Geez. Give me a five pound block of Sam’s extra sharp cheddar and let’s call it a day.
JPruDecember 15, 2020, 6:58 PM
Clemson blue cheese.
JPruDecember 15, 2020, 6:59 PM
Nudge nudge. Wink wink.
Auntie AnalogueDecember 15, 2020, 7:53 PM
Let’s hope no one in Washington sees this post, or the next thing you know they’ll be telling us how we must start yet another war, put boots on the ground, this time to . . . free the curds.
George_BannerDecember 15, 2020, 9:32 PM
“Live maggots”
In my cheese? Naw . . . pass . . .
In my country? Naw . . . let’s kill them all.
PA CatDecember 15, 2020, 10:35 PM
I suspect Gerard is a closet Cheesehead (Brewers/Packers fan). There is a company in Milwaukee that makes about 50,000 Cheesehead hats per year; the MLB version has foam on top of the cheese to represent the beer that all true Brewers fans look for in Miller Park:
Eating Provolone on Ritz. Drinking Monkey Shoulder Scotch.
It took me a long time to figure out the differences is most cheeses is where they are made. Same cheese; different locale. DOH.
The euros can send their cheese and art supplies, and shut up about politics. Thanks. OK, Brit humor I want that too.
Casey KlahnDecember 15, 2020, 11:24 PM
Cheeses Cripes, did I just say “cheeses”?
ghostsniperDecember 16, 2020, 4:02 AM
Make mine Muenster or Smoked Gouda.
MissyDecember 16, 2020, 4:33 AM
NY state extra sharp cheddar slices from Food Lion. Two bucks. Plus a Honeycrisp apple. Quietly sublime.
Comrade TerryDecember 16, 2020, 5:29 AM
Oh, what a friend we have in cheeses.
Bill in TennesseeDecember 16, 2020, 5:51 AM
Back in 2012, the wife and I were in jolly England (it’s NOT so jolly nowadays) and visiting Kew Garden. At the lunch pavilion I had a salad with olive oil and I bit into a most delightful cheese mixed into the salad. Asking for the manager, I asked her what was this cheese, and she graciously went to the back and brought out a nice little piece of blue cheese and let me sample it. Wonder of wonders, I had found my new favorite cheese, which she informed me was England’s best Blue Stilton. I had never tasted it before. So I can now buy it at Trader Joe’s, and I have it every single time I have a salad.
Call it the “Queen of Cheese” if you like, Gerard, but to me it will always be the best of the cheeses. Especially if maggots are involved in lesser cheeses. For even microscopic tardigrades have (ahem) bodily functions, so there’s that…..
DaveDecember 16, 2020, 6:42 AM
I did a tour of duty in England and lived in the little village of Ilchester, in Somerset, which has a lovely little Stilton ‘factory.’ I left the West of England loving Stilton, scrumpy and skittles.
As opposed to general belief, Stilton in the UK is not AUTHORIZED TO Call the cheese they produce Stilton because it did not originated from the village of Stilton. Stilton can only be made in three counties Leicestershire, Nottinghamshire and Derbyshire which are the only three authorozed to call their cheese “Stilton” The village of Stilton calls their cheese “Bells Blue”.The ruling has been welcomed by food manufacturers in Melton Mowbray – widely regarded as the birthplace of the cheese.
Some may enjoy some of that Sardinian Cazu Marsu maggot cheese with a nice cuppa Kopi Luwak (the second-harvest civet coffee), but me, a nice bitey sharp cheddar with some warm home-made apple pie and maybe some vanilla-bean ice cream – that’s livin’ large.
BillHDecember 16, 2020, 7:41 AM
I’d like to put in a plug for Velveeta, for a friend who is too shy to.
TeeRoy JenkinsDecember 16, 2020, 8:06 AM
gubmint cheese! The stuff the lunch ladies used to make the baked macaroni n cheese back at PS 125 in NYC circa 1973. (Forgive me, im not a cultured man)
Had his father not changed his last name, and if he had not turned down a life peerage, we would be calling John Cleese, Lord John Cheese!
BandmeetingDecember 16, 2020, 10:17 AM
I always go to Paxton and Whitfield on Jermyn Street when in London.
JewelDecember 16, 2020, 10:18 AM
My husband and I were shopping here: https://sclydeweaver.com
where I once worked as a baker in charge of making steel cut oats, sticky buns, cheese bread, etc. A lovely sweat shop it was too. They smoke their bacon and import the loveliest British cheeses and Danish butter.
Sorry, I digress. But there we were, sampling the most delicious cheddars, and we tasted a cheese that makes you giggle! It does! It’s called Red Storm, and it’s made by Snowdonia Cheeses.
