From: nelson@reed.edu (Nelson Minar)
Newsgroups: soc.motss
Subject: Re: Cheese-Louise
Date: 18 Nov 92 07:11:34 GMT
Article-I.D.: reed.1992Nov18.071134.8129
Reply-To: nelson@reed.edu (Nelson Minar)
Organization: Reed College, Portland, OR

Jess says:
>We'll have to work on you Nelson, about sharp cheddar and
>sharper yet Swiss cheese.

I'm willing to have my eyes opened (so to speak), but I'm skeptical.
Sharp cheddar and sharp Swiss are somehow just too .. sharp for my
tastes. Too bitter/sour? I'm not sure. It's not just that it's strong,
for I like some strong cheeses.

I do rather like the cheese curds that come from the Tillamook cheddar
factory. Tehy taste something like an extremely mild cheddar, but more
chewy because they haven't been pressed.

Here's a question for you - why do smoked gouda and granny smith
apples go together so well?

>Both aged cheddar and aged Swiss should be at least six months old,
>and fairly crumbly, at or just below room temperature, and eaten with
>a really good flatbread (no salt!) and strong coffee or a tasty
>homemade libation like dandelion wine.  I like cheese with beer, too.

OK, I can accept that. I just don't care for it much. I sort of like
cheese balls made with sharp cheddar, cream cheese, paprika, a bit of
Worchestershire, and lots of cayenne pepper. Goes well with rye
crackers. 

But swiss cheese and coffee? Tell me you're kidding!

>[Brie de Belmont.] This too must be fully ripened, that is, starting
>to run almost as soon as you get it out of the fridge.

Hmm. How much ammonia develops in the cheese when it's that old? I've
found that with most good brie, the cheese gets foetid long before it
gets runny. I'm used to stiff brie these days. Maybe my tastes are
just too delicate?

>Delicious, but very hard on the arteries, so it should be done in moderation.

Feh! I eat butter and cheese a lot. Life's too short for margerine!
But you're right - I bet it undoes any health benefits I gain from
being vegetarian.

>As for dietary weirdness, I've not run into many people who drink
>aloe vera gel regularly, which I do to the tune of about an ounce
>daily (in OJ).

I don't want to know about it. Bleah!

In article <46046@ogicse.ogi.edu> markm@ogicse.ogi.edu (Mark Morrissey) writes:
>The true cheese lover in Oregon also goes to Tillamook, but heads for
>the Blue Heron Cheese Factory for some of the best Brie on this planet

I sense a motss gathering here...

>(don't take my word for it FJ!!, come and visit for yourself <wink>
><wink> <nudge> <nudge>).

Mark, you silly - didn't you hear FJ!!? He can get good brie whenever
he wants - it's Velveeta (TM) that he craves.

>This seems like a good time to propose that the cheese and wine
>lovers on soc.motss come to Oregon for Valentines Day and commune at
>the coast where we can watch the breakers under grey skies, walk
>solitary beaches, and visit cheese factories and wine shops as well
>as a microbrewery or two.

this sounds marvelous. Could we make it St. Patrick's day, though? By
then I'll be able to legally go to those wine shops and
microbreweries..

I like the idea of sitting on the beach at Ecola state park with a
basket full of warm baguettes, brie, gouda, maybe some feta cheese.
Add in the plump purple grapes and the red and white wines, and we've
got a fine picnic! Why didn't we think of this before?

To the rest of you, who are probably feeling skeptical, let me say
that Oregon does indeed have some very nice wineries. And if this
stupid trade war with France continues, you'll soon be glad that you
can get a bottle of anything other than California wine.

>Ain't cheese wonderful!

I think the ad campaign was "Cheese, glorious cheese!"
                __
nelson@reed.edu \/                  Where do you conceal the gun in a bikini?