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Author: Subject: I Love Cheese, nearly all kinds

Maximum Peach





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  posted on 5/22/2009 at 03:54 PM
I really, really like cheese...on a cracker, by itself whatever.

I am aware it is full of fat and don't eat it all the time, but I do love it.

Blue cheese, gorgonzola, cheddar - the more sharp the better, swiss, mozarella...you name it, I enjoy it.

And I really haven't tasted any of the nasty stuff lately...like limburger or whatever, but who knows, I might like that too?

 

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Zen Peach



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  posted on 5/22/2009 at 04:02 PM

 

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Maximum Peach



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  posted on 5/22/2009 at 04:37 PM

 

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True Peach



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  posted on 5/22/2009 at 04:51 PM
quote:




LMAO!!! Spackle in the bowels!!!

 

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Zen Peach



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  posted on 5/22/2009 at 06:18 PM
Mostly swiss......... blue cheese on salads

 

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Zen Peach



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  posted on 5/22/2009 at 06:26 PM
provolone especially on a turkey sandwich

 

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Zen Peach



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  posted on 5/22/2009 at 07:52 PM
Cheese, Gromit....


 

Zen Peach



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  posted on 5/22/2009 at 08:03 PM
quote:
Blue cheese, gorgonzola, cheddar - the more sharp the better, swiss, mozarella...you name it, I enjoy it.



Ever tried Tillamook white cheddar? Awesome, sharp, tasty stuff. Available at your local Whole Paycheck.

 

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Peach Extraordinaire



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  posted on 5/22/2009 at 09:14 PM
If you like cheese and visit Cedar Point in Ohio you need to go here!
http://www.cheesehaven.com/

 

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A Peach Supreme



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  posted on 5/22/2009 at 11:48 PM
Smoked Gouda Mashed Potatoes... Boil 5 or 6 medium-sized, peeled potatoes, mix in 1/2 lb. grated, smoked young gouda cheese. Add up to 1/2 cup of heavy whipping cream as needed. Mix in chopped parsley, salt and pepper to taste. Add white worcestershire sauce for flavor and/or help with consistency.

Mmmmmm... Cheese.



Mike

 

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True Peach



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  posted on 5/23/2009 at 09:06 AM
Mmmmmm........Toe Cheese

OK, previous toe cheese photo has been removed by popular request, but certainly you can't say "no" to this little toe cheese connoisseur



[Edited on 5/24/2009 by bob1954]

[Edited on 5/24/2009 by bob1954]

 

A Peach Supreme



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  posted on 5/23/2009 at 11:16 AM
That's really disgusting. You should take that down.



Mike

 

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Peach Extraordinaire



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  posted on 5/24/2009 at 09:37 AM
No doubt. Glad I haven't ate my Sundy breakfast.

 

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Maximum Peach



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  posted on 5/24/2009 at 03:20 PM
Thank you BOB !

Now, that cheese.....



[Edited on 5/25/2009 by heineken515]

 

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Zen Peach



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  posted on 5/25/2009 at 10:03 AM
My fave would be a really fine old parmigiano-reggiano with a drizzle of aged balsamic. Or some aged manchego. Feta or gorgonzola on salad. Baked brie with apple slices or grapes. Boursin stuffed grilled mushrooms.



[Edited on 5/26/2009 by lolasdeb]

 

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True Peach



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  posted on 5/25/2009 at 10:13 AM


New York Sharp Cheddar and Monterey Jack are my faves.

 

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Maximum Peach



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  posted on 5/25/2009 at 11:57 AM
The harder the cheese the less fat and choloesterol.
I love parmegano reggiano, asaggio and fersh mozzarella from Arthur Avenue in the Bronx.

 

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Zen Peach



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  posted on 5/25/2009 at 03:24 PM
quote:
The harder the cheese the less fat and choloesterol.
The same applies to color of cheese - white cheeses containing less fat and choloesterol than the darker ones.

quote:
fresh mozzarella from Arthur Avenue in the Bronx.
Fresh buffalo mozzarella in insalata caprese - great in the summer when fresh tomatoes and basil are available.

 

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Maximum Peach



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  posted on 5/26/2009 at 08:08 AM
quote:
My fave would be a really fine old parmigiano-reggiano with a drizzle of aged balsamic. Or some aged manchego. Feta on salad. Baked brie with apple slices or grapes. Boursin stuffed grilled mushrooms.

[Edited on 5/25/2009 by lolasdeb]
Yes to all of those!

I'm big into Bleu's these days as well. Yum yum Yummy!

 

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Ultimate Peach



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  posted on 5/26/2009 at 09:51 AM
Love 'em all, recently began enjoying Cabot cheddar with horseradish in it, very tasty.

Love a good Vermont cheddar when we're there and I don't think you can put too much good grated parmesan on pasta.

 

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Maximum Peach



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  posted on 5/26/2009 at 03:07 PM
Love the Cheese.

 

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Zen Peach



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  posted on 5/26/2009 at 03:17 PM

 

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Zen Peach



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  posted on 5/26/2009 at 03:45 PM
Head cheese! (that stuff just looks gross )

 

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Peach Head



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  posted on 5/26/2009 at 07:32 PM
Extra sharp Provolone- it may smell like stinky socks but it tastes great. Fresh muzz from an Italian deli(or smoked muzz).
 

Zen Peach



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  posted on 5/26/2009 at 07:34 PM
i love it, limburger, brie, gouda, st. andre, campingon, etc....

a good wine with a nice cheese and fruit.....its my favorite meal.

 

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