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[Starver]

Also, do you guys eat any sheep's milk? Or any other non-milk-or-goat milk? The hungarians got a really tasty cheese made of sheep's milk cold Yuturo or something.

I haven't had non-cow's milk 'raw', ever, that I recall.  With the possible exception of the maternal stuff, but that was a number of decades ago, and I've no memory of it.  (It may also have been before the "breast is best" revival.)

But when it comes to cheese I've definitely had several types that came from sheep, and actually admit that I forgot that a favourite French cheese is basically "Le Petite Chevre"-branded goat's cheese.  Not sure if that's the actual, proper name or just the labelling.  At the point I'm most involved in it, the details of the label are quite secondary to the consuming.

Oh, and I forgot Gouda (which I do like to try to pronounce correctly).  I had some authentic Gouda the other day, but I'd not really bought enough of it to do it justcice.

[Sheb]

Well, we say Chčvre for both the animal and the cheese.

[Il Palazzo]

Bah. For me, it's Mozarella all the way.

Mozarella+tomatoes+olive oil+garlic+rucola or basil on a platter, with fresh bread.
Omnomnomnomnom!

[Sheb]

Toasted bread rubbed with garlic is better. with Mozzarella. And black pepper.

[Medicine Man]

Bah. For me, it's Mozarella all the way.

Steak+steak+steak+steak+fried onions+bacon+sausage+chilli sauce+bread
Omnomnomnomnom!

Fixed something for ya'.

[Sheb]

Before becoming a vegetarian, I had a great recipe of cooking a steak, then bake it with mozzarella on top and fresh-fried bacon. Molten cheese FTW.

[Sergius]

I really like Blue Cheese. I once went to a japanese sushi bar and got a fusion kind of roll that had blue cheese flambeed over it. Really good.

[Sheb]

Japanese? Blue cheese? I don't now in which country you live sir, but our Japanese are much different from yours.

P.S. I don't like to brag... Well, I like to brag, and you notice how epicly I re-railed that topic toward cheese?

[Sergius]

Japanese? Blue cheese? I don't now in which country you live sir, but our Japanese are much different from yours.

P.S. I don't like to brag... Well, I like to brag, and you notice how epicly I re-railed that topic toward cheese?

Do you know what fusion means?

[Starver]

Well, we say Chčvre for both the animal and the cheese.

I think I knew that (certainly that Chevre[1] was goat, though mon fraincais est tres rouille, in general) although with a cheese branded here in the UK with the name "The Laughing Cow"[2], I was wondering if it might be more than just a description.

[1] With apologies for not adding the accents.  Even if I can remember where and what they were, only the acute accents are easy to put in from a UK keyboard (Ctrl-Alt-[vowel], or Ctrl-Alt-Shift-[vowel] for the uppercase version) and alternate notations (a/, e\, i^) look clumsy.  And most of the time I'm worrying about Le or La, etc.  Also fu"r Deutsche, mit(/bei?) "die", "der" und "das".  Ist nicht sur gu"t, ich kennen.  My Welsh is most from signs (Canal Y Drev, 300 Llath, Ysgol, Ysbyty, Llanfairpwchgwyngychgogerychwyrndrobwllllantysiliogogogoch[1.5], Dynion/Merched, "Bws Stop", that sort of thing...) although I know I'd have a similar problem with the mutations...
[1.5] Entirely from memory, and typos a possibility...
[2] "La vache qui rit" en La France, ne c'est pas?

[Sheb]

YEah right.

And I know what fusion is. But no Japanese in his right mind would do fusion with cheese.

[Retro]

But no Japanese in his right mind would--

No matter what you end that sentence with, it would still be wrong.

[ungulateman]

I have a strange fascination with cheese slices. They are nothing like ordinary cheese, but they're delicious anyway.

[Starver]

I have a strange fascination with cheese slices. They are nothing like ordinary cheese, but they're delicious anyway.

If I make a burger-like thing[1] and have had cheese slices to change it into a cheeseburger-like thing, I will tend to put cheese either side of the burger (and between them, if multi-stacking) but before that even gets to my mouth I seem to have managed to extricate at least one more slice and slurped it up.

I put it down the the saltiness and naturally-high surface area.  Or apparent saltiness, increased by said surface-area.  Despite aiming for connoisseurish tendencies with regards to the very best fromages, I still have the very same weakness for the processed stuff.

So I know where you're coming from.

[1] Beef/hamburger, pork-chop, quorn-esque direct meat substitute or vegi/bean/chilli-burger.  Just basically something I've grilled or fried and stuck between two slices of lightly toasted malt-grain bread (for preference...)

[Bauglir]

Processed cheese is evil!

Well, except in sauces, when its superior melting qualities make it a good way to help incorporate real cheese.

We need some sort of cheese holy war.