Something about the tingle on the tongue, I suppose, but everyone had the same reaction. Every Christmas, we get a nice wedge. It’s expensive, but the giggles are so worth it.
Gordon ScottDecember 16, 2020, 10:44 AM
The wife’s recipe for alfredo starts with: 1/2 pound of a Parmesan that’s old enough to drive
WadeDecember 16, 2020, 5:14 PM
Best cheese I ever had ( and I’ve been all over the world sampling cheeses ) and surprisingly a newer and a completely pure American take and creation.
Beecher’s Flagship Cheese.
A bit pricey but can be found in a lot of markets nationwide with decent gourmet cheese sections.
“Beecher’s Handmade Cheese opened its doors in Seattle’s historic Pike Place Market in November of 2003. Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble.”
Bear Claw Chris LappDecember 17, 2020, 7:44 AM
Gerard how about cougar cheese. Comes from your part of the country but I was introduced to it years ago here in flyover country. Got to taste some again this last weekend camping in the cold and Sunday morning snow. Very good cheese.
Jerry BowenDecember 17, 2020, 8:31 AM
My grandfather liked a cheese spread that came in a earthenware jar with a metal bail lid.
That was 60 years ago, I can’t find it anywhere now but search for a recipe for ‘Old English Potted Cheese’ and make it yourself. Great on a cracker or baguette.
gwbnycDecember 17, 2020, 4:54 PM
our name, welsh, is ab owen, son of owen, of owen’s family. owen being as the germanic “eugen”, “g’s” liking to be “w’s”.
Real World Address for Donations, Mash Notes and Hate Mail
Gerard Van der Leun
1692 MANGROVE AVE
APT 379
Chico, Ca 95926
Green Pants Interior by Klahn
Who Am I? by Carl Sandburg
My head knocks against the stars.
My feet are on the hilltops.
My finger-tips are in the valleys and shores of universal life.
Down in the sounding foam of primal things I reach my hands and play with pebbles of destiny.
I have been to hell and back many times.
I know all about heaven, for I have talked with God.
I dabble in the blood and guts of the terrible.
I know the passionate seizure of beauty
And the marvelous rebellion of man at all signs reading “Keep Off.”
My name is Truth and I am the most elusive captive in the universe.
Duty, Beauty, Liberty, Country, Honor, Family, Faith — Plus a few simple easy to follow rules for guys
Men saw the stars at the edge of the sea
They thought great thoughts about liberty
Poets wrote down words that did fit
Writers wrote books
Thinkers thought about it
Take it where you find it
Can’t leave it alone
You will find a purpose
To carry it on
Mainly when you find it
Your heart will be strong
About it
Many’s the road I have walked upon
Many’s the hour between dusk and dawn
Many’s the time
Many’s the mile
I see it all now
Through the eyes of a child
Take it where you find it
Can’t leave it alone
You will find a purpose
To carry it on
Mainly when you find it
Your heart will be strong
About it
[Chorus]
Lost dreams and found dreams
In America
In America
In America
Lost dreams and found dreams
In America
In America
In America
And close your eyes
Leave it all for a while
Leave the world
And your worries behind
You will build on whatever is real
And wake up each day
To a new waking dream
Take it where you find it
Can’t leave it alone
You will find a purpose
To carry it on
Mainly when you find it
Your heart will be strong
About it
[Chorus]
Change, change come over
Change come over
Talkin’ about a change
Change, change
Change come over, now
Change, change, change come over
I’m gonna walk down the street
Until I see
My shining light
I’m gonna walk down the street
Until I see
My shining light
I’m gonna walk down the street
Until I see
My shining light
I’m gonna walk down the street
Until I see
My shining light
I see my light
See my light
See my shining light
I see my light
See my light
See my shining light
Gerard Van der Leun
Comments on this entry are closed.
A wedge of stilton with a ripe pear.
Geez. Give me a five pound block of Sam’s extra sharp cheddar and let’s call it a day.
Clemson blue cheese.
Nudge nudge. Wink wink.
Let’s hope no one in Washington sees this post, or the next thing you know they’ll be telling us how we must start yet another war, put boots on the ground, this time to . . . free the curds.
“Live maggots”
In my cheese? Naw . . . pass . . .
In my country? Naw . . . let’s kill them all.
I suspect Gerard is a closet Cheesehead (Brewers/Packers fan). There is a company in Milwaukee that makes about 50,000 Cheesehead hats per year; the MLB version has foam on top of the cheese to represent the beer that all true Brewers fans look for in Miller Park:
https://www.youtube.com/watch?v=JleafiytMrQ&ab_channel=TMJ4News
Eating Provolone on Ritz. Drinking Monkey Shoulder Scotch.
It took me a long time to figure out the differences is most cheeses is where they are made. Same cheese; different locale. DOH.
