cheese? or crackers?

Question

i personally enjoy a good piece of cheese over a cracker anyday :) who agrees? ofcourse cheese 'and' crackers is also good but lets choose one or the other here people :)

Answer 1

Well I most definitely think that cheese is by far, much more superior to any plain old crackers. Even crackers with added goodness such as poppy seeds do not beat the moist goodness of a slice of well aged cheese!

Well thats what I think anyway!

Answer 2

It depends on both the cheese and the crackers. I definitely love wheat thins, but I also love cheddar cheese. If I HAD to choose one, though, I'd probably choose crackers. Yay for crunchy!

Answer 3

swiss cheese with a little bbq sauce ontop

Answer 4

cheese

Answer 5

saltines...lots and LOTS of saltines...w/ lots of salt!

I was born w/a salt lovin' palate rofl

*cheers*

Answer 6

Duh...both = ) or champagne gouda which is REALLY good!

Answer 7

Far and away CHEESE. More variety, more uses, more cheese, please.

and now for another episode of "more than I wanted to know"

CHOOSING THE PERFECT CHEESE

Here's a guide to choosing the right cheese for snacking, slicing, grating, and more.

Cubing - Cuts nicely into chunks for salads and cheese trays.
• American
• Jarlsberg
• Monterey Jack
• Muenster
• Provolone
• Scamorze
• Swiss
Shredding - Produces long, narrow strips for use as a topping and in cooking.
• American
• Cheddar
• Colby
• Colby-Monterey Jack
• Gruyere
• Jarlsberg
• Monterey Jack
• Mozzarella
• Muenster
• Provolone
• Scamorze
• Swiss
Slicing - Cuts easily into slices and generally melts well for use in sandwiches.
• American
• Brick
• Cheddar
• Colby
• Colby-Monterey Jack
• Edam
• Gjetost
• Gouda
• Gruyere
• Jarlsberg
• Monterey Jack
• Mozzarella
• Muenster
• Provolone
• Scamorze
• Swiss
Snacking - Can be spread on crackers or cut into cubes and slices for eating out of hand.
• American
• Asiago
• Bel Paese
• Brick
• Brie
• Camembert
• Cheddar
• Cheshire
• Colby
• Colby-Monterey Jack
• Edam
• Feta
• Fontina
• Gjetost
• Gouda
• Gruyere
• Jarlsberg
• Limburger
• Monterey Jack
• Mozzarella
• Port du Salut
• Scamorze
• Swiss
Cooking - Generally melts smoothly and combines with other ingredient flavors for use in sauces, casseroles, and other entrees.
• American
• Asiago
• Blue
• Brick
• Brie
• Cheddar
• Colby
• Colby-Monterey Jack
• Edam
• Feta
• Fontina
• Gouda
• Gruyere
• Monterey Jack
• Mozzarella
• Muenster
• Parmesan
• Provolone
• Romano
• Scamorze
• Swiss
Grating - Can be grated into very fine pieces for use as a topping and in cooking.
• Asiago
• Parmesan
• Romano
• Sapsago
Crumbling - Breaks easily into small pieces for potato or salad toppings or for use in fillings, dips, and dressings.
• Blue
• Cheshire
• Gorgonzola
• Roquefort

