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29 January 2007
Cheese Audit! What cheese do you have? →[More:]I've got.
Morbier, Salsa, Stinking Bishop, Greek Feta, Babybel, Laughing Cow, Sharp Cheddar, Apricot Wensleydale, Mozzarella, Romono, Herbed cream cheese and Swiss Emmenthaler.
I'm low on cheese right now since I'm on this 3 week detox diet thingie. But in the fridge is some Gouda (being a dutch boy I grew up on imported dutch farmers Gouda), and a hunk of Parmesan Reggiano. That is all for now. 2 weeks from now I will have cheese back in my life.
An accounting of the cheese....I like it! Well, in a addition to the cheese that I've pried from everyone's cold dead hands, in my fridge right now I have the following: locatelli romano, sharp provolone, american, mozzarella, feta, monterey jack, colby, neufschatel, boursin, and something in a jar. I wish I had stinking bishop, just because it sounds cool.
Ahem. "American" is not cheese. "Processed cheese foods" are not cheese. In fact, nothing that has to actually tell you it's a type of food, is in fact a type of food.
Marks And Spencer Wensleydale with black cherries. One of the finest things evah. Wensleydale is gorgeous stuff. Strong (but not mega-tongue-stingingly strong) Cheddar, Port Salut, Edam (it's made backwards, you know), Brie (made with pasteurised milk), cream cheese, Feta, Mozzarella, Mascarpone (only as an ingredient). I'm so hungry now!
I'm very excited about my new Microplane rotary grater, into which I plan to put some very good hard parmesan. Also at home: paranno, stilton, and store-brand sharp cheddar.
Going from memory: Gouda w/mustard seed, some kind of white cheese with sage (Derby, maybe?), havarti, pepper jack, feta, baby swiss. I'm probably forgetting something, but that's the gist.
a little box of feta crubles (which I use with sunflower seeds in spinach salad, mmmm!) and a little wedge of aged Jarlsberg Swiss... good for grating onto lots of things.
I've got two kinds of cheddar (cheap stuff for grating into sauces and onto mexican food and Cabot Farms for cracker spreads), fresh grated parmesan, and a little container of feta crumbles (like lfr, for spinach salad). Also, cream cheese.
Mmm, spinach salad, with tomato wedges, sliced or whole olives, and some home-made vinagrette. And feta cheese. Mmm.
Make a tomato sauce with garlic and fresh basil. Dump in a load of mascarpone, eat with pasta and float off to heaven. The only problem is that it's insanely high in fat.
We're a few days from our biweekly food shopping, so not much. A few different aged cheddars, colby, and a little bit of jalepeno jack. Oh, and cottage cheese, always.
In fact, nothing that has to actually tell you it's a type of food, is in fact a type of food.
Counterpoint: If you can eat it, it's a food, no matter what you hear from self-appointed arbiters of taste.
TheDonF - another super easy recipe I made several times last summer since our cherry tomato plant went crazy.
- Oven roast 2 pounds of halved cherry maters, drizzled with EVOO, salt and pepper
- Cook some whole wheat penne
- Mix maters and pasta and add crumbled goat cheese and fresh basil
Cabot sharp cheddar, a wedge of parmigiano-reggiano, feta crumbles, and Laughing Cow mini babybel. I love a mini babybel with an apple or a few wheat crackers. Good snack.
I adore cheese... but it's my downfall. So, I've been very strict with myself on that. Only feta [- SURPRISE! - ] and low fat cottage cheese (my cottage cheese has olives and basil in it, though! It's really, really good!)
Countercounterpoint: If you can't actually digest it, it isn't food, no matter how many trips it makes through your gut. I can swallow a penny, too - but that dunna make it food.
