| User | Comment |
|---|
| daver | | posted 4-Apr-2000 10:46am |
Gjetost. |
| mary | | posted 4-Apr-2000 10:54am |
Muenster!!!!!!!!!!!!!!!!!!!!!!
All the different kinds of swiss |
| natsim | | posted 4-Apr-2000 11:07am |
Leicester, Wensleydale, lots I don't know the names of... many many. Everything except "processed cheese product". |
| lion | | posted 4-Apr-2000 11:19am |
I thought Velveeta was considered to be a cheese 'like' food product. |
| ILJ | | posted 4-Apr-2000 11:40am |
What, no Japanese Sage-Darby or Venezuelan Beaver Cheese? (Hey, somebody had to bring up the cheese shop sketch...)
I will eat feta on just about anything. Breakfast cereal, ice cream, I don't care, just dump feta on it! |
| guillem | | posted 4-Apr-2000 12:14pm |
ALL OF THEM!
I LOVE CHEESE!
ALL KINDS OF CHEESE! |
romkey    | | posted 4-Apr-2000 12:24pm |
ILJ: you beat me to it  |
| Jody | | posted 4-Apr-2000 12:26pm |
And Provolone and Asiago and Muenster. I particularly enjoy the goat's milk cheese known as gjetost, and the garlic and herb flavored Boursin cheese spread. |
| Kristal_Rose |
I love them all, except for Broccio, which I don't remember trying. Roquefort is a particular instance of bleu cheese, made only in the caves of Roquefort. I also like Jarlsburg. I also love yogurt, kefir, and other things on their way to becoming cheese. For christmas parties back when I restored citroën's (a french car), we had great varieties of cheeses and champagnes. Our everyday fare was french pastries & we had an espresso machine wired into the shop. |
Maarten  |
Magor (Mascarpone/Gorgonzola) |
| cpierson | | posted 5-Apr-2000 11:30am |
Provolone. Mascarpone. |
| supplicant | | posted 5-Apr-2000 11:40am |
As I come to this survey I am eating my meal for today, which consists of dry biscuits and three blocks of cheese: Rubicon Red, Creamy Lancashire and Double Gloucester. Yum! |
| Maarten | | posted 5-Apr-2000 11:46am |
I'm Dutch, how can I not like kaas/fromage/cheese?!  |
| Jane |
behold the power of cheese |
| drdt |
Oh, no! We forgot the *crackers*! |
| drdt |
Ronkey, ILJ: everyone else thought of it, but was able to resist. |
| pcpr |
Well, at least I'm told the store was very clean! |
| gilly |
Parrano. |
| mandy |
mmmmm cheeze |
| daver |
**drdt: Vi måste åka på en ostsemester! |
| Enheduanna | | posted 6-Apr-2000 10:09am |
Pave d'Affinois |
| romkey | | posted 6-Apr-2000 11:44am |
mmm, stinky butter |
| Mozluvr | | posted 7-Apr-2000 12:53pm |
mmmm curdled milk....... |
| mary |
eeeewwee! |
| msgman | | posted 10-Apr-2000 9:00am |
Stilton. Boursin. Port Salut. Red Leicester. Wensleydale. Sage Derby. |
Strider  | | posted 10-Apr-2000 1:46pm |
Extra Old Cheddar |
| SueBee | | posted 22-Apr-2000 2:24am |
Tillamook makes the best cheddar cheese. Yum!! Do you East Coast folks have it there? |
| Matt | | posted 22-Apr-2000 2:30am |
I've heard of it, but never tried it or saw any here. |
| Enheduanna | | posted 22-Apr-2000 11:02am |
SueBee: yup. |
| Zang | | posted 25-Apr-2000 3:27am |
I loves cheese. I picked most of them. Three favourites in order:
1. German Tilsit (a lot harder to find now than it used to be)
2. Gouda
3. Edam
The worst is velveeta. That stuff's not cheese, I think it is made out of some kind of plastic or something. |
| Kristal_Rose | | posted 25-Apr-2000 3:42am |
When I was 7, I built a live mousetrap & successfully caught one with velveeta & peanutbutter. |
| Cheezer | | posted 26-Apr-2000 4:29am |
I am the Cheese :) |
| Avocado | | posted 8-May-2000 12:15am |
My favorites:
Fresh mozzerella
Gouda (esp. smoked)
Manouri |
| Avocado | | posted 8-May-2000 12:16am |
I used to live next door to a Greek grocer, where they had 20 variations on Feta |
| SueBee |
Mmmm....feta. I had no idea there was more than one kind. |
