pretentious primitives discuss pretentious cheeses

[GOBUCKS]

I like the cheese in TGIFriday's jalopeno poppers.

Maybe it's a pecorino.

I'm surprised coach hasn't had cacio e pepe at that bar in the big city.

[BannedFromDU]

I'm actually one of the few people in my family who like that dry salty Mexican cheese. My grandpa used to go to Mexico a couple times a year to visit family. He'd always bring back Mexican pastries for everyone and Mexican cheese for me. I was his only white grandchild and he used to call me his "little gringita". He never learned to speak English very well, but he & my grandma came here when they were first married and became citizens. We never went there when there weren't fresh homemade tortillas and beans to eat. She made the best Menudo I've ever had. Try as I might, I've never been able to duplicate it.

Grandpa was a really hard worker, though mostly menial jobs and usually several at a time. But his children were able to live the American dream. My Aunt Irma was a stay at home mom with 5 kids and her and my Uncle Herman (one of the funniest people ever) were able to put all 5 children through college. My Uncle Rey (we call him Uncle Rey-o) was a cop in CA, he's retired now. My stepmom, Millie, was a hairdresser who worked hard to be the psycho bitch from hell and was amazingly successful. However, she gave me the best Farrah Fawcett haircut I've ever had.

Me, I always have pepper jack and brie in my fridge. Brie & apple are a food group.

     Mexican cheeses are more diverse than many would expect. I like the one you like, and here in my world you can get many different varieties. I love a good fundido.

     As for brie and apple, I once had a grilled brie and apple sandwich in L.A. and it was about the best thing I've ever had that was that simple. And you get to see all the Ventura Blvd lunatics at the same time. I THINK the chef mixed some brown sugar and a pinch of nutmeg in with butter when he grilled it. Nice sandwich.

[BlueStateSaint]

Waiting for a picture of NJCher's latest cheese creation.

Is that tapeworm fondue?

[Big Dog]

Is that tapeworm fondue?

Could be. The maggots float on top, but there's lots of room down under for some tapeworms.

I'll wait for NJCher's recipe before I commit to an answer.

[DumbAss Tanker]

Is that tapeworm fondue?

Looks more like mealworms, with a few chunks of a small zucchini and some mysterious red crap of some sort in a couple of spots, looking more like a bloody discharge than tomato, so I'm not sure if that part is animal or vegetable in origin.

Some nasty-looking shit, for sure, but perhaps not quite up to the vomit stew level unless you have a thing about eating larvae.

[obumazombie]

Looks more like mealworms, with a few chunks of a small zucchini and some mysterious red crap of some sort in a couple of spots, looking more like a bloody discharge than tomato, so I'm not sure if that part is animal or vegetable in origin.

Some nasty-looking shit, for sure, but perhaps not quite up to the vomit stew level unless you have a thing about eating larvae.

That all sounds delectable, but what about the cheese ingredient ?

[Karin]

The properties for the image said "maggot stew" and I am going to hurl.

Funniest line in the thread:  "I cannot find an acceptable parmesan here, and I am grieving." 

[freedumb2003b]

Frank, I have never seen a Mexican cheese, other that the shredded Taco cheese or some Jack Cheese with chopped jalapenos in it. So I have to respectfully disagree about nadin's homeland cheeses.

Mexico makes GREAT cheese. In most markets they have huge cheese cooler sections -- frequently an island with probably 200 or 300 cheese and in the middle they cut it from the wheels.

You can also go to some cities where the cheese is hand-made in smaller batches.

My favorites are Manchego, Chihuahua, Panela, Oaxaca.  They are very flavorful.  American style cheeses, even sharp cheddars, just don't have the depth of flavor.  Also, the American versions of those cheeses lack flavor and depth as well.

[Big Dog]

Mexico makes GREAT cheese. In most markets they have huge cheese cooler sections -- frequently an island with probably 200 or 300 cheese and in the middle they cut it from the wheels.

You can also go to some cities where the cheese is hand-made in smaller batches.

My favorites are Manchego, Chihuahua, Panela, Oaxaca.  They are very flavorful.  American style cheeses, even sharp cheddars, just don't have the depth of flavor.  Also, the American versions of those cheeses lack flavor and depth as well.

I had Manchego once, and liked it very much. The only other thing I know about Mexican cheese is that queso blanco is good stuff.

I thought Asiago was Mexican, but I looked it up and found out it's Italian, so never mind.

I'm partial to Cabot extra-sharp white cheddar, Dubliner, Boar's Head baby Swiss, and blue Stilton.

[Delmar]

I searched the DU thread for both government and surplus and I didn't find either one.  Ingrates.