I Love Cheese. Sometimes I just think it's an Addiction....Brie,Camenbert,Gouda,Edam, Chedder,Goat and GRYERE.. It's just Delicious and so is Sharp PROVALONE....YUMMY...

Havarti!

Love me some munster, but I'm happy with good ol' fashioned pepper jack.

Zelaira said:

2the9s said:

Anxiety said:

2the9s said:

I was going to say that, but I stopped eating it when I found out what calf rennet was and I've kind of gone off cheese all together now

I'm good with any cheese!

Boursin!

nilegettolrahc said:

i'm all about brie, too. i love to heat it up and spread it on bosc pears. yummo.

That's delicious. Ya know Cheeses are like considered as Desert. I love FONDUE Man..OH BOY!

2the9s said:

In order to make cheese, an enzyme preparation called rennet is added to milk. Rennet, which is made from the lining of a calf's stomach, contains a specific enzyme, called chymosin. Chymosin causes particles of milk protein (casein) to clump together into a solid gel. When the gel is cut, a liquid containing some protein and the milk sugar, lactose, drains out. This is called whey. The solid part left behind, containing the nutritious elements such as milk protein and calcium, is called curd and this is what is used to make the cheese. The pieces of curd are pressed together and stored in temperature controlled rooms. During this time the cheese matures and the enzymes in the rennet and starter culture act on the protein and fat. This produces the distinctive cheesy flavour.

it doesn't sound that bad I guess.

nilegettolrahc said:

little baby cheeses

And white cheese dip from the Mexican restaurant!

Oh and feta!

Anxiety said:

Provolone. No question.

OMG How could I forget BLUE CHEESE!!

CynthiasSocks said:

I like bleu cheese and french dressings on my lettuce salads.

"Why is cheese so addicting? Certainly not because of its aroma, which is perilously close to old socks. The first hint of a biochemical explanation came in 1981, when scientists at Wellcome Research Laboratories in Research Triangle Park, N.C., found a substance in dairy products that looked remarkably like morphine. After a complex series of tests, they determined that, surprisingly enough, it actually was morphine. By a fluke of nature, the enzymes that produce opiates are not confined to poppies -- they also hide inside cows' livers. So traces of morphine can pass into the animal's bloodstream and end up in milk and milk products."

http://www.healthdiaries....olate.html

With that said, I'm a major sucker for a good smoked provolone...

If I didn't need to watch my weight I would love to just sit at lovely little table and eat all types of cheeses goat, chedder, colby, hot pepper, chive and onion flavored cheeses for two hours.....Mmmmmm...yum! I love cheese.

Has anyone ever been to this Cheese place in the Mall of America on the third floor. I swear their cheese is to die for! OMG!

Krystal666 said:

YES!

TMPletz said:

I had a Belgium endive and blue cheese salad for lunch today that was to die for!

O.K here goes ya go to a restaurant and ya ask for CHUNKS of BLUE Cheese or FETA CHUNKS in the DRESSING. Delicious,,,,, Oh and we forgot that Delicious MONTERay JACK CHEESE. Hey ya ever get cheese delivered by THE WISCONSIN CHEESEMAN? All those ASSORTMENTS...How about WHITE PIZZA? How about 3 Cheese PIZZA LOL.... How about REAL ITALIAN CRUMBLY CHEESECAKE with PIECES of FRUIT or those TRIANGLE CHEESES? BABY BONBELS and GOUDAS and CHEDDER? Baby SWISS? Now, did you know they gave CUSTARD {RENNET} Called JUNKETT to BABIES CHILDREN?