Say...

[xyzzysqrl]

So I'm nibbling at a bit of Colby the wolf was darling enough to bring home, and I'm thinking, and my thoughts are running along these lines.

I don't like cheddar near as much as some people do. I love cottage cheese. Monterey Jack is... never going to get Gadget's attention away from Dale. ...er. Refocus. Monterey Jack is one tasty cheese. I adore Colby...

And so on. Eventually my mind distilled a point from this, and a bit of web research made me stop and consider. A lot of the cheeses I really enjoy are the curdy, mild sorts with a lot of flavor. I'm not sure of the technical term... I -know- I enjoy what seem to be called "washed curd cheeses", but... aside from that, I'm not sure of a lot of things. Actually, how many cheeses have I eaten? Brie, cheddar, colby, jack, pepper jack... ...uh, parmesian grated on... ...wow, I suck at cheese. I lose.

So! I'm in the supermarket! (I'm not, really. This is me roleplaying.) You're there! (Still roleplaying.) I turn to you and ask, in a hopeful voice, "Cheese? Yummy cheese?" You have become my Cheese Guru, prepared to advise me on purchasing a cheese I may possibly enjoy. Yes, you get a big Guru Hat.

...and you offer me...?

Comments

Try some...

[seawasp]

Muenster.

[scian-ashleyder.livejournal.com]

Havarti. Alternately, 'Cheeze Bits' which come in little packs of 24 tiny cubes and are eminently yummy.

[xyzzysqrl]

You know, I've had those packages. My parents would buy large wheel-shaped plastic bins of them. There was the orange, the yellow, the slightly less yellow, and the white which could either be soft and chewy or the hard ones nobody liked.

...I don't know what ANY of them are, but they were sort of good. Maybe I'll try to work out what they were.

Havarti will be looked into as well.

[scian-ashleyder.livejournal.com]

The little cubes are better, they only come in the soft chewy white variety you mentioned.

And Havarti is god's second gift to cheese. (the first is cheese curds, the only good ones of which that I have ever had come from NY State)

[waya.livejournal.com]

Gouda!

[koogrr.livejournal.com]

I want Awe of She

[xyzzysqrl]

Tell me how to get it to you.

Use xyzzysqrl@gmail.com if it's some private/semi-private way. I can do most IM services, IRC, and just plain emailing you the file and hoping.

[kiruppert.livejournal.com]

Monterey Jack was a lifelong friend and adventuring companion of Gadget's father Geegaw Hackwrench (Well, until the Zanzibar incident, that is). He sees Gadget as much as a daughter as a friend, so them hooking up would be creepy in this whole pseudo-incestous way. Meanwhile, Monty knows, likes, and respects both Chip and Dale and knows that their little competition for her affection is ultimatly harmless and that Gadget can diffuse the situation if it gets out of hand.

-K

[xyzzysqrl]

Thank gods. I've always thought people who wrote Monty/Gadget stuff were a little whacked in the head. Repeatedly, by large sticks. Or should be, anyway...

Geegaw Hackwrench? Hmmm. I need to read up on this. My interest with the series used to begin and end with Foxglove the lovable bat, but of late, thanks to some reruns I've been catching, it's rekindled.

(That's me. Semideranged cartoon fanboy. Sigh.)

[orrin.livejournal.com]

I always had a huge crush on Gadget and still, to this day, think that she's sexy. Most people consider me weird because of this, but possibly here I have found a home?

[kiruppert.livejournal.com]

Those people are completly wrong, and either are not human, or didn't hit puberty during the late 80's and early 90's.

-K

[xyzzysqrl]

...I -still- have a crush on Gadget. Good company you're in.

Like KIR below says, anyone who doesn't is -dead-. Or maybe gay. Except that's no excuse, 'cause... me.

I dunno. But she's sexy. *sigh*

[orrin.livejournal.com]

I have come home.

[elix.livejournal.com]

Gouda? Edam? Smoked Austrian? Japanese Sage Darby? Venezuelan Beaver Cheese? SHUT THAT BLOODY BAZOUKI OFF!!!

[kiruppert.livejournal.com]

I almost posted that skit. Got halfway through formatting it when I realized that it was a long way to go for a joke and it would take up alot of space too.

