i prefer pepper jack, but havarti is always good, too. sharp cheddar, buffalo mozzarella, montery jack, meunster....any of those will work.
- hammarby31

meunster is very underrated

but i am disturbed that you failed to mention provolone

meunster is very underrated

but i am disturbed that you failed to mention provolone
- Crimsoninja

i hate provolone. it qualifies as a member of the reeky cheese family. i do not eat cheese that reeks. parmesan is like kryptonite to me. it only gets worse when placed upon hot pasta. the heat activates the reek and makes it so much worse.

i hate provolone. it qualifies as a member of the reeky cheese family. i do not eat cheese that reeks. parmesan is like kryptonite to me. it only gets worse when placed upon hot pasta. the heat activates the reek and makes it so much worse.
- hammarby31

tsk tsk

i hate provolone. it qualifies as a member of the reeky cheese family. i do not eat cheese that reeks. parmesan is like kryptonite to me. it only gets worse when placed upon hot pasta. the heat activates the reek and makes it so much worse.
- hammarby31

while i disagree, i respect your passionate opinions on the matter

ive heard of some people that think all cheese tastes the same

i hate provolone. it qualifies as a member of the reeky cheese family. i do not eat cheese that reeks. parmesan is like kryptonite to me. it only gets worse when placed upon hot pasta. the heat activates the reek and makes it so much worse.
- hammarby31

Provelone is the left handed specialist of the cheese family. On a hot roast beef there's nothing better than a slice or three of provelone. On a cheesesteak, I want nothing to do with him.

extra sharp prove and broccoli rabe on a hot roast pork

- Don'tForgetTocchet

Provelone is the left handed specialist of the cheese family. On a hot roast beef there's nothing better than a slice or three of provelone. On a cheesesteak, I want nothing to do with him.
- Jsaquella

I only like Provolone and Swiss when they're melted (so, on a hot sandwich). Otherwise...

I only like Provolone and Swiss when they're melted (so, on a hot sandwich). Otherwise...


- Flyskippy

i agree for the mostpart (tho really not a fan of swiss at all)

but what kind of cheese do you get on an italian hoagie then?

i agree for the mostpart (tho really not a fan of swiss at all)

but what kind of cheese do you get on an italian hoagie then?
- Crimsoninja

Italian

I prefer American, Turkey, or Roast Beef hoagies.

I don't usually eat Italian hoagies but when I do, I eat the Provolone.

Italian

I prefer American, Turkey, or Roast Beef hoagies.

I don't usually eat Italian hoagies but when I do, I eat the Provolone.


- Flyskippy[]

gotcha


btw im totally down to keep this thread active as a venue for any and all future cheese discussions

extra sharp prove and broccoli rabe on a hot roast pork
- OrangeBlack27

dinic's

dinic's
- bradleyc4

my sandwich from my one and only visit:

bought some raw sheeps milk/goats milk combo cheese at the store today.

will update later.

my sandwich from my one and only visit:


- Crimsoninja

PM that to asp

bought some raw sheeps milk/goats milk combo cheese at the store today.

will update later.
- Don'tForgetTocchet

elaborate on "raw" plz

elaborate on "raw" plz
- Crimsoninja

unpasteurized


Pasteurization was invented by Louis Pasteur in the middle of the 19th century. It describes the process of heating liquids in order to reduce the levels of viruses, bacteria, molds, yeasts, and protozoa present in the liquid. Milk is a very friendly environment for the growth of micro-organisms (it's loaded with lactose, or milk sugar), and pasteurization has historically made milk (and dairy in general) much safer. However there are also micro-organisms living in milk that are beneficial to human health and also to the process of cheesemaking, and these are also decimated by pasteurization.

unpasteurized


Pasteurization was invented by Louis Pasteur in the middle of the 19th century. It describes the process of heating liquids in order to reduce the levels of viruses, bacteria, molds, yeasts, and protozoa present in the liquid. Milk is a very friendly environment for the growth of micro-organisms (it's loaded with lactose, or milk sugar), and pasteurization has historically made milk (and dairy in general) much safer. However there are also micro-organisms living in milk that are beneficial to human health and also to the process of cheesemaking, and these are also decimated by pasteurization.
- Don'tForgetTocchet

lol "bacteria"

dinic's
- bradleyc4

Used to go there all the time when I worked in Gloucester. I live just a mile away and have never gone there from home.

I should change that.

unpasteurized


Pasteurization was invented by Louis Pasteur in the middle of the 19th century. It describes the process of heating liquids in order to reduce the levels of viruses, bacteria, molds, yeasts, and protozoa present in the liquid. Milk is a very friendly environment for the growth of micro-organisms (it's loaded with lactose, or milk sugar), and pasteurization has historically made milk (and dairy in general) much safer. However there are also micro-organisms living in milk that are beneficial to human health and also to the process of cheesemaking, and these are also decimated by pasteurization.
- Don'tForgetTocchet

I had a dream I walked into a room that suddenly filled with milk. I was not able to see anything after it was pasteurize.

I had a dream I walked into a room that suddenly filled with milk. I was not able to see anything after it was pasteurize.
- Flyskippy

I had a dream I walked into a room that suddenly filled with milk. I was not able to see anything after it was pasteurize.
- Flyskippy

crim said cheese not cheesy....