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cheese

French Port Salut

Rainbow's genius lit­tle descrip­tion of the FPS — "This cheese is men­tioned in every cheese book from the 70's" — doesn't men­tion ONE rel­a­tive­ly impor­tant qual­i­ty of it — the fact that it has almost no taste, and the taste that it does have IS GROSS. Its "mild­ness" reminds me a lit­tle of, say, fresh moz­erel­la, but it has this weird, red-wine‑y bite that does not make you say mmm. Plus, it has a paste-like tex­ture that lends itself nei­ther to spread­ing, nor to slic­ing; so, if you buy any FPS, remem­ber to get some tongue depres­sors to apply it to your crack­er. Of course, you could also put on your Fos­ter Grants and your chunky turtle­neck sweater and go back in time — back to the time when books were writ­ten about cheese. It's up to you.

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cheese

Cantal

When talk­ing about cheese it is hard not to keep bring­ing up the French, but we must give cred­it where cred­it is due. Not only do the French have their offi­cial 360 cheeses but they also have an infi­nite num­ber of ideas about what to do with cheese. One of the best uses of cheese is in some­thing called alig­ot, a dish found in the Aubrac region of the Cevennes—there's some­thing about moun­tains that brings up cheese genius. Moun­tains are like the Sil­i­con Val­ley of the cheese world—home to entre­pre­neurs and vision­ar­ies, peo­ple not afraid to exper­i­ment. In any case, alig­ot fea­tures a nice moun­tain cheese called can­tal. Essen­tial­ly it's mashed pota­toes with cheese, but it tastes like so much more than that. Per­haps because the recipe calls for stir­ring the cheese into the pota­toes con­tin­u­ous­ly for 40 min­utes in the same direc­tion, so as not to break the strings of cheese. Alig­ot is great to eat on a cold day. It is not so great to eat right before climb­ing a very big hill on a bicycle.

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cheese

Cottage

The Cot­tage Cheese Song (sing to the tune of Every­thing In Its Right Place by Radio­head): small curd, large curd, medi­um curd. low fat, non fat, full fat. with pineap­ple, with ham­burg­er, with wheat germ It's a ver­sa­tile, hard-work­ing cheese that doesn't put on airs. Once rel­e­gat­ed to the "dieter's plate", it has steadi­ly gained wide­spread accep­tance as a dairy treat for peo­ple from all walks of life. Brands to watch: Knudsen's, Hori­zon Organ­ic, Light n' Live­ly. Bonus qual­i­ty: comes in high­ly portable plas­tic tubs and can be eat­en with a spoon or straw (small curd only).

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cheese

Comte

I would like to draw your atten­tion to a lit­tle-known (out­side the Jura-Mas­sif) cheese called comte (but of course it is pro­nounced cone-tay, just because the French can't let a con­so­nant be a con­so­nant). Like many moun­tain cheeses from that area of the world, it resem­bles a gruyere—a lit­tle nut­ty, a lit­tle creamy, a lit­tle tiny bit salty. Once I had it in a lit­tle restau­rant in France near the Swiss bor­der, and i said "ah tres bon!" or some­thing along those lines, and the French woman who served it to us said "Les vach­es! Les montagnes!"and she was right, the cows and the moun­tains made it good. When you ride a bike around there, there are all these cows graz­ing on the hill­sides, wear­ing big bells that make this love­ly hol­low ring­ing sound. It is the sound of cheese in the mak­ing. You can get it at the cheese store in Noe Val­ley where they are so mean and unpleas­ant (except on Tues­days when my friend Arzu works there.) I'm going to put in an order and we can all enjoy it togeth­er. Per­haps in the mountains.

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cheese cheese lifestyle

Rumblecheese

hey you guys: Who do you think would win in a rum­ble between Bi-Rite employ­ees and Rain­bow employ­ees? They could meet down at the docks. No knives or chains allowed. I think the Bi-Rite employ­ees might be stronger than Rain­bow employ­ees, because Bi-Rite employ­ees prob­a­bly eat more meat and have more mus­cle mass than Rain­bow employ­ees. I bet Bi-Rite employ­ees pan­ic eas­i­ly though. Rain­bow employ­ees would prob­a­bly coat their bod­ies with patchouli oil, which would make them slip­pery and hard to punch.

