Let’s talk Cheese.

Reads 14835 • Replies 108 • Started Sunday, December 27, 2015 4:57:49 PM CT

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Message b3shine P beers 12189 º places 372 º 06:56 Mon 12/28/2015 Velveeta
Message VsXsV P beers 5000 º places 92 º 07:03 Mon 12/28/2015 Originally posted by BlackHaddock Originally posted by VsXsV Got a kilogram of top shelf Parmeggiano Regiano Parmesan for Christmas. I’m very happy with that. A Kilo of that would last me for ever. Will you eat slices/chunks like most normal cheese’s or just grate it over Pasta and other Italian based dishes? <*))))))>< Yeah, I’ve not figured out how to handle it. Will probably make some very Parmesan heavy dishes (risotto etc) and eat a bit of it as is. Might cut it into smaller chunks and vacuum seal them at work.
Message wchesser beers 2435 º places 44 º 09:05 Mon 12/28/2015 Originally posted by VsXsV Originally posted by BlackHaddock Originally posted by VsXsV Got a kilogram of top shelf Parmeggiano Regiano Parmesan for Christmas. I’m very happy with that. A Kilo of that would last me for ever. Will you eat slices/chunks like most normal cheese’s or just grate it over Pasta and other Italian based dishes? <*))))))>< Yeah, I’ve not figured out how to handle it. Will probably make some very Parmesan heavy dishes (risotto etc) and eat a bit of it as is. Might cut it into smaller chunks and vacuum seal them at work. Make pesto in the summer

Message X beers 172 º places 1 º 09:18 Mon 12/28/2015 Originally posted by furthur You all are regular cheese heads! I’ve got a half of a lancashire bomb I got for Christmas, some generic soft goat cheese, a bric of med cheddar, a bric of tillamook Swiss (who bought that?), and some cheep string cheese we use for dog treats. Go Packers!
Message spacecoyote 12:26 Mon 12/28/2015
Message rennat42 P beers 5363 º places 205 º 17:34 Mon 12/28/2015 Gorgonzola Smoked Gouda Black pepper sharp cheddar (local) Pepper Jack mozzarella (local)
Message DerWeg beers 2175 º places 48 º 21:55 Tue 12/29/2015 Originally posted by VsXsV Originally posted by BlackHaddock Originally posted by VsXsV Got a kilogram of top shelf Parmeggiano Regiano Parmesan for Christmas. I’m very happy with that. A Kilo of that would last me for ever. Will you eat slices/chunks like most normal cheese’s or just grate it over Pasta and other Italian based dishes? <*))))))>< Yeah, I’ve not figured out how to handle it. Will probably make some very Parmesan heavy dishes (risotto etc) and eat a bit of it as is. Might cut it into smaller chunks and vacuum seal them at work. Might I suggest the rinds in a good Tuscan-style soup eg. with kale, herbs tomatoes and beans, Minestrone or a variant. Sometimes adding very good sausage to the simmer. Huge flavor from the rinds! The edible cheese, I’d snack on very thin slices as well! Maybe make some crostini with it.

Message joet P admin beers 2900 º places 125 º 22:45 Tue 12/29/2015 Originally posted by spacecoyote wensleydale
Message Steasy66 beers 1156 º places 10 º 23:59 Tue 12/29/2015 I smoked a bunch of pepper jack last night, so that.
Message Scopey P beers 24203 º places 728 º 04:29 Wed 12/30/2015 I have some serious stuff in the fridge at the moment - Langres AOC Cropwell Bishop Shropshire Blue St Maure de Touraine AOC Lincolnshire Poacher Wyfe of Bath