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What Kind of Cheese Are You?
Posted by gtally • 2/16/09 • Subscribe to this Discussion [RSS] • Report This Topic
Topics: alcohol, beverage, cheese, cocktails, cuisine, Drink, food, gourmet, vino, Wine
In the interest of silly conversation: what kind of cheese are you? What best fits your personality, or the personality of your blog? Gouda? Swiss? Limburger?
Are you smooth? Stinky? Runny? Firm?
And why?
What do you recommend that you or your blog be served with?
Tell us while we run and get some crackers... 
User Comments
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Big. I'm a big cheese. That's my story and I'm sticking with it.-
Are you any specific flavor of cheese, Mr. Big?
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Something stinky and over the top for sure!-
The stinkiest cheese in the world is supposed to be Vieux Boulogne, from Northern France. Scientists actually say so, but whether or not they're using a Stink-O-Meter or something to determine that is beyond me. Are you that stinky and over the top, or just mildly stinky?
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I dunno. I'm probably a triple cream brie, myself. Something that goes well with wine.
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Oh... when I was in Paris... there was an amazing dish they served with brie (or at least I think it was) melted over chunks of ham served on fresh crisp bed of greens and wine of course.
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any cheese is welcome at my blog we celebrate difference-
A cheese wheel of diversity. Excellent.
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Triple cream brie, like Saint Andre? That tastes so divine with ripe juicy pears and a little balsamic vinegar.
I am torn. I do love a good moldy Maytag blue, but only in little doses like stuffed into olives and soaked in vodka.
I guess, I would be Camembert.-
You know about St Andres? Oh man, it is the *best* triple cream brie I have ever tried! It makes any trip to Whole Foods worth it. I will have to try the pears and balsamic vinegar. Sounds like an excellent combination.
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melted cheese-
Any particular kind of melted cheese? Velveeta? American? Swiss? Fill us in...
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I am a wonderful brie cheese, smoothy and creamy with just a hint of sharpness.-
If you haven't already, try a double or a triple cream brie, sometime. You'll love it! (See above).
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Pepper jack hot and spicy. Can't think of a cheese that is crazy so spicy it is. -
Cheesecake !-
Oh now wait a minute, that's cheating
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No ! No ! It's not cheating !
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Extra sharp cheddar with horseradish. Smooth, yet biting and spicy. It will give you heartburn.
It should be served with a hardy cracker, something that can handle all that spicy goodness and acid reflux. -
Provolone...mellow, mild, good with crackers. -
baked brie with raspberry sauce
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Heavy on the sauce I presume?
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How did you know?
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I'm the kind of cheese 4 neo nazis might make, four skin cheese.-
That's really cheesy, donkey dear.
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I believe it's a Dutch or maybe German comestible.
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*groan* You should be creamed for that!
(Ba-dum-dum, tsh!) -
So Dutch or German, it almost sounds chocolate.
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oops...wrong place.
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It's quite popular I believe, all the ladies love a four skin cheese.
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I'm not so sure about that. Anok, is that your preference, seeing how your avatar looks like a that of a terrorist?
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Nope. no...don't like that kind at all....
I'm definitely more of a Gouda kinda gal...
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O.K. Thanks for the *cheesy* Vaudevillian shtick. But what about other cheeses? Anybody feel like a chevre, camembert, mozzarella, or stilton? What kind of cheese are you? What does your inner-cheese whisper to you?
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i've found my fellow cheese/wine enthusiast...i wish you were closer, i'd love to attend some of your events!!!!!
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I'm a Gouda.
Except when I'm a really bad-a.
So sorry... had to be done. -
Is this what it comes down to? What kind of cheese are you? Ok, fine. I'm Sharp Cheddar, because women can pick me up for free at the grocery store with WIC tickets and food stamps. -
I'm a rich, flaky parmesan reggiano.
but not used for grating like in america, but used as part of the meal, served in thick slices with olives and honey--a treat i picked up in italy... bellissima -
Rough and Rugged American Cheese... say Circa 1776... see my most recent 2 page comment.... LOL
Though, I must admit... I do love a rich Fetta or nice Blue cheese-
Gotta love a grilled cheese sandwich. I like to eat mine with yellow mustard. It adds some tang to the creaminess of the cheese.