I hanker for a hunk of, a slab, a slice, or chunk of, I hanker for a hunk of cheese. When my get up and go, has got up and went, I hanker for a hunk of cheese. When my 10-gallon hat’s feelin’ 5 gallons flat, and I’m feeling kinda weak in the knees…I hanker for a hunk of, a slab, a slice of, I hanker for a hunk of cheese…If you’re headin’ for a show down, and yer feelin’ kinda lowdown, feeling kinda weak in the knees…It’s a real winner, and yet won’t spoil my dinner…I hanker for a hunk of cheese.
Feta, Fontina, English Coastal Cheddar, Italian Parmesan, a sliver of Parmesan that a friend brought back from Italy, and I shave strips off with a carrot peeler, and then some cheap mozzarella and some Jarlsberg.
I have far too many wedges of pecorino/romano/parmesan, drying out faster than we can use them. Beyond that, we've got a couple packs of goat cheese, a tub of Philly cream cheese, and a half-wheel of Amish smoked swiss that I unwisely put in the freezer three years ago (not realizing this was a bad idea) and haven't pulled out since.
Thanks tr33hggr - I'll try that out sometime. Pasta + sauce with cheese is mmmmmmm :)
Lonefrontranger - get out of my fridge! Step away from the cheese. This isn't the cheese you're looking for. There's nothing to eat here. Move along, move along.
I believe we've got some:
horseredish cheddar - I want to eat so much at once, but it's so strong!
pesto monterey jack
salami cheddar
neufschatel
parmesan
american cheese slices **IRFH - a friend of mine calls 'cheese' like this creepy cheese
*weeps* I only have one shelf in a shared fridge, so my cheese storage space is sadly limited. Right now I just have some muenster (which, when combined with toasted rye bread, is heavenly) and some grated parm.
far too many wedges of pecorino/romano/parmesan, drying out faster than we can use them.
Old parmesan / romano rinds put into almost any italian stew or sauce that cooks for a long time add super extra deliciousness.
Just so you know.
(Oh, and: three different kinds of parm, cypress grove purple haze soft goat cheese (with lavender!), cypress grove midnight moon firm goat cheese, taleggio, tillamook extra sharp cheddar, and I think that's it because I finished the manchego last night...)
thin sliced white american
It must be sliced thin! Paper thin! If it can be seperated easily, it's too thick.
Was that you in line behind me at the deli counter, my sister? I swear the last time I got pre-sliced cheese at the deli it was 1/8" thick. I shit you not. I took it home and actually measured it. The deli guys hate me because I always make them slice fresh cheese for me at just under #1 on the dial. And yes, more than half of the time I can not get the slices apart, but that's how I like it. I tell them if you wouldn't slice the cheese so damn thick I wouldn't need you to slice it thinner. Dumb asses.
To me, white american cheese is the only acceptable cheese steak cheese.
To me, white american cheese is the only acceptable cheese steak cheese.
Up here, yes. But if I'm in the city, I go with Wiz.
The deli counter people HATE me. Not only do I insist on the super thin cheese, I also like my ham chipped. Still, there's not a decent actually deli for miles around here. The PA Dutch are cool with baked goods, but useless at making Corned Beef Specials.
Right now, not much is happening on the Cheese Front. All we have in the fridge today is some Mozzarella, Reggiano Parmigiano, and New York State Extra Sharp Cheddar, but one of my favorite indulgences is buying fancy cheeses from the Bedford Cheese shop.
My 'generic' cheese is Cheddar/Jack (preferred to Colby/Jack), I got a block and a half of Neufchatel, most of a carton of Cottage, some shredded Mozzarella and grated Parm (sadly not Regiano, but better than Kraft), and I'm shocked to discover I'm out of Muenster (or as I call it, Fred Gwynne Cheese). Nothing fancy or stinky (Trader Joes is my 'cheese shop'); any suggestions how to improve my Cheese Life?
Feta. I currently am not full of money, and thus cannot be full of delicious cheese. Oh, smoked mozzerella, gouda, edam, brie, and other, fancier cheeses, how I miss you.
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