Rayman Pirate-Community

I like the mix of cheddar and mozzarella.

The Jonster wrote: Sat Aug 26, 2023 4:23 am Oh in that case, please feel free to enlighten me if you know them! Would be curious to learn of these foreign cheeses.

I certainly don't know all 1600 of them! But I can only imagine that the right way of learning about them is to try them.

Steo wrote: Sat Aug 26, 2023 7:59 pm I like the mix of cheddar and mozzarella.

That sounds like an interesting combo, really! Though what kind of cheddar? Milk, medium, sharp?


I do typically also like pepperjack cheese, mild cheddar cheese, and I do like parmesan cheese in my pastas. There's one other I do like in my pastas too that I can't remember the name of...

Hoodcom wrote: Tue Dec 05, 2023 4:54 pm That sounds like an interesting combo, really! Though what kind of cheddar? Milk, medium, sharp?

I can't even properly recall, but I remember there were these mixed bags of grated cheese that had both mozzarella and cheddar, so in combination it wasn't too strong. I would have it on sandwiches with ham.

I have been having parmesan a lot lately though, since the crisps (chips) we're having are even that flavour, and we tend to grate some of it into what we cook at times. I know that my stomach doesn't like excessive cheese though.

Should we make a cheese poll? Anyway I like Parmesan

Great, could you tell us what you like about Parmesan then?

I like mixing different cheese together when I'm making something. Hehe, now I'm kind of wanting to make pasta with mozzarella, cheddar, and parmesan! Among other things.

Well, the strong taste is the main sellpoint for me. Also I feel sometimes like cheddar ruins my pasta

Hoodcom wrote: Tue Dec 05, 2023 4:54 pm There's one other I do like in my pastas too that I can't remember the name of...

Okay, I finally remembered which cheese I was forgetting. Romano.

Funnily the same name one of the old admins had gone by in the past.

But yeah, romano and parmesan cheese is what I love with my pasta dishes.

Steo wrote: Tue Dec 05, 2023 4:57 pm I can't even properly recall, but I remember there were these mixed bags of grated cheese that had both mozzarella and cheddar, so in combination it wasn't too strong. I would have it on sandwiches with ham.

I would guess that it was a milder cheese than in that case! I prefer to use a really sharp cheddar/white cheddar when making dishes! Kind of want to try out some French, Italian and Swiss cheeses like Camembert, Pecorino Romano and Gruyere in the future though too.

So I’ve talked about what cheese I like. Now I’ll talk about foods that I like to put cheese on. I’ll start with a weird one and say instant ramen boodles. Is it weird? Yes. Does it taste good to me. Yes!!

I said earlier in the sandwiches thread that I've grown to enjoy grated cheddar and mayo in sandwiches after one evening when I popped into a co-op, saw one in the reduced area for about 50p and just decided to try it; and hadn't gone back to egg mayonnaise much since.

Mmm that makes me think of grilled cheese sandwiches! Spreading mayo on bread, toasting on a pan with melted butter, topping slices with cheese, and then sandwich time. Yums all around!

Mayonnaise on a grilled cheese sandwich???

For store-brand cheddar, why not?

Otherwise, no sir-ee!

I prefer the classic butter with cheese over mayonnaise, but some people do seem to rate it.

At some point or another I'd like to try a grill cheese with tomato soup, apparently that's a classic combo but I've never tried that before.

I don’t think cheese goes with any other spreads, even ketchup is a bit of a stretch

The monte cristo sandwich exists! Which is something I want to try!

Looks very nice upon seeing it, although I think I’d prefer it with bacon, ham isn’t my thing

I don't like kraft american singles, they have the worst texture a cheese can have; a combo of creamy, sticky, & chalky. I can only eat it raw if at all due to this texture.

I prefer my cheese either hard & stringy when melted, or creamy.
I can eat crumbly dry cheese, but moist or smooth is always better.

I also don't like cheese that is sweetened too much, especially not honey pepper goat cheese.

Also Also, Brie is an acquired taste, especially the white rind, but it's the healthiest part in my opinion so I put up with it.

First time I tried Roquefort/blue cheese made me gag a little, but now I like it! Or maybe I like the trashy sauce some pizza places say is made of blue cheese idk.
Me tism got me all wack .

Gimme the gorgonzola. I also like to use gran pandano and pecorino in my pastas.