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Poll: If you were a type of cheese, what type would you be?

gruyere, sweet and nutty 20 (26%)
swiss, firm and holy 4 (5%)
brie, soft and melty 8 (10%)
sharp cheddar, edgy and bitey 9 (12%)
pepper jack, soft and SPICY 8 (10%)
velveeta, phony and processed 0 (0%)
parmesan, aged to perfection 3 (4%)
i'm another cheese entirely!! 14 (18%)
i'm not cheesy, you insensitive clod!!! 12 (15%)
   Discussion: if you were a type of cheese, what type would you be?
Josh Woodward · 17 years, 9 months ago
I have to vote for gruyere just because it's the yummiest ;-)
elfy, teacher of many Back · 17 years, 9 months ago

*high five*

smoked gruyere is yummy too.  You bet.

Andrea Krause · 17 years, 9 months ago
I'm muenster. Partially because I love it, and partially because I'm cool and creamy inside but put an orange shell around myself for protection. Heeeee. :)
nitsita Back · 17 years, 9 months ago

Gouda!

... its all about poutine, remember?

Andrea Krause Back · 17 years, 9 months ago
Is smoked gouda good? I saw it in the store yesterday but didn't want to try it if it was gonna be lots different tasting than normal gouda. :)
nate... Back · 17 years, 9 months ago
Smoked gouda is AWESOME.

Mamalissa! Back · 17 years, 9 months ago

It was years before I ever knew gouda came not-smoked.  It's better than good...it's GOUDA!!!

 

Joy- new picture! Back · 17 years, 9 months ago
Smoked gouda is absolutely excellent. Not too shabby in curd form, though, I must say. ;)
nate... Back · 17 years, 9 months ago
Yeah, I rarely, if ever, see non-smoked gouda.

What's the point, really?
nitsita Back · 17 years, 9 months ago

smoked gouda?

o_O  erm?

Andrea Krause Back · 17 years, 9 months ago
Yeah! Smoked! ("Yeah, married!")





"First Gouda cheese is melted and then smoked on willow wood in a smokehouse. The smoke gives a unique flavour to this - sausage shaped - cheese. "

I've had normal gouda but never the smoked kind. They had it whole and sliced at the store yesterday and I was tempted.
nitsita Back · 17 years, 9 months ago

freakish.

I've only ever had gouda in curds form.

nate... Back · 17 years, 9 months ago
curds form?? I've never heard of that...
Rachel Beck Back · 17 years, 9 months ago
Yeah. I'm definitely smoked gouda.

And now I'm hungry.
nate... Back · 17 years, 9 months ago
Gouda on poutine? That'd be ... odd.... especially considering gouda doesn't really melt well.
Andrea Krause Back · 17 years, 9 months ago
From what I've seen of "good" poutine, it's not so much supposed to get all melty. Or am I wrong?
nate... Back · 17 years, 9 months ago
Ya know, I'm doing some research on the web now that I figured out what Nitsa was saying. Basically, they use curds that are produced in the making of any kind of cheese, but mainly from what I'm reading, cheddar.

AFAIK, you can't really buy these cheese curds in the states, at least, I've never seen 'em. Apparently, though, they also use the curds from making gouda.
Andrea Krause Back · 17 years, 9 months ago
You can get cheese curds around here, it's just not as common. I, personally, don't like cheese curds all that much. Though at the Big E they have deep fried cheese curds that are mighty tasty. :)
nitsita Back · 17 years, 9 months ago
curds... nummy nummy.. we get mostly cheddar and gouda here.  and when its fresh and makes your teeth laugh.. still warm and nicely humid.  Yumm.  And VERY common here.  you go in almost any corner store and they've got little bags of fresh curds near the counter to snack on.  Soooo good.
nate... Back · 17 years, 9 months ago
Nice! I wish they had 'em around here. I'd be making poutine every day!

Okay... actually, it's probably a good thing they don't. :D
Snow In Summer Back · 17 years, 9 months ago

It's a little harder all around to find cheese curds in the US... unless you live on the border or in a high-dairy state (i.e. Wisconsin).  Personally, I drive about 45 minutes on twisty bumpy roads to get to the "local" cheese plant to buy them there.  We just can't find them in the stores where I live.  So much so, people look at me strangely when I say I have to get my cheese curds.  oh, and they're cheddar.  I just find them tasty.

deep fried curds?  are they kinda like cheese sticks, all breaded?  sounds yummy.

