Food and Drink Cheese

FAX · 12-04-2006, 07:46 PM

I am conducting an important ChiefsPlanet experiment. Please feel free to participate or not as you will.

This thread is about cheese. There are, as we all know, many varieties of cheese. There is munster, parmesan (good on spaghetti), cheddar, brie (known in France as "The Queen of Cheeses"), and lots of other kinds. Of note, one ounce of Wisconsin Cheddar has approximately 114 calories and 7 grams of protein. Cheese is pretty good and, in moderation, good for you.

Please feel free to post your thoughts and comments regarding cheese here. There is no need whatsoever to create another thread about cheese. Neither is there any need to post cheese-related information on other threads.

FAX

Disclaimers: Sorry if repost.

Snowman · 12-04-2006, 07:48 PM

I like cheese.

**Easy 6** · 12-04-2006, 07:50 PM

I really like provolone & pepper jack.

Hammock Parties · 12-04-2006, 07:50 PM

No matter how far archaeological finds go, there is evidence that cheese came into being in prehistoric times. Many cavemen enjoyed the infamous "Brontosaur-And-Cheese-On-Rye."

Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up by coagulating, even more if it is hot. People living in areas where the climate changed seasonally would also have noticed the effect of temperature on this process: in warmer weather the milk would curdle faster than in the cold. This might be considered the first technological cheesemaking discovery.

There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo, horse or camel.

Serving and Storage Tips

* Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
* Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
* Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air.
* Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
* Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving.
* Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.
* Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.
* Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.
* Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.

How to cut cheese?

The way a cheese is cut depends largely on its shape and size. The most important thing to keep in mind when cutting a cheese is to divide cheese so that everybody has an equal share of the inside and outside.

* Round cheeses are to be cut in wedges, like a cake.
* Cheese bought in slices should be cut lengthwise rather than across.
* Tall truckles are easier to serve if sliced horizontally.

How to match cheese and wine?

Both cheese and wine, with their centuries-old traditions, are natural products that are frequently consumed together. As a rule, the whiter and fresher the cheese the crisper and fruitier the wine should be. The great advantage of this union is that cheese and wine are both foods that can be enjoyed in their "raw" state, with little or no preparation, making them an ideal choice for quick snacks.
There are no hard and strict rules about which wine should be selected to accompany a particular cheese as the best selections are almost always based on individual tastes. However, we can offer you following principles:

* A smooth, fatty cheese may go very well with a similarly smooth, slightly oily wine.
* Sweet wine contrasts very well with a cheese with high acidity.
* White wines go better with many cheeses than reds.
* Not all red wines match with cheese. The most recommended are the fruity, light red wines.
* Dry, fresh red wines are ideally suited to soft cheeses, especially goat ones.
* A wine with good acidity may be complemented by very salted cheeses.
* Dry champagnes are brilliant combination with bloomy white rinds.
* The cheeses can be matched with beer or cider.
* Try regional combination, the cheese and wine from the same region.

**Rain Man** · 12-04-2006, 07:51 PM

Will there be a poll coming?

Good ol' cheddar is one of my favorites, but if I'm eating crackers it's hard to beat brie cheese.

But...I had a cheese the other day that will turn the world upon its ear. It was a cheese that had some sort of raspberry flavor/fruit infused into it, and it was fantastic. It was a level beyond cheese. It was like some sort of supercheese or something. I predict that it will be big.

chief52 · 12-04-2006, 07:53 PM

I love cheese...especially with wine. Great in moderation as you say. Here is a site that that goes through the making of cheese from the delivery of the milk to packaging the cheese. It is a really neat local, family owned place.

http://www.loletacheese.com/cheesemakingprocess.html

**Gonzo** · 12-05-2006, 09:35 AM

Quote:

Originally Posted by chief52

I love cheese...especially with wine. Great in moderation as you say. Here is a site that that goes through the making of cheese from the delivery of the milk to packaging the cheese. It is a really neat local, family owned place.

http://www.loletacheese.com/cheesemakingprocess.html

Yep!
Nothins better than a bottle of M/D 20 20 and some velveta!

kcfanintitanhell · 12-04-2006, 07:57 PM

One of my new favorites is drunken goat cheese (not sure of the origin of the name), but we were having dinner at a tapas restaurant in Ashville, NC, and had a spinach salad with drunken goat cheese, walnuts, cranberries, with a raspberry vinagrette dressing...
After that, most salads now look and taste like shower tile mold.

stumppy · 12-04-2006, 07:51 PM

How many times do we have to get into the cheese debate ?

