I love cheese and just about any kind. My favorite 3 cheeses are extra sharp cheddar, colby jack and eigther swiss or jalapeno cheese. I like mine on eigther Ritz or chicken in a bisket crackers. Also they ain’t bad on a cheeseburger eigther.
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Whats your favorite 3 cheeses
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November 13, 2011 at 12:42 am #1008480
“real” American…Not the imitation stuff (processed salad oil)
Aged Swiss
AsiagoTom SawvellInactivePosts: 9559November 13, 2011 at 1:14 am #1008489Danish Cream Blue Cheese, Baby Swiss or aged Swiss, Sharp Cheddar.
The Blue Cheese, 6-8 0z. block, I mix with an eight ounce block of cream cheese, 1/8 cup of sour cream, a dash of Lea and Perrins, a little garlic powder and a shake or two of hot sauce. Blend this up real well and it makes an un-real cracker spread.
November 13, 2011 at 1:17 am #1008490#1 2YR old Extra Sharp Cheddar
Aged Swiss
Colby
Swiss has a special place in my heart,because I worked in a swiss cheese factory for 4 yrs when I was in and just out of high school & hauled milk cans the last 2 yrs also!
StanJohn SchultzInactivePortage, WIPosts: 3309November 13, 2011 at 1:44 am #1008493Toe cheese, Cocheese, and no-cheese….never touch the stuff, except on pizza. Go figure.
November 13, 2011 at 2:03 am #1008495Quote:
melted, shredded, and grated.
Hey Z-man , wasnt the Cocheese an Indian tribe on a John Wayne movie?
Sorry had to ask.
November 13, 2011 at 4:22 am #1008520I like all the cheese mentioned in this……. Cheese Shop Sketch
dd
November 13, 2011 at 8:22 am #1008531Was this post made just to make the Wisconsin people feel better about themselves?
DTNovember 13, 2011 at 1:21 pm #1008545Thats one of the benefits of cheese Brain, you can use it for fishbait and its not too bad on crackers eigther, how many of those jars have you eaten anyway and do you truely use it for bait lol. I do miss, while living in Wisc., being able to stop into a local cheese factory store front or the many stores and Taste the many diffrent kinds of fresh cheeses. The cheese down here is ok to good but its not like what it is where its really fresh in Wisc. and in Minnesota. We used to drive, when gas prices weren’t what they are today and go to the factory front in Ferryville wisc. just to buy cheese. We’ed stop at a commercial fishermans place at Harpers Ferry, Moens fish market, on the way and buy a few pounds of sheephead fillets for a buck a pound and then go to Ferryville to buy cheese for a days drive up on the Mississippi. Extra sharp cheddar and aged Swiss is about the best to me, good stuff.
November 13, 2011 at 1:45 pm #1008549Tom, they make an Asiago cheese bread down here at Paneras bread thats to die for, awsome stuff, very good toasted with real butter, you don’t have to top it with anything because its the best just the way it is.
November 13, 2011 at 2:16 pm #1008551only one kinda cheese and that’s aged cheddar.
dad was the chairman of the Pine Island cheese coop in the 50s. They would have board mtgs and ‘test’ the cheddars for the ‘new mix’. Mold brought in from around the world.
For the board meeting, they’d have to ‘wash’ the cheese, so that was done with beer. Since dad was working for $1 per year, they’d always buy his favorite beer. That meant someone had to make a run to either Chippewas Falls (Leinekugels) or LaCrosse. Took all day back then for a a round trip, but the beer WAS fresh.
For Midwestern fare, it doesn’t get too much better. Maybe if they’d added walleye fillets to the menu…
November 13, 2011 at 3:30 pm #1008565
Quote:
Was this post made just to make the Wisconsin people feel better about themselves?
DT
No, we have the Packers and Badgers for that.November 13, 2011 at 6:37 pm #10085931. Evalon, a raw milk gouda style goat cheese, it was also the 2011 U.S. Champion Cheese.
2. Fresh 2 week old Colby.
3. Swiss.
3A. 3 year old aged cheddar.November 13, 2011 at 11:57 pm #1008646Dubliner, sharp cheddar and muenster. Was in Ireland and they had an opening for an apprentice cheese maker. no experience necessary. Man I actually thought about it. Speaking of Wisconsin….. Why do folks go there for vacation??? To smell the dairy air.
November 14, 2011 at 1:13 pm #10087259-11 year old cheddar from _______ in Wi.
Munster with Jalepeno from Blaser
Fancy’s baby swissOther than the one on the top this list varies week to week because I love cheese too.
November 14, 2011 at 2:41 pm #1008744I don’t have a favorite, but the little lady brought home a jar of cheese that you dip pretzels in and it is delicious. The cheese is a horseradish/real milk cheddar. Good stuff.
November 14, 2011 at 2:43 pm #1008746Quote:
Surprised no one has said gouda. I love it.
I am more surprised that nobody has said fromunda.
November 14, 2011 at 2:50 pm #1008749Knowing this crowd, I am more surprised no one mentioned Velveeta.
November 14, 2011 at 3:04 pm #1008759Gotta love head cheese. You know the wedge Packer fans wear. Go Pack
November 14, 2011 at 9:39 pm #1008870Want to make good macaroni and cheese, use velveeta and milk, enough so it runs on the plate. Add a chopped fresh onion about 5 minutes befor its done so the onions heat up and still crunch and its good stuff, 2 platefuls here.
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