I've decided to start polling my small readership on issues that are important to me. The first topic is cheese. Please contribute to my non-scientific study at right.
First of all, I'm a bit offended that Hickory Farms cheddar spread = bad cheese. I mean, it's sharp.
Cheese from cows and sheep = delicious. Stinky, sweet, sharp...it's all for me. Cheese from goats = very very not delicious. In fact = pleh to the third power.
Min, HF Cheese Spread I believe is labeled cheese "product" (huh?) and it's salty, not sharp. This doesn't mean that I too snooty to slop it on some Ritz when I'm at my dad's place. Otherwise, I think our tastes are well aligned. I'm a huge fan of sheep cheese. Even though it is so three years ago, I still love a great manchego with some quince membrillo on a salty cracker. Mmmmm. Goat cheese is best eaten by goats, though if forced it is best baked with garlic and wild mushrooms, and I did have a great goat cheese and cranberry spread once, mostly as a dare.
I made the most delicious goat cheese appetizers recently, and almost ate them all before the guests arrived. My fav still has to be a good brie, baked, and smothered in chutney. And my 2nd place is Cambozola - that wonderful mix of gorgonzola and camembert. Aren't we just the biggest food snobs when compared with our town-of-origin?
Can't we just live on a diet of those goldfish crackers? ("Now with Calcium!") Now ya got me craving a nice Spanish sheep's milk cheese on crusty toast, damn it.
Now, see, I believe the gjetost isn't that bad. The trick is to use one of those Vanberia cheese slicers that cut it wafer thin, and put it on a cracker like finn crisp with just a little butter. Gjetost is s delicacy to be savoured in small quantities.
I'm not sure why, but this one of my favorite sentences I've read on the internets in the past few weeks. There's just something so, I don't know... mundane? yet unexpected about it that it makes me feel good.
I like my small quantities of gjetost to be so small that they are non-existant. But that's just me. I think it's probably due to the gjetost's overwhelming likeness to a block of ear wax that really puts me off it.
and I LOVED coat cheese- makes me giggle even now. thanks.
MJ - LOVE the Vanberia reference!! I can picture the cheese slicer immediately. I remember stocking the shelves at K&S Super Valu and wondering what the #&^$%&^# gjetost was. At our house, cheese came from a can like frosting or individually wrapped in cellophane.
11 comments:
First of all, I'm a bit offended that Hickory Farms cheddar spread = bad cheese. I mean, it's sharp.
Cheese from cows and sheep = delicious. Stinky, sweet, sharp...it's all for me. Cheese from goats = very very not delicious. In fact = pleh to the third power.
Min, HF Cheese Spread I believe is labeled cheese "product" (huh?) and it's salty, not sharp. This doesn't mean that I too snooty to slop it on some Ritz when I'm at my dad's place.
Otherwise, I think our tastes are well aligned. I'm a huge fan of sheep cheese. Even though it is so three years ago, I still love a great manchego with some quince membrillo on a salty cracker. Mmmmm. Goat cheese is best eaten by goats, though if forced it is best baked with garlic and wild mushrooms, and I did have a great goat cheese and cranberry spread once, mostly as a dare.
I made the most delicious goat cheese appetizers recently, and almost ate them all before the guests arrived. My fav still has to be a good brie, baked, and smothered in chutney. And my 2nd place is Cambozola - that wonderful mix of gorgonzola and camembert. Aren't we just the biggest food snobs when compared with our town-of-origin?
Can't we just live on a diet of those goldfish crackers? ("Now with Calcium!")
Now ya got me craving a nice Spanish sheep's milk cheese on crusty toast, damn it.
I was really hoping that gjetost would have been on the list, only so I could not choose it much as I do in life.
K- isn't gjetost an unnatural mating of cow and goat? Coat cheese? I've seen it but never tried it. Is it tasty?
Now, see, I believe the gjetost isn't that bad. The trick is to use one of those Vanberia cheese slicers that cut it wafer thin, and put it on a cracker like finn crisp with just a little butter. Gjetost is s delicacy to be savoured in small quantities.
"The first topic is cheese."
I'm not sure why, but this one of my favorite sentences I've read on the internets in the past few weeks. There's just something so, I don't know... mundane? yet unexpected about it that it makes me feel good.
Michael, you're a mood enhancer!
I like my small quantities of gjetost to be so small that they are non-existant. But that's just me. I think it's probably due to the gjetost's overwhelming likeness to a block of ear wax that really puts me off it.
and I LOVED coat cheese- makes me giggle even now. thanks.
SJ- where have you been?? Cheese makes people smile. EAT MUCH CHEESE.
Kirelimel- now only if they made an ear shaped cracker.
MJ - LOVE the Vanberia reference!! I can picture the cheese slicer immediately. I remember stocking the shelves at K&S Super Valu and wondering what the #&^$%&^# gjetost was. At our house, cheese came from a can like frosting or individually wrapped in cellophane.
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