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cheese cheese lifestyle

Cheese

Cheese. ('chEz), noun, a food con­sist­ing of the coag­u­lat­ed, com­pressed, and usu­al­ly ripened curd of milk sep­a­rat­ed from the whey.

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cheese cheese lifestyle

Toothsome offender

Dou­glas, I notice that you are a repeat tooth­pick user. At the Bi-rite these days, they have tak­en to putting out cheese sam­ples at the most pop­u­lar time for shop­pers. From about 5:30 on, there are delight­ful lit­tle ramekins full of lit­tle bites of cheese—midnight moon, piave, vel­la mez­zo, pecori­no with truf­fles, sare­anah farm­stead, reg­giano. the dry cheese sec­tion of the bi-rite is the per­fect place to end an ear­ly evening run. if you are sweaty and bright red in the face, no one else will even come near the cheese sam­ples and you can eas­i­ly eat the whole lit­tle dish of que­so iberi­co, using only one tooth­pick. and some­times, in the refrig­er­at­ed sec­tion, they have a lit­tle plate of crack­ers spread with a lus­cious dol­lop of Hum­boldt Fog, a deli­cious aged goat cheese that while hav­ing a creamy tex­ture, is decid­ed­ly not a cream cheese.

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cheese cheese lifestyle

Ceci n'est pas un queso

words that rhyme with que­so: 1. peso. 2. i can't think of any­thing else. words that sort of rhyme with que­so: 1. miso. tasty soup from japan. 2. cuo­mo. mario: for­mer gov­er­nor of new york. andrew: for­mer sec­re­tary of HUD. once con­sid­ered one of the most eli­gi­ble bach­e­lors inside the belt­way, andrew was some­times called "Sec­re­tary of Stud". he has since lost his looks. 3. duo­mo. a pret­ty renais­sancey type cathe­dral from old­en times in flo­rence, italy. being in italy makes you real­ize how pret­ty Catholi­cism can be. 4. brass‑o. house­hold prod­uct for mak­ing brass shiny. do not inhale! 5. ho-ho. host­ess dessert prod­uct made with choco­late cakey type com­po­nents. i think. 6. koko. cute goril­la who learned sign lan­guage and befriend­ed a grey kit­ten. the grey kit­ten got killed by a car, and koko had to sign things like "koko sad kit­ten go bye bye", which was sad. 7. lesotho. accord­ing to the CIA World Fact Book 2002, "an enclave of South Africa about the size of Mary­land". 8. gree­do. tried to kill Han Solo in that inter-galac­tic water­ing hole where they played the kook­ie music. i love that music! 9. momo. a rather bland vari­ety of Tibetan dumplings. bored now. L to the K A

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cheese cheese lifestyle

The name of the cheese

As a young­ster, I real­ly liked the book "I Am The Cheese" by Robert Cormi­er. I think it's time for a re-read. As I recall, "The Choco­late War", also by Robert Cormi­er, was pret­ty good too. Those books, along with "A Sep­a­rate Peace" (John Knowles), "Catch­er in the Rye" (Jerome David Salinger), and the major Hol­ly­wood movies "School Ties" (Bren­dan Fras­er) and "Dead Poets Soci­ety" (Robert Sean Leonard) made me so glad I nev­er had to attend an elite all boys prep school on the East Coast. Based on the above evi­dence, it just seems like those places were hotbeds of mis­ery that spe­cial­ized in pro­duc­ing teenage souls black­ened like lit­tle pieces of charred toast. Also the death rate at such schools seems to be alarm­ing­ly high. On the oth­er hand, the pop­u­lar tele­vi­sion pro­gram "The Facts of Life" and the nov­el "The Bell Jar" made it seem like elite girls schools on the East Coast were real­ly fun places where every­one roller-skat­ed around and made out with charis­mat­ic British poets. MY NAME IS: Leslie Kather­ine Albrecht

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cheese cheese lifestyle

International korner

In Asia, there is no cheese. lka