Blue chesse or feta for salads, but buffalo mozzerella for sandwiches. Swiss and provelone are good together on a hoagie with oil and hot peppers. Also, brie goes well with avocado on a sandwich.
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Favourite Cheese
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This blue-eyed boy that wants to be wrote: brie goes well with avocado on a sandwich.
Does it ever!
Diamond White wrote:
LutonOrder wrote: I was sure GlasVegas was gonna start this thread
"Emmental because it's very versatile"
I'll go with Buffalo mozzarella or goats cheese for salads and pasta dishes; or a mild cranberry stilton with crackers.
Shh - people will start to think that all of my posts on here are just in-jokes!
It's an easy question to answer until someone asks you WHY ? 
mozarella or marscapone, I'm allergic to penicillium in blue cheese (I know most of it's made with copper nowadays) and I can't digest harder cheese when it's cold for some reason.
LutonOrder wrote:
One day, when you're about 28, you'll find yourself sitting watching a film and instead of a beer and pringles, you'll suddenly realise you're drinking a glass of red wine with cheese and crackers.
That's really funny - we all had cheese and crakers on the train to Glasgow and again in my mate's hotel just before Thursday's gig.
That's not all we had, mind. We're not that grown up yet
LutonOrder wrote:
[orange]Ultramega[/orange] OK wrote: Cheese = :barf:
Unless it's on Pizza.
It's a grown up thing, Jack.
One day, when you're about 28, you'll find yourself sitting watching a film and instead of a beer and pringles, you'll suddenly realise you're drinking a glass of red wine with cheese and crackers.
You're girlfriend will notice your slight agitation as reality bites and will ask, "Everything OK, darling?"
Not very grown up if at 28 she's still a girlfriend and not a wife, surely?
C-Ro wrote:
Not very grown up if at 28 she's still a girlfriend and not a wife, surely?
Oh no, there's no chance of me EVER being grown up then.
ooh. good thread.
either a nice brie or FRESH mozzarella--the kind that comes in a ball and is all mushy-like.
