@nogoodwithnames You are correct, but only because the Venezuelan beaver cheese is a reference to the Monty Python Cheese Shop skit. I believe Austrain is actually Austrian misspelled. And Danish Fimboe is also spelled Danish Fynbo. To verify the others, check [https://namingschemes.com/Cheeses]
With more than 90% of the population German and Catholic, the city has preserved many German customs, and still produces traditional foods at the local meat market and bäckerei. There is an annual festival in April, Germanfest, which includes lots of beer, BBQ, German food, music, and bike and footraces. A Christkindlmarkt is held each year on Thanksgiving weekend.
Guess what they make there? Guess what they are pretty good at making?
Oh, what sad times are these when a writer can make a great list of very specific cheeses and so many do not recognize the reference. There is a pestilence upon this website.
Yes, it’s real, and yes, it’s really my refrigerator. And no, I don’t love pasteurized process cheese food that much, and yes, I have heard of congestive heart failure thankyouverymuch.
@f00l@ruouttaurmind Not good enough. I am thinking something nefarious. Like perhaps you can decompose a body using Kraft Singles and Coca-Cola. Show us the fridge with the damn coke! I know it’s there, you Butcher!
@f00l Used to be a restaurant here called Lone Star Grill (forced into a name change by the Lone Star Steakhouse chain; now rebranded as TexAZ Grill). Their smashed potatoes are made with so much butter it oozes out into a puddle on the plate. One of their signature dishes is an enormous chicken fried steak and potatoes with country gravy.
@f00l But aren’t you in Texas? I thought the streets were paved with chicken fried steak and there were rivers of gravy flowing through the countryside in Texas?
@RiotDemon - I was thinking ALL that cream cheese and 8 ounces of butter - the Paula Deen version is 16 oz cream cheese to 8 oz butter, but that sounds rich to ME!
@ruouttaurmind My late departed much loved St. Bernard “Rosie” love PASTurized PROcessed CHEese PROduct. We used it as treats, wrapped her medicine in it, used it as rewards. She lived to 13 years old. Luckily it was often on sale at the local grocery - two for one. We went through a ton, but it never seemed to hurt her. Good memories. Thanks.
@elipongo Thanks. Obviously I didn’t bother glancing at the product description. I already have a microplane so this was a “click the meh button and go straight to the poll” day.
Missing cheese out of a can. My fav is
reggiano parmesan, shaved over a bowl of pasta. As it curls off the grater and hits the hot spaghetti sauce, it dissolves and melds a wonderful flavor to the meal.
My favorite cheese is a Norwegian cheese called Farmer’s Cheese. It’s mild and delicious. It’s been years since I’ve had it.
I tend to buy Amish Swiss at the grocery store. It’s mild with teeny tiny holes unlike regular swiss. My gripe is that when you are halfway through it, it’s almost impossible to slice. I wish they would just sell it presliced.
When I don’t want to deal with that, I’ll buy non smoked provolone or Boar’s Head Baby Swiss.
Currently in my fridge is cheddar, mozzarella, and an Italian blend that I use for ravioli.
@RiotDemon I figured you might from some of the stuff you said.
I buy most of my cheddar from Cabot in Vermont. It’s just right to me for eating.
Exotic cheeses come from Wisconsin Cheese shop since we don’t have a whole paycheck or even a big huge cheese place. (Have a small one, good for some things, like Beecher’s Marco Polo - if you love pepper jack, this is the real thing.)
this is my favorite topic. “cheese” is one of my highlight words in my work Slack. i don’t actually have a favorite cheese but i chose gouda because it goes best on my pastrami sandwiches. there are many cheeses i have yet to try. i need to add cheese tasting to my bucket list.
and you can’t really blame people if a list of cheeses makes them think about cheeses instead of monty python.
Actually, not bad is German cheese w music. I had it this spring in Germany. It is smelly and they serve it w raw onions and vinegar. They say “music” because it makes you fart!
Ohhhhh… The cat’s eaten it.
@spitfire6006006
/image wink
Colby Jack
Goat
Havarti.
@Pony this. Dill Havartii to be specific.
Smoked gouda in a bowl of soup.
Bullshit those are all real cheese names!
