0
   

what type of cheese are you?

 
 
kirsten
 
  1  
Reply Sun 15 Feb, 2004 04:14 pm
gustavratzenhofer wrote:
I took the test and the results were a bit surprising. Seems I'm not a cheese at all, but rather "a rotting piece of meat, pushed around and rejected by dogs and finally coming to rest against an alley wall where maggots take up a brief, yet uncomfortable residence on your body. praying for the days of wings so they may take flight."

Hell, Walter's "American Cheese" label sounds better than that.


Isn't that nasty stuff called HEADCHEESE? ...literally made from the edible parts of a cow or pigs head? Vile!
0 Replies
 
Ceili
 
  1  
Reply Sun 15 Feb, 2004 04:15 pm
I like OKA cheese, had it a couple of times.
What would poutine be with out St. Laurence Jack???
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Miller
 
  1  
Reply Sun 15 Feb, 2004 04:32 pm
I thought "headcheese" came from goats!
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Ceili
 
  1  
Reply Sun 15 Feb, 2004 04:41 pm
Gus, don't be so hard on yourself. Every test ever written has some degree of inacuracy. I'm sure this was a computer glitch. I see you as a nice block of swiss.
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ehBeth
 
  1  
Reply Sun 15 Feb, 2004 05:43 pm
a nice room temperature swiss

oily and full of holes
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gustavratzenhofer
 
  1  
Reply Sun 15 Feb, 2004 05:48 pm
Quote:
I see you as a nice block of swiss.


Thanks, Ceili. You always have been quite adept at flattery.
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colorbook
 
  1  
Reply Sun 15 Feb, 2004 07:30 pm
I'm blue cheese.
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ossobuco
 
  1  
Reply Sun 15 Feb, 2004 08:54 pm
Funny, you don't look like blue cheese...
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colorbook
 
  1  
Reply Sun 15 Feb, 2004 08:57 pm
I was hoping I didn't...then it must be my personality... :wink:
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Individual
 
  1  
Reply Sun 15 Feb, 2004 11:01 pm
I'm blue cheese also...

Is it just me, or is cheddar cheese best after there is a thin layer of mold on the outside?
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ossobuco
 
  1  
Reply Mon 16 Feb, 2004 12:22 am
But wait, aren't you a sheep?
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husker
 
  1  
Reply Mon 16 Feb, 2004 12:30 am
Tarentaise
This unique cheese is smooth textured, subtly nut-flavored and naturally rinded.
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husker
 
  1  
Reply Mon 16 Feb, 2004 12:43 am
ossobuco wrote:
Apparently I am parmesan, hmmm. I trust that is parmigiano reggiano and not Kraft. I prefer to regard myself as ricotta salata, but, oh well.


what about: Mascarpone
This is a rich, Italian-style cream cheese. It is indispensable for cannoli fillings as well as the classic dessert, Tira Mi Su, and is the foundation for Torta. Mascarpone may be used as the primary ingredient of a "killer" cheesecake.
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ossobuco
 
  1  
Reply Mon 16 Feb, 2004 12:54 am
Cream cheese? It's more like sour cream, no? Anyway, I am more salty... drier...
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Individual
 
  1  
Reply Mon 16 Feb, 2004 01:19 am
I didn't know that dogs were salty, I suppose I'll find out on my next laos trip.
0 Replies
 
Walter Hinteler
 
  1  
Reply Mon 16 Feb, 2004 01:56 am
husker wrote:
what about: Mascarpone
This is a rich, Italian-style cream cheese. It is indispensable for cannoli fillings as well as the classic dessert, Tira Mi Su, and is the foundation for Torta. Mascarpone may be used as the primary ingredient of a "killer" cheesecake.


Actually, Mascarpone IS an Italian double-cream to triple-cream cheese made from cow's milk, from the Lombardy and Friaul. :wink:
0 Replies
 
Individual
 
  1  
Reply Mon 16 Feb, 2004 02:00 am
This discussion is getting way to cheesy.
I'll just go mold over in a corner for a while.
0 Replies
 
Montana
 
  1  
Reply Mon 16 Feb, 2004 09:22 am
Am I the only cheddar cheese in the house?


You are cheddar cheese!


You are a yellow-orange, rectangle-shaped cheese. You are very popular. You have lots of zip and energy and love to jump around. You are sharp and clever, but also sometimes a little stubborn.
0 Replies
 
sozobe
 
  1  
Reply Mon 16 Feb, 2004 09:58 am
Osso, was that my discussion about "Why is Cheese Orange?" An Australian friend couldn't figure it out. Evidently cheese in OZ is variations of white/ yellow but not that blaze orange that we get.
0 Replies
 
ossobuco
 
  1  
Reply Mon 16 Feb, 2004 12:03 pm
I think so... that was an interesting discussion.
0 Replies
 
 

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