Luv me some sharp cheddar. Stopped at a Wisconsin bar a few yrs ago had some 10yr cheddar was excellent. Anybody buy online?
Cheese
- Thread starter sadiehawkins
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I've grabbed a few sharp cheddars along the way to various Lion's Den stores.
I went to the tillamook cheese factory BEFORE i knew about their cow controversy. Not after, though.
I bought this stuff once and was disappointed. It is not actually very hot. Misleading label and advertising.
How did your b-hole handle it?I bought this stuff once and was disappointed. It is not actually very hot. Misleading label and advertising.
Just like it was any other day. My b-hole is battle tested when it comes to spice.
mine is not. mine cries. i can eat spice all day long, but my b-hole does not hold up its end of the bargain.
You guys gotta get on the same page man
I bet it didn't even smell like dragon's breath. The peppers probably didnt even breathe fire. Disappointing.I bought this stuff once and was disappointed. It is not actually very hot. Misleading label and advertising.
Send me message and I can shoot you a link. We have 5 & 14 year cheddar in stock right now. 10 & 18 is on order. We also have Henning’s Dragon Breath in stock. Running a 15% off through the weekend on online orders.
I was expecting ACTUAL DRAGON FIRE BREATH because of the label. And all I got was some cheddar with habaneros in it.
That's silly. You know dragons went extinct over 100 years ago.
Lady at work brought in her little oven designed for this. She cooked up a bait of small, new potatoes which were smashed/diced per serving. Little peppers were added… meanwhile bread slices with a slice of raclette cheese was heated up and then dropped onto the taters.
The cheese stayed kinda firm and chewey. Outstanding addition to a charcuterie tray or other finger foods.
All she called was raclette with Swiss origins.
The cheese stayed kinda firm and chewey. Outstanding addition to a charcuterie tray or other finger foods.
All she called was raclette with Swiss origins.
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I've also seen Jurassic Park and know it's possible to bring them back if we want. Even if just for fire breath cheese.
Dragons, the policeman knew
Were supposed to breathe- to breathe fire. Fire
To breathe fire, and occasionally get themselves, get themselves
Slaughtered. Slaughtered. Slaughtered
I can eat cheese all day long if you let me. But need to take some MiraLAX or I'll get all clogged up. TMI
What if we fed this cheese and hot peppers to a Komodo dragon? Maybe milk it and make the wildest, hottest, craziest cheese ever?
I think there's one hanging around the Ark Encounter in Kentucky
Only on HROT can ya take a cheese thread and morph it into milking komodo drangons. This is information people pay lots of money for.
Love cheese. I stop by the cheese counter at the grocery and buy random cheeses that have been marked down to a couple bucks. I like the variety.
You’ll love it even more when you try some that isn’t expired.
Cheese is my all time favorite food. I would consider myself a cheese whore!
Had a client gift me a box of cheese from a small California dairy. There was a variety, four different cheeses; three were extremely good, the blue cheese was exceptional.
Point Reyes Farmstead Cheese Company
Point Reyes Farmstead Cheese Company, home artisanal cheeses like original blue cheese, toma, gouda, pimento, and cheddars.
pointreyescheese.com
I prefer to think of it as “extra-aged.”
Seriously, though, they are usually 4-5 days from the expiration date. I can eat a small wedge over a week.
if i were putting together a cheese plate....
Pecorino (Grand Old Man)
Irish Cheddar
Point Reyes Blue
Manchego
Tallegio
Pecorino (Grand Old Man)
Irish Cheddar
Point Reyes Blue
Manchego
Tallegio
Nah man it should be
Gouda, aged at least 24 months and preferrably longer for a hard cow cheese with butterscotchy flavor and lactic acid crystals.
Truffle Tremor from Cypress Grove for a semi soft cheese with black truffle added.
Picodon or preferrably a Selles-sur-cher for a soft goat cheese with some funk.
Idiazabal for a semi hard sheep cheese with a pleasant soft smoky flavor.
Blue Cabrales for a semi-hard to hard cow cheese that is so moldy/blue that it tastes ”spicy” like Mexican cinnamon and chipotle together and actually inverts your ability to taste sugar for a few mins like magic fruit where acids/sour taste sugary.
Kefalotyri preferrably aged at least six months is a semi hard to hard sheep cheese that is briny, tangy sour and spicy if it’s on the older side.
Woolly Woolly a soft sheep cheese from Spain that is buttery rich like Philadelphia Cream Cheese but sweeter.
Cearphilly a light tasting technically hard cow cheese that has a unique texture. Called “Crumblies” in Wales where it’s from it’s a very mild cheddar that doesn’t slice it crumbles like slicing into styrofoam. A very unique cheese but loved by even noobs.
Cave-Aged West Country Farmhouse Cheddar is a sharp cow’s milk cheese from the areas around Cheddar England. Yes we make fine “cheddars” in the US but it’s the yeasts and air molds in the caves around Cheddar England that made it world famous and it tastes completely different than American “cheddars”.
That stuff is for grilled cheese Sammie’s and queso and not much else.It's not called liquid gold for nothing
I am a cheese lover but you need to make sure you’re taking Metamucil or something.
This fvcking guy. Tribe you are my dude. Thanks for sharing.
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