Is chedder cheese the greatest food of all time?

[CFH]

CFH is my buddy, he can have some of mine if he wants. It was abou 104 here in Tx. today and I got some off all the above metined ready to seal up and mail out to Josh


But seriously; I saw a show, Ripley's Believe it or Not; and they were showing a cheese made in Italy or Spain or somewhere out there; and they make it out of like goat milk; the let it sit in the sun unttil maggots cover it; and it's a delicacy. I lmost puked watching; actully had to change he channel it was disgusting. It's actually against the law to make it but they do. All of them sitting at the table and using their fingers to pick pieces iff and then stuck it in their mouth with maggots omg I'm gagging right now I'll find it on google; stay tuned.

Don't go ruining this fine thread by posting some of the vile shit you spend your time watching.

If I had to live somewhere where it got to 104 degrees I would hang myself. I hate the heat.

PS: Is something wrong with your keyboard or are you all doped up and unable to type?

No I was only doped up cause' of toothache and then slamming my bare foot into the fridge. Some of these buttons stick, and also when I have youtube going it slows it down and alot of letters miss. I hate it because I am a punctuation freak

Ever have one of those moments when so many jokes spring into existence all at once that they all collide in your head and you can't get any of them out?

[LEGION]

Don't go ruining this fine thread by posting some of the vile shit you spend your time watching.

If I had to live somewhere where it got to 104 degrees I would hang myself. I hate the heat.

PS: Is something wrong with your keyboard or are you all doped up and unable to type?

No I was only doped up cause' of toothache and then slamming my bare foot into the fridge. Some of these buttons stick, and also when I have youtube going it slows it down and alot of letters miss. I hate it because I am a punctuation freak

Ever have one of those moments when so many jokes spring into existence all at once that they all collide in your head and you can't get any of them out?

LOL; no the sticking doesn't have anything to do with my super sperm. I like to slam my fist into the laptop and it causes issues

[Dark Lord Al]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

[VictorCharlie]

Boursin is more of a spread but damn I love it...I always forget the name but whats the Dutch cheese with seeds in it? Anyone here ever bread and bake brie? Fucking love that shit

[Kirkland Laing]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

I use a lot of venison backstrap for fajitas. Pretty tasty. And your description of moldy cheese just made me ill.

You should try it, it kicks the shit out of any other cheese. I tried doing some venison slow cooked for half a day recently like Texas barbeque but it dried out even with regular applications of goose fat. I got good results with pork and lamb shoulder though.

[Kirkland Laing]

This thread is making me very hungry for foods I currently cannot eat. Fuck you all.

You really want some of the above mentioned toe and ass cheese dont you?

I love cheese so much that if it was anyone other than Kirkland recommending it I would give it a try.

You don't know what you're missing.

[Kirkland Laing]

I'm with you Miles, I don't like cheese at all.

In fact, I am a very picky eater. Legion will verify that, we've had conversations about it. He's pretty picky himself, but I think I have him beat.

Bilbo, why is there no choice for a "no" answer?

Because that would allow the possibility of some of you disagreeing with me. This is my thread, my poll and I will get the result I want thank you very much

Okay Bilbo, enjoy it your way.

I found some fine selections of cheese for you to enjoy.

That last picture looks suspiciously like air-cured pork sausage, something that goes very well with stinky cheese

[Kirkland Laing]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

[Kev]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

I get the feeling you'd be one of the few people who'd enjoy working with old socks.

[Diane]

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

I get the feeling you'd be one of the few people who'd enjoy working with old socks.

That line really did make me laugh out loud!!

Sorry Kirkland no offense from me laughing, it's just a good line.

[Dark Lord Al]

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

I get the feeling you'd be one of the few people who'd enjoy working with old socks.

If you buy cheese from a supermarket , then yes they are refrigerated , go to the makers direct and you will find a better product. Also have you tried SMOKED CAMEMBERT ? IT HAS A WONDERFUL FLAVOUR WHEN MATURED.

[Kirkland Laing]

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

I get the feeling you'd be one of the few people who'd enjoy working with old socks.

If you buy cheese from a supermarket , then yes they are refrigerated , go to the makers direct and you will find a better product. Also have you tried SMOKED CAMEMBERT ? IT HAS A WONDERFUL FLAVOUR WHEN MATURED.

I had smoked stuff one time but it wasn't mature. If I see some smoked stuff I'll buy it and let it get smelly.

It's a bit of a trek from Sunderland to Normandy just to get some cheese.

(The British version isn't on.)

[El Kabong]

Mahon is pretty good...not very smelly as far as cheese goes.

[CFH]

If goat cheese was a woman I would sodomize it in the most loving way possible. Goddamn I love that stuff. My girlfriend makes this great veggie pizza with goat cheese on it.

[OumaFan]

I'd sodomize a goat in a loving fashion just to thank it for the cheese!

I like Brie too. Umm, there's this real good Irish cheese at the store near here, expensive but good.