Cheese

[ego_id_non_feci]

I don't want to alarm my fellow Wisconsonians ( Wiscosinites.  Wisconsians?  Whatever.), but I feel I must alert you all to the dangerous beauty that is Vermont Cheddar.  Sure, it is white in color and flaky in texture, and therefore unnatural and wrong

Comments

[kumakun]

I feel as a man of the cloth, I should comment that while it's not strictly a sin to covet thy neighbor's cheese, you should not, MUST NOT, stray from the sacred cheese..the One True Cheese....colby. >.>

[devikat]

What? WHAT??? I thought the "One True Cheese" was Cheddar!?!?!

[ego_id_non_feci]

I...I...ditto. What?

[eithni]

Ew. As a High Priestess of Cheese, I must disagree. Cheddar is indeed the greatest of the Cheeses. Bow you down before the glory that is aged cheddar!

Sile - Chaddar is only orange because some people put coloring in it, the color doth not make the cheese! White cheddar is perfectly natural... And, while one must never turn ones back on the cheese of one's birth, Cheeses from around the world are indeed wonderful in our eyes. If it were evil to consume the foreign cheeses, we could not in good conscience consume the delightful Irish cheeses, or the strange but tasty Scandinavian baked cheeses. Daughter, as long as you return to the True Cheese with regularity and devotion in your heart, you will never have strayed from the path of Good and Cheesiness!

[kumakun]

As to the question of This...cheddar...being the One True cheese...true men (and women) of the (cheese)cloth believe that cheddar is made, and is a very well aged cheese...but it isn't our messiah.

[eithni]

Ah, how sad for you that you do not comprehend the true glory and divinity that is Cheddar. *sigh* I guess, while you may end up burning in hell, at least you'll have smoked cheese. ;)

[kumakun]

the true glory of cheddar has it's proper place, as all other cheeses do. Below The Might of Colby.

And I may have smoked cheese, and be burning in hell...but I'll be able to make a decent grilled cheese. >.>

[jenny_sellinger]

Colby doesn't have enough flavor to be the ultimate cheese. It does makes a very solid showing amongst the mild cheeses.

[kumakun]

Well, not fresh out of the fridge, sure. You have to age it for about an hour on a warm counter (Preferably during a gathering of friends or family that you can tolerate for more than an hour). That way, when it gets all soft and kinda sweaty...that's when it's getting good....<.< >.>

[jenny_sellinger]

I will admit that colby is indeed better when warmed and all food is better in good company, but warmed colby does not compete with a good sharp cheddar.

Mind you, I will say that colby is better than mild cheddar. And a good colby naturally beats a bad medium or sharp cheddar any day of the week. But in general, quality being equal, medium and sharp (especially sharp) cheddars win.

[ego_id_non_feci]

Oh. My. God.

You're not jesting. You're serious.

Someone save this man before he succumbs to the damning temptation to Worship False Idols!

[ego_id_non_feci]

I've never had the foreign cheeses. Hm.

I knew about the dye thing, but in Wisconsin, we generally dye our cheddar, making all cheddars that do not have dye "unnatural."

[ego_id_non_feci]

Colby? Really?

...surely you jest.