OFFICIAL AD CHEESE THREAD--Cheese lovers here

I love holidays, that ireland he is such a good Santa and Easter Bunny

 

Yes he is, lol

 

sounds good

 

Muenster cheese, I love it

 

i like hot pepper cheese with beer,

 

Sounds and looks pretty damn good! I want to eat the moniter, LOL!

 

Hmmm, do you think it would be a good idea if people gave a three/four word description of their cheese....extra sharp, mild, moist, dry??

 

gerry1,
ye forgot a word,stinky..

 

ayay i never knew so many ppl on AD liked cheese as much as me1


=pepsimaxx=

 

How about cheesecake, so good

 

@Ireland...LOL!!! How true! How could I forget that? It would be amusing to substitute perfume samples with Limburger "scratch and sniff" thingys.

 

I often wondered is "head cheese" even a cheese at all? Not that I would try it or anything,but I do remember my grandfather talking about it and limburger.

 

Head cheese?????? ewwwwwwwwwww....a gelatin made of pig's brains. You wouldn't want to taste it, like eating squishy, jellied blood.

 

Thanks for the info I'll make sure to keep my distance!

 

yeah...Head Cheese is the onlt cheese [bold]NOT[/bold] welcome! hehe they sell it at the grocery stores here...ive always wondered what it was. thanks for the heads up lol. man al this cheese is makin me hungry

=pepsimaxx=

 

Head cheese

i eat it all the time,with vinegar salt and pepper

Head cheese (AmE) is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat.

Historically the cleaned (all organs removed) head was simmered to produce a gelatin (which would form from the bone marrow) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mold. In England, head cheese is referred to as brawn, in Scotland as "Potted Head", and in France as fromage de tête, which translates as "cheese of the head". In Louisiana, the highly seasoned "Hog's Head Cheese" is very popular as a cold cut or appetizer. It is also something of a staple of soul food, and may also be known as "souse meat" or simply "souse". In Croatia a rather strongly seasoned version of this meal is called tlačenica or švargla (the latter being a corrupted loan-word from German). In Germany, variations of this dish are known as Sülze.

In Genoese cuisine a similar preparation goes by the monicker testa in cassetta, literally 'head in a box'.

In Latin America Head Cheese is very popular and is usually referred to as "Queso de Cabeza".

how about pickle pigs feet


Pickled pigs feet are a food preparation associated with soul food and Southern country, cuisine, as well as Irish cuisine.

In this preparation, the feet of hogs are salted and smoked in the same manner as other pork cuts, such as hams and bacon, can be prepared. They are then placed in jars and covered with a solution of hot brine containing vinegar, much in the manner of pickled vegetables such as cucumbers. This method allows them to be preserved without any need for refrigeration until the jar is opened.

Pickled pigs feet are ususally consumed as something of a snack or a delicacy rather than as the primary focus of a meal as its meat course, although this is not a universal rule. If proper refrigeration is available, any unused portion can be kept in the jar for several days after it is opened.

Although long available commercially, particularly in grocery stores catering to consumers who are likely to have a preference for them (largely African Americans and poor whites), it seems that consumption of this product has declined in recent years due to changing tastes, health concerns, and the ready availability of other snacks. Purists have always preferred those which were "put up" as the result of the home butchering of hogs in any event. To the uninitiated, the somewhat gelatinous nature of the product can be rather off-putting.

 

to stay on topic
i love Blue cheese,we eat it all the time..

Blue cheese is a generic type of cheese in which veins of Penicillium mold run through the crumbly texture. The cheese itself is not blue, but the veins inside give it blue dots.

Blue cheeses are traditionally made in many locations. Varieties include the UK's Stilton cheese, Denmark's Rosenborg, Finland's Aura cheese, Italy's Gorgonzola cheese, and Spain's Cabrales cheese.

Several local French blue cheeses are protected designations under European Union agricultural policy (Protected designation of origin). They are:

* Bleu d'Auvergne (AOC, Auvergne)
* Bleu des Causses
* Bleu du Haut-Jura
* Bleu de Gex
* Bleu de Septmoncel
* Bleu du Vercors-Sassenage
* Roquefort cheese (AOC, Roquefort-sur-Soulzon)

Bleu de Bresse is not included in this category.

Blue cheese is manufactured in quantity. In the US, blue cheese flavors several popular bottled salad dressings.

 

And if you are allergic to penicillin don't eat it

 

Been a long, long, time since I had this..........Oka, made by the Trappist Monks in Quebec.