Re: Sliced cheese: square or round?
sf
> Sliced cheese: square or round?
I'm like you. I look at round and think burgers or something in a
round bun like a kaiser roll and when I see square, I think about
sandwiches made with square/rectangular loaves of bread. However, I
like to use round Provolone on my square sandwiches. Go figger. :)
`````````````````````
>
> Got a round sliced package of Monterey Jack pepper jack cheese at Trader
> Joe's.
>
> Should be a perfect match for hamburgers!
>
> I figure the square slices better suited for grilled cheese.
>
> Some soft cheese are sliced like pieces of pie.
>
> Others are hunks of one form or another.
>
> I've never seen square imported sharp Provolone.
>
> Shapes don't really matter much of course.
>
> I'm a fan of almost all cheeses.
>
> Just a mild/sharp observation. :)
>
> Andy
--
Today's mighty oak is just yesterday's nut that held its ground.
isw
> Sliced cheese: square or round?
>
> Got a round sliced package of Monterey Jack pepper jack cheese at Trader
> Joe's.
>
> Should be a perfect match for hamburgers!
>
> I figure the square slices better suited for grilled cheese.
>
> Some soft cheese are sliced like pieces of pie.
>
> Others are hunks of one form or another.
>
> I've never seen square imported sharp Provolone.
>
> Shapes don't really matter much of course.
For "natural" cheeses, shape can matter a lot. The ratio of surface to
volume can have a large effect on how a cheese ages and matures. For
most cheeses, the dimensions have been worked out over time by trial and
error; trying to make a miniature "swiss" cheese, for example, won't
work. You'll get some sort of cheese, sure enough, but it won't be "just
like a full-sized one but smaller". The difference between Brie and
Camembert is largely a result of their respective sizes.
Isaac
sf
> The difference between Brie and
> Camembert is largely a result of their respective sizes.
Really? Tell me more, I can't tell size is the difference by the
choices I have.
Brooklyn1
So you're saying cheese is like breasts. ;)
Portland
> Sliced cheese: square or round?
>
> Got a round sliced package of Monterey Jack pepper jack cheese at Trader
> Joe's.
>
> Should be a perfect match for hamburgers!
>
> I figure the square slices better suited for grilled cheese.
>
> Some soft cheese are sliced like pieces of pie.
>
> Others are hunks of one form or another.
>
> I've never seen square imported sharp Provolone.
>
> Shapes don't really matter much of course.
>
>
> Just a mild/sharp observation. :)
>
> Andy
I like cheese. In particular an old cheddar. The older the better.
They get more expensive though the older they are. Blue cheese is
fine in moderation. Emmenthaler style, gruyere, Oka, gouda, brie,
camembert etc. And I really like Limburger. I don't know if that
cheese is known throughout North America, but it is pretty strong.
Havarti with jalepeno is good. etc.
sf
<railya...@ymail.com> wrote:
> I really like Limburger. I don't know if that
> cheese is known throughout North America
It's probably better known as a butt of jokes than it is recognizable
by sight (or smell).
pamjd
> On Mon, 20 Jun 2011 09:42:33 -0700 (PDT), Portland
>
> > I really like Limburger. I don't know if that
> > cheese is known throughout North America
>
> It's probably better known as a butt of jokes than it is recognizable
> by sight (or smell).
I asked around to see if there was any interest in a limburger potluck
and only got 3-4 takers.... You would think here in WI I would know
more brave cheeseheads.
Zachary
Portland;1628337 Wrote:
>
> I like cheese. In particular an old cheddar. The older the better.
> They get more expensive though the older they are. Blue cheese is
> fine in moderation. Emmenthaler style, gruyere, Oka, gouda, brie,
> camembert etc. And I really like Limburger. I don't know if that
> cheese is known throughout North America, but it is pretty strong.
> Havarti with jalepeno is good. etc.
If you only like blue cheese in moderation but you do like camembert,
you must try cambozola. It's the PERFECT combination of the two. It
mellows out the blue but still gives you that faithful flavor. Plus the
consistency is more camembert-y so it won't crumble. Perfect with thin
toast...now I want to go buy some!
--
Zachary