by Schnickelfritz May 7th 2010, 10:07 am
All right guys, I'm finally starting to get over my ailment, so I'm going to begin the rant that you've all been waiting for. My weekend special on.....
CHEESE! Cheese is the very essence of awesomeness, the purest of pures. Cheese is amazingly superbly cool. that's why I've taken up my hobby of cheese connoisseurship. Cheese connoisseurship is a vastly overlooked hobby, mainly because not many people have the ability to understand why people like cheese so much, like myself. Well, the main reason why I like cheese is because it's an astounding food. It's created basically out of mold, and yet it tastes so good. The weird thing is, you'd expect all cheese to be pretty much the same, because all milk is pretty much the same. But, you can add flavors, take away certain elements, and change it any way you like it. But it's a delicate balance if you go overboard, you'll end up with a disgustingly overflavored cheese, but if you be calm with it, you risk having a boring cheese. It's like a war within itself, which is why I respect it so much. there are two main types of cheeses. There are the solo cheeses first. These are the cheeses that take the stage for themselves. They usually go on things like crackers or bread, but you are mainly eating it for the cheese. These are usually sharp cheeses with a lot of flavor, like cheddar, havarti, or sometimes Monterey Jack. The other type is the group cheeses, which go on other things to add flavor to them. Examples of this type are usually calm cheeses that add just the right amount of stuff, like Parmesan on pasta, or mozzarella on pizza. They go alright by themselves, but they're better on other things. Well, I'm going to tell you about a few cheeses. The first one is Swiss. At first, when I got into my hobby, I wasn't a big fan of Swiss. I generally avoided it, and I didn't really like it, but I didn't know why. I decided I'd have to try to like it, as it is of course the stereotypical cheese, so I had to give it a shot. After trying it together with multiple different combinations, I realized my problem: I didn't like it because I was trying very hard not to like it. I'm one to dislike stereotypes, and I didn't want to be stereotypical. for this same reason I dislike such things as chocolate and ice cream. I had created a mindset for myself where I started to dislike the flavor of it. After I let go of that, Boom. I liked Swiss cheese. Another one of my favorites is my ChedderJack cheese. It's a hybrid I make myself. It's quite simple, really, you just take a few sticks of that pepperjack you can buy at the store and slice it up real thin. Then, you take a nice block of cheddar and slice that up as well. Then, you pop them all into a nice pot or pan, and leave them there to melt. Stir occasionally. however, I wouldn't try this at home if I were you, as my old stove is prone to sputtering, leaking gas and burning it around the edges, stopping, and going too powerful randomly. I'm pretty sure that's the only reason it works. Anyway, then you take it after melting it together and pour it into a tuppelware container, and pop it in the freezer for around 2 hours, then leave it in the fridge. I really like this cheese because it is a nice blend of orange and white, and combines the sharpness of the cheddar with the smooth and spicy taste of the pepperjack. Sometimes, to make it even better, I'll ad hints of parmesan or Swiss cheese. The only cheese I don't really care for is feta. The texture of it is alarming, and it's very sharp, which I don't mind, but it seems to almost go up into your nose and remain in the back of our throat. It's a little unnerving, and I can't say I like the flavor. but, meh. The other is Bleu, which is odd as you don't expect to get that flavor out of the cheese, but it's not bad. Well, that's pretty much all I wanted to say for now. I could share much more, but I'm still feeling a bit crappy. Good night, people.