what doesn't go with cheese???

[crustychick]

wow - I love this thread

okay, so far, my favourites are edinburgh rock, fruit jelly and sherbert dip.

fruit jelly is excluded though cos I'm pretty sure you could eat it with mascarpone if you had to. i'm sure you could add sherbert dip to a cheescake with no ill effects either....

tripe and black pudding are out because, well they're rank anyway. black pudding I'm sure you could put on toast with cheese to take the vile taste of it away and it would be nothing but an improvement. tripe, well, I've never tasted it, but I'm pretty sure you can't count it...

coffee - same as tea - excluded from the competition...

you wanna know mine - lamb. I really can't think of any way that lamb would be nice with cheese...

 

[Badger Kitten]

Lamb burgers with feta cheese and tzatziki?

 

[mauvais]

Traffic accidents.

 

[crustychick]

Lamb burgers with feta cheese and tzatziki?

really

 

[Hi-ASL]

Cheese-topped moussaka with a cheesy dip. And a Crunchie.

 

[crustychick]

Cheese-topped moussaka with a cheesy dip. And a Crunchie.

yeah, but is it really right to have moussaka with cheese on???? ain't that a bit, y'know - wrong???

 

[Hi-ASL]

yeah, but is it really right to have moussaka with cheese on???? ain't that a bit, y'know - wrong???

Only if you think two rights make a wrong.

 

[Firky]

yeah, but is it really right to have moussaka with cheese on???? ain't that a bit, y'know - wrong???

I like cheese on my moussaka

you wanna know mine - lamb. I really can't think of any way that lamb would be nice with cheese...

Lamb is horrible stuff. Period. Urgh! It is the smell of it cooking that repulses me.

 

[Biddlybee]

What else do you put on top of a mousakka to get that nice topping?

 

[Firky]

What else do you put on top of a mousakka to get that nice topping?

Bichamel sauce (sp?)

 

[cesare]

Cheese dolmades are perhaps the worst. Cold pickled vine leaves wrapped around a chunk of cheddar. Urgh.

 

[lang rabbie]

It's because uncooked cheese and cooked cheese are two completely different elements on the gastronomic periodic table. Heat transmogrifies the cheese into something completely other.

I don't think you studied your periodic table of cheeses seriously enough...

Class A – Dairy Products
Family A1 PRESCINSEUA; Lebneh; Fromage Blanc; Sauermilchkaese.
Family A2 QUESO BLANCO; Quark; Panir.
Family A3 RICOTTA DI PECORA; Ricotta di capra; Ricotta gentile;
Cacioricotta.
Family A4 RICOTTA DI VACCA; Ricotta di bufala; Zufi; Seirass.
Family A5 MASCARPONE; Cream cheese.
Family A6 BUTTERMILCH-QUARK; Karish; Skyr.
Family A7 KOLOSTRUMKAESE; Sa Casada.

Class B – Fresh cheeses
Family B1 PETIT SUISSE; Caprino di latte vaccino; Tomino; Pates fraiches.
Family B2 PRIMO SALE; Giuncata; Raviggiolo; Caillebotte.
Family B3 CAPRINO; Bruscion; Cailladous.
Family B4 MOZZARELLA; Fiordilatte; Pizza cheese.
Family B5 FIOCCHI DI LATTE; Cottage cheese; Jocca TM.

Class C – Cheeses matured for a short period
Family C1 CRESCENZA; Robiola; Stracchino; Butterkaese.
Family C2 ASIAGO PRESSATO; Italico, Bel Paese TM; Raschera; St. Paulin.
Family C3 CACIOTTA DI PECORA; Murazzano; Vastedda; Burgos.
Family C4 SCAMORZA; Provola; Mozzarella passita.
Family C5 FETA; Telemes; Domiati.

Class D – Cheeses with a moldy rind
Family D1 CAMEMBERT; Brie; Scimudin.
Family D2 LIVAROT; Maroilles; Brick; Romadour.
Family D3 TRONCHETTO DI CAPRA; Chabichou; Saint Maure.
Family D4 TALEGGIO; Salva; Reblochon.

Class E – Blue cheeses
Family E1 GORGONZOLA; Stilton; Bergader.
Family E2 BLEU DE BRESSE; Cambozola.
Family E3 BLEU DEL MONCENISIO; Roquefort; Castelmagno.

Class F – Semi-hard cheeses
Family F1 MONTASIO; Bitto; Bettelmatt.
Family F2 FONTAL; Dambo.
Family F3 PECORINO TOSCANO; Canestrato; Manchego.
Family F4 CACIOCAVALLO; Kasseri.
Family F5 MAASDAMER; Jarlsberg.
Family F6 CANTAL; Lancashire.
Family F7 FONTINA; Appenzeller.

