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The Cheese thread.......

Am currently reading recipes for the Czech marinated cheese (Nakádlány Hermelín), basically a marinated Camembert or Brie - (I've had it in pubs in the Czech Republic and it was addictive), which would be rather nice to treat myself to over the Christmas period.
 
Scepticalscribe said:
Am currently reading recipes for the Czech marinated cheese (Nakádlány Hermelín), basically a marinated Camembert or Brie - (I've had it in pubs in the Czech Republic and it was addictive), which would be rather nice to treat myself to over the Christmas period.
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Have you ever tried the Georgian Sulguni cheese? It was rather popular in the former USSR.
 
Did you ever try Provalone cheese when you make grilled cheese sandwiches? My wife has spoiled me with these.

I will now have it no other way, not even American cheese can now compare.
 
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Scepticalscribe said:
Provolone melts exceptionally well, but I must admit that I have never tried it in a grilled cheese sandwich.
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You MUST try it this way, go to store immediately, do not pass GO or collect $200 dollars. Report back after you had it, and I guarantee you will be spoiled for life like I was.... ^^
 
This is now your homework assignment, report back with pictures... and I will even post one of my wife making one in an ancient cast iron skillet thats close to 100 years old, we got as a wedding gift.
 
KImono Gryphon said:
This is now your homework assignment, report back with pictures... and I will even post one of my wife making one in an ancient cast iron skillet thats close to 100 years old, we got as a wedding gift.
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I don't do pictures, but I am rather partial to cheese.

However, an ancient cast iron skillet (close to 100 years old? Impressive) sounds fascinating.
 
Scepticalscribe said:
I don't do pictures, but I am rather partial to cheese.

However, an ancient cast iron skillet (close to 100 years old? Impressive) sounds fascinating.
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The thing about cast iron, is they get seasoned as you cook different foods with them. you dont scrub them clean, just a simple rinse and out. My wife is a southern belle blonde who's mom was a school cook, and is a great cook herself. We have 3 cast iron skillets, all the same age, from her mom and her aunt, when we got married 16 years ago.

Fried chicken cooked in cast iron is legendary...
 
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Depends on the whiskey. I'd have to test more of that in future... 🙂

Cellar cheddar should be a number one item for you this year if you can grab it. Its musty qualities are delicious.
 
rhett7660 said:
So, it looks like there is some interest in that wonderful thing we call cheese. So, having said that, here is the MacRumors official cheese thread.

I would have to say some of my favorite styles of cheese are; Brea, Blue, and of course extra sharp cheddar! Not to be outdone, but I also really like some goat cheeses that we have picked up over the years.

Of course one cannot just have cheese alone, so if you have any pairings, whether it is with a good wine or beer! Please post those also........
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Cheese is power
 
I indulged in an excellent grilled chicken sandwich last night with camembert and cranberry sauce offered at a local burger chain called "Holy Cow."
 
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