Stilton
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Every cheese has its place, from American for burgers or grilled cheese to limburger with liverwurst, mustard, and sweet onions. Blue cheese on wedge salads and for wings, and parmesan, mozzarella, or provolone to round out pastas, sandwiches, or salads.
A good cheese plate is delicious, especially when served with charcuterie, grapes, pickles, and crackers (which I indulge in about once a week if I don't feel like cooking).
A good cheese plate is delicious, especially when served with charcuterie, grapes, pickles, and crackers (which I indulge in about once a week if I don't feel like cooking).
How dare you not include Cheez Wiz.
In Europe, most hotels and b&b's that offer breakfast buffets have a variety of cheeses as part of that. It's a really nice touch, since in the U.S., the only cheese on breakfast menus might be cheese in scrambled eggs. It's tasty, and it boosts the protein intake at the start of the day which gives energy.
Wonderful with a glass or three of a vintage port
Goes really well with a dab of honey - that sweet-salty combo
Goes really well with a dab of honey - that sweet-salty combo
Yes! Port and blue cheese is a magical combination. It's as good as Sauternes and foie gras.
Sometimes I get carried away and eat a big gob of blue cheese, then I have to wait a month or so before I can eat it again.
That is me with limburger. It was a special treat with my father and I when mom was out (since the stink cheese would smell up the fridge).
A limburger sandwich with braunshwager/liverwurst, yellow mustard, and sweet onion was the "go to" and I still pick some up 1-2 times a year. Any more than that and I need a break.
I’m big fan of Stilton and Roquefort but I prefer a milder cheese - Morbier is one of my favorites.
Give me Brie or give me death!
Stilton is good. But not the ne plus ultra!
Stilton is good. But not the ne plus ultra!
Do you have a brie baking dish? It's porcelain with a lid and fits a small cheese wheel. Helps keep the gooeyness contained, but awkward to take out of the oven. Mine has a small stand to place it in.
A brie and pear salad is something I should indulge in more.
We went to the farmers market this morning and I was quite shocked when I rounded the corner and saw my Urologist had a table set up. I did a double take. It turns out he has 60 goats, I thought wtf sixty??? He had milk and cheese. The cheddar was really good, it had a drier, crumbly texture like a sharp aged cheese but it was mild and flavorful. Turned out we walked away with a complementary wedge, complementary not counting the thousands of dollars I'd paid for his services. He's a really good guy and I put in an order for honey from his bees.
I've dipped my toes into at-home cheemaking and plan on cracking into the above soon.
Stilton is good stuff. I like french blues (like Roquefort) too. There's a lot of good blue out there.
Alot of Spanish cheeses are a great bang-for-the-buck option.
Just had some homemade blue cheese salad dressing on a dinner salad. Yum yum yum.