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Thread: Cheese and Crackers!!!

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    Senior Member blabbermouth ChrisL's Avatar
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    Default Cheese and Crackers!!!

    Forgive me if there's a previous thread dedicated to cheese.

    I like most any kind of cheese I've tried. The stronger the better!

    Years ago I bought some Limburger cheese and didn't care for it at the time. I decided it was time to have another go and purchased a block a few weeks ago. Excellent stuff! Think a more odoriferous brie with a more complex flavor. I've liked it so much I went back and bought some more.

    Any blue veined cheese is also top on my list.

    What is your favorite cheese?
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    Senior Member ScoutHikerDad's Avatar
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    I usually like to put out a platter of summer sausage, smoked gouda, and some kind of sesame cracker or similar over the Christmas holidays. I tried some excellent Dutch cheeses while visiting my sister-in-law and family in Holland last summer. I couldn't tell you what they were with the Dutch labels, but they were delicious.

    And I don't know if it helps with the cheese, but I noticed that the cows in Holland are huge, the biggest I've seen anywhere.

    Oh, and Kerrygold Dubliner cheese is also delicious, but not necessarily on a cracker.
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    Senior Member xiaotuzi's Avatar
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    Not long ago I went to Cabot Cheese in Quechee Gorge, VT. Tons of free samples and really good cheeses. Plus, it's connected to an antiques store and I found a W&B in there! It's right nearby the gorge which is also a sight to see. Hiked down to the bottom and back up, then went for more cheese.
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    the bridge over the gorge
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    "Go easy"

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    Senior Member blabbermouth 10Pups's Avatar
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    I am a mild cheddar or pepper jack eater. I mean like, everyday. I come home from work, grab a block and knife and either saltines or Doritos.
    Good judgment comes from experience, and experience....well that comes from poor judgment.

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    Senior Member petercp4e's Avatar
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    I can't ever remember eating a cheese that I didn't like.
    To me, it's one of the "superfoods!"

    Pete <:-}
    "Life is short, Break the Rules. Forgive quickly, Kiss Slowly,
    Love truly, Laugh uncontrollably, And never regret ANYTHING
    That makes you smile." - Mark Twain

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    Senior Member blabbermouth Kees's Avatar
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    Quote Originally Posted by petercp4e View Post
    I can't ever remember eating a cheese that I didn't like.
    To me, it's one of the "superfoods!"

    Pete <:-}
    Same here. My current favourites are Stolwijker farmhouse cheeses. Some of them even come with cheese mites in them. Hadn't seen those buggers for over 40 years.
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    Senior Member blabbermouth OCDshaver's Avatar
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    Sometimes with so many cheeses out there its easier to discuss the ones you don't like. I don't like anything TOO, too stinky. Bleu and Parmesan has a sharp bacterial stink and that's fine. But when you cross into that rotting corpse stink, its no longer to my liking. I can tolerate and enjoy it up to a point. Morbier is a good example. It has some of that funk but its in check. If you move deeper in the grave to Pont l'Eveque, that's too much for my taste. One of the most pleasant cheeses, and easy to get along with, is Comte. Very mild and yet complex. Podda, from Italy is another outstanding hard/sharp cheese. Domestically, I really like Cypress Grove. Their Humbolt Fog and Lamb Chopper cheeses are really a great treat.

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    Senior Member Wayne1963's Avatar
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    I like Velveeta drizzled Spam wedges served with chilled Pabst Blue Ribbon.

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    Senior Member blabbermouth
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    I enjoy slices of extra old cracker barrel, smoked gouda or smoked provolone cheese on my crackers.

    Bob
    After listening to someone talk ever wonder who ties their shoe laces?

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    Senior Member str8fencer's Avatar
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    My new favourite cheese is the norwegian Kraftkar. (It came to my attention after it won the champion title in the world cheese contest.) Preferrably on gingerbread crackers, no less. If you can't find Kraftkar (and you probably won't), try any other ripe blue cheese on gingerbread. Red wine goes brilliantly with this.

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