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Sat Sep 10, 2016, 01:59 AM

What'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=Mentallfloss

Cheese 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 person’s 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 brain’s opioid receptors which are linked to addiction....

75 replies, 9034 views

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Arrow 75 replies Author Time Post
Reply What's your favorite kind of cheese? (Original post)
mia Sep 2016 OP
TexasTowelie Sep 2016 #1
Bernardo de La Paz Sep 2016 #28
sakabatou Sep 2016 #50
Solly Mack Sep 2016 #2
lillypaddle Sep 2016 #3
elleng Sep 2016 #4
sarge43 Sep 2016 #5
Little Star Sep 2016 #14
sarge43 Sep 2016 #16
ailsagirl Sep 2016 #57
sarge43 Sep 2016 #59
ailsagirl Sep 2016 #65
sarge43 Sep 2016 #68
ailsagirl Sep 2016 #70
DFW Sep 2016 #6
elleng Sep 2016 #32
DFW Sep 2016 #40
elleng Sep 2016 #41
eppur_se_muova Sep 2016 #36
Paladin Sep 2016 #7
NightWatcher Sep 2016 #8
MowCowWhoHow III Sep 2016 #9
workinclasszero Sep 2016 #10
ailsagirl Sep 2016 #56
workinclasszero Sep 2016 #67
discntnt_irny_srcsm Sep 2016 #11
Little Star Sep 2016 #13
discntnt_irny_srcsm Sep 2016 #19
smirkymonkey Sep 2016 #63
Ron Obvious Sep 2016 #12
Major Nikon Sep 2016 #33
DeltaEchoBravo Sep 2016 #15
Major Nikon Sep 2016 #35
Name removed Sep 2016 #55
panader0 Sep 2016 #17
Major Nikon Sep 2016 #29
panader0 Sep 2016 #30
bettyellen Sep 2016 #44
Brother Buzz Sep 2016 #18
Phentex Sep 2016 #20
Kali Sep 2016 #21
KamaAina Sep 2016 #22
KamaAina Sep 2016 #23
JamieJohnson Sep 2016 #24
Name removed Sep 2016 #25
yuiyoshida Sep 2016 #26
Adsos Letter Sep 2016 #27
Major Nikon Sep 2016 #31
mwdem Sep 2016 #34
applegrove Sep 2016 #37
jmowreader Sep 2016 #38
betsuni Sep 2016 #39
pinboy3niner Sep 2016 #46
betsuni Sep 2016 #47
The Velveteen Ocelot Sep 2016 #42
Hayduke Bomgarte Sep 2016 #43
T_i_B Sep 2016 #45
A HERETIC I AM Sep 2016 #49
Name removed Sep 2016 #52
T_i_B Sep 2016 #53
Name removed Sep 2016 #54
pinboy3niner Sep 2016 #48
sakabatou Sep 2016 #51
chknltl Sep 2016 #58
rivegauche Sep 2016 #60
OriginalGeek Sep 2016 #61
WinkyDink Sep 2016 #62
Xipe Totec Sep 2016 #64
Drahthaardogs Sep 2016 #66
Frank Cannon Sep 2016 #69
irisblue Sep 2016 #71
area51 Sep 2016 #72
spiderpig Sep 2016 #73
bikebloke Sep 2016 #74
bullsnarfle Sep 2016 #75

Response to mia (Original post)

Sat Sep 10, 2016, 02:13 AM

1. Applewood smoked mozzarella.

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Response to TexasTowelie (Reply #1)

Sat Sep 10, 2016, 06:58 PM

28. 1001 El Camino Real


1001 El Camino Real, Menlo Park, CA 94025, United States
Hours: Open today · 11AM–10PM

Phone: +1 650-324-3486
Menu: places.singleplatform.com
Order: eat24.com, eatstreet.com, grubhub.com


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Response to Bernardo de La Paz (Reply #28)

Mon Sep 12, 2016, 09:03 AM

50. I may have been there once.

It looks familiar.

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Response to mia (Original post)

Sat Sep 10, 2016, 03:03 AM

2. I can't pick just one.

It's cheese.

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Response to mia (Original post)

Sat Sep 10, 2016, 03:14 AM

3. Just bought a Camenbert today on sale

I love soft cheeses, but also the pungent ones like blue and the one I can't spell.

Oh, Limburger.

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Response to mia (Original post)

Sat Sep 10, 2016, 05:00 AM

4. Gruyere, but don't have it often.

#2, sharp Cheddar. #3, good Swiss/Jarlsberg.

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Response to mia (Original post)

Sat Sep 10, 2016, 05:36 AM

5. Feta and gouda n/t

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Response to sarge43 (Reply #5)

Sat Sep 10, 2016, 11:15 AM

14. Smoked Gouda with sliced salami stick~ I'm there!

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Response to Little Star (Reply #14)

Sat Sep 10, 2016, 12:23 PM

16. Spinach, sprinkle of feta, sliced hard boiled eggs w/sherry viniagrette - right with you.

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Response to sarge43 (Reply #16)

Mon Sep 12, 2016, 02:36 PM

57. Sounds yummy!!

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Response to ailsagirl (Reply #57)

Mon Sep 12, 2016, 04:13 PM

59. It is.

With a bowl of gazpacho, hits the spot on a warm day.

