > * Adelost > * Affidelice au Chablis > * Afuega'l Pitu > * Airag > * Airedale > * Aisy Cendre > * Allgauer Emmentaler > * Alverca > * Ambert > * American Cheese > * Ami du Chambertin > * Anejo Enchilado > * Anneau du Vic-Bilh > * Anthoriro > * Appenzell > * Aragon > * Ardi Gasna > * Ardrahan > * Armenian String > * Aromes au Gene de Marc > * Asadero > * Asiago > * Aubisque Pyrenees > * Autun > * Avaxtskyr > * Baby Swiss > * Babybel > * Baguette Laonnaise > * Bakers > * Baladi > * Balaton > * Bandal > * Banon > * Barry's Bay Cheddar > * Basing > * Basket Cheese > * Bath Cheese > * Bavarian Bergkase > * Baylough > * Beaufort > * Beauvoorde > * Beenleigh Blue > * Beer Cheese > * Bel Paese > * Bergader > * Bergere Bleue > * Berkswell > * Beyaz Peynir > * Bierkase > * Bishop Kennedy > * Blarney > * Bleu d'Auvergne > * Bleu de Gex > * Bleu de Laqueuille > * Bleu de Septmoncel > * Bleu Des Causses > * Blue > * Blue Castello > * Blue Rathgore > * Blue Vein (Australian) > * Blue Vein Cheeses > * Bocconcini > * Bocconcini (Australian) > * Boeren Leidenkaas > * Bonchester > * Bosworth > * Bougon > * Boule Du Roves > * Boulette d'Avesnes > * Boursault > * Boursin > * Bouyssou > * Bra > * Braudostur > * Breakfast Cheese > * Brebis du Lavort > * Brebis du Lochois > * Brebis du Puyfaucon > * Bresse Bleu > * Brick > * Brie > * Brie de Meaux > * Brie de Melun > * Brillat-Savarin > * Brin > * Brin d' Amour > * Brin d'Amour > * Brinza (Burduf Brinza) > * Briquette de Brebis > * Briquette du Forez > * Broccio > * Broccio Demi-Affine > * Brousse du Rove > * Bruder Basil > * Brusselae Kaas (Fromage de Bruxelles) > * Bryndza > * Buchette d'Anjou > * Buffalo > * Burgos > * Butte > * Butterkase > * Button (Innes) > * Buxton Blue > * Cabecou > * Caboc > * Cabrales > * Cachaille > * Caciocavallo > * Caciotta > * Caerphilly > * Cairnsmore > * Calenzana > * Cambazola > * Camembert de Normandie > * Canadian Cheddar > * Canestrato > * Cantal > * Caprice des Dieux > * Capricorn Goat > * Capriole Banon > * Carre de l'Est > * Casciotta di Urbino > * Cashel Blue > * Castellano > * Castelleno > * Castelmagno > * Castelo Branco > * Castigliano > * Cathelain > * Celtic Promise > * Cendre d'Olivet > * Cerney > * Chabichou > * Chabichou du Poitou > * Chabis de Gatine > * Chaource > * Charolais > * Chaumes > * Cheddar > * Cheshire > * Chevres > * Chevrotin des Aravis > * Chontaleno > * Civray > * Coeur de Camembert au Calvados > * Coeur de Chevre > * Colby > * Cold Pack > * Comte > * Coolea > * Cooleney > * Coquetdale > * Corleggy > * Cornish Pepper > * Cotherstone > * Cotija > * Cottage Cheese > * Cottage Cheese (Australian) > * Cougar Gold > * Coulommiers > * Coverdale > * Crayeux de Roncq > * Cream Cheese > * Cream Havarti > * Crema Agria > * Crema Mexicana > * Creme Fraiche > * Crescenza > * Croghan > * Crottin de Chavignol > * Crottin du Chavignol > * Crowdie > * Crowley > * Cuajada > * Curd > * Cure Nantais > * Curworthy > * Cwmtawe Pecorino > * Cypress Grove Chevre > * Danablu (Danish Blue) > * Danbo > * Danish Fontina > * Daralagjazsky > * Dauphin > * Delice des Fiouves > * Denhany Dorset Drum > * Derby > * Dessertnyj Belyj > * Devon Blue > * Devon Garland > * Dolcelatte > * Doolin > * Doppelrhamstufel > * Dorset Blue Vinney > * Double Gloucester > * Double Worcester > * Dreux a la Feuille > * Dry Jack > * Duddleswell > * Dunbarra > * Dunlop > * Dunsyre Blue > * Duroblando > * Durrus > * Dutch Mimolette (Commissiekaas) > * Edam > * Edelpilz > * Emental Grand Cru > * Emlett > * Emmental > * Epoisses de Bourgogne > * Esbareich > * Esrom > * Etorki > * Evansdale Farmhouse Brie > * Evora De L'Alentejo > * Exmoor Blue > * Explorateur > * Feta > * Feta (Australian) > * Figue > * Filetta > * Fin-de-Siecle > * Finlandia Swiss > * Finn > * Fiore Sardo > * Fleur du Maquis > * Flor de Guia > * Flower Marie > * Folded > * Folded cheese with mint > * Fondant de Brebis > * Fontainebleau > * Fontal > * Fontina Val d'Aosta > * Fougerus > * Four Herb Gouda > * Fourme d' Ambert > * Fourme de Haute Loire > * Fourme de Montbrison > * Fresh Jack > * Fresh Mozzarella > * Fresh Ricotta > * Fresh Truffles > * Fribourgeois > * Friesekaas > * Friesian > * Friesla > * Frinault > * Fromage a Raclette > * Fromage Corse > * Fromage de Montagne de Savoie > * Fromage Frais > * Fruit Cream Cheese > * Frying Cheese > * Fynbo > * Gabriel > * Galette du Paludier > * Galette Lyonnaise > * Galloway Goat's Milk Gems > * Gammelost > * Gaperon a l'Ail > * Garrotxa > * Gastanberra > * Geitost > * Gippsland Blue > * Gjetost > * Gloucester > * Golden Cross > * Gorgonzola > * Gornyaltajski > * Gospel Green > * Gouda > * Goutu > * Gowrie > * Grabetto > * Graddost > * Grafton Village Cheddar > * Grana > * Grana Padano > * Grand Vatel > * Grataron d' Areches > * Gratte-Paille > * Graviera > * Greuilh > * Greve > * Gris de Lille > * Gruyere > * Gubbeen > * Guerbigny > * Halloumi > * Halloumy (Australian) > * Haloumi-Style Cheese > * Harbourne Blue > * Havarti > * Heidi Gruyere > * Hereford Hop > * Herrgardsost > * Herriot Farmhouse > * Herve > * Hipi Iti > * Hubbardston Blue Cow > * Hushallsost > * Iberico > * Idaho Goatster > * Idiazabal > * Il Boschetto al Tartufo > * Ile d'Yeu > * Isle of Mull > * Jarlsberg > * Jermi Tortes > * Jibneh Arabieh > * Jindi Brie > * Jubilee Blue > * Juustoleipa > * Kadchgall > * Kaseri > * Kashta > * Kefalotyri > * Kenafa > * Kernhem > * Kervella Affine > * Kikorangi > * King Island Cape Wickham Brie > * King River Gold > * Klosterkaese > * Knockalara > * Kugelkase > * L'Aveyronnais > * L'Ecir de l'Aubrac > * La Taupiniere > * La Vache Qui Rit > * Laguiole > * Lairobell > * Lajta > * Lanark Blue > * Lancashire > * Langres > * Lappi > * Laruns > * Lavistown > * Le Brin > * Le Fium Orbo > * Le Lacandou > * Le Roule > * Leafield > * Lebbene > * Leerdammer > * Leicester > * Leyden > * Limburger > * Lincolnshire Poacher > * Lingot Saint Bousquet d'Orb > * Liptauer > * Little Rydings > * Livarot > * Llanboidy > * Llanglofan Farmhouse > * Loch Arthur Farmhouse > * Loddiswell Avondale > * Longhorn > * Lou Palou > * Lou Pevre > * Lyonnais > * Maasdam > * Macconais > * Mahoe Aged Gouda > * Mahon > * Malvern > * Mamirolle > * Manchego > * Manouri > * Manur > * Marble Cheddar > * Marbled Cheeses > * Maredsous > * Margotin > * Maribo > * Maroilles > * Mascares > * Mascarpone > * Mascarpone (Australian) > * Mascarpone Torta > * Matocq > * Maytag Blue > * Meira > * Menallack Farmhouse > * Menonita > * Meredith Blue > * Mesost > * Metton (Cancoillotte) > * Meyer Vintage Gouda > * Mihalic Peynir > * Milleens > * Mimolette > * Mine-Gabhar > * Mini Baby Bells > * Mixte > * Molbo > * Monastery Cheeses > * Mondseer > * Mont D'or Lyonnais > * Montasio > * Monterey Jack > * Monterey Jack Dry > * Morbier > * Morbier Cru de Montagne > * Mothais a la Feuille > * Mozzarella > * Mozzarella (Australian) > * Mozzarella di Bufala > * Mozzarella Fresh, in water > * Mozzarella Rolls > * Munster > * Murol > * Mycella > * Myzithra > * Naboulsi > * Nantais > * Neufchatel > * Neufchatel (Australian) > * Niolo > * Nokkelost > * Northumberland > * Oaxaca > * Olde York > * Olivet au Foin > * Olivet Bleu > * Olivet Cendre > * Orkney Extra Mature Cheddar > * Orla > * Oschtjepka > * Ossau Fermier > * Ossau-Iraty > * Oszczypek > * Oxford Blue > * P'tit Berrichon > * Palet de Babligny > * Paneer > * Panela > * Pannerone > * Pant ys Gawn > * Parmesan (Parmigiano) > * Parmigiano Reggiano > * Pas de l'Escalette > * Passendale > * Pasteurized Processed > * Pate de Fromage > * Patefine Fort > * Pave d'Affinois > * Pave d'Auge > * Pave de Chirac > * Pave du Berry > * Pecorino > * Pecorino in Walnut Leaves > * Pecorino Romano > * Peekskill Pyramid > * Pelardon des Cevennes > * Pelardon des Corbieres > * Penamellera > * Penbryn > * Pencarreg > * Perail de Brebis > * Petit Morin > * Petit Pardou > * Petit-Suisse > * Picodon de Chevre > * Picos de Europa > * Piora > * Pithtviers au Foin > * Plateau de Herve > * Plymouth Cheese > * Podhalanski > * Poivre d'Ane > * Polkolbin > * Pont l'Eveque > * Port Nicholson > * Port-Salut > * Postel > * Pouligny-Saint-Pierre > * Pourly > * Prastost > * Pressato > * Prince-Jean > * Processed Cheddar > * Provolone > * Provolone (Australian) > * Pyengana Cheddar > * Pyramide > * Quark > * Quark (Australian) > * Quartirolo Lombardo > * Quatre-Vents > * Quercy Petit > * Queso Blanco > * Queso Blanco con Frutas --Pina y Mango > * Queso de Murcia > * Queso del Montsec > * Queso del Tietar > * Queso Fresco > * Queso Fresco (Adobera) > * Queso Iberico > * Queso Jalapeno > * Queso Majorero > * Queso Media Luna > * Queso Para Frier > * Queso Quesadilla > * Rabacal > * Raclette > * Ragusano > * Raschera > * Reblochon > * Red Leicester > * Regal de la Dombes > * Reggianito > * Remedou > * Requeson > * Richelieu > * Ricotta > * Ricotta (Australian) > * Ricotta Salata > * Ridder > * Rigotte > * Rocamadour > * Rollot > * Romano > * Romans Part Dieu > * Roncal > * Roquefort > * Roule > * Rouleau De Beaulieu > * Royalp Tilsit > * Rubens > * Rustinu > * Saaland Pfarr > * Saanenkaese > * Saga > * Sage Derby > * Sainte Maure > * Saint-Marcellin > * Saint-Nectaire > * Saint-Paulin > * Salers > * Samso > * San Simon > * Sancerre > * Sap Sago > * Sardo > * Sardo Egyptian > * Sbrinz > * Scamorza > * Schabzieger > * Schloss > * Selles sur Cher > * Selva > * Serat > * Seriously Strong Cheddar > * Serra da Estrela > * Sharpam > * Shelburne Cheddar > * Shropshire Blue > * Siraz > * Sirene > * Smoked Gouda > * Somerset Brie > * Sonoma Jack > * Sottocenare al Tartufo > * Soumaintrain > * Sourire Lozerien > * Spenwood > * Sraffordshire Organic > * St. Agur Blue Cheese > * Stilton > * Stinking Bishop > * String > * Sussex Slipcote > * Sveciaost > * Swaledale > * Sweet Style Swiss > * Swiss > * Syrian (Armenian String) > * Tala > * Taleggio > * Tamie > * Tasmania Highland Chevre Log > * Taupiniere > * Teifi > * Telemea > * Testouri > * Tete de Moine > * Tetilla > * Texas Goat Cheese > * Tibet > * Tillamook Cheddar > * Tilsit > * Timboon Brie > * Toma > * Tomme Brulee > * Tomme d'Abondance > * Tomme de Chevre > * Tomme de Romans > * Tomme de Savoie > * Tomme des Chouans > * Tommes > * Torta del Casar > * Toscanello > * Touree de L'Aubier > * Tourmalet > * Trappe (Veritable) > * Trois Cornes De Vendee > * Tronchon > * Trou du Cru > * Truffe > * Tupi > * Turunmaa > * Tymsboro > * Tyn Grug > * Tyning > * Ubriaco > * Ulloa > * Vacherin-Fribourgeois > * Valencay > * Vasterbottenost > * Venaco > * Vendomois Venezuelan Beaver Cheese > * Vieux Corse > * Vignotte > * Vulscombe > * Waimata Farmhouse Blue > * Washed Rind Cheese (Australian) > * Waterloo > * Weichkaese > * Wellington > * Wensleydale > * White Stilton > * Whitestone Farmhouse > * Wigmore > * Woodside Cabecou > * Xanadu > * Xynotyro > * Yarg Cornish > * Yarra Valley Pyramid > * Yorkshire Blue > * Zamorano > * Zanetti Grana Padano > * Zanetti Parmigiano Reggiano > |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
ah wrote:
> Mr Cheese Fiend wrote: > >>Which one's your favourite? And this tells me what about good cheese? Dave |
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Posted to rec.food.cooking
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Your Favorite Cheese?
Many years ago I had a favorite one called Liederkrantz. It was smelly
but Oh it was the nector of the gods (to me). It has long since gone the way of the Model T Ford. No trace of it exists. Alkem |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
Dave wrote:
> ah wrote: > >> Mr Cheese Fiend wrote: >> >>> Which one's your favourite? > > And this tells me what about good cheese? The names by which you may order some. I like so many of these but my favorite is Roquefort. |
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Posted to rec.food.cooking,uk.food+drink.misc,demon.local,ne.weather,comp.os.os2.advocacy
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Your Favorite Cheese?
