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Related: Culture Forums, Support ForumsWhat's your favorite kind of cheese?
http://www.independent.co.uk/extras/indybest/food-drink/cheese-triggers-the-same-part-of-brain-as-hard-drugs-study-finds-a6707011.html?utm_source=Facebook&utm_medium=Mentallfloss&utm_campaign=MentallflossCheese contains a chemical found in addictive drugs, scientists have found.
The team behind the study set out to pin-point why certain foods are more addictive than others.
Using the Yale Food Addiction Scale, designed to measure a persons dependence on, scientists found that cheese is particularly potent because it contains casein.
The substance, which is present in all dairy products, can trigger the brains opioid receptors which are linked to addiction....
TexasTowelie
(111,970 posts)Bernardo de La Paz
(48,966 posts)1001 El Camino Real, Menlo Park, CA 94025, United States
Hours: Open today · 11AM10PM
Phone: +1 650-324-3486
Menu: places.singleplatform.com
Order: eat24.com, eatstreet.com, grubhub.com
sakabatou
(42,141 posts)It looks familiar.
Solly Mack
(90,758 posts)It's cheese.
lillypaddle
(9,580 posts)I love soft cheeses, but also the pungent ones like blue and the one I can't spell.
Oh, Limburger.
elleng
(130,761 posts)#2, sharp Cheddar. #3, good Swiss/Jarlsberg.
sarge43
(28,940 posts)Little Star
(17,055 posts)sarge43
(28,940 posts)ailsagirl
(22,887 posts)sarge43
(28,940 posts)With a bowl of gazpacho, hits the spot on a warm day.
ailsagirl
(22,887 posts)Is that so?
Quick and easy: 2 tablespoons sherry vinegar, third cup of good olive oil, minced shallot or sweet red pepper. I like sherry vinegar because it has a soft, less bitty flavor, doesn't overwhelm.
ailsagirl
(22,887 posts)I'll add that to my recipe file
DFW
(54,302 posts)I have it more often than I should, seeing as how I'm not supposed to eat cheese any more. But I was just down in Switzerland two days ago (Genève), and seeing those fresh chunks of Gruyère for sale in the airport before the flight home was just too much for me, and I brought a big (50 Sfr. worth) chunk of it back to the house. I have to be back in Zürich at the end of the month, so we won't run out any time soon.
In addition to the great, nutty flavor, on our trip 'around' France 20? years ago, we passed through the lovely village!
Enjoy your 'chunk!'
DFW
(54,302 posts)They DO know how to preserve their villages and towns. Way back when, I used to hang in the village of Hermance on the southern side of lake Geneva. I didn't even know there was such a place, but my dad was taken in by a family in the village after the war, and they invited me to visit when I first passed through in 1970. As far as I know, it still doesn't count for much more than a tiny blip on the map.
elleng
(130,761 posts)Such a good memory.
eppur_se_muova
(36,247 posts)Enjoyed it here. I'd credit the chef, but don't remember her name. (It's been what, seventeen years?)
Paladin
(28,243 posts)"For-real": From Italy, as opposed to Argentina......
NightWatcher
(39,343 posts)Preferably over chips with all the fixins
MowCowWhoHow III
(2,103 posts)workinclasszero
(28,270 posts)I guess I shouldn't be surprised its like heroin LOL
That explains things...heh
ailsagirl
(22,887 posts)Once you taste it, you'll never go back to any cheddar that's less-than-extra sharp
workinclasszero
(28,270 posts)I love the extra sharp...so good!
discntnt_irny_srcsm
(18,476 posts)It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie. Cream is added to the cheese during manufacture, and the curing process lasts approximately 30 days.
The cheese is highly perishable and should be consumed within a week of its purchase. The fat content of Saint-André is so exceptionally high (about 75%) it can make a white wine taste sour and metallic: a crust of baguette and a light beer or simply a slice of pear are suggested by the manufacturer as better complements. Oaked Chardonnays, which tend to be low in acidity, have been reported to be able to complement Saint-André.
Little Star
(17,055 posts)Yum! But I only like it with the plain olive oil ones (not stone ground wheat either). I don't want any other flavor interfering with my Saint-André cheese, lol. Picky, picky, picky! lol
discntnt_irny_srcsm
(18,476 posts)smirkymonkey
(63,221 posts)It's definitely in my top 5. It's so hard to pick a favorite!
Ron Obvious
(6,261 posts)It really makes a massive difference. When we lived in Massachusetts, we used to buy Vermont Cheddar which was as good as the best European cheeses. Going back there a few years ago, we bought the same Cheddar again and we were very disappointed with it. Sure enough, it said "Pasteurized" on the label.
The same thing happened with a Gouda (or was it Edam?) we used to buy at a Dutch market stall. One year the flavour was very much blander than we remembered. Sure enough, it's now pasteurized. Probably EU regulations.
Shame...
Major Nikon
(36,818 posts)The exception is cheeses that are aged > 60 days which leaves out quite a few cheeses which are traditionally aged less.
So yes, this is why a lot of cheeses typically sold in the US suck. Pasteurization kills bacteria that create much of the taste in certain cheeses.
