Start a 43 Goat Cheese Lover's Group

I have had fun playing with cheese. At any given time there are at least 5 different kinds of cheeses in my fridge minimum. McSmarty was looking for some Romano and he was acting like we were out of bread or milk or something. I think we had some of that Parmesan in the green can that the Nutty Belgians gave us when they moved but he turned his nose up at it LOL!
Cheese snob.

You are a creamy, delicate tasting cheese. You are refined and graceful and very organized. As a very insightful cheese, you like to ponder the meaning of life.

You are a soft, crumbly white blue-streaked cheese. You are very cool and mellow. You are very knowledgeable and wise and people come to you for advice and help.

Blue cheese is a white cheese with blue veins and a sometimes crumbly interior. This cheese usually has tangy, piquant, spicy and peppery flavor. Use in salad dressings with cream cheese for spreads. [Texture: hard, semi-soft ]

What kind of cheese are you?

You are feta!

You are a salty, crumbly cheese from Greece. You are overflowing with charisma. You are a confident intellectual who is very ambitious.

Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewe’s milk or a mixture of ewe’s and goat’s milk, but today most feta is made with pasteurized milk and tastes of little besides salt. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty. [ Country: Greece || Milk: cow, ewe, and goat milk || Texture: soft ]

Hey at least I’m not Cottage cheese! Ha Ha!

You are mozzarella!

You are a shiny, soft, round cheese. You are very imaginative and creative, but you don’t like to stand out. You don’t mind solitude at times and you love to do art.

The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed. [ Country: Italy || Texture: soft ]

Find out what kind of cheese you are!

I put some mozzarella on a plain bagel and toasted them. Then I added a scrambled egg with the Romano cheese added in and made a breakfast bagel. Dee-licious :D

someone brought this antipasto with marinated black olives, artichokes, tiny grape tomates and little tender balls of mozzarella. Oh were they good :D

The next night I had some pasta with red sauce and tiny meatballs then topped it with generous slabs of regular mozzarella which I heated up in the microwave till it melted. Oh was it good, stringy and chewy. Much different then the one I had the night before.

I put some artichoke dip and Romano cheese on a open face bagel and toasted it. It was just yummy yum yum :)

Which also says is gouda was gooda on some seasoned rye toast and a warmed up tortilla today.
It was a bit meh on the melba toast.

defrost all of my cheese yesterday. So I had some feta and tomatoes on some baby greens. ADD boy wanted to know why my salad smelled like a ‘butt’
Kids you gotta love ‘em :)