Anonymous
08/27/2012 07:51
Subject: What's your favorite cheese?
Anonymous wrote:Whiz
I've heard you can only get this in France.
Anonymous
08/27/2012 02:12
Subject: What's your favorite cheese?
Manchego
Anonymous
08/27/2012 01:05
Subject: Re:What's your favorite cheese?
Why, Velveeta, of course. Whiz is a second favorite.
Anonymous
08/27/2012 01:04
Subject: What's your favorite cheese?
TOP 3:
Sharp cheddar
Gruyere
Aged parmesan
(Love certain cheeses w/ fig jam!)
Sharp cheddar
Gruyere
Aged parmesan
(Love certain cheeses w/ fig jam!)
Anonymous
08/27/2012 00:14
Subject: Re:What's your favorite cheese?
Cambozola
Anonymous
08/27/2012 00:13
Subject: Re:What's your favorite cheese?
Taleggio
Anonymous
08/26/2012 22:51
Subject: What's your favorite cheese?
port salut
Anonymous
08/26/2012 22:48
Subject: What's your favorite cheese?
Parrano
Camembert
Camembert
Anonymous
08/26/2012 22:48
Subject: What's your favorite cheese?
Whiz
Anonymous
08/26/2012 22:45
Subject: What's your favorite cheese?
Stilton
Anonymous
08/26/2012 21:34
Subject: What's your favorite cheese?
burrata
Anonymous
08/26/2012 21:33
Subject: What's your favorite cheese?
Cowgirl creamery red hawk
St.Andres triple cream
Dubliner Cheddar
St.Andres triple cream
Dubliner Cheddar
Anonymous
08/26/2012 21:33
Subject: What's your favorite cheese?
I have to pick just one favorite?
Ok, Havarti.
Ok, Havarti.
Anonymous
08/26/2012 21:30
Subject: What's your favorite cheese?
A bone-achingly salty extra mature cheddar.
Anonymous
08/26/2012 21:08
Subject: What's your favorite cheese?
I love all cheese, for the past year or so one of my favorites has been
Boucherondin
is a goat's milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.
Bûcheron has an ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young provides a somewhat mild flavor that becomes sharper as it matures. As it ages, its texture becomes drier: the mouthfeel of the center is dense and claylike, with the crumb dissolving on the tongue, while the section near the rind is almost creamy and can be gooey at room temperature.
What's your favorite?
Boucherondin
is a goat's milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.
Bûcheron has an ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young provides a somewhat mild flavor that becomes sharper as it matures. As it ages, its texture becomes drier: the mouthfeel of the center is dense and claylike, with the crumb dissolving on the tongue, while the section near the rind is almost creamy and can be gooey at room temperature.
What's your favorite?