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SWTK: Matured or semi-matured cheese?

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  • SWTK: Matured or semi-matured cheese?

    Just wondering- if you buy normal cheddar, do you like semi maured, or matured?
    I like matured, gots more flavour
    If cleanliness is next to godliness, why was jesus a dirty sandal-wearing beardo?

  • #2
    Colby, all the other types of cheese have simply resulted from mistakes when trying to make colby.

    on topic, semi matured.

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    • #3
      Matured.

      But there are far too many cheeses to be locked into simply cheddar..

      Its like having a super model for a girlfriend and only doing her missionary with the lights off... I'm not sure how though.

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      • #4
        vintage so old it crumbles when you look at it
        For LAMS information and resources - http://www.perthstreetbikes.com/foru...thread-156358/
        For LAMS discussion and to ask questions - http://www.perthstreetbikes.com/foru...thread-143289/

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        • #5
          In the narrow scope that this thread permits: mature.

          Otherwise, barfy is on the money.
          Originally posted by Ferris
          I love how PSB has turned into "Dear Martha"

          Figure shit out yourselves, retards.

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          • #6
            Matured. In fact, the older the better.

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            • #7
              Mature cheddar.
              Brie. crumbed and deep fried with a sweet chilie dipping sauce. Or with Black truffle through the middle..mmmmmmm with a noice wine, same with camembert.
              Originally posted by Red_is_Best
              hahah I hate it when they do that and you make some noises like you had it done just last year, then they give you that look, like you are a bad vagina owner and you should take better care of it!

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              • #8
                monica bellucci

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                • #9
                  vinatage if its with crackers or something , matured if its in a toasted snadwich.

                  I find that vintage doesnt melt well. Is this me or there is a trick to it

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                  • #10
                    Originally posted by Rider View Post
                    vinatage if its with crackers or something , matured if its in a toasted snadwich.

                    I find that vintage doesnt melt well. Is this me or there is a trick to it
                    Using something hot should do the trick.
                    Originally posted by Ferris
                    I love how PSB has turned into "Dear Martha"

                    Figure shit out yourselves, retards.

                    Comment


                    • #11
                      Originally posted by cocksnogger1 View Post
                      Using something hot should do the trick.
                      Silly me ^_^

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                      • #12
                        Replace with colby, It has "superior melt".

                        btw vintage is too dry to melt well imo

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                        • #13
                          depends on what your using it for.

                          sometimes in a sambo I like a proper slice of cheese, so i dont want it all crumbled like you get from an old cheds.

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                          • #14
                            I find colby can be too waxy sometimes, and can go oily when you melt it...but not as bad as edam or jarlsberg
                            For LAMS information and resources - http://www.perthstreetbikes.com/foru...thread-156358/
                            For LAMS discussion and to ask questions - http://www.perthstreetbikes.com/foru...thread-143289/

                            Comment


                            • #15
                              Originally posted by Satan1 View Post
                              Replace with colby, It has "superior melt".

                              btw vintage is too dry to melt well imo
                              Thats what i was thinking but it seems like you cant have the best of both worlds i.e the melt & taste (strong)

                              Originally posted by barfridge View Post
                              I find colby can be too waxy sometimes, and can go oily when you melt it...but not as bad as edam or jarlsberg
                              Havent tried edam. Whats it like.

                              BTW jarlsberg is so over rated imo

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