2006-09-10 06:10:53 · 22 answers · asked by yahell sucks! 2 in Food & Drink ➔ Other - Food & Drink
Cheshire cheese. It's perfect for Welsh Rarebit.
2006-09-10 17:18:54 · answer #1 · answered by all crap, no wonder 2 · 9⤊ 0⤋
St. Andre -- a French soft cheese, similar to brie or camembert, but with a unique texture and creamy flavor. It's SUPERB with a nice Bordeaux, some crusty bread, and a ripe pear. I like St. Andre best before it gets too ripe; as it ages the center gets softer and runnier, while I prefer it while it's almost crumbly, with a runny edge.
Lately, though, the cheese I keep going back to for "Friday Night Dinner" (explanation below) is a Petit Basque. About the texture of an aged provolone, with a pronounced nutty flavor and a great lingering finish. Good with all kinds of red wine. We had some last Friday, along with a nice crumbly Cheshire and a creamy Port du Salut, two red pears, and an Annie's Lane shiraz from Australia. Wonderful.
Oh, "Friday Night Dinner" is a tradition in my family dating from the early days of my marriage. We lived in Chicago in the late '70s; I had an outside sales-support job which meant I was out and about all week but usually in the office on Fridays to finish up paperwork. We got into the habit of heading out on Friday to the local Treasure Island -- a smallish upscale market chain with interesting wine and a great selection of cheeses. We tried to make a point of having one cheese we knew we'd like and one cheese we'd never tried before, the idea being to learn about new varieties of cheese; we'd pick up a loaf of bread, some fruit, and a bottle of wine and go home to have a picnic on the floor while watching bad horror movies (anyone remember Son of Svengoolie?) Since then, "Friday Night Dinner" has meant wine, cheese, bread and fruit, whether we're having it on Friday or Tuesday.
2006-09-10 19:16:02 · answer #2 · answered by Scott F 5 · 3⤊ 1⤋
Longhorn Colby
2006-09-10 15:24:39 · answer #3 · answered by Golosa 3 · 3⤊ 1⤋
Colby Longhorn
2006-09-10 13:17:52 · answer #4 · answered by Infinity 2 · 3⤊ 1⤋
Philadelphia cream cheese
2006-09-10 14:57:45 · answer #5 · answered by Imagination 2 · 2⤊ 2⤋
I'm stuck on manchego or monterey jack right now. And there's always a bag of Parm, asiago, Romano in my freezer. Nothing like cheese on demand!
2006-09-10 13:28:55 · answer #6 · answered by chefgrille 7 · 2⤊ 2⤋
Mozzarella
2006-09-10 13:23:53 · answer #7 · answered by anonymous 6 · 3⤊ 1⤋
Baby Swiss.
2006-09-10 13:16:53 · answer #8 · answered by Anonymous · 3⤊ 1⤋
American Cheese
2006-09-10 15:48:56 · answer #9 · answered by lou 7 · 2⤊ 2⤋
Parmesan, Sharp cheddar, feta, marscopone.
2006-09-10 14:01:14 · answer #10 · answered by Epitome 2 · 3⤊ 1⤋