I think you're just trying to start trouble Mr. FAX.

Just let it go. Please.

**Donger** · 12-04-2006, 07:52 PM

Tillamook Extra Sharp.

Buzzsaw · 12-04-2006, 10:15 PM

Quote:

Originally Posted by Dongless

Tillamook Extra Sharp.

GREAT call. Tillamook cheese=crack. That extra sharp is great on cheeseburgers.

Marcellus · 12-07-2011, 07:03 AM

Quote:

Originally Posted by Donger

Tillamook Extra Sharp.

X2. Love it.

Hammock Parties · 12-04-2006, 07:54 PM

Vermont Cheddar Cheese is my new favorite for sandwiches, but I prefer regular cheddar with crackers. I usually loathe american cheese, but will eat it on grilled cheese sandwiches. I actually had one of those last night with american cheese AND regular cheddar cheese. It was DAMN good.

**TinyEvel** · 12-04-2006, 07:55 PM

I like all cheeses, except for Brie. Try this test: nuke it for a minute and ask a girl to tell you what it smells like.
HINT: It smells like what it looks like.

Archie F. Swin · 12-04-2006, 07:56 PM

Is it any wonder that Wisconsin, a place known for cheese, is also almost as well known for beer?

12-04-2006, 07:46 PM	Topic Starter
FAX testing ... 1, 2, 3 Join Date: Oct 2004 Location: Tennessee Casino cash: $6753759	Cheese I am conducting an important ChiefsPlanet experiment. Please feel free to participate or not as you will. This thread is about cheese. There are, as we all know, many varieties of cheese. There is munster, parmesan (good on spaghetti), cheddar, brie (known in France as "The Queen of Cheeses"), and lots of other kinds. Of note, one ounce of Wisconsin Cheddar has approximately 114 calories and 7 grams of protein. Cheese is pretty good and, in moderation, good for you. Please feel free to post your thoughts and comments regarding cheese here. There is no need whatsoever to create another thread about cheese. Neither is there any need to post cheese-related information on other threads. FAX Disclaimers: Sorry if repost.
Posts: 44,492

12-04-2006, 07:48 PM	#2
Snowman Rookie Join Date: Dec 2004 Casino cash: $10004900	I like cheese.
Posts: 18

12-04-2006, 07:50 PM	#3
Easy 6 pie is never free Join Date: Sep 2006 Location: the drivers seat Casino cash: $1817775	I really like provolone & pepper jack.
Posts: 94,875

12-04-2006, 07:50 PM	#4
Hammock Parties I'll be back. Join Date: Nov 2002 Casino cash: $2800478	No matter how far archaeological finds go, there is evidence that cheese came into being in prehistoric times. Many cavemen enjoyed the infamous "Brontosaur-And-Cheese-On-Rye." Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up by coagulating, even more if it is hot. People living in areas where the climate changed seasonally would also have noticed the effect of temperature on this process: in warmer weather the milk would curdle faster than in the cold. This might be considered the first technological cheesemaking discovery. There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo, horse or camel. Serving and Storage Tips * Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma. * Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C. * Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air. * Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near. * Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving. * Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out. * Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil. * Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film. * Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop. How to cut cheese? The way a cheese is cut depends largely on its shape and size. The most important thing to keep in mind when cutting a cheese is to divide cheese so that everybody has an equal share of the inside and outside. * Round cheeses are to be cut in wedges, like a cake. * Cheese bought in slices should be cut lengthwise rather than across. * Tall truckles are easier to serve if sliced horizontally. How to match cheese and wine? Both cheese and wine, with their centuries-old traditions, are natural products that are frequently consumed together. As a rule, the whiter and fresher the cheese the crisper and fruitier the wine should be. The great advantage of this union is that cheese and wine are both foods that can be enjoyed in their "raw" state, with little or no preparation, making them an ideal choice for quick snacks. There are no hard and strict rules about which wine should be selected to accompany a particular cheese as the best selections are almost always based on individual tastes. However, we can offer you following principles: * A smooth, fatty cheese may go very well with a similarly smooth, slightly oily wine. * Sweet wine contrasts very well with a cheese with high acidity. * White wines go better with many cheeses than reds. * Not all red wines match with cheese. The most recommended are the fruity, light red wines. * Dry, fresh red wines are ideally suited to soft cheeses, especially goat ones. * A wine with good acidity may be complemented by very salted cheeses. * Dry champagnes are brilliant combination with bloomy white rinds. * The cheeses can be matched with beer or cider. * Try regional combination, the cheese and wine from the same region. __________________ Chiefs game films
Posts: 288,242