Rob wrote:
> " > > > > Why do you care? (You missed Velveeta, Manchego, and many others.) > > > > Jerry > > Not much of a cheese shop is it? Oi! Listen, mush. Another one of those and I'll reenact Horace Walpole's 'Rogue Cheddar'. |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.cooking-chat,alt.cheese,uk.rec.driving
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Your Favorite Cheese?
On Jun 14, 7:44 pm, Mr Cheese Fiend > wrote:
> Which one's your favourite? > You missed out knob. MBQ |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
Dave wrote:
> ah wrote: > >> Mr Cheese Fiend wrote: >> >>>Which one's your favourite? > > And this tells me what about good cheese? So, you've tried them all? |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
Holly wrote:
> Dave wrote: >> ah wrote: >> >>> Mr Cheese Fiend wrote: >>> >>>> Which one's your favourite? >> >> And this tells me what about good cheese? > > The names by which you may order some. > > I like so many of these but my favorite is Roquefort. Wot's it like? |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
ah wrote:
> Holly wrote: >> Dave wrote: >>> ah wrote: >>> >>>> Mr Cheese Fiend wrote: >>>> >>>>> Which one's your favourite? >>> And this tells me what about good cheese? >> The names by which you may order some. >> >> I like so many of these but my favorite is Roquefort. > > Wot's it like? Com'on ... Are you lactose intolerant? |
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Posted to rec.food.cooking
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Your Favorite Cheese?
On Jun 18, 7:14?pm, wrote:
> Many years ago I had a favorite one called Liederkrantz. It was smelly > but Oh it was the nector of the gods (to me). It has long since gone the > way of the Model T Ford. No trace of it exists. > > Alkem I love cheese, it is my favorite food, and my most favorite cheese is Stilton... of all the cheeses, it is the best. Rosie |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
"Jerry Avins" > wrote in message
... > Mr Cheese Fiend wrote: > > Which one's your favourite? > > Why do you care? (You missed Velveeta, Manchego, and many others.) > > Jerry > -- > Engineering is the art of making what you want from things you can get. Manchego was listed. Who knew there were so many ways to spoil milk creatively? MJ |
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Posted to rec.food.cooking,alt.recipes,alt.cooking-chat
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Your Favorite Cheese?
"Mr Cheese Fiend" > wrote in message
... > Which one's your favourite? > * Asiago > * Cabrales > * Camembert de Normandie > * Coulommiers > * Fontina Val d'Aosta > * Fromage de Montagne de Savoie > * Gorgonzola > * Gratte-Paille > * Pont l'Eveque > * Reblochon > * Romano > * Saga > * Sainte Maure > * Saint-Marcellin > * Stilton > * Valencay > * Zamorano MJ |
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Your Favorite Cheese?
A good swiss cheese(w/ham on Rye and mayonnaise
Smitty |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
Holly wrote:
> ah wrote: >> Holly wrote: >>> Dave wrote: >>>> ah wrote: >>>> >>>>> Mr Cheese Fiend wrote: >>>>> >>>>>> Which one's your favourite? >>>> And this tells me what about good cheese? >>> The names by which you may order some. >>> >>> I like so many of these but my favorite is Roquefort. >> >> Wot's it like? > > Com'on ... Are you lactose intolerant? No. Seriously: I am strictly an extra-sharp cheddar and Swiss man. |
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Your Favorite Cheese?