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hopefully the kind that ages well -
nice
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I hear you. Don't we all want to be a well aged cheese, preferably one not encrusted with mold!
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Queso Fresco! Creamy, soft and yummy.-
What's Queso Fresco? This is actually a food that you're stumping me on. Fill me in.
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Queso blanco or queso fresco is a creamy, soft, and mild unaged white cheese that originated in Spain and spread to Mexico and other American countries. The name queso blanco is Spanish for "white cheese", but similar cheeses are used and known throughout the world by different names.
It is made by pressing the whey from cottage cheese. It is very similar to cheeses called pot cheese and farmer cheese. It has also been compared to Indian paneer and to a mild feta. Queso blanco is considered to be one of the easiest cheeses to make. It is a fresh and slightly salty cow's milk cheese, whereas queso fresco may be made from a combination of cow's and goat's milk. They may both be eaten straight or mixed in with various dishes. Some versions of these cheeses melt well when heated, but most only soften.
Queso blanco and queso fresco make a creamy addition to recipes, and are often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, or crumbled over soups or salads. Meltable versions are used to make quesadillas.
Source: Wikipedia
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I love x-sharp cheddar.. But I also am trying different cheeses lately to see what I like and don't. So this thread will come in handy.
I don't think I ever tasted brie before. hummmm... -
Sharp cheddar is good with apples, either fresh slices or baked into a pie. Pear goes nicely with brie. You'll love it.
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cheddar...slightly melted-
Could be good. Melted on what?
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Pink (aka colored) cheshire - very dry.-
Would you pair that with a wine?
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Government cheese.-
I think your government cheese is over the hill. Is that what made you throw up?
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pepperjack
firm
because it not quite what one expects
ritz crackers-
I like a nice spicy pepperjack, myself.
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It'd probably be something like those cheap "cheese-flavored slices"--you know, the ones that stay in the back of the fridge until you run out of everything else? Kinda explains the blog! It's okay, those things are my secret favorite
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Pssst, sunnyberra! Don't tell anyone, but Velveeta is my secret favorite, and that's not even real cheese. I've got a reputation to uphold as a Snooty Mc SnootSnoot wine hotel that eats only gourmet stuff while swilling the vino. But I love a good cheesy Velveeta chicken spaghetti casserole. And that green bean casserole at Thanksgiving, mmmm-mmmm! So keep this *just between us*, 'kay? Thank God it's not out there in the open...
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Fresh Mozzarella-
I like buffalo mozzarella with fresh tomatoes and balsamic vinegar. Very tasty summertime treat.
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I love dill Havarti.
But me, personally, am stinky cheese and need to go take a bath! LOL! -
This reminds me of a dream I had years ago where I was wompin' down a nice big block of Mozzarella and I noticed something taste strange. This cheese was CLEAR! Like it had been in the sun for 9 days!
I didn't eat cheese again for 7 years.
Happy Limburger! -
Awww. busylizzy, you're a girl after my own Havarti.
Oy. That was stinkier than the cheese. -
LynneaUrania, I'm surprised all the food companies haven't invented plastic-y clear cheese on their own yet. They've made everything else so processed. On that note, I think I'll go wolf down a "family size" tray of Deep Fried "Nacho-nated" Taquito Fudge. Mmm-mmm!
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I am Muenster cheese because I can't be monster cheese.-
We Hire U - Yes, you can indeed be a monster cheese...
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busylizzy. You give me nightmares.
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Fresh Mozzarella
Wiki: Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet.[2] It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made...
In terms of racial anchors, I am half white/half Asian, so the "color" is not that far off. My personality is semi-soft; I am generally calm and quiet, but can have a temper if need be, and I like to drink water. haha-
Sounds like you're one fresh, classy cheese!
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Haloumi.... Tough on the outside and tough on the inside. Apply a little heat and i only get tougher. i don't melt.-
Then don't mess with Haloumi, then!
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feta cheese!
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