Andrea Krause Back · 17 years, 9 months ago
Yeah the're more beer-battery than breading, really. And it's the little nubby curds. And they're very salty. And tasty. :)
Misch Back · 17 years, 9 months ago
I found lots of cheese curds at one grocery store in town. Lots of different choices too.

Then again, I live in cow country (aka Rome), NY.
Adam Hartfield Back · 17 years, 9 months ago

Are we going to the Big E this year, Andrea? We've only been talking about it for oh five years now. :)

And phooey, I voted for Cheddar, but I realized that I'm more gorgonzola-y.

Andrea Krause Back · 17 years, 9 months ago
Why shore!! :)
nitsita Back · 17 years, 9 months ago

Real Poutine is made WITH gouda.

what are you used to?

nate... Back · 17 years, 9 months ago
Most places I'm finding in quebec use cheddar cheese curds.

One reference is here.

I'm not finding any mention of gouda cheese curds, though. Are you sure they're made from gouda? Gouda is actually produced from a paste, so I'm not sure that curds would be made in that process, but I could be wrong...
it's been known to happen. ;)
nitsita Back · 17 years, 9 months ago

Yep.  we get gouda curds.

.. and true, a lot of poutine is made with cheddar, but the real poutine is with gouda.

nate... Back · 17 years, 9 months ago
I shall have to keep that in mind. :)
Sarah Back · 17 years, 9 months ago
The only time I had it, it was made with mozerella. Sarah
nitsita Back · 17 years, 9 months ago
ew ew ew!  you can't make poutine with mozzarella... its melts too much
elfy, teacher of many Back · 17 years, 9 months ago

When I was in Quebec, I visited 2 restaurants that served poutine different ways - with smoked meat, with different cheese combinations, etc. 

Personally, I kind of like a gooey melty cheesy poutine where the smaller bits of cheese are melty and the bigger bits are more chunky to just pop in your mouth.

gotta go!  need a snack.   WHY do we have so many polls about food?  I love this poll, but it's gone and made me peckish.

A girl named Becca Back · 17 years, 9 months ago
"Have you been peckish in the night, Gromit?"
Joy- new picture! · 17 years, 9 months ago
The resident Nueva Mexicana chimes in for the hottest cheese, baby!
dirty life & times · 17 years, 9 months ago
i am feta cheese. sheepish.
Mamalissa! Back · 17 years, 9 months ago
is that some sort of fetish?
Misch Back · 17 years, 9 months ago
Depends on how you like the sheep, I think.
Zach · 17 years, 9 months ago
I went to Philadelphia to go to a prom last weekend. I met Sarah there. She's awesome. She lives in the house in which Philadelphia Cream Cheese was invented. I got to go inside. It has definite cheese vibes. Pretty cool, huh?
Arbie Back · 17 years, 9 months ago

That is pretty cool. I love cream cheese, well actually I love cheese. Since I am now married to a vegetarian and am by proxy pretty much one now myself (at least when I eat at home)my main source of animal fats is cheese. Mostly cheddar, but I love all cheeses, except some of the relly stinky ones like limberger. I'm going to try yummy recipes using mascarpone cheese as soon as I get around to it.

 

dirty life & times Back · 17 years, 9 months ago
mascarpone!

mmmmmmm......

i make some wicked tiramisu with mascarpone.
siobhan's a londoner · 17 years, 9 months ago
I am ricotta cheese cos I go well with spinach and vegetarians like me.
nate... Back · 17 years, 9 months ago
And you're good in a calzone!
Annika Back · 17 years, 9 months ago

I like you, but I don't like ricotta cheese.
-Vegetarian

George E. Nowik · 17 years, 9 months ago

i guess since i go to church more than anyone i know knows ... :D

aww yeah baby!  HOLY!

 -= george =-

Mert Eren · 17 years, 4 months ago

Can anybody know, how can we produce sousage shaped smoked gouda???

I cutted the cheese and

I saw three different layers

One of them brown wax (outside)
(I know we can buy brown wax)
middle layer like a paper (I don't know what is this?)
and inside layer joined the cheese (I don't know too)
Please help me....

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