Any recent Cheese Thread? I'll start...

[electric_blue68]

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(I'm hungry, and some one was ?cooking something tasty; the aroma just wafting through my window)

Very sharp cheddar, provolone (regular, or aged), manchego, jarlsberg, feta (not too salty!), mozzarella, or parmasen.
In this one food chain we can get imported parmasen flakes!

A plain grilled cheese; cheddar, or Swiss on a country white, or pumpernickel bread. I do add a thin slice or 2 of heirloom tomato if I have any around.

Provolone on a long roll, mayo, tomato, garlic powder, crisp romaine lettuce.

Feta in various phyllo dough configurations, with a touch of olive oil, garlic.
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A well known cheese based restaurant back in the day had Welsh Rarbet.

White Pizza!

[JoseBalow]

1. Can we name nuts too?

(1:21)

[electric_blue68]

4. Only if it's cheddar cheese w walnuts. 👍

Somebody some where and when has probably made that. And I don't mean a cheese spread either! 👍

[Hotler]

2. Sharp chedder on warm apple pie.

Apple pie without cheese is like a kiss without a squeeze.

[electric_blue68]

3. I've never heard of that!

I definitely can see a dollop of maybe whipped cream.
Of course I've had a cheese board w cheeses (duh! 😄 ), crackers, and some fruit. 👍

For me, I don't think the texturw combo would work.
Of course, go ahead, and enjoy! 🙂

[yellowdogintexas]

7. I use grated cheddar in the pie crust for an apple pie. Scrumptious. nt

[Morbius]

5. I love cheese.

But the variety I prefer depends on the usage; what am I doing with it. If I am making pasta alla gricia (which I do with bacon, as guanciale is prohibitively expensive when it can be found), I've got to have pecorino romano. If I'm eating spaghetti with a nice, meaty red sauce, parmesan is great. If I am eating lasagna, I want whole milk mozzarella and ricotta (and a little parmagiana reggiano for the top). For pizza, I like a mixture of skim milk mozzarella and whole milk mozzarella. And here I'm just touching on Italian foods.

For snacking, I discovered in the last couple years a cheese called butterkase, which is Dutch in origin (as you might guess from the name). It starts off with a cheddar-like taste but finishes in your mouth with a buttery note. It's incredible with grapes.

[electric_blue68]

6. TY. I probably have been partly like that. I might crave a particular meal, w a certain chesse(s) at a point...

Also happy to have just plain cheese, and crackers.

Butterkase sounds vaguely familiar. 👍

[yellowdogintexas]

8. Cheese and crackers can be so satisfying. Sometimes I have that for supper

I have had to cut back on it though. Trying to lose a bit of weight

[electric_blue68]

10. Don't usually have on crackers these days....an indulgence....

And, yes, I know artificial additions; but I'll get Doriitos' Nachos, and add little chunks of extra sharp cheddar cheese in a bowl.

My better version at some point; tostados, extra sharp cheddar, sprinkled w chilli powder.

[yellowdogintexas]

9. My mother made an amazing Welsh Rarebit (or as it is known in the South - Welsh Rabbit)

She always used the sharpest cheddar she could get along with some regular cheddar. So Good!!!

[electric_blue68]

11. Yuuuum! I should look up a good restaurant that serves it!

Quick peek. I found a few places. I'll read the reviews tomorrow. 👍