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Response to sarge43 (Reply #59)

Mon Sep 12, 2016, 08:53 PM

65. You must make your own vinaigrette because I don't see it's offered in stores.

Is that so?

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Response to ailsagirl (Reply #65)

Tue Sep 13, 2016, 07:57 AM

68. I do.

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.

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Response to sarge43 (Reply #68)

Tue Sep 13, 2016, 03:17 PM

70. Thank you

I'll add that to my recipe file

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Response to mia (Original post)

Sat Sep 10, 2016, 07:12 AM

6. I'm with Ellen G: Gruyère!

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.

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Response to DFW (Reply #6)

Sat Sep 10, 2016, 07:16 PM

32. HI, DFW!



In addition to the great, nutty flavor, on our trip 'around' France 20? years ago, we passed through the lovely village!

Enjoy your 'chunk!'

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Response to elleng (Reply #32)

Sun Sep 11, 2016, 11:21 AM

40. Now THAT is typical of la Suisse romande!

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.

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Response to DFW (Reply #40)

Sun Sep 11, 2016, 12:00 PM

41. and the Orchestre!



Such a good memory.

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Response to DFW (Reply #6)

Sat Sep 10, 2016, 11:42 PM

36. Gruyere w/fresh mushrooms on sourdough ... the ultimate grilled cheese sandwich.

Enjoyed it here. I'd credit the chef, but don't remember her name. (It's been what, seventeen years?)

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Response to mia (Original post)

Sat Sep 10, 2016, 09:16 AM

7. Toss-up between Stilton and for-real Parmesan.

"For-real": From Italy, as opposed to Argentina......

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Response to mia (Original post)

Sat Sep 10, 2016, 09:51 AM

8. Nacho cheese

Preferably over chips with all the fixins

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Response to mia (Original post)

Sat Sep 10, 2016, 10:13 AM

9. Vintage Cheddar

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Response to mia (Original post)

Sat Sep 10, 2016, 10:14 AM

10. Extra sharp cheddar

 

I guess I shouldn't be surprised its like heroin LOL

That explains things...heh

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Response to workinclasszero (Reply #10)

Mon Sep 12, 2016, 02:35 PM

56. It's the only cheddar I'll eat!

Once you taste it, you'll never go back to any cheddar that's less-than-extra sharp

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Response to ailsagirl (Reply #56)

Tue Sep 13, 2016, 07:17 AM

67. I agree!

 

I love the extra sharp...so good!

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Response to mia (Original post)

Sat Sep 10, 2016, 10:47 AM

11. Saint-André

https://en.wikipedia.org/wiki/Saint-Andr%C3%A9_cheese

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.

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Response to discntnt_irny_srcsm (Reply #11)

Sat Sep 10, 2016, 11:13 AM

13. Saint-André served with....



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

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Response to Little Star (Reply #13)

Sat Sep 10, 2016, 01:49 PM

19. Winner, winner cheese for dinner!

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Response to discntnt_irny_srcsm (Reply #11)

Mon Sep 12, 2016, 07:02 PM

63. I love Saint-Andre!

 

It's definitely in my top 5. It's so hard to pick a favorite!

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Response to mia (Original post)

Sat Sep 10, 2016, 10:49 AM

12. Non-pasteurized cheese

 

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...

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Response to Ron Obvious (Reply #12)

Sat Sep 10, 2016, 07:24 PM

33. Most cheese made from raw milk can't be imported to the US or sold across state lines

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.

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Response to DeltaEchoBravo (Reply #15)

Sat Sep 10, 2016, 07:37 PM

35. You can say the same thing about spinach, melons, ice cream, apples, bean sprouts,...

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.

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Response to Major Nikon (Reply #35)


Response to mia (Original post)

Sat Sep 10, 2016, 01:08 PM

17. I have never eaten cheese.

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.

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Response to panader0 (Reply #17)

Sat Sep 10, 2016, 07:09 PM

29. Most Asians are lactose intolerant

So no, not a coincidence but has a lot to do with the prevalent biology of the population.

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Response to Major Nikon (Reply #29)

Sat Sep 10, 2016, 07:14 PM

30. Yeah, I was joking, my last line of defense when people

think I'm nuts for not eating cheese.
(Who cut the cheese?)

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Response to panader0 (Reply #30)

Sun Sep 11, 2016, 03:06 PM

44. The Chinese women I worked with often said I smelled like butter or cheese!

 

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!

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Response to mia (Original post)

Sat Sep 10, 2016, 01:21 PM

18. Oregon Blue

Tastes just like Roquefort, but without the accent.