On Jun 14, 11:44 am, Mr Cheese Fiend > wrote:
> Which one's your favourite? > > * Abbaye de Belloc > * Abbaye du Mont des Cats > * Abertam > * Abondance > * Ackawi > * Acorn > * Adelost > * Affidelice au Chablis > * Afuega'l Pitu > * Airag > * Airedale > * Aisy Cendre > * Allgauer Emmentaler > * Alverca > * Ambert > * American Cheese > * Ami du Chambertin > * Anejo Enchilado > * Anneau du Vic-Bilh > * Anthoriro > * Appenzell > * Aragon > * Ardi Gasna > * Ardrahan > * Armenian String > * Aromes au Gene de Marc > * Asadero > * Asiago > * Aubisque Pyrenees > * Autun > * Avaxtskyr > * Baby Swiss > * Babybel > * Baguette Laonnaise > * Bakers > * Baladi > * Balaton > * Bandal > * Banon > * Barry's Bay Cheddar > * Basing > * Basket Cheese > * Bath Cheese > * Bavarian Bergkase > * Baylough > * Beaufort > * Beauvoorde > * Beenleigh Blue > * Beer Cheese > * Bel Paese > * Bergader > * Bergere Bleue > * Berkswell > * Beyaz Peynir > * Bierkase > * Bishop Kennedy > * Blarney > * Bleu d'Auvergne > * Bleu de Gex > * Bleu de Laqueuille > * Bleu de Septmoncel > * Bleu Des Causses > * Blue > * Blue Castello > * Blue Rathgore > * Blue Vein (Australian) > * Blue Vein Cheeses > * Bocconcini > * Bocconcini (Australian) > * Boeren Leidenkaas > * Bonchester > * Bosworth > * Bougon > * Boule Du Roves > * Boulette d'Avesnes > * Boursault > * Boursin > * Bouyssou > * Bra > * Braudostur > * Breakfast Cheese > * Brebis du Lavort > * Brebis du Lochois > * Brebis du Puyfaucon > * Bresse Bleu > * Brick > * Brie > * Brie de Meaux > * Brie de Melun > * Brillat-Savarin > * Brin > * Brin d' Amour > * Brin d'Amour > * Brinza (Burduf Brinza) > * Briquette de Brebis > * Briquette du Forez > * Broccio > * Broccio Demi-Affine > * Brousse du Rove > * Bruder Basil > * Brusselae Kaas (Fromage de Bruxelles) > * Bryndza > * Buchette d'Anjou > * Buffalo > * Burgos > * Butte > * Butterkase > * Button (Innes) > * Buxton Blue > * Cabecou > * Caboc > * Cabrales > * Cachaille > * Caciocavallo > * Caciotta > * Caerphilly > * Cairnsmore > * Calenzana > * Cambazola > * Camembert de Normandie > * Canadian Cheddar > * Canestrato > * Cantal > * Caprice des Dieux > * Capricorn Goat > * Capriole Banon > * Carre de l'Est > * Casciotta di Urbino > * Cashel Blue > * Castellano > * Castelleno > * Castelmagno > * Castelo Branco > * Castigliano > * Cathelain > * Celtic Promise > * Cendre d'Olivet > * Cerney > * Chabichou > * Chabichou du Poitou > * Chabis de Gatine > * Chaource > * Charolais > * Chaumes > * Cheddar > * Cheshire > * Chevres > * Chevrotin des Aravis > * Chontaleno > * Civray > * Coeur de Camembert au Calvados > * Coeur de Chevre > * Colby > * Cold Pack > * Comte > * Coolea > * Cooleney > * Coquetdale > * Corleggy > * Cornish Pepper > * Cotherstone > * Cotija > * Cottage Cheese > * Cottage Cheese (Australian) > * Cougar Gold > * Coulommiers > * Coverdale > * Crayeux de Roncq > * Cream Cheese > * Cream Havarti > * Crema Agria > * Crema Mexicana > * Creme Fraiche > * Crescenza > * Croghan > * Crottin de Chavignol > * Crottin du Chavignol > * Crowdie > * Crowley > * Cuajada > * Curd > * Cure Nantais > * Curworthy > * Cwmtawe Pecorino > * Cypress Grove Chevre > * Danablu (Danish Blue) > * Danbo > * Danish Fontina > * Daralagjazsky > * Dauphin > * Delice des Fiouves > * Denhany Dorset Drum > * Derby > * Dessertnyj Belyj > * Devon Blue > * Devon Garland > * Dolcelatte > * Doolin > * Doppelrhamstufel > * Dorset Blue Vinney > * Double Gloucester > * Double Worcester > * Dreux a la Feuille > * Dry Jack > * Duddleswell > * Dunbarra > * Dunlop > * Dunsyre Blue > * Duroblando > * Durrus > * Dutch Mimolette (Commissiekaas) > * Edam > * Edelpilz > * Emental Grand Cru > * Emlett > * Emmental > * Epoisses de Bourgogne > * Esbareich > * Esrom > * Etorki > * Evansdale Farmhouse Brie > * Evora De L'Alentejo > * Exmoor Blue > * Explorateur > * Feta > * Feta (Australian) > * Figue > * Filetta > * Fin-de-Siecle > * Finlandia Swiss > * Finn > * Fiore Sardo > * Fleur du Maquis > * Flor de Guia > * Flower Marie > * Folded > * Folded cheese with mint > * Fondant de Brebis > * Fontainebleau > * Fontal > * Fontina Val d'Aosta > * Fougerus > * Four Herb Gouda > * Fourme d' Ambert > * Fourme de Haute Loire > * Fourme de Montbrison > * Fresh Jack > * Fresh Mozzarella > * Fresh Ricotta > * Fresh Truffles > * Fribourgeois > * Friesekaas > * Friesian > * Friesla > * Frinault > * Fromage a Raclette > * Fromage Corse > * Fromage de Montagne de Savoie > * Fromage Frais > * Fruit Cream Cheese > * Frying Cheese > * Fynbo > * Gabriel > * Galette du Paludier > * Galette Lyonnaise > * Galloway Goat's Milk Gems > * Gammelost > * Gaperon a l'Ail > * Garrotxa > * Gastanberra > * Geitost > * Gippsland Blue > * Gjetost > * Gloucester > * Golden Cross > * Gorgonzola > * Gornyaltajski > * Gospel Green > * Gouda > * Goutu > * Gowrie > * Grabetto > * Graddost > * Grafton Village Cheddar > * Grana > * Grana Padano > * Grand Vatel > * Grataron d' Areches > * Gratte-Paille > * Graviera > * Greuilh > * Greve > * Gris de Lille > * Gruyere > * Gubbeen > * Guerbigny > * Halloumi > * Halloumy (Australian) > * Haloumi-Style Cheese > * Harbourne Blue > * Havarti > * Heidi Gruyere > * Hereford Hop > * Herrgardsost > * Herriot Farmhouse > * Herve > * Hipi Iti > * Hubbardston Blue Cow > * Hushallsost > * Iberico > * Idaho Goatster > * Idiazabal > * Il Boschetto al Tartufo > * Ile d'Yeu > * Isle of Mull > * Jarlsberg > * Jermi Tortes > * Jibneh Arabieh > * Jindi Brie > * Jubilee Blue > * Juustoleipa > * Kadchgall > * Kaseri > * Kashta > * Kefalotyri > * Kenafa > * Kernhem > * Kervella Affine > * Kikorangi > * King Island Cape Wickham Brie > * King River Gold > * Klosterkaese > * Knockalara > * Kugelkase > * L'Aveyronnais > * L'Ecir de l'Aubrac > * La Taupiniere > * La Vache Qui Rit > * Laguiole > * Lairobell > * Lajta > * Lanark Blue > * Lancashire > * Langres > * Lappi > * Laruns > * Lavistown > * Le Brin > * Le Fium Orbo > * Le Lacandou > * Le Roule > * Leafield > * Lebbene > * Leerdammer > * Leicester > * Leyden > * Limburger > * 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> * Mozzarella di Bufala > * Mozzarella Fresh, in water > * Mozzarella Rolls > * Munster > * Murol > * Mycella > * Myzithra > * Naboulsi > * Nantais > * Neufchatel > * Neufchatel (Australian) > * Niolo > * Nokkelost > * Northumberland > * Oaxaca > * Olde York > * Olivet au Foin > * Olivet Bleu > * Olivet Cendre > * Orkney Extra Mature Cheddar > * Orla > * Oschtjepka > * Ossau Fermier > * Ossau-Iraty > * Oszczypek > * Oxford Blue > * P'tit Berrichon > * Palet de Babligny > * Paneer > * Panela > * Pannerone > * Pant ys Gawn > * Parmesan (Parmigiano) > * Parmigiano Reggiano > * Pas de l'Escalette > * Passendale > * Pasteurized Processed > * Pate de Fromage > * Patefine Fort > * Pave d'Affinois > * Pave d'Auge > * Pave de Chirac > * Pave du Berry > * Pecorino > * Pecorino in Walnut Leaves > * Pecorino Romano > * Peekskill Pyramid > * Pelardon des Cevennes > * Pelardon des Corbieres > * Penamellera > * Penbryn > * Pencarreg > * Perail de Brebis > * Petit Morin > * Petit Pardou > * Petit-Suisse > * Picodon de Chevre > * Picos de Europa > * Piora > * Pithtviers au Foin > * Plateau de Herve > * Plymouth Cheese > * Podhalanski > * Poivre d'Ane > * Polkolbin > * Pont l'Eveque > * Port Nicholson > * Port-Salut > * Postel > * Pouligny-Saint-Pierre > * Pourly > * Prastost > * Pressato > * Prince-Jean > * Processed Cheddar > * Provolone > * Provolone (Australian) > * Pyengana Cheddar > * Pyramide > * Quark > * Quark (Australian) > * Quartirolo Lombardo > * Quatre-Vents > * Quercy Petit > * Queso Blanco > * Queso Blanco con Frutas --Pina y Mango > * Queso de Murcia > * Queso del Montsec > * Queso del Tietar > * Queso Fresco > * Queso Fresco (Adobera) > * Queso Iberico > * Queso Jalapeno > * Queso Majorero > * Queso Media Luna > * Queso Para Frier > * Queso Quesadilla > * Rabacal > * Raclette > * Ragusano > * Raschera > * Reblochon > * Red Leicester > * Regal de la Dombes > * Reggianito > * Remedou > * Requeson > * Richelieu > * Ricotta > * Ricotta > ... > > read more » Brie Parmesan Norwegian Goat Cheese. You didn't list Venezuelan Beaver Cheese. * =o) *Hint, I'm a Monty Python fan. Melissa |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
ah wrote:
... > No. Seriously: I am strictly an extra-sharp cheddar and Swiss man. Narrow horizon? Jerry -- Engineering is the art of making what you want from things you can get. ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ |
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Posted to rec.food.cooking,uk.food+drink.misc,alt.recipes,alt.cooking-chat,alt.cheese,uk.rec.driving,uk.rec.walking,demon.local
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Your Favorite Cheese?
ah wrote:
> Holly wrote: >> ah wrote: >>> Holly wrote: >>>> Dave wrote: >>>>> ah wrote: >>>>> >>>>>> Mr Cheese Fiend wrote: >>>>>> >>>>>>> Which one's your favourite? >>>>> And this tells me what about good cheese? >>>> The names by which you may order some. >>>> >>>> I like so many of these but my favorite is Roquefort. >>> Wot's it like? >> Com'on ... Are you lactose intolerant? > > No. Seriously: I am strictly an extra-sharp cheddar and Swiss man. The world is so full of wonderful things! I'm sure we should be happy as kings. Jerry -- Engineering is the art of making what you want from things you can get. ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ |
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Posted to rec.food.cooking
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Your Favorite Cheese?
On Wed, 20 Jun 2007 13:28:50 -0400, (J S) wrote:
>A good swiss cheese(w/ham on Rye and mayonnaise >Smitty i hope you have at least *tried* that with a good mustard. your pal, blake |
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