DeltaEchoBravo
(14 posts)Major Nikon
(36,818 posts)and dozens if not hundreds of other food items. Of the food related items that manage to kill people, all of dairy is pretty low on the list and most of the deaths from dairy comes from unregulated production.
Response to Major Nikon (Reply #35)
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panader0
(25,816 posts)I don't like the taste or smell. People ask me if I am allergic to it, but I'm not,
I just don't like it. I call Vinny's Pizza and say I want a pepperoni with no cheese
and they say "Is this panader0?" Consider the Chinese--is there any cheese on a
Chinese food menu? No. And the Chinese have the largest population--coincidence?
I think not.
Major Nikon
(36,818 posts)So no, not a coincidence but has a lot to do with the prevalent biology of the population.
panader0
(25,816 posts)think I'm nuts for not eating cheese.
(Who cut the cheese?)
bettyellen
(47,209 posts)Even if I'd had neither that day, I did often enough that they could just tell I'd consume it often. It was NOT a compliment but they felt free to share that anyway!
Brother Buzz
(36,388 posts)Tastes just like Roquefort, but without the accent.
Phentex
(16,330 posts)and it makes me feel better.
I just assumed I was a rat in another life
KamaAina
(78,249 posts)Far too many pizzerias in the food-obsessed Bay Area insist on playing around with other cheeses. Get this: There are places in SF that have a "San Francisco-style pizza" with feta!!
KamaAina
(78,249 posts)Usually coupled with gluten-free. So which receptors does gluten trigger?
JamieJohnson
(20 posts)Gruyere would probably be my fave, roquefort a close second
Response to mia (Original post)
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yuiyoshida
(41,818 posts)The Holey Cheese!
Adsos Letter
(19,459 posts)Available for import again from Cowgirl Creamery.
Complete with cheese mites!
Major Nikon
(36,818 posts)The real stuff you find in France, not the shit made in or exported to the US.
mmmmm..
applegrove
(118,501 posts)jmowreader
(50,530 posts)Since I've been up here in the Northwest, it seems like no one knows what "sharp" cheddar is supposed to look like. Your "sharp" is more like "somewhere between mild and medium," "medium" is "mild" in most places and "mild"...it's like "jam the shit in the mold, press it until it stops dripping, and ship it." Darigold's new White Cheddar is properly rated - White Medium is a good medium cheddar, White Sharp is about halfway to Parmesan in its density, and I figure I'm going to need a hammer and chisel to cut into the White Extra Sharp when it finally ships. Lovely stuff.
betsuni
(25,380 posts)Bought some today. The little cubes are so cute and I'm a sucker for seasonal packaging.
pinboy3niner
(53,339 posts)Must be a sideline.
betsuni
(25,380 posts)The Velveteen Ocelot
(115,610 posts)Hayduke Bomgarte
(1,965 posts)Sometimes Colby/mild Cheddar. Sometimes Swiss. Sometimes Colby-Jack or Pepper jack. Right now, in this moment, gearing up to watch football all day, my favorite is this fantastic ghost pepper cheese wife wife gets me from the butcher shop. Atiny bit on a Ritz is almost too hot... Yum!
T_i_B
(14,736 posts)Although not one of the silly flavoured varieties with chocolate and lemon rind in.
Also love Stilton (especially with strong dark ale). And I've never come across a Goat's cheese I've disliked.
A HERETIC I AM
(24,362 posts)Response to T_i_B (Reply #45)
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T_i_B
(14,736 posts)If you like Wensleydale, you'll probably like Lancashire cheese.
One thing I will say though, is that I've never yet come across an American cheese that I've liked. And thanks to TV shows like Man V Food people do associate American food with awful artificial cheese.
Response to T_i_B (Reply #53)
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pinboy3niner
(53,339 posts)sakabatou
(42,141 posts)chknltl
(10,558 posts)rivegauche
(601 posts)OriginalGeek
(12,132 posts)Ostensibly, we buy it for sandwiches but I'd say a good 75% of it never sees a slice of bread.
But that doesn't mean we don't habitually keep a stock of American, Bleu (in the form of dressing or waiting to be applied to dressing), cheddar, quesos both blanco y fresco, and often Gruyere, brie, Parmesan (shakey for the Spaghetti-Os and real for everything else), Monterrey Jack, Colby-Jack, Mozarella, Provolone and those net bags of baby bells in their many forms and flavors.
One of the first things my daughter learned to cook was grilled cheese sandwiches because she got tired of waiting for us to do it for her.
We once overheard a lady at an eatery exclaim her meal had too much cheese and we all laughed out loud. We hoped she didn't think we were laughing at her. We were, but we hoped she didn't think it.
WinkyDink
(51,311 posts)Xipe Totec
(43,888 posts)Drahthaardogs
(6,843 posts)It is what brie aspires to, but cannot manage
Frank Cannon
(7,570 posts)A holiday staple in the Cannon household.
irisblue
(32,932 posts)area51
(11,897 posts)almost anything smoked.
spiderpig
(10,419 posts)The stinkier the better.
And I pronounce it the way the Dutch do.
bullsnarfle
(254 posts)It's an English pub cheese made with Welsh brown ale and mustard seeds. Damn, this stuff is da bomb! I splurge maybe twice a year and buy some on igourmet.com. It should be a major food group all by itself (just barely kidding here, haha).