What's your favorite cheese
12 years ago
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- 12 years ago
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Please tell me about your favorite cheese knife.
Comments (3)We had a Henckels paring knife for thirty years. We used it on hard cheeses, mostly cheddar, Gruyere, and Manchego. Last week, the blade split in half. My sense is that line Henckels has diminished in quality since 1983, so I am not going to replace it. Perhaps you could call this source and ask about their recommendations. I have found them helpful in the past. Here is a link that might be useful: Fantes cheese implements...See MoreMy new favorite cheese
Comments (40)Ann T, I keep saying that you and I could eat together. Rare beef, fresh bread, you could have all my olives, and just an occasional bit of cheese. I DO love Michigan, I think it's just a couple of miles south of Heaven, as Renee used to tell me. I like our produce because it's fresh, I think it all suffers from long shipment. No way can a peach that was picked from the tree two hours ago at the peak of ripeness be compared to one picked 5 states away, last week, and slightly green so they can ship it successfully. I've also found that, no matter where I am, I like the local stuff best. I am hugely enamoured of peameal bacon, which I ate at a family reunion in Buckhorn, Canada, but I haven't seen it anywhere else, ever. I thoroughly enjoyed the almond champagne with chocolate port I got at the vineyard in California and no matter how I tried to replicate it, I couldn't do as well here. The tangerines lacksboys3 sent and the honeybells gardengrl sent me were far better than anything I've had here. The fresh seafood I got in Maine was far better than any I've had elsewhere, but I still like our Lake Perch and Walleye better here than anywhere else. I'm definitely one of those "eat locally" people. I'm looking forward to our trip to Texas, someplace in Brownsville sells cabrito, which I think is barbequed goat. Yup, definitely gotta try it and expand my food horizons, like I did in California with the sushi. Oh, and Sangria. Gotta try some sangria. Annie...See MoreLOOKING for: Your favorite blue/roquefort cheese salad dressing
Comments (7)My late husband was with the Maytag Blue cheese company...I collected lots of blue cheese recipes. Here are a few for salad dressing. DonnÂs Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 ½ Tablespoons lemon juice 1 ½ Tablespoons cider vinegar 1 Tablespoon fresh grated onion 1 Tsp Lee and Perrins worchestershire 1 tsp horseradish ½ tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8 Fran's Zesty Blue Cheese Dressing 4 oz Maytag Blue cheese 1/2 cup olive oil 1 tsp grated lemon peel 1/4 cup fresh lemon juice 1 clove of minced garlic 1 cup sour cream. Mash cheese and oil together with a fork until creamy and smooth, add rest of the ingredients and mix well. Makes 2 cups. Rosy Blue Dressing 1 small onion 1 cup mayonaise 1/3 cup olive oil 3/4 cup catsup 2 T cider vinegar 1 tsp Dijon mustard 2 Tablespoons sugar 3/4 teaspoon paprika 4 oz Maytag blue cheese crumbled Put all but the cheese in a food processor and blend until mixed, add blue cheese and pulse to crumble. Linda C...See MoreIdeas for a cheese platter or your favorite appetizer
Comments (19)Gorgeous plating with the honey HU+#'s !! As a guest simple is better. As a host I go overboard but I've hosted so many events over the years. Large and small. I do a big elevated board down my table for grazing. Prepped ahead platters so I can re-fresh easily... I think visiting your cheese shop would be not only fun for you but appreciated by your friends and host. Three or four cheeses, cornichons, olives, nuts. From my experience cheese shops are very friendly and accommodating making suggestions. They should have crackers, etc. If I include a cured meat I prefer to just get a small amount sliced paper thin. Most cheese mongers have charcuterie. For easy transport, choose a platter that will hold a few small containers in the middle for nibbles. Cheeses on one side with maybe some grapes, cherry tomatoes. I like to separate/arrange the crackers on the other side away from the moisture of the cheese. Crackers get soggy rather quickly if prepped ahead stacked in rows touching the cheese. I'm guessing the host has a plan in place already so no need to go overboard. A small Artisanal cheese tasting is always appreciated since we don't often splurge on them ourselves at home. Humbolt Fog, (a personal favorite), Goat Gouda, a mild creamy gorgonzola, a soft style goat log...rolled in herbs. Variety. Or any recommended above. What I don't really like as a host is a packaged app or bag of things I need to heat or find another tray or something sloppy in a foil tray plopped on my serving table. (unless it is a good friend that has called ahead and I'm prepped and expecting it)...See More- 12 years ago
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