Colby or Cheddar?

[libnnc]

Your official DU cheese poll :hi:

[Maddy McCall]

1. Sharp cheddar. Yum!

[progmom]

9. you're the grilled cheese aficionado, right?

:pals:

[Tin Man]

12. grilled cheese tip

Smear a dollop of mustard inside sammich before grilling. Um-um good!

[Lydia Leftcoast]

14. Sharp cheddar grilled or melted in omelettes

:7

[nankerphelge]

2. Neither...

I'm vegan.

[lateo]

3. Both!

It depends on the mood.

[blue sky at night]

4. the thing is, it is the application of said cheese.........

on burritos there is nothing like a good white colby, but on toast, the stronger flavor of the cheddar rules. My heritage is from Wisconsin so I like the Cheese. Ever had fresh Cheese Curds? They are the first step in the process and all of the Cheese Factories up there offer them, nothing like them. Check out the Nelson, WI. cheese factory, they make Colby.

(Did I mention BEER?)

Links:

http://www.wistravel.com/cheese.htm

http://www.anythingwisconsin.com/cheesefactories.htm

Edited for Beer.

[Poiuyt]

5. Cheese curds!!

They're great when they're fresh and squeaky

[libnnc]

6. I've never had cheese curds

this cheese thing is a bit new to me I must admit. As a kid, I HATED cheese on anything. As a 35 year old, I really, really like it. :shrug: Nothing fancy, mind you -- I'm not going muenster, gouda or anything of that nature -- but mainstream cheese and crackers with a little wine? Yummers! I'm eating yellow colby right now.

I'd love to visit the cheese land of Wisconsin. I've never been. :hi:

[blue sky at night]

7. The region on the western side of the state is the Mississippi River.....

beautiful. Sportsmans and Boaters Paradise.

[baldguy]

8. Chedder. Because Colby couldn't swim.

[Orsino]

10. It's not an "or" question!

Colby and cheddar, please.

[sakabatou]

11. Depends on what food it's on

[RevCheesehead]

13. Um, that's kind of a personal question.

:P

[libnnc]

15. No, no good Reverend -- you must choose...

and you must share!

Now what's it gonna be?:spank:

[RevCheesehead]

16. You must choose - but choose wisely.

Extra-Sharp Cheddar.

[phaseolus]

17. I'll be unfashionable here

and not opt for sharp cheddar, though to me it's fine when you cook with it. I just don't like the flavor all that much for nibbling. Give me a very young colby, any day... or cheese curds, provided I can get 'em the day they're made, which is when they're best. The squeak (and some of the flavor) disappears after a little refrigeration. The thing with Colby is that after storage for a while it becomes kind of blah, but if you can get it soon after it's made it's pure heaven.

When I do want something with a little more flavor I like a good Emmenthal or other Swiss-type (Fol Epi is a favorite,) or maybe some Pleasant Valley Reserve, a world champion cheese from Wisconsin that has enough flavor to burn your tongue.