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Cheese Eaters


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#1 cheeseweasel

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Posted 24 October 2012 - 07:47 AM

You got a gutload of Gorgonzola?

Makes you all pflegmony.

#2 Ginger Snap

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Posted 24 October 2012 - 11:49 AM

Tonight I'm making kohlrabi and potato au gratin and I've done it with Gorgonzola in the past but want to try something else. This is not a dish to eat on a date. :lol:

#3 BHB

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Posted 24 October 2012 - 12:55 PM

i'd prefer some nice hard mimolette...

Posted Image

#4 TheDHJ

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Posted 24 October 2012 - 01:12 PM

Manchego.

#5 u.s.blues

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Posted 24 October 2012 - 01:26 PM

i like cheese.

#6 Ginger Snap

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Posted 24 October 2012 - 01:31 PM

Probably going to go with gruyere.

#7 jme

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Posted 24 October 2012 - 01:43 PM

Manchego.


& Iberrico.

my faves.

#8 cheeseweasel

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Posted 24 October 2012 - 04:16 PM

Someone filched my Limburger.

#9 deadheadskier

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Posted 24 October 2012 - 05:02 PM

& Iberrico.

my faves.


They make an Iberrico cheese?

interesting. I've only had the ham, which is the bomb.

#10 TheDHJ

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Posted 24 October 2012 - 05:29 PM

They make an Iberrico cheese?

interesting. I've only had the ham, which is the bomb.


I was thinking the same.

#11 jme

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Posted 24 October 2012 - 05:44 PM

yeah man.. it's similar to the Manchego, but it's pasteurized cow, goat and sheep milk

http://aroundtheworl...ico-cheese.html

#12 hoagie

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Posted 24 October 2012 - 06:40 PM

Asiago

#13 fin_fang_foom

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Posted 24 October 2012 - 06:40 PM

I think it was "Blessed are the cheesemakers".

#14 hoagie

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Posted 24 October 2012 - 07:19 PM

Polly-o string cheese!




So classic


#15 KittyRocks

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Posted 24 October 2012 - 07:38 PM

i just read that cheese is the most stolen item from the grocery store

#16 Jersey Thug

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Posted 24 October 2012 - 08:10 PM

Beemster. :drool:

#17 TheDHJ

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Posted 24 October 2012 - 08:23 PM

Pecorino.

#18 SunshineDrummer

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Posted 24 October 2012 - 09:07 PM

Manchego.


I'm still waiting......

#19 Lostsailr

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Posted 24 October 2012 - 09:24 PM

I like the peanut butter of cheese... Posted Image


or any of these cheeses...
http://www.youtube.com/watch?v=B3KBuQHHKx0

#20 cheeseweasel

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Posted 24 October 2012 - 09:25 PM

Gubment cheese is some gourmet shit!

#21 hoagie

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Posted 24 October 2012 - 10:40 PM

Beemster. :drool:


Not to be confused with Deemster...

#22 sneakyjack

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Posted 25 October 2012 - 12:57 PM

Baldor from Canada
just sayin'

#23 insolent cur

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Posted 25 October 2012 - 02:18 PM

we have two local cheese makers up here creating their own unique products. everything i've tried from both have been exceptional cheeses. they've really captured some great tastes and textures.

#24 Ginger Snap

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Posted 25 October 2012 - 04:05 PM

Alright I've tried a variety of recipes to find the perfect au gratin potatoes, and I have yet to get it right. Sure, it's tasty, but it separates and goops, and looks really greasy. :dunno:

#25 Tim the Beek

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Posted 25 October 2012 - 04:11 PM



#26 beerzrkr

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Posted 25 October 2012 - 05:21 PM

...Preferred the company of snakes and bees
Drank cognac and ate Gouda cheese...

#27 KittyRocks

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Posted 25 October 2012 - 05:42 PM

Alright I've tried a variety of recipes to find the perfect au gratin potatoes, and I have yet to get it right. Sure, it's tasty, but it separates and goops, and looks really greasy. :dunno:


would a bread crumb topping help? or making a cheese sauce first then cooking the potatoes in that? i have a pretty easy decent cheese sauce recipe if youd like i can try to find it...

#28 TheDHJ

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Posted 25 October 2012 - 06:00 PM

Fromunda cheese.

#29 Feck

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Posted 25 October 2012 - 06:42 PM

did you just cut that ?