-K

[elix.livejournal.com]

No need to do the entire skit. Summarizing is key. *flexes his editor skillz*

[kiruppert.livejournal.com]

What are you doing getting verbally abused by computer illiterates? ;)

-K

[terrycloth.livejournal.com]

So let's see... cheese like colby, cottage cheese, monterey jack. Totally bland and flavorless cheese, in other words?

Mozzarella, then -- it's the king of the flavorless cheeses. String cheese. Cream cheese.

[xyzzysqrl]

Don't like Mozzerella, string cheese... and I only kind of like cream cheese.

I find the cheeses you call tasteless actually quite flavorful, and mozzeralla and string cheese tasteless. Weird, that.

[kiruppert.livejournal.com]

Perhaps you are a supertaster?

-K

[scian-ashleyder.livejournal.com]

Try neufchatel.

[thetixen.livejournal.com]

Brie! .. Bake in the shell, eat with really tart apples, your tummy will thank you.

Hmmm..

[seamusyote.livejournal.com]

I like bolder cheese. Bleu cheese and gorgonzola are my favorite. Extra extra extra sharp cheddar.

Re: Hmmm..

[xyzzysqrl]

To be able to know if I actually like bleu cheese, I'd need to know how it tastes in comparison to the salad dressing.

Gorgonzola keeps -sounding- like something I'd like.

And... mmh. Cheddar just isn't doing it anymore. It's not bad, but it's not a delicious rhapsody of pure flavor that excites me to song either. (Mind you, I'd be nervous if it was.) The wolf likes it, so it is a staple among us, but I need must expand my cheesosity.

Cheesosity is a word now. *nod*

Re: Hmmm..

[seamusyote.livejournal.com]

Cheddar is boring to me unless it's _extremely_ sharp. Then it's a different beast.

[momentrabbit.livejournal.com]

Smoked Oka at room temperature. Perhaps with a glass of cider.

[xyzzysqrl]

*suspiciously pulls up Google to be sure that Oka isn't, like, a plant or something...*

Hmmm. This looks -really- good. I'd have to actually find it in MA, but I think that shouldn't be too much of a problem. Depends on what the grocery store has in its cheese case.

("Not much CALL for it 'round these parts?!")

...also, your icon makes me want to hug. Is this intentional?

[kiruppert.livejournal.com]

You're thinking "Okra", fuzzy. ;)

-K

[ollieottah.livejournal.com]

if you like mild cheese with alot of flavor, I suggest gouda, its expensive, but a very good mild cheese. I personally perfer shard cheeses, piccorinio being one of my favorites (a dried hard cheese, similar to parmesian/romano, not the crap outa the can)

[scian-ashleyder.livejournal.com]

Also, it would do you good to ask swiftpawfoxie (check LJ under that name) as he is a Cheese God.

[kiruppert.livejournal.com]

You mean like Ed Wood or Bruce Campbell?

-K

[hcuz.livejournal.com]

No cheese is bad cheese, but I personally like cottage cheese and American cheese.

[shaterri.livejournal.com]

American cheese isn't cheese. :-)

I admit that I'd be inclined first and foremost to suggest a much >much< sharper cheddar, something dry and crumbly that was most of the way to a blue cheese; the NY/VT/PQ cheddars don't really do it for me now that I've had flavors like the Neil's Yard Lincolnshire Poacher, or Fiscalini's 30-month aged. But that's just me. :-)

Consider some of the other creamy cheeses -- you might start with a good camembert if you like brie (and there are *so* many good ways of preparing brie, you could go for months on just that), and then if that proves pleasant then you can get more exotic on that side of things -- for instance, some of the tarter artisan creamy cheeses. I'll have to do some digging to find names, but they're definitely out there...

[rancourt.livejournal.com]

Your cheese experience is far from complete, my child.

Begin with Mexican cheeses, preferably from an ethnic market. Queso chihuahua is a favorite of mine, as is queso manchego. YOu can learn more about Mexican cheeses here (http://www.mexconnect.com/mex_/recipes/puebla/kgqueso1.html), if you're curious.


I notice an absence of Swiss cheese in your blend. Have you tried true Emmenthaler Swiss? How about muenster, havarti, and the ever-delightful feta?

Let me know if you find your cheese fix, or if you need more ideas.

[shrikefeather.livejournal.com]

Gouda. smoked Gouda.