@nogoodwithnames You are correct, but only because the Venezuelan beaver cheese is a reference to the Monty Python Cheese Shop skit. I believe Austrain is actually Austrian misspelled. And Danish Fimboe is also spelled Danish Fynbo. To verify the others, check [https://namingschemes.com/Cheeses]
@mjc613
Looks to me like the entire list is a ref to the skit?
The one that’s made backwards.
Velveeta? Cheese food. Insult to real cheese but I grew up in it.
This has to be the most poll options I’ve seen here.
@katbyter Yup, disappointed that it wasn’t the poll’s joke option.
@Wormwood The whole poll was the joke this time. It’s a list of cheeses mentioned in Monty Python’s “Cheese Shop” sketch.
@Wormwood - followed by: “What a senseless waste of human life.”
Just needlessly wasting our time.
all the cheeses.
@thismyusername Cheeses are the reason for the season?
The yellow kind they sell in the store. Not the white one next to it.
I don’t care how excrementally runny it is.
@UncleVinny
Sharp white cheddar
@Nuclearfuzzbomb extra sharp
or supremely sharp
vermont for white
CaMammaryBert?
Ok. Sounds amazing.
“Waiter? Can you bring us our spellcheck, please?
Everything was excellent. Thanks.”
@f00l You’re pretty sharp. (I’m glad someone else noticed.)
@atannir
I like the traditional stuff bunches.
Wonder how this new innovative version tastes?
@f00l Also, *Gloucester
Muenster, and sharp cheddar are both up there
Where’s my Wallace and Grommit fans?
@melonscoop
Grommit! We’ve forgotten the crackers!
@melonscoop
Muenster doesn’t get the respect it deserves.
@rprebel
The ripescpect?
Btw
Muenster, TX:
Guess what they make there? Guess what they are pretty good at making?
https://en.m.wikipedia.org/wiki/Muenster,_Texas
@rprebel I just happened to have nobbled on an ounce or two of it for dinner. It’s the bee’s knees!
@UncleVinny
Mmm… I don’t think that word means what you think it means.
@ruouttaurmind oh right!
I meant knobbled.
@f00l
Bunny vibrators?
@UncleVinny
Oh, you.
SHUT THAT BLOODY BOUZOUKI OFF!
I just enjoy cutting it…
@mfladd
Pepper jack! But yeah, there are too many choices as it is.
Not to be both classic and pedantic, but I’m going with Parmigiano-Reggiano, the real stuff, as opposed to the Parmesan imposter in the list.
I really do love cheese.
I have no room for any of these in my refrigerator, what with all the batteries and everything…
@shahnm
They don’t have cheese-flavored batteries?
@f00l though I have seen a battery-powered cheese. Lots of Packers fan in my dad’s family
@simplersimon There are heated cheesehead hats? You learn something new every day.
Long live double glouster. Sharp like cheddar but not oily when melted. It may just be the perfect cheese.
Oh, what sad times are these when a writer can make a great list of very specific cheeses and so many do not recognize the reference. There is a pestilence upon this website.
@escapecar
Oh no! You live among the illiterates.
Clifton Fadiman
Who, I think, also may be quoted, thus:
I’m going back in my mind and realized I don’t know the last meal I ate that didn’t have some cheese.
Also,
@simplersimon
NARF!
Yes, it’s real, and yes, it’s really my refrigerator. And no, I don’t love pasteurized process cheese food that much, and yes, I have heard of congestive heart failure thankyouverymuch.
@ruouttaurmind
Ok
OMFuckingG!
You win.
@f00l Go big or go home (and eat cheese?).
@ruouttaurmind But… But… WHY?
@ruouttaurmind What in the … ?!?
@mfladd
@narfcake
“Because it’s there.”
@mfladd I’ll try to dig up the thread where I explained it to @JonT…
@f00l @ruouttaurmind Not good enough. I am thinking something nefarious. Like perhaps you can decompose a body using Kraft Singles and Coca-Cola. Show us the fridge with the damn coke! I know it’s there, you Butcher!
@mfladd
Not my fridge, dear.
/image icebox
@mfladd “No Coke, Pepsi!”
@ruouttaurmind Lord, do you live inside a Sam’s Club or something?
