TheRapidsNerd wrote:That's a great idea! Thank you for a good tip Soren.
I am glad I could help.
Today I had a awesome burger at a place called Joakin´s. They put an extra slice of cheese on it, for me. It was so good, that I forgot to ask what kind of cheese it is. So, I think I have to go there for another burger in the next weeks!
I'm lactose intolerant like Ed, but I LOVE CHEESE. I will sacrifice for it!
My favorite kinds are munster (sp?) and BRIE!!!!! Brie and apples is pretty much amazing. My favorite restaurant back in Buffalo served the best thing ever, it was apples and brie wrapped in phylo dough and baked... mmmmmm!!!
I also LOVE feta cheese but it makes me really sick.
I'm a big fan of double- and triple-creme bries. D'Affinois is good, as is Les Coutances (hard to find, though). The smellier, the better! (Well, up to a point.)
On a trip to northern California, I stopped by the Marin French Cheese Company and picked up a variety of bries. It's about 10 miles outside of Petaluma, as I recall. They make the cheese there, offer tours, and of course sell it (at reasonable prices too). Marin Chevre Blue is highly recommended.
being from wisconsin i feel that this topic is my new home. I would have to suggest every single person to try a wisconsin delecacy we like to call the cheese curd. Basically it is one of the most amazing foods ever made. They were started as a product as cheese factory workers that were taking some of the infant morsals of cheddar cheese home for their kids. If you can ever get cheese curds on the day they were produced before they were ever refrigerated you will get a chance to experince freshness like you have never ever tasted. Trust me.
Cheddar, Extra Sharp Cheddar, White Cheddar, Extra Sharp White Cheddar, Smokey Cheddar . . . Okay, so I like Cheddar . . . a lot.
Although, I do like Swiss, American, and the occasional Monteray Jack.
Once, while at the Tillimook Cheese Factory in Tillimook, Oregon, I sampled some white cheddar with cracked pepper. I'm not much of a fan of peppercorns, but I found this particular flavor of cheddar to be quite tasty.
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