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05-16-2010, 08:53 PM
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#1 |
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ok.. .WHOA...
first of all... oh oops never mind..
this is in the Wisconsin thread. I was getting all kinds of excited because I love cheese.  not that there's anything wrong with Wisconsin or anything but the thread title misled me. Anyone wanna bet California will soon be the top cheese in the states? :P Off to go and buy, well... cheese. Carry on, Wisconsin peeps,
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05-16-2010, 08:56 PM
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#2 | |
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Quote:
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05-16-2010, 09:04 PM
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#3 |
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Cheese playa here.
Sooooo is this about cheese? I got really excited and found pics of a couple of faves.....
This one is Sottocenere, essentially means "under ash". The gray rind is formed by a layer of ash that covers the cheese as it ages. Mixed with the ash are spices such as coriander, nutmeg and cloves although these spices hardly flavor the cheese. It is the addition of truffle oil and truffle pieces that create the irresistible flavor and aroma. It's really, really good and kind of expensive but it will bring any cheese lover to their knees, or make them buy you that cute little ring you've been wanting, or make them game for pretty much anything (that is, if you're looking for that kind of reaction).  My other favorite is a nut crusted brie created by Chef Deborah Scott from Indigo Grill and Kemo Sabe Grill in San Diego. It's essentially fried brie with a nut crust. It's about the best food I've ever eaten. I've never attempted to make it at home. I'm not sure I could duplicate it. Here's a pic but it doesn't do it justice. The one you buy at the resturant is probably deep fried completely encased in crushed nuts like pepitas. It's devine! 
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05-17-2010, 12:20 AM
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#4 |
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I love the brie....and provolone....and parmegiana reggio (I think that's how it's spelled)....and cheddah. Swiss. I love the swiss. It comes pre-air-conditioned.
I love the cheese.  Wisconsin's nice too. |
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05-17-2010, 11:18 AM
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#5 |
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Thank you all you lost people for posting in the Wi thread. lol. I'll be back when I have a little more time. For now, I'll just hand out thanks and compasses.
 lol.
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