Thundercat
Well-Known Member
I finished the last of my flower last night unless I dig into the stuff I just harvested. Thankfully I've got lots of qwiso so I can let the fresh stuff cure! Hope everyones having a great morning!
Where you at rep wise?
- Thread starter Krondizzel
- Start date
Beefbisquit
Well-Known Member
Thundercat
Well-Known Member
I think soft cheeses are often under rated in the US.
Growan
Well-Known Member
Maybe, but y'all make up for it by embracing aerosol / liquid / flat cheese. And good on you, too.
BarnBuster
Virtually Unknown Member
I never really liked any of the soft cheeses, pretty much a sharp/extra sharp cheddar person
Thundercat
Well-Known Member
I love some extra sharp chedder, but I can also enjoy a well prepared soft cheese. I have never and hope to never eat aerosal cheese.
BarnBuster
Virtually Unknown Member
The big guys whizzed all over me:
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Metasynth
Well-Known Member
Provolone for me...
kinetic
Well-Known Member
Nice.
I hate Sysco subs. Just order all the ingrediants from them and blah. I found a small place that has hot crushed peppers and some homemade bread. I run with moz. hold the shrooms, mayo on one side of the bun and toasted. I always tip my people at that shop for my pain in the ass order lol
Beefbisquit
Well-Known Member
Cambozola is my favorite, followed closely by smoked gouda.
Fuck, there's like 1000000 cheeses I like, Roquefort, gruyere, emmental... too many to list....
Fuck, there's like 1000000 cheeses I like, Roquefort, gruyere, emmental... too many to list....
Metasynth
Well-Known Member
Oh provolone isnt my favorite cheese, it's my favorite for a philly cheesesteak
I really love Manchego...
Best ever in my homemade French Onion soup !
Metasynth
Well-Known Member
Really, the ONLY cheese for french onion soup.
Beefbisquit
Well-Known Member
Emmental and gruyere both work for french onion soup....
Well, I live in a fairly small community with two grocery stores - the world is about 300 miles away and Gruyere is available.
Never heard of Emmental - I shall look that up.
Can you give me your feel on G versus E - taste/consistency wise ?
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Beefbisquit
Well-Known Member
Emmental is also known just as 'swiss cheese', although it's made in Switzerland, France, Finland, and a few other countries...... lol
They're both hard cheeses, I find emmetal has a little more of that bitter 'bite' to it than gruyere. Both Cheeses originated in Switzerland though...
Thundercat
Well-Known Member
I love smoked gouda as well its great cheese