tag:blogger.com,1999:blog-7824638781408722483.post1075784388714537054..comments2023-06-01T08:22:02.085-04:00Comments on here still running: Different Cheeses in the House Quizjohniebhttp://www.blogger.com/profile/11635403219973766022noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7824638781408722483.post-35520209096389154042008-02-22T07:27:00.000-05:002008-02-22T07:27:00.000-05:00Hmmm....low fat cream cheeseshredded asiagoshredde...Hmmm....<BR/><BR/>low fat cream cheese<BR/>shredded asiago<BR/>shredded parmesan<BR/>shredded low fat cheddar<BR/>shredded low fat mozzerella<BR/>fat free american cheese singles<BR/>american cheese singles<BR/>Dublin Cheese (which is really yummy)<BR/><BR/>I luf cheese.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7824638781408722483.post-56341155894327451582008-02-20T15:09:00.000-05:002008-02-20T15:09:00.000-05:00Tis indeed; I buy little Brie these days, as I pre...Tis indeed; I buy little Brie these days, as I prefer the Taleggio. Not sayin' that's gonna last for long: who knows?johniebhttps://www.blogger.com/profile/11635403219973766022noreply@blogger.comtag:blogger.com,1999:blog-7824638781408722483.post-77258474806896405982008-02-20T14:28:00.000-05:002008-02-20T14:28:00.000-05:00I just tried Taleggio, it's LOOOOOOVELY...I just tried Taleggio, it's LOOOOOOVELY...Crimson Ramblerhttps://www.blogger.com/profile/13020190454645032359noreply@blogger.comtag:blogger.com,1999:blog-7824638781408722483.post-32918885132510390982008-02-19T09:19:00.000-05:002008-02-19T09:19:00.000-05:00I did forget the brie.I did forget the brie.Paulhttps://www.blogger.com/profile/06090720645937634051noreply@blogger.comtag:blogger.com,1999:blog-7824638781408722483.post-1293087133328760742008-02-18T23:12:00.000-05:002008-02-18T23:12:00.000-05:00Could be.Could be.johniebhttps://www.blogger.com/profile/11635403219973766022noreply@blogger.comtag:blogger.com,1999:blog-7824638781408722483.post-82343669725153172682008-02-18T22:39:00.000-05:002008-02-18T22:39:00.000-05:00Paul's list has me salivating. The Tillamook at t...Paul's list has me salivating. The Tillamook at the top just transported me back to some pleasant memories.<BR/><BR/>Here in the city I have some Muenster, some Havarti, and a tub of romano/parmesan mixed. There might be some brie left from my daughter - and some chevre. Mmmmm.....cheese.<BR/><BR/>Johnie - is that Rachette or Raclette?Earthbound Spirithttps://www.blogger.com/profile/14042611502142798184noreply@blogger.comtag:blogger.com,1999:blog-7824638781408722483.post-52191236261309433362008-02-18T20:16:00.000-05:002008-02-18T20:16:00.000-05:00Well, I would have to run downstairs for a full in...Well, I would have to run downstairs for a full inventory, but off the top of my head, I'd say:<BR/>Extra sharp Tillamook<BR/>Asiago<BR/>Danish blue<BR/>Münster<BR/>Chèvre<BR/>Mozzarella<BR/>Romano<BR/>(I just finished off the Armenian string cheese yesterday)<BR/>And somehow I am sure there must be one or two more.<BR/><BR/>Oh yes, I am a major cheese lover. I don't eat that much meat but I do love my cheese (and butter).Paulhttps://www.blogger.com/profile/06090720645937634051noreply@blogger.comtag:blogger.com,1999:blog-7824638781408722483.post-44717849790360546672008-02-18T13:16:00.000-05:002008-02-18T13:16:00.000-05:00It's drifting that way at the moment, but next wee...It's drifting that way at the moment, but next week--who knows? --maybe some History or (ugh!) current politics.<BR/><BR/>Several of these are for occasional, specific use: i.g., the Romano grated on pasta, which tends to be there for a month or so. It sometimes gets a little dry at the end. It's fairly unusual to have this many on hand at once.<BR/><BR/>No Cheezburger no more fer me.johniebhttps://www.blogger.com/profile/11635403219973766022noreply@blogger.comtag:blogger.com,1999:blog-7824638781408722483.post-78582147100502132052008-02-18T13:03:00.000-05:002008-02-18T13:03:00.000-05:00Philadelphia cream cheese, the wife likes in on Pa...Philadelphia cream cheese, the wife likes in on Pan de Sal. I cut way down on cheese when I started reading the nutritional information, cheese is just chock-a-block full of "bad" fat. I might indulge in an extra-sharp cheddar or some Monterey Jack on a rare occasion and sometimes I will spurge on fresh shredded cheeses for pasta. But these are sometime treats. Hate to say it but my most common contact with cheese is in cheeseburgers-also a sometimes treat. <BR/>I will also comment that you are taking your blog in a very interesting direction; one part self-revelation two parts "the food channel"Anonymoushttps://www.blogger.com/profile/07881103048419383597noreply@blogger.com