@mfladd Hey, when the zombies come Imma go out in style, eatin’ grilled cheese sammiches and sippin’ the nectar of the Gods.
@mfladd Gotta see what this gifs me
/giphy sams club
@ruouttaurmind
Why do I suddenly think you are onto something?
Perhaps American cheese repels and protects from Zombies!
@f00l Great, so now what Imma suppose to do with all this cream cheese??
@ruouttaurmind
Protects against shape-shifters, perhaps.
Keep it at the ready. JIC.
@ruouttaurmind - You can make it better than Boursin.
Add 1 teaspoon garlic salt, 1⁄2 teaspoon dried oregano, 1⁄4 teaspoon dried basil, 1⁄4 teaspoon dried dill, 1⁄4 teaspoon dried marjoram, 1⁄4 teaspoon black pepper, 1⁄4 teaspoon dried thyme, and whip it together with 8 ounces of butter.
@aetris sounds good. How much cream cheese? 8oz?
@aetris Half a pound of butter and half a pound of cream cheese? Wow, that’s a bit rich, even for my horrible dietary habits.
Good thing the other half of that drawer is filled with butter!
@ruouttaurmind
There is or was some many-starred restaurant in Paris. The place were famous for their very freshly made seasoned whipped potatoes.
Something like 70% fresh butter, I think.
Supposedly, many of the diners hardly cared about the rest of the food.
I have always somewhat regretted not being there to try them out.
Comfort food? Yeah!
@f00l Used to be a restaurant here called Lone Star Grill (forced into a name change by the Lone Star Steakhouse chain; now rebranded as TexAZ Grill). Their smashed potatoes are made with so much butter it oozes out into a puddle on the plate. One of their signature dishes is an enormous chicken fried steak and potatoes with country gravy.
@ruouttaurmind
OMG
/Want
@f00l But aren’t you in Texas? I thought the streets were paved with chicken fried steak and there were rivers of gravy flowing through the countryside in Texas?
@ruouttaurmind
Yeah. Lotsa good chicken fried steak around.
Want the mashed potatoes.
@RiotDemon - I was thinking ALL that cream cheese and 8 ounces of butter - the Paula Deen version is 16 oz cream cheese to 8 oz butter, but that sounds rich to ME!
@ruouttaurmind My late departed much loved St. Bernard “Rosie” love PASTurized PROcessed CHEese PROduct. We used it as treats, wrapped her medicine in it, used it as rewards. She lived to 13 years old. Luckily it was often on sale at the local grocery - two for one. We went through a ton, but it never seemed to hurt her. Good memories. Thanks.
@aetris It does sound rich, but I’m sure it would complement a somewhat bland Townhouse cracker or soda cracker.
@ruouttaurmind Triscuit
Mr Creosote: I’ll have the lot.
Maître-D’: A wise choice, monsieur. And now, how would you like it served? All mixed up together in a bucket?
@mehcuda67
You just made every food-lover gasp in horror or cheer for excitement.
@mehcuda67 And finally monsieur, a wafer-thin mint
Ricotta, Manchego, or pasteurized homogenized American-flavored cheese food product.
Velveeta
Missing survey answers:
@RedOak You forgot Cheeze-its and Cheese Doodlez. Oh, cheese in a can (someone might’ve mentioned this).
Am I a spoil sport for posting this to explain the context for those who don’t know it?
@SSteve it’s already linked to from the product description on the main page
@elipongo Thanks. Obviously I didn’t bother glancing at the product description. I already have a microplane so this was a “click the meh button and go straight to the poll” day.
@SSteve that’s how I roll
@ragingredd
But is it how you dance?
It’s never wrong to quote Monty Python!
@SSteve It looks like a bunch of people missed the link and needed an education. Whippersnappers.
Silly Monty Python sketch references, American Cheese deserves a vote! #MAGA!
/giphy patriotism
Extra sharp cheddar, then PROVOLONE, which for some reason, was overlooked.
Port wine cheese. Of all these cheeses how is it not one
Did someone at Meh actually know all of these cheese names? The odds are the same a Cottage Cheese being actually called cheese in France.
@hchavers
See various links.
Gossner European-style Swiss, served at room temperature, of course.
