As a professional chef with over 47 Michelin Stars I feel I need to ask this.
I often use cheese triangles in my top class dishes as the flavour far outweighs some of the more favoured cheeses like camembert or roquefort
2007-10-29 05:45:12 · 47 answers · asked by Jimbo 2 in Food & Drink ➔ Other - Food & Drink
Is Boursin really a cheese Rosiedobie? Maybe thats another question!! ;) lol
2007-10-29 05:50:17 · update #1
minefelloff - please!
Of course I've heard of Boursin - just don't regard it as a form of cheese, and you've obvioulsly never eaten out at a high class restaurant to appreciate a chef with over 47 Michelin Stars...I would offer you a table at one of my restaurants but you haven't got a tie expensive enough to enter...
2007-10-29 06:22:11 · update #2
47 Michelin Stars and you have a reputation for cooking with dairylee traiangles? No idea what Boursin is ----- new curve ball for you mr 47 Michelin Stars LMFAOPMP's!
mont d'or - that should keep you going for the next few Googles!
BTW hard to find in 47 * michelin land LOL
In fact in my humble opinion you wouldn't know what a Vacherin a Pont l'Eveque a Cropwell-Bishop Stilton a Sbrintz a Scmorza an Ossau-Iraty-Brebis or any 'world class' cheese was even if it bit you on your backside!
So there are a few more names for your 7th grade science class!
2007-10-29 08:21:58 · answer #1 · answered by the_contentious_mouthpiece 2 · 1⤊ 0⤋
You sound as if you'd be better at making pancakes as the 'chefs' who make them are all tossers too. I mean, "47 Michelin stars" (impossible of course) and then you reckon you've never heard of Boursin. That makes you at least a double tosser ! ! !
2007-10-29 06:15:35 · answer #2 · answered by minefelloff 6 · 0⤊ 0⤋
my favi in europe is raw milk camembert, but only if it is less than 10 days before experation, this way i know it is ripe . i like it baked wrapped in that flakey dough(sorry forgot what its called) with preisselbeeren or cranberrys on side, i also loved the one that is flavored with herbs de provence. smoked mozzarella is also great. i used to buy my cheese at a real cheese store and not from the deli, but havent found a good dealer here in Florida
in germany i used to buy those triangle that came in a red box, if i remember right. think they were made in switzerland,
only seen them here in the US once and that was on MacDill commi. those are great, awesome flavor. - the great pro of triangle is that they meld much better than "real" cheese and depending where you come from are avialable in a variety of flavor
2007-10-29 07:26:26 · answer #3 · answered by gonecrazy_fl 5 · 0⤊ 0⤋
Extra Sharp Cheddar Cheese. I bought the 5 year old extra sharp cheddar is Wisconsin. Yummy!
2007-10-29 05:47:50 · answer #4 · answered by Pink Princess 6 · 0⤊ 0⤋
Mozzarella, Mascarpone, Red Lester, Mild Cheddar and Edam in that order.
2007-10-29 14:35:46 · answer #5 · answered by Arther 6 · 0⤊ 0⤋
My favorite is blue cheese, but that might not be a good choice to add to many dishes as not a whole lot of people like it. My second favorite is smoked Gouda.
2007-10-29 06:59:00 · answer #6 · answered by hitwoman001 4 · 0⤊ 0⤋
The undisputed king of cheeses, Parmigiano Regiano
2007-10-29 05:47:42 · answer #7 · answered by killbasabill 6 · 0⤊ 0⤋
A mature Stilton. Another very good cheese is Saint D'Agur if you like blue cheese.
2007-10-29 05:53:14 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Mozzarella - the way it gets darker when it melts is wonderful, and it has a nice, delicate flavor. Plus, it's got a great Marx Bros. song going for it - "Mozzarella, mozzarella, mozzarella you!" Now that I think about it, that would be an interesting culinary school - Mozzarella U.
2007-10-29 05:49:33 · answer #9 · answered by Spartacus! 7 · 0⤊ 0⤋
Cheese triangles? Bleurgh!! Thats like baby food! Gouda or Brie for me!
2007-10-29 05:48:25 · answer #10 · answered by Anonymous · 0⤊ 0⤋