12-04-2006, 07:51 PM	#5
Rain Man Seize life. Be an ermine. Join Date: Jul 2001 Location: My house Casino cash: $1408491 VARSITY	Will there be a poll coming? Good ol' cheddar is one of my favorites, but if I'm eating crackers it's hard to beat brie cheese. But...I had a cheese the other day that will turn the world upon its ear. It was a cheese that had some sort of raspberry flavor/fruit infused into it, and it was fantastic. It was a level beyond cheese. It was like some sort of supercheese or something. I predict that it will be big. __________________ Active fan of the greatest team in NFL history.
Posts: 143,153

12-04-2006, 07:53 PM	#6
chief52 Veteran Join Date: Apr 2001 Location: NoCal Casino cash: $9835260	I love cheese...especially with wine. Great in moderation as you say. Here is a site that that goes through the making of cheese from the delivery of the milk to packaging the cheese. It is a really neat local, family owned place. http://www.loletacheese.com/cheesemakingprocess.html
Posts: 3,123

12-04-2006, 07:57 PM	#8
kcfanintitanhell turd polisher Join Date: Mar 2001 Location: Location, Location!!! Casino cash: $8976780	One of my new favorites is drunken goat cheese (not sure of the origin of the name), but we were having dinner at a tapas restaurant in Ashville, NC, and had a spinach salad with drunken goat cheese, walnuts, cranberries, with a raspberry vinagrette dressing... After that, most salads now look and taste like shower tile mold. __________________ I do not think country was intended to be sung consistently in tune.
Posts: 1,180

12-04-2006, 07:51 PM	#9
stumppy New and Improved Join Date: Mar 2002 Location: Springfield, Mo. Casino cash: $-401410	How many times do we have to get into the cheese debate ? I think you're just trying to start trouble Mr. FAX. Just let it go. Please. __________________ “As a nation, we can endure damaging policies for a four-year term. But we cannot survive a president willing to terminate our Constitution”
Posts: 21,988

12-04-2006, 07:52 PM	#10
Donger "Think BOOM!" Join Date: Nov 2003 Location: 33.675° N 106.475° W Casino cash: $8559900 VARSITY	Tillamook Extra Sharp. __________________ I think the young people enjoy it when I "get down," verbally, don't you?
Posts: 187,110

12-04-2006, 07:54 PM	#13
Hammock Parties I'll be back. Join Date: Nov 2002 Casino cash: $2800478	Vermont Cheddar Cheese is my new favorite for sandwiches, but I prefer regular cheddar with crackers. I usually loathe american cheese, but will eat it on grilled cheese sandwiches. I actually had one of those last night with american cheese AND regular cheddar cheese. It was DAMN good. __________________ Chiefs game films
Posts: 288,242

12-04-2006, 07:55 PM	#14
TinyEvel Just a li'l Evel Join Date: Sep 2005 Location: Bald. Goatee. Jorts. Casino cash: $3759601	I like all cheeses, except for Brie. Try this test: nuke it for a minute and ask a girl to tell you what it smells like. HINT: It smells like what it looks like.
Posts: 12,011

12-04-2006, 07:56 PM	#15
Archie F. Swin This is the way Join Date: Sep 2000 Location: Wichita Falls, Texas Casino cash: $9975673	Is it any wonder that Wisconsin, a place known for cheese, is also almost as well known for beer? __________________ "No Two People Will Do It The Same, You got It Down...When You Appear to Be In Pain!"
Posts: 11,800