I like cheese.
[Reply]

I really like provolone & pepper jack.
[Reply]

No matter how far archaeological finds go, there is evidence that cheese came into being in prehistoric times. Many cavemen enjoyed the infamous "Brontosaur-And-Cheese-On-Rye."

Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up by coagulating, even more if it is hot. People living in areas where the climate changed seasonally would also have noticed the effect of temperature on this process: in warmer weather the milk would curdle faster than in the cold. This might be considered the first technological cheesemaking discovery.

There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo, horse or camel.

Serving and Storage Tips

* Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
* Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
* Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air.
* Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
* Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving.
* Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.
* Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.
* Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.
* Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.


How to cut cheese?

The way a cheese is cut depends largely on its shape and size. The most important thing to keep in mind when cutting a cheese is to divide cheese so that everybody has an equal share of the inside and outside.

* Round cheeses are to be cut in wedges, like a cake.
* Cheese bought in slices should be cut lengthwise rather than across.
* Tall truckles are easier to serve if sliced horizontally.

How to match cheese and wine?

Both cheese and wine, with their centuries-old traditions, are natural products that are frequently consumed together. As a rule, the whiter and fresher the cheese the crisper and fruitier the wine should be. The great advantage of this union is that cheese and wine are both foods that can be enjoyed in their "raw" state, with little or no preparation, making them an ideal choice for quick snacks.
There are no hard and strict rules about which wine should be selected to accompany a particular cheese as the best selections are almost always based on individual tastes. However, we can offer you following principles:

* A smooth, fatty cheese may go very well with a similarly smooth, slightly oily wine.
* Sweet wine contrasts very well with a cheese with high acidity.
* White wines go better with many cheeses than reds.
* Not all red wines match with cheese. The most recommended are the fruity, light red wines.
* Dry, fresh red wines are ideally suited to soft cheeses, especially goat ones.
* A wine with good acidity may be complemented by very salted cheeses.
* Dry champagnes are brilliant combination with bloomy white rinds.
* The cheeses can be matched with beer or cider.
* Try regional combination, the cheese and wine from the same region.
[Reply]

Will there be a poll coming?

Good ol' cheddar is one of my favorites, but if I'm eating crackers it's hard to beat brie cheese.

But...I had a cheese the other day that will turn the world upon its ear. It was a cheese that had some sort of raspberry flavor/fruit infused into it, and it was fantastic. It was a level beyond cheese. It was like some sort of supercheese or something. I predict that it will be big.
[Reply]

How many times do we have to get into the cheese debate ?


I think you're just trying to start trouble Mr. FAX.

Just let it go. Please.
[Reply]

Tillamook Extra Sharp.
[Reply]

I love cheese...especially with wine. Great in moderation as you say. Here is a site that that goes through the making of cheese from the delivery of the milk to packaging the cheese. It is a really neat local, family owned place.

http://www.loletacheese.com/cheesemakingprocess.html
[Reply]

Vermont Cheddar Cheese is my new favorite for sandwiches, but I prefer regular cheddar with crackers. I usually loathe american cheese, but will eat it on grilled cheese sandwiches. I actually had one of those last night with american cheese AND regular cheddar cheese. It was DAMN good.
[Reply]

I like all cheeses, except for Brie. Try this test: nuke it for a minute and ask a girl to tell you what it smells like.
HINT: It smells like what it looks like.
[Reply]

Is it any wonder that Wisconsin, a place known for cheese, is also almost as well known for beer?
[Reply]

One of my new favorites is drunken goat cheese (not sure of the origin of the name), but we were having dinner at a tapas restaurant in Ashville, NC, and had a spinach salad with drunken goat cheese, walnuts, cranberries, with a raspberry vinagrette dressing...
After that, most salads now look and taste like shower tile mold.
[Reply]

When it comes to hot wings...Blue Cheese dressing is a must!!
[Reply]

Brie is one of my favorite cheeses and also a large breasted hooker in Vegas. They're both smooth, but one smells better than the other.
[Reply]

True, but I also like Newman's Own Creamy Italian dressing with wings.
[Reply]