The euros can send their cheese and art supplies, and shut up about politics. Thanks. OK, Brit humor I want that too.
Cheeses Cripes, did I just say “cheeses”?
Make mine Muenster or Smoked Gouda.
NY state extra sharp cheddar slices from Food Lion. Two bucks. Plus a Honeycrisp apple. Quietly sublime.
Oh, what a friend we have in cheeses.
Back in 2012, the wife and I were in jolly England (it’s NOT so jolly nowadays) and visiting Kew Garden. At the lunch pavilion I had a salad with olive oil and I bit into a most delightful cheese mixed into the salad. Asking for the manager, I asked her what was this cheese, and she graciously went to the back and brought out a nice little piece of blue cheese and let me sample it. Wonder of wonders, I had found my new favorite cheese, which she informed me was England’s best Blue Stilton. I had never tasted it before. So I can now buy it at Trader Joe’s, and I have it every single time I have a salad.
Call it the “Queen of Cheese” if you like, Gerard, but to me it will always be the best of the cheeses. Especially if maggots are involved in lesser cheeses. For even microscopic tardigrades have (ahem) bodily functions, so there’s that…..
I did a tour of duty in England and lived in the little village of Ilchester, in Somerset, which has a lovely little Stilton ‘factory.’ I left the West of England loving Stilton, scrumpy and skittles.
From amazon:
https://www.amazon.com/Royal-Blue-Stilton-1-Lb/dp/B003UMU3A2
As opposed to general belief, Stilton in the UK is not AUTHORIZED TO Call the cheese they produce Stilton because it did not originated from the village of Stilton. Stilton can only be made in three counties Leicestershire, Nottinghamshire and Derbyshire which are the only three authorozed to call their cheese “Stilton” The village of Stilton calls their cheese “Bells Blue”.The ruling has been welcomed by food manufacturers in Melton Mowbray – widely regarded as the birthplace of the cheese.
Read more: http://www.dailymail.co.uk/news/article-2472681/Village-Stilton-BANNED-making-cheese-bears-officials-refuse-bend-EU-rules.html#ixzz4wONlzw1q
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By Pi Mackenzie on October 24, 2017
Some may enjoy some of that Sardinian Cazu Marsu maggot cheese with a nice cuppa Kopi Luwak (the second-harvest civet coffee), but me, a nice bitey sharp cheddar with some warm home-made apple pie and maybe some vanilla-bean ice cream – that’s livin’ large.
I’d like to put in a plug for Velveeta, for a friend who is too shy to.
gubmint cheese! The stuff the lunch ladies used to make the baked macaroni n cheese back at PS 125 in NYC circa 1973. (Forgive me, im not a cultured man)
Wallace and Grommit do cheese….
https://www.youtube.com/watch?v=8RmT094XH9g
Cheezzit, the Cops!!! (I’ve always wanted to say that.)
Had his father not changed his last name, and if he had not turned down a life peerage, we would be calling John Cleese, Lord John Cheese!
I always go to Paxton and Whitfield on Jermyn Street when in London.
My husband and I were shopping here: https://sclydeweaver.com
where I once worked as a baker in charge of making steel cut oats, sticky buns, cheese bread, etc. A lovely sweat shop it was too. They smoke their bacon and import the loveliest British cheeses and Danish butter.
Sorry, I digress. But there we were, sampling the most delicious cheddars, and we tasted a cheese that makes you giggle! It does! It’s called Red Storm, and it’s made by Snowdonia Cheeses.
Something about the tingle on the tongue, I suppose, but everyone had the same reaction. Every Christmas, we get a nice wedge. It’s expensive, but the giggles are so worth it.
The wife’s recipe for alfredo starts with: 1/2 pound of a Parmesan that’s old enough to drive
Best cheese I ever had ( and I’ve been all over the world sampling cheeses ) and surprisingly a newer and a completely pure American take and creation.
Beecher’s Flagship Cheese.
A bit pricey but can be found in a lot of markets nationwide with decent gourmet cheese sections.
“Beecher’s Handmade Cheese opened its doors in Seattle’s historic Pike Place Market in November of 2003. Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble.”
Gerard how about cougar cheese. Comes from your part of the country but I was introduced to it years ago here in flyover country. Got to taste some again this last weekend camping in the cold and Sunday morning snow. Very good cheese.
My grandfather liked a cheese spread that came in a earthenware jar with a metal bail lid.
That was 60 years ago, I can’t find it anywhere now but search for a recipe for ‘Old English Potted Cheese’ and make it yourself. Great on a cracker or baguette.
our name, welsh, is ab owen, son of owen, of owen’s family. owen being as the germanic “eugen”, “g’s” liking to be “w’s”.
meaning “good”.