Poll: If you were a type of cheese, what type would you be?

I have to vote for gruyere just because it's the yummiest ;-)

*high five*

smoked gruyere is yummy too.  You bet.

I'm muenster. Partially because I love it, and partially because I'm cool and creamy inside but put an orange shell around myself for protection. Heeeee. :)

Gouda!

... its all about poutine, remember?

Is smoked gouda good? I saw it in the store yesterday but didn't want to try it if it was gonna be lots different tasting than normal gouda. :)

Smoked gouda is AWESOME.

It was years before I ever knew gouda came not-smoked.  It's better than good...it's GOUDA!!!

 

Smoked gouda is absolutely excellent. Not too shabby in curd form, though, I must say. ;)

Yeah, I rarely, if ever, see non-smoked gouda.

What's the point, really?

smoked gouda?

o_O  erm?

Yeah! Smoked! ("Yeah, married!")





"First Gouda cheese is melted and then smoked on willow wood in a smokehouse. The smoke gives a unique flavour to this - sausage shaped - cheese. "

I've had normal gouda but never the smoked kind. They had it whole and sliced at the store yesterday and I was tempted.

freakish.

I've only ever had gouda in curds form.

curds form?? I've never heard of that...

Yeah. I'm definitely smoked gouda.

And now I'm hungry.

Gouda on poutine? That'd be ... odd.... especially considering gouda doesn't really melt well.

From what I've seen of "good" poutine, it's not so much supposed to get all melty. Or am I wrong?

Ya know, I'm doing some research on the web now that I figured out what Nitsa was saying. Basically, they use curds that are produced in the making of any kind of cheese, but mainly from what I'm reading, cheddar.

AFAIK, you can't really buy these cheese curds in the states, at least, I've never seen 'em. Apparently, though, they also use the curds from making gouda.

You can get cheese curds around here, it's just not as common. I, personally, don't like cheese curds all that much. Though at the Big E they have deep fried cheese curds that are mighty tasty. :)

curds... nummy nummy.. we get mostly cheddar and gouda here.  and when its fresh and makes your teeth laugh.. still warm and nicely humid.  Yumm.  And VERY common here.  you go in almost any corner store and they've got little bags of fresh curds near the counter to snack on.  Soooo good.

Nice! I wish they had 'em around here. I'd be making poutine every day!

Okay... actually, it's probably a good thing they don't. :D

It's a little harder all around to find cheese curds in the US... unless you live on the border or in a high-dairy state (i.e. Wisconsin).  Personally, I drive about 45 minutes on twisty bumpy roads to get to the "local" cheese plant to buy them there.  We just can't find them in the stores where I live.  So much so, people look at me strangely when I say I have to get my cheese curds.  oh, and they're cheddar.  I just find them tasty.

deep fried curds?  are they kinda like cheese sticks, all breaded?  sounds yummy.

Yeah the're more beer-battery than breading, really. And it's the little nubby curds. And they're very salty. And tasty. :)

I found lots of cheese curds at one grocery store in town. Lots of different choices too.

Then again, I live in cow country (aka Rome), NY.

Are we going to the Big E this year, Andrea? We've only been talking about it for oh five years now. :)

And phooey, I voted for Cheddar, but I realized that I'm more gorgonzola-y.

Why shore!! :)

Real Poutine is made WITH gouda.

what are you used to?

Most places I'm finding in quebec use cheddar cheese curds.

One reference is here.

I'm not finding any mention of gouda cheese curds, though. Are you sure they're made from gouda? Gouda is actually produced from a paste, so I'm not sure that curds would be made in that process, but I could be wrong...
it's been known to happen. ;)

Yep.  we get gouda curds.

.. and true, a lot of poutine is made with cheddar, but the real poutine is with gouda.

I shall have to keep that in mind. :)

The only time I had it, it was made with mozerella. Sarah

ew ew ew!  you can't make poutine with mozzarella... its melts too much

When I was in Quebec, I visited 2 restaurants that served poutine different ways - with smoked meat, with different cheese combinations, etc. 

Personally, I kind of like a gooey melty cheesy poutine where the smaller bits of cheese are melty and the bigger bits are more chunky to just pop in your mouth.

gotta go!  need a snack.   WHY do we have so many polls about food?  I love this poll, but it's gone and made me peckish.

"Have you been peckish in the night, Gromit?"

The resident Nueva Mexicana chimes in for the hottest cheese, baby!

i am feta cheese. sheepish.

is that some sort of fetish?

Depends on how you like the sheep, I think.

I went to Philadelphia to go to a prom last weekend. I met Sarah there. She's awesome. She lives in the house in which Philadelphia Cream Cheese was invented. I got to go inside. It has definite cheese vibes. Pretty cool, huh?

That is pretty cool. I love cream cheese, well actually I love cheese. Since I am now married to a vegetarian and am by proxy pretty much one now myself (at least when I eat at home)my main source of animal fats is cheese. Mostly cheddar, but I love all cheeses, except some of the relly stinky ones like limberger. I'm going to try yummy recipes using mascarpone cheese as soon as I get around to it.

 

mascarpone!

mmmmmmm......

i make some wicked tiramisu with mascarpone.

I am ricotta cheese cos I go well with spinach and vegetarians like me.

And you're good in a calzone!

I like you, but I don't like ricotta cheese.
-Vegetarian

i guess since i go to church more than anyone i know knows ... :D

aww yeah baby!  HOLY!

 -= george =-

Can anybody know, how can we produce sousage shaped smoked gouda???

I cutted the cheese and

I�saw three different layers