Class G – Hard cheeses
Family G1 GRANA; Sbrinz.
Family G2 EDAM, Gouda.
Family G3 PECORINO; Kefalotiry.
Family G4 PROVOLONE; Ragusano.
Family G5 EMMENTAL; Emmentaler.
Family G6 CHEDDAR; Cheshire.
Family G7 GRUYÈRE; Puzzone di Moena.

Class H – Miscellaneous
Family H1 CHEESE SLICES.
Family H2 SMOKED.
Family H3 GRATED.
Family H4 MIXED.
Family H5 CHEESE SPREADS.
Family H6 DAIRY SPECIALTIES.
Family H7 TOFU and products containing soya.

 

[Biddlybee]

Yeh, I put a sprinkling of cheese on top of that, just pointing out to crustychick that it does go with lamb

Cheese and most fruit though... turns my stomach.

 

[Firky]

Cheese dolmades are perhaps the worst. Cold pickled vine leaves wrapped around a chunk of cheddar. Urgh.

Lush

 

[Biddlybee]

Cheese dolmades are perhaps the worst. Cold pickled vine leaves wrapped around a chunk of cheddar. Urgh.

Dolmades are all a bit wrong full stop... they should be served warm not cold

 

[lang rabbie]

Cheese dolmades are perhaps the worst. Cold pickled vine leaves wrapped around a chunk of cheddar. Urgh.

Cheddar dolmades - yeugh!!!

But dolmades with a properly brined feta - food of the gods.

Trust the Periodic Table of Cheeses!

 

[Strumpet]

I think out of all of the above....the cheese and banana combo sounds gross.

*gaggingsmilie*

 

[Johnny Canuck3]

Coca Cola

Beets

Birthday cake

 

[RubyToogood]

I think out of all of the above....the cheese and banana combo sounds gross.

*gaggingsmilie*

Yes but mascarpone and banana - or fromage frais and banana. I quite often used to have porridge with banana in, and quark on top.

Edit to say I tell a lie, it was yoghurt, but I can imagine it being nice.

Also, in case anyone was thinking of mentioning scrambled eggs, they're quite nice with a bit of quark stirred in.

I'm not sure how you could eat bacon and eggs/a fry-up generally with any kind of cheese.

 

[Hi-ASL]

I don't think you studied your periodic table of cheeses seriously enough...

I'm familiar with Ottogalli's work. A former student of mine, he's a brilliant fellow but rather jealous of my work and my reputation. His analysis is interesting but, crucially, fails to make a distinction between cheese in its cooked state and the raw, uncooked ore.

He also fails to take into account the recent developments in cheese string theory.

A superficially impressive if deeply flawed attempt, then, to catalogue the smorgasbord.

 

[madzone]

What else do you put on top of a mousakka to get that nice topping?

The topping is made of yogurt and egg

 

[crustychick]

Yeh, I put a sprinkling of cheese on top of that, just pointing out to crustychick that it does go with lamb

Cheese and most fruit though... turns my stomach.

hmmmm, separated by a big layer of other stuff though... eurgh.... bleurgh... and you are just clearly a bit *strange*

 

[twisted_angel]

Cereals
Bananas
Custard
Sponge cakes
Peas
Brussels
Tomato soup
Beef
Lamb
Chicken

 

[EastEnder]

Peas

 

[Orang Utan]

Mdma

 

[felixthecat]

Cereals
Bananas
Custard
Sponge cakes
Peas
Brussels
Tomato soup
Beef
Lamb
Chicken

Bananas and cream cheese -yum
Custard - not sure about this one
Sponge cakes - mascarpone cheese as a filling is wonderful
Peas - have you never had muttar paneer woman!
Brussels - NOTHING is good with brussels!
Tomatoe soup - cheese sandwiches dunked in tomato soup is food from my childhood
Beef - cheeseburger
Lamb - still thinking, must be some recipe that uses lamb and cheese (prob fromage frais)
Chicken - loads of recipes using cream cheese, parmesan etc

In fact, I'm having trouble thinking of anything that doesn't go with cheese in one form or another!

 

[tarannau]

I've never seen a cheese flavour lubricant either.

 

[madzone]

Marzipan

 

[butterfly child]

Tomatoe soup - cheese sandwiches dunked in tomato soup is food from my childhood

Grated cheddar (or something like crumbled stilton) in tomato soup is lovely!

 

[ChrisFilter]

Please do not diminish a nicely force fed goose liver to the common denominator of pate. Thanks.

Pah, it's paté, just as caviar is taramasalata.