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Response to mia (Original post)

Sat Sep 10, 2016, 02:00 PM

20. I knew it! I crave cheese. I don't always eat it but I always crave it...

and it makes me feel better.

I just assumed I was a rat in another life

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Response to mia (Original post)

Sat Sep 10, 2016, 02:03 PM

21. YES!

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Response to mia (Original post)

Sat Sep 10, 2016, 02:14 PM

22. Mozzarella.

 

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!!

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Response to mia (Original post)

Sat Sep 10, 2016, 02:16 PM

23. This might well explain why some Autistic kids do well on a casein-free diet.

 

Usually coupled with gluten-free. So which receptors does gluten trigger?

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Response to mia (Original post)

Sat Sep 10, 2016, 03:48 PM

24. Anything melted...

Gruyere would probably be my fave, roquefort a close second

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Response to mia (Original post)


Response to mia (Original post)

Sat Sep 10, 2016, 04:33 PM

26. Swiss


The Holey Cheese!

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Response to mia (Original post)

Sat Sep 10, 2016, 04:37 PM

27. Mimolette!

Available for import again from Cowgirl Creamery.

Complete with cheese mites!

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Response to mia (Original post)

Sat Sep 10, 2016, 07:15 PM

31. Brie

The real stuff you find in France, not the shit made in or exported to the US.

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Response to mia (Original post)

Sat Sep 10, 2016, 07:32 PM

34. Manchego..

mmmmm..

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Response to mia (Original post)

Sun Sep 11, 2016, 12:18 AM

37. Cambozola.

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Response to mia (Original post)

Sun Sep 11, 2016, 01:19 AM

38. Right now, Darigold White Cheddar

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.

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Response to mia (Original post)

Sun Sep 11, 2016, 05:29 AM

39. I've been waiting for this: Belcube's autumn selection. Truffle, smoked cheese, cheddar.

Bought some today. The little cubes are so cute and I'm a sucker for seasonal packaging.


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Response to betsuni (Reply #39)

Sun Sep 11, 2016, 03:18 PM

46. I'm skeptical, because I know that is not jberryhill's main field of work

Must be a sideline.

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Response to pinboy3niner (Reply #46)

Mon Sep 12, 2016, 03:12 AM

47. Every time I see that Laughing Cow I start drooling.

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Response to mia (Original post)

Sun Sep 11, 2016, 12:14 PM

42. I'll eat damn near anything if it's got melted cheese on it.

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Response to mia (Original post)

Sun Sep 11, 2016, 12:44 PM

43. It varies depending on mood and circumstances

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!

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Response to mia (Original post)

Sun Sep 11, 2016, 03:11 PM

45. Wensleydale

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.

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Response to T_i_B (Reply #45)

Mon Sep 12, 2016, 07:01 AM

49. Or whatever kind of cheese he sells.

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Response to T_i_B (Reply #45)


Response to Name removed (Reply #52)

Mon Sep 12, 2016, 02:00 PM

53. Lancashire cheese is also good

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.

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Response to T_i_B (Reply #53)


Response to mia (Original post)

Mon Sep 12, 2016, 03:30 AM

48. Not cho cheese

MY cheese. All mine. muahahahahahaha!

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Response to mia (Original post)

Mon Sep 12, 2016, 09:05 AM

51. Provolone, cheddar, gouda, mozzarella

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Response to mia (Original post)

Mon Sep 12, 2016, 03:14 PM

58. Goat or feta.

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Response to mia (Original post)

Mon Sep 12, 2016, 04:44 PM

60. Havarti, with dill or caraway. nt

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Response to mia (Original post)

Mon Sep 12, 2016, 05:10 PM

61. We buy and eat Muenster by the pound

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.

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Response to mia (Original post)

Mon Sep 12, 2016, 07:00 PM

62. Sharp Cheddar.

 

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Response to mia (Original post)

Mon Sep 12, 2016, 07:38 PM

64. Oaxaca nt

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Response to mia (Original post)

Mon Sep 12, 2016, 09:06 PM

66. Talegio

It is what brie aspires to, but cannot manage

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Response to mia (Original post)

Tue Sep 13, 2016, 11:23 AM

69. Cougar Gold Cheese from WSU

A holiday staple in the Cannon household.

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Response to mia (Original post)

Wed Sep 14, 2016, 03:20 PM

71. weep with me, the baby swiss I bought yesterday is mushy & flavorless

. B/C the swiss I had got there a few weeks back was so good, I made a point to stop. Even the cheesehead cat was not really interested.

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Response to mia (Original post)

Thu Sep 15, 2016, 04:34 AM

72. Iberico, or

almost anything smoked.

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Response to mia (Original post)

Thu Sep 15, 2016, 05:42 AM

73. Lately, gorgonzola

The stinkier the better.


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Response to mia (Original post)

Thu Sep 15, 2016, 01:26 PM

74. Gouda

And I pronounce it the way the Dutch do.

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Response to mia (Original post)

Thu Sep 15, 2016, 01:30 PM

75. Red Dragon.

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).

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