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22 Jul 2007, 3:23 am
pbcoll wrote:
zee wrote:
pbcoll wrote:
real Swiss cheeses from Switzerland (not American "Swiss cheese," or what passes for Gruyere in North America), especially Gruyere vieux (I like all Swiss cheeses I've tried except raclette). I also like French goat cheeses, some Italian ones including Parmesan, some Spanish ones.
Ah, when you say American, I think you mean processed cheese. There's a justice in that comparison. The best gruyere is the cave-aged kind, I think that is the vieux.
'Vieux' refers to how long the cheese has aged - I don't think I've ever tried the cave-aged variety, I'll try to get some.
In Switzerland, milk was almost the only thing I drank, and cheese was a major part of my diet.
Yes, dairy really is central in the Swiss diet. There is also a type of soda called "Rivella" that's made from milk by-products, it's very popular. I could sure go for a litre of that right now.
22 Jul 2007, 3:24 am
richardbenson wrote:
blue cheese salad dressing, 
that pairs very nicely with buffalo wings, I've found.
22 Jul 2007, 3:35 am
zee wrote:
richardbenson wrote:
blue cheese salad dressing,
that pairs very nicely with buffalo wings, I've found.
I've never been able to understand why 'buffalo wings' are called 'buffalo wings' when they are clearly not 'buffalo wings'.
But I digress from our cheesy topic.
Has anyone read Treasure Island where Ben Gunn is marroned on a desert island and all he can think about is cheese "toasted mostly"?
I love grilled cheese on toast with lots of salt and pepper.
22 Jul 2007, 3:40 am
22 Jul 2007, 3:46 am
22 Jul 2007, 5:05 pm
22 Jul 2007, 5:13 pm
22 Jul 2007, 5:23 pm