American
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, semisoft texture; orange; mild, milky flavor.
Asiago(ah see AH go)
Best for grating, snacking, in cooking.
Description: Semifirm to hard texture, depending on length of curing; light yellow; sharp flavor.
Bel Paes (bel pa AY zuh)
Best for snacking.
Description: Smooth with texture of firm butter; creamy yellow with gray surface; rich and sweet to moderately robust flavor.
Blue
Best for crumbling, in cooking.
Description: Crumbly texture; blue- and green-streaked white interior; sharp, tangy flavor.
Brick
Best for slicing, snacking, in cooking.
Description: Semisoft texture; creamy white; mild and sweet to pungent and slightly tangy flavor.
Brie(bree)
Best for snacking, in cooking.
Description: Creamy to runny texture with soft, thin, edible rind; cream-colored interior; mild yet robust flavor.
Camembert(KAM uhm bear)
Best for snacking.
Description: Soft, almost fluid inside texture with gray-white edible crust; cream-colored interior; slightly tangy and earthy flavor.
Cheddar
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Firm, smooth texture; white to orange; mild to sharp flavor.
Cheshire
Best for crumbling, slicing, snacking.
Description: Hard, crumbly texture; made in red, white, or blue; intense tangy, salty flavor.
Colby
Best for shredding, slicing, snacking, in cooking.
Description: Firm body and open texture; light yellow to orange; mild to mellow flavor.
Colby-Monterey Jack
Best for shredding, slicing, snacking, in cooking.
Description: Firm, smooth texture; a blend of orange Colby and white Monterey Jack with mottled appearance, often called co-jack; mild, milky flavor.
Edam(EE duhm)
Best for slicing, snacking, in cooking.
Description: Semisoft to hard texture with small holes; light yellow; mild, nutty, and sometimes salty flavor.
Feta(FEHT uh)
Best for crumbling, snacking, in cooking.
Description: Soft, crumbly texture; white; sharp, salty flavor.
Fontina(fon TEE nuh)
Best for snacking, in cooking.
Description: Semisoft to firm texture, depending on the age, with small holes; ivory with a wax rind; pleasant aroma with a delicate to full flavor.
GJETOST TO MUENSTER
Gjetost(YED ost)
Best for slicing, snacking.
Description: Hard texture; light brownish yellow; sweet caramelized flavor.
Gorgonzola(gor gun ZOH luh)
Best for crumbling.
Description: Softer, creamier than most blue cheeses; made from cow's milk and streaked with greenish veins; less pungent flavor than most other blue cheeses.
Gouda(GOO duh)
Best for cubing, slicing, snacking, in cooking.
Description: Semisoft to hard texture, smooth, with small holes; yellow; mild and nutty to sharp flavor.
Gruyere(groo YEHR)
Best for shredding, slicing, snacking, in cooking.
Description: Firm texture with small holes; ivory; mild, nutty flavor.
Jarlsberg(YARLS berg)
Best for cubing, shredding, slicing, snacking.
Description: Smooth, firm, with small holes; white to light yellow with natural rind covered with yellow wax; very mild flavor.
Limburger
Best for snacking.
Description: Soft, creamy texture; pale yellow; very pungent aroma and robust flavor when aged.
Monterey Jack
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, semisoft to hard texture; creamy white; mild to mellow flavor.
Mozzarella(maht suh REHL uh)
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, semisoft, chewy texture; creamy white; mild, delicate flavor.
Muenster(MUHN ster)
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, waxy texture; creamy white with orange-red exterior; mild to pungent flavor.
PARMESAN TO SWISS
Parmesan
Best for grating, in cooking.
Description: Hard, dry texture; pale yellow; sharp, salty flavor.
Port du Salut(por duh suh LYOO)
Best for snacking.
Description: Smooth, semisoft texture; creamy yellow with orange rind; mild to robust flavor.
Provolone(proh vuh LOH nee)
Best for cubing, shredding, slicing, in cooking.
Description: Firm, smooth texture; creamy yellow; mild to sharp with a light, smoky flavor.
Romano
Best for grating, in cooking.
Description: Hard, dry texture; light yellow; sharp, piquant flavor.
Roquefort(ROHK fert)
Best for crumbling.
Description: Made from unskimmed sheep's milk and aged in rustic limestone caves — exclusively produced within the city of Roquefort, France; very rich with pungent, salty flavor.
Sapsago(sap SAY go)
Best for grating.
Description: Hard, dry texture; light green; tangy and spicy with an herb flavor.
Scamorze(ska MORD zo)
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Semisoft texture; light yellow; delicate, nutty flavor.
Swiss
Best for cubing, shredding, slicing, snacking, in cooking.
Description: Smooth, firm texture with large holes; creamy, pale yellow, mellow, nutty flavor.