Cheese!

Good ideas. I have some new potatoes that need to be dealt with.

hmm, in that case olive salad with dill and oregano wouldn't be offensive

olive salad? what egzactly is this?

It's actually just called that. It's made with durian, caperberries, avocado, lychee and boiled peanuts.

food of the gods

oh, i'm afraid of durian. thanks tho', but why is it called olive salad, to trick people?

New Orleans olive salad
Feta Olive Salad
etc.

(Apologies)

yummy looking salads, and a quote from A Confederacy of Dunces, to boot! nice

tsk

I just got a $150 gift certificate to Murray's! By "I" I mean my spouse but whatever! DECISION PARALYSIS has set in. What cheese should I get?

http://www.murrayscheese.com/cheese.html

OMG, wow! So many look so good. I love smelly cheeses, so epoisses and stinking bishop would probably be in my cart, but how to decide???

yes very cool quincie! i was vegan for about 10 years, now vegetarian, so cheese has really been an exciting thing for me to explore. i'm just finding it so nice to have this very complex, diverse group of strong-tasting and interesting-textured and fatty food to have throughout the day. just having a very slices or chunks throughout the day to accompany a meal has really elevated a lot of things i used to cook vegan.

very few slices

what a delicious cerfiticket! so many great choices too on that website. i'd be tempted to try one of their unique bleus, like a Gorgonzola. and that smoked chevre from Oregon sounds really nice. i dunno, taleggio for grilled cheese purposes? i freakin' love nice British cheddar. oh, and that caerphilly looks lovely....

went to Claremont to visit the remaining Rhino records store and took a little walk around. . . and lo and behold a sweet, small cheese shoppe! got a hunk of a very soft washed rind cheese from France called Langres Coupe that has the wonderful funk, but the texture is sorta unusually light. can't really describe that except it seems slightly aerated but it's not, far as i can tell. also got a aged Dutch gouda, L'amuse that likely rules, too. anyways, will def. get back over to Cheese Cave again someday

I feel like a barbarian now that I just learned that not everyone (most people?) eats the rind on cheese. I always eat it.

I eat it when it tastes good and don't when it does not.

Yeah it depends

I ordered some DIY cheese kits and they just arrived! Scanned through the instructions and am a little o_O at some of the sterilization measures but hopefully I’ll be making some Monterey Jack soon!

And nice to see other people also making cheese in this thread! Another thing I need to get before I even start is bleach!

intersting, but probably a prudent gesture