lol, pure unadulterated spam I'd say extra strong mature white cheddar would be my fave. Kraft 'easy cheese' is a cheese-food-product, not really cheese imo, kinda like the plasticky ****e you get slapped on a big mac... //goes to find some munchies
i know it looks like salami but its a cheese by the name of windsor red, and it looks quality in a cheese toasty
How can we apply cheese in a can to computer modding? Simple. You need to eat, why not make it quick when modding. [edit] Just for woodshop: Cheddar, mild. And Mozzerlla.[/edit]
I only eat one type of cheese, it's a french cheese called Saint Albray and is quite soft and creamy and utterly delicious. i also have a nice cheesey sig on other forums
Applewood smoked cheddar, bavarian process smoked cheese, austrian processed smoked cheese, very strong cheddars (like that dodgy black-wrapped 'adults only' one??). My gf is such a cheese connoisseur. I hope she sees this and posts
Either mazarella (sp?) or american on a toasted cheese sandwich served with a nice bowl of tomato soup.
A brand name cheddar called Cathedral City. Has a nice strong flavor, and a cheeky crumble texture to it. Not sure how you can call stuff from a can cheese, but i understand its hard to find good cheese in the US Edit: Random google http://www.reviewcentre.com/reviews9689.html
We sell that stuff at my work (makro) the sliced stuff too looks a good idea for lazy ppl like me. 'doc
Cathedral City > Cheddar. Generic Chedder can sometimes be nice...especially in milder flavours. Also... Port Salut... And Smoked cheeses *n
woodshop, tht looks awful. That cheese looks like another amercian product.(not saying anything, just they make that sort of stuf ) Bet you 50quid there's not much in that, that is any good.
I would like to take a moment to plug http://cheese.com/, where i used to have a freemail account. (justaddpeas[at].. ) Favs: french: port salut, camembert, saint paulin; german: various smoked; english: strong cheddar.
edit - i love the way 'String Cheese' is noted under 'american cheeses' edit2 - i forgot parmesan for me pasta
Stilton or dolcelata (think thats spelt right) are mine... and the shop over t'road does cheddar thats great for tosaties, nice and "stringy" when melted.
The finest cheese in all the land is quite clearly Ilchester Mexicana. For those, as yet, unaware of this food of the Gods: It also has the added bonus of making you go a bit trippy if you leave it to sweat before eating it... discovered that at a particularly balmy Reading Festival
