[Magdalen] Say Cheese!

[Jay Weigel]

S/O is a big fan of pepper jack. I like it in a grilled cheese, but
prefer muenster in grilled cheese. My kids used to refer to muenster as
"monster cheese". It was the hands down favorite for grilled cheeses in our
house when they were growing up because of its extra meltiness.

On Thursday, August 18, 2016, Christopher Hart <cervus51 at gmail.com> wrote:

> I'm particularly fond of Cabot's Seriously Sharp Cheddar. Goes Extra Sharp
> one better.
>
> On Thu, Aug 18, 2016 at 12:10 PM, Marion Thompson <
> marionwhitevale at gmail.com <javascript:;>
> > wrote:
>
> > Cabot cheddar is excellent.  My gang have spent their lifetimes of
> > weekends and holidays at Eagle Mountain Harbour,  below St.
> Albans/Georgia
> > Plains and that's the cheddar of choice for sure.
> >
> > Marion, a pilgrim
> >
> >
> >
> > On 8/18/2016 11:58 AM, Charles Wohlers wrote:
> >
> >> Well, then, Jay should know that the best blue cheese in the world is
> >> made less than 10 miles from where I'm now sitting - Bayley-Hazen Blue:
> >> http://www.jasperhillfarm.com/. It is *really* good.
> >>
> >> Most of the cheese I eat is on sandwiches, and that is almost always one
> >> of the Cabot cheddars - made in (of all places) Cabot, Vermont - the
> town
> >> just to the east of us.
> >>
> >> Chad Wohlers
> >> Woodbury, VT USA
> >> chadwohl at satucket.com <javascript:;>
> >>
> >>
> >>
> >> -----Original Message----- From: Jay Weigel
> >> Sent: Thursday, August 18, 2016 11:28 AM
> >> To: magdalen at herberthouse.org <javascript:;>
> >> Subject: Re: [Magdalen] Say Cheese!
> >>
> >> About the only cheese I don't eat is limburger. I'm a particular lover
> of
> >> the "bleu" varieties. I was introduced to Roquefort by my mom at the age
> >> of
> >> 9 and she knew she'd made a mistake when I demanded more! Oddly enough,
> I
> >> didn't like the hard cheeses until I was much older.
> >>
> >> Jay, who has a big hunk of Gorgonzola in the fridge right now--it's
> great
> >> stuffed in those little tiny sweet peppers
> >>
> >>
> >> On Thu, Aug 18, 2016 at 11:07 AM, Marion Thompson <
> >> marionwhitevale at gmail.com <javascript:;>
> >>
> >>> wrote:
> >>>
> >>
> >> Maybe to some it's because they are foreign, 'fancy', and, therefore,
> >>> somewhat suspect, and not every-day like good old familiar Cheddar et
> >>> al.?
> >>>
> >>> Marion, a pilgrim
> >>>
> >>>
> >>>
> >>> On 8/18/2016 10:39 AM, Cantor03--- via Magdalen wrote:
> >>>
> >>>
> >>>> I had a toasted bagel, coffee, and a wedge of Brie, the latter
> >>>> purchased
> >>>> at the local Wegman's, for breakfast today.
> >>>>   My spouse gagged at the cheese with some remark like, "I don't know
> >>>> you can stand that awful stuff!"
> >>>>   OTOH he lives on the solid cheeses - Cheddar, Ementaler, etc.
> >>>>   Why is it that in the USA soft, ripened cheeses are so unpopular?
> >>>>   The soft cheeses we get in the USA - Brie and Camembert, pale
> >>>> in the odor/strength department to some of those routinely found  on
> >>>> good restaurant cheese trays in France.
> >>>>         David S.
> >>>>
> >>>>
> >>>>
> >>>
> >>
> >>
> >
>
>
> --
>
> Christopher Hart
>
> List Mail Address: cervus51 at gmail.com <javascript:;>
> Personal Mail: cervus at veritasliberat.net <javascript:;>
> Twitter: @cervus51
>