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Post by Ryan_M on May 28, 2015 17:40:26 GMT -5
I'm currently stuffing my gullet with some of the tastiest blue cheese I've had in recent memory and according to the flowery description on the package it comes from some hole in the ground in your back yard? What's the story out there anyways?
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Post by Haines Garage on May 28, 2015 18:08:17 GMT -5
Am I missing something here? If I find out that Bastage is making cheese....  |
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Post by Deleted on May 28, 2015 18:24:01 GMT -5
LOL, there are cheese caves around, I have never been to one. Many above ground cheese works in our area. Keep in mind, America's Dairyland (Wisconsin) is just across the river from our place, and Cheese is king there.......... Now, there is no such thing as good blue cheese.  |
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Post by Deleted on May 28, 2015 19:25:28 GMT -5
Here we go disagreeing again. I love me some good, aged Roquefort.
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Post by Ryan_M on May 28, 2015 19:35:04 GMT -5
Now that I'm delving into this cheese cave wonder I've learned Roquefort and Lee's barn are the same latitude making conditions perfect for awesomely funky cheese. I could eat the stuff by the Jeep load.
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Post by Hawk on May 28, 2015 19:47:03 GMT -5
Love blue cheese, but as I age, it gives me heartburn. Kind of a bummer.
Tim
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Post by Deleted on May 28, 2015 20:51:00 GMT -5
I just take a slice of good, honest cheddar myself....
Now if I want to get fancy.... Smoked cheddar... Hmmmmhmmm!
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Post by Deleted on May 28, 2015 21:01:23 GMT -5
'Merican cheese, you commie ice holes. ...or Swiss. That's pretty good on a 100% all beef 'merican patty.
By the way...this has got to be one of the funniest topics ever in the garage. I'm talking Wilhelm worthy!
Lee...Ryan might be hallucinating. I bet he thinks he's eating blue cheese, but it's probably some of the cosmoline wrapping from his massive pile of NOS parts.
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Post by Deleted on May 28, 2015 21:49:11 GMT -5
Colby-Jack, cheddar, are good. One of the local producers makes Gouda (not sure on spelling) and I'LL tell ya, smoked Gouda string cheese is to die for. Perhaps I will bring some to the hills in what!, three weeks  . PS |
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Post by Deleted on May 28, 2015 22:52:52 GMT -5
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Post by Deleted on May 29, 2015 3:50:32 GMT -5
Don't get me wrong now dudes. I like me some good old aged extra sharp cheddar on my burgers. As for the rest of the menu, I love me some good aged, freshly grated Parmigiano Reggiano or Romano for my Italian recipes. Queso Fresco for my Mexican recipes. Yeah. I cook.
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Post by Deleted on May 29, 2015 7:10:35 GMT -5
Since you gents know I can't resist yanking y'all's chain  Oh, BTW.....Scout your making me hungry!!!!! |
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Post by Deleted on May 29, 2015 7:47:06 GMT -5
Ever take a whiff of Limberger Cheese? supposed to be a delicasy, but I never got past the smell. Ugh! Oilly
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