Also, England Red Dragon and Vermont Harbison.
I like Muenster cheese
Almost all the cheeses, because cheese is life.
Havarti with caraway is a special favorite, but difficult to find.
Lancre Blue–specifically, Horace the Cheese.
Missing cheese out of a can. My fav is
reggiano parmesan, shaved over a bowl of pasta. As it curls off the grater and hits the hot spaghetti sauce, it dissolves and melds a wonderful flavor to the meal.
My favorite cheese is a Norwegian cheese called Farmer’s Cheese. It’s mild and delicious. It’s been years since I’ve had it.
I tend to buy Amish Swiss at the grocery store. It’s mild with teeny tiny holes unlike regular swiss. My gripe is that when you are halfway through it, it’s almost impossible to slice. I wish they would just sell it presliced.
When I don’t want to deal with that, I’ll buy non smoked provolone or Boar’s Head Baby Swiss.
Currently in my fridge is cheddar, mozzarella, and an Italian blend that I use for ravioli.
I like cheese, but on the milder side of things.
@RiotDemon
Tried Gjetost
@Cerridwyn I love that cheese. It’s such a unique cheese, that it almost doesn’t seem like cheese to me.
@RiotDemon I figured you might from some of the stuff you said.
I buy most of my cheddar from Cabot in Vermont. It’s just right to me for eating.
Exotic cheeses come from Wisconsin Cheese shop since we don’t have a whole paycheck or even a big huge cheese place. (Have a small one, good for some things, like Beecher’s Marco Polo - if you love pepper jack, this is the real thing.)
@Cerridwyn I do not like pepper jack. Not into spicy stuff really, and I rarely eat peppers. Usually only when eating fajitas.
@RiotDemon
Not spicy peppers, cracked black pepper
I did by Angel de los Muertos or whatever it was called. A ghost pepper cheese for my boss. Made my eyes water being in the same room with it.
@Cerridwyn never heard of black pepper cheese only this kind:
https://www.cheese.com/pepper-jack/
@RiotDemon
http://store.beechershandmadecheese.com/p-35-marco-polo-1-lb.aspx
@Cerridwyn oh ok. Sounds much better than pepper jack.
Mimolette - tastes like super sharp cheddar and manchego had a baby
All this talk of cheese… Made a ham and Swiss pannini.
@RiotDemon Where’s mine!!!
@mfladd come get it, sheesh! So needy.
@mfladd clearly she made two
@mfladd if you’re still hungry, I’ve got plenty more for more sandwiches.
@RiotDemon I am hungry. All I have had all day is a Neapolitan Klondike bar
@mfladd You need to eat.
Also - how much has anyone eaten in one sitting?
Me 1.5 pounds.
@meh427 OMG. Nothing more.
@meh427 can you say constipation?
@tinamarie1974 - I can say, never suffered. Thank goodness.
Délice de Bourgogne, a.k.a. The Cum of Angels
Gouda. Specifically the Gouda you can get at Costco. It is a big old wedge of heaven.
this is my favorite topic. “cheese” is one of my highlight words in my work Slack. i don’t actually have a favorite cheese but i chose gouda because it goes best on my pastrami sandwiches. there are many cheeses i have yet to try. i need to add cheese tasting to my bucket list.
and you can’t really blame people if a list of cheeses makes them think about cheeses instead of monty python.
@katylava You can and I do. A person has to have standards.
@katylava gouda is good-ah!!!
Watching old Ed Wood movies.
Grana Padano
Actually, not bad is German cheese w music. I had it this spring in Germany. It is smelly and they serve it w raw onions and vinegar. They say “music” because it makes you fart!
https://en.m.wikipedia.org/wiki/Handkäse
Raclette, melted near the fire and scraped over roasted potatoes.
Juustoleipa
@Cerridwyn Now you’re just making words up.
@sammydog01
nope, google it
Its a Finnish Baked Cheese
Called Bread Cheese a lot in the US
The Finns even dunk it in coffee, that makes me crazy
swiss!
@spitfire6006006
/
Of all those provolone wasn’t listed, I didn’t even know there were that many cheeses and you didn’t list provolone… Really…
@Couraged
Monty Python’s fault.