#30 TheDHJ

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Posted 25 October 2012 - 06:43 PM

You can smell it all the way to Manhattan. :lol:

#31 Feck

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Posted 25 October 2012 - 07:18 PM

8 stories up with the windows closed

#32 Ginger Snap

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Posted 26 October 2012 - 12:55 AM

would a bread crumb topping help? or making a cheese sauce first then cooking the potatoes in that? i have a pretty easy decent cheese sauce recipe if youd like i can try to find it...


I'd like that, I haven't given up.

I tried a bechamel cheese sauce rather than the way my mom does it, layering dots of butter, flour, onion, etc, then potatoes- which tends to be too dense for what I'm going for. I want a creamier cheese sauce mingling with the baked sliced potatoes.

#33 Jersey Thug

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Posted 26 October 2012 - 01:01 AM

what dairy are you using?

#34 Ginger Snap

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Posted 26 October 2012 - 01:07 AM

organic lowfat milk

#35 Jersey Thug

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Posted 26 October 2012 - 02:28 AM

that's your problem right there. you need milkfat or the excess moisture that cooks out will make it break. i don't know a way around that one. cream is best, whole milk will also work usually. 2% or less, not so much.

#36 TheDHJ

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Posted 26 October 2012 - 02:31 AM

The best cheese I've had to date was acquired in a small, open air bazaar in Venice, Italy. Huge language barrier...but mmmmmmmmm was understood by all.

#37 hoagie

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Posted 26 October 2012 - 12:48 PM

that's your problem right there. you need milkfat or the excess moisture that cooks out will make it break. i don't know a way around that one. cream is best, whole milk will also work usually. 2% or less, not so much.


she is correct. I use half n half

#38 Ginger Snap

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Posted 26 October 2012 - 01:21 PM

Well, I will give it another shot in the next week or so. Thanks!

#39 hoagie

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Posted 26 October 2012 - 01:40 PM

I always break sauces and butter...it's easy to do for a number of reasons...always keeping the heat low will help. Good luck,r report back, or mail me some overnight express

#40 TheDHJ

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Posted 26 October 2012 - 02:04 PM

Needs more rennet.

#41 Jersey Thug

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Posted 26 October 2012 - 02:34 PM

oh Wit, i forgot to add, if you're not doing so already, slice the potatoes SUPER thin and blot them (and anything else you add in) really well before adding the b├ęchamel or whatever you're using to sauce the dish. slicing thin will allow you to drop the temp a bit (high heat is also a factor in breaking) and you can adjust the cook time accordingly.

xo

#42 Sugar

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Posted 18 February 2013 - 03:20 AM

Baldor from Canada
just sayin'


#43 Sugar

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Posted 18 February 2013 - 03:21 AM

So now that you've sampled all ages of Balderson, whaddya say!? The best!?

#44 Karen

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Posted 18 February 2013 - 05:14 AM


& Iberrico.

my faves.

 

JP and I had dinner with DHJ at Cafe Iberrico once.

 

I don't know if we actually had Ibericco cheese there....we did have goat cheese.

 

 

Carry on. 



#45 Karen

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Posted 18 February 2013 - 05:15 AM

oh Wit, i forgot to add, if you're not doing so already, slice the potatoes SUPER thin and blot them (and anything else you add in) really well before adding the b├ęchamel or whatever you're using to sauce the dish. slicing thin will allow you to drop the temp a bit (high heat is also a factor in breaking) and you can adjust the cook time accordingly.

xo

 

 

Excelllent tip! 



#46 nancykind

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Posted 18 February 2013 - 12:02 PM

we have 2 or 3 cheesemakers at our farmers market now, i admit to liking one's cheeses over the other.    i have to try goat cheese sometime, it's supposed to be better for me than cow cheese.  i do buy goats milk for cooking, too



#47 Tabbooma

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Posted 18 February 2013 - 12:19 PM

Gorgonzola sauce on a well marinated/seasoned, rare cooked skirt steak make Tabbooma happy, happy, happy :)



#48 Tim the Beek

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Posted 18 February 2013 - 01:27 PM

Plannin' on making some cheddar today. It's a delayed gratification thing, for sure.



#49 tyedyedee

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Posted 18 February 2013 - 01:42 PM

i love to support my local farmers market cheesemakers!

i got some cows milk feta a couple weeks ago that was incredible!

 

my favorite is a nice stinky aged cheese with lots of flavor

preferably with a nice slice of imported prosciutto :drool:



#50 hoagie

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Posted 18 February 2013 - 01:45 PM

Cheddar is at least 50% glorious fat....