The Cheese thread

[Story]

At the moment, I really like the Philadelphia cream cheese!! It's really good on a bagel with smoked salmon!!! Yummy!!!

Hey little girl, you know you can make cheeesecake out of that??? Or even this?

Double Layer Pumpkin Pie
Prep Time: 20 min | Total Time: 4 hr 20 min | Makes: 10 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

 

[Lefty]

My favorites:

Emmental for everyday
Parma Vacca Rossa for grating
Manchengo with fruit
All sorts of Feta, Chevre, and Brie (best with rose petal jelly on toasted French bread)
Happy Cow with crackers

 

[Ethan Bentley]

My favourite:
Stilton or something nicely smoked

Least favourite:
Mint Choc Chip or Rum and Raisin (yes, they were cheeses )

 

[rumblefish]

Le Wavreumont. Cheese guy recommended it, real nice with a Westmalle dubbel

 

[jamespowers]

Le Wavreumont. Cheese guy recommended it, real nice with a Westmalle dubbel

Does it go well with Cynar?
I'll stay with a Smoked Gouda. mmmmm mmmmmm! :essen:
My son loves the Baby Bels. He's got good taste---it ain't cheap. :eusa_doh:

 

[rumblefish]

Yes, specifically a Norma Jean.

Does it go well with Cynar?
I'll stay with a Smoked Gouda. mmmmm mmmmmm! :essen:
My son loves the Baby Bels. He's got good taste---it ain't cheap. :eusa_doh:

Well if Gouda-nuff for you, it's Gouda-nuff for ,,,:eusa_doh:

 

[jamespowers]

Yes, specifically a Norma Jean.


Well if Gouda-nuff for you, it's Gouda-nuff for ,,,:eusa_doh:

Well, gouda, stilton, Sharp Cheddar and a host of others are too.
A Norma Jean Cynar? Never heard of her. [huh]

 

[Cap'n Spaulding]

Smoked gouda is very yummy. Great with wine too...

 

[St.Ignatz]

Mountain Taleggio, Tuma, Tre or Due Latti Robiolo mmmmmmmm.
If people on the train don't give you an occasional odd look on the way home from the cheese shop you wasted your money.
IMHO
Tom D.

 

[rumblefish]

Well, gouda, stilton, Sharp Cheddar and a host of others are too.
A Norma Jean Cynar? Never heard of her. [huh]

I stumped you? No way!

4 parts gin, 1 part Cynar, 1 part simple syrup, squeeze of lemon, mint leaves.
shake all the ingredients and strain over cracked ice, garnish with mint leaf.

I'll get you to drink your vegetables.

 

[Kitty_Sheridan]

I went to Haworth today, (birthplace of the Brontes fact fans!) and discovered the cheese shop there...

I bought Vampires Doom. (garlic infused cheddar...)
and Sage crown (a lovely creamy cheese with a layer of finely chopped sage....

Oh why does it have to be so bad for you?

 

[St.Ignatz]

I went to Haworth today, (birthplace of the Brontes fact fans!) and discovered the cheese shop there...

I bought Vampires Doom. (garlic infused cheddar...)
and Sage crown (a lovely creamy cheese with a layer of finely chopped sage....

Oh why does it have to be so bad for you?

They sound mighty fine. I have a doctor who recommends raw milk cheese, goat or sheep if possible. Everything in moderation except hats of course.
Tom D.

 

[jamespowers]

I stumped you? No way!

4 parts gin, 1 part Cynar, 1 part simple syrup, squeeze of lemon, mint leaves.
shake all the ingredients and strain over cracked ice, garnish with mint leaf.

I'll get you to drink your vegetables.

Holy Crimony! That is right up there with the McNuggetini.
I just can't see wasting perfectly good gin in that way.

 

[St.Ignatz]

Cougar Cheddar from Washington State University. Oh baby.

 

[Tomasso]

A couple of people I'd like to live next door to:

Jacques Pépin, Julia Child and rumblefish.

 

[LordBest]

I'm fond of aged Comte, Beaufort and Pont l'Eveque. Oh and Stilton and real English cheddar, of course. The only Australian cheese I really enjoy are Meredith dairy goats milkd fetta and chevre in ash. Our dairies could make some utterly delightful cheeses if the government would let them use raw milk.

 

[Diamondback]

I bought Vampires Doom. (garlic infused cheddar...)

Mmm... garlic... cheddar...
[voice=Julie Andrews, singing]"These are a few of my favorite things..."[/voice]

 

[MisterCairo]

I wouldn't say it's my Favorite favorite, but I love Wensleydale with a bit of brack. Mmm!!

And sharp cheddar. And brie. And gruy?®re...

Wensleydale is certainly my favourite.


CHEEEEEEEEEESE!

 

[rumblefish]

A couple of people I'd like to live next door to:

Jacques Pépin, Julia Child and rumblefish.

When someone asks me about famous chefs whom I admire, these two and Graham Kerr always come up first.

This is quite a compliment for me.

 

[Missy Hellfire]

I do love a good Stilton, preferably with port and preferably after a big roast dinner! Stinking Bishop is a lovely strong, runny cheese and I love baked camembert.

A good, easy way of doing it is to get camembert that comes in a wooden box, remove the label so that it doesn't scorch and push whole or half garlic cloves to taste in the top of the cheese, through the rind. Put it in a low oven for around 20 minutes (until the cheese inside is hot but the rind hasn't melted), carefully remove it and slice the top of the rind off with a sharp knife. Serve with crusty bread for dipping. Deeeelicious!