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It's been very slow here as of late, so I'm going to volunteer with a discussion about cheese. What cheese do you like, if any?

Personally I can't stand blue cheese and other smelly decomposing varieties. But I won't say no to a crumbly English cheddar or some flavored cream cheese on a cracker.

*cue Monty Python cheese shop jokes*
Naxian graviera is my favorite cheese here in Greece, and of course white cheese (feta). The first one is great with wine and wine-based distillates. The second with every dish of greek cuisine. Or you can mash it with chilli peppers to produce a super extra spicy creamy delight.

I prefer Grana Padano on my pasta and mozzarella on my pizza.

Also, smoked and herb or pepper infused cheese of any variety.
When I lived near the border of the United States and Mexico, I learned about the delicious queso fresco. It's great on tacos of all varieties.
Yep, cheese is great! I'm also not a fan of bleu cheese or other rank varieties, although I've discovered that bleu, in small amounts, can add something to a dish. I still wouldn't willingly choose it, though.

I like quite a few kinds of cheese and probably couldn't name them all. I'm partial to smoked gouda, white cheddars, feta (I second Chris' suggestion that it goes well with Greek and Greek inspired dishes), and cream cheeses (flavored ones can really hit the spot, especially on a bagel). I also like brie. It's really good in a stuffed chicken breast with cranberries... and let's not forget asiago and parmesan...

Cheese and crackers is often a staple of my diet...
Dull but true every Christmas I get a log of beef cuttings from the butcher's floor aka sausage, some cheddar and triskit crackers and eat them in December as my Christmas snack. I had extra cheese this year and using it cut very thin in sandwiches.

On an unrelated note what instruments would sound good together in a VST when you press a key? Did we already have this discussion?
(01-30-2019, 11:14 PM)bigcat1969 Wrote: [ -> ] good together in a VST when you press a key?

I want a VST that serves a sliced honeycrisp apple with chunks of gouda when I play an A flat seventh chord.
I really like sharp cheddar, muenster, and asiago. The latter goes especially well - in small doses - with mozzerella on pizzas to spice up the flavor.
Has anyone here tried making cheese chips? If you haven't you should try it, it's delicious!

Edit: cheese chips as in chips made from sliced cheese that is, not just cheese-flavored corn or potato chips.
What are these cheese chips? Thin small bits of cheese? Are they cooked, fried, eat raw, eaten in the raw?
(01-31-2019, 09:44 PM)bigcat1969 Wrote: [ -> ]What are these cheese chips? Thin small bits of cheese? Are they cooked, fried, eat raw, eaten in the raw?

It's pretty simple really. Get some sliced cheese, cut it into smaller bits (we usually divide the slices into 4), line the bits up on a parchment paper-covered baking plate and bake 'em in the oven at ~200° C until they start turning golden brown around the edges. Around 6-8 minutes depending on the type of oven used. When done, take them out and let them cool until hard and crispy. If you like, you can season them with e.g. garlic or nacho cheese powder or some kind of popcorn seasoning, but whether this is desirable depends on the type of cheese used. They go really well with a good salsa or a sour cream-based dip.

I honestly never thought I would be exchanging recipes on a virtual orchestration forum, but there you go Smile
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