Friday Five a la Fromage...

[magnetic_pole]

1. What was the first type of cheese you ever ate? No actual memories here, but I'm sure it was American cheese. My parents were big on American cheese--the kind of that has "a glass of milk in every slice."

2. What was the type of cheese you ate most recently? Cheddar, in a roast beef sandwich earlier today, eaten on the train on the way home. It was so, so satisfying.

3. What is the most unusual cheese you ever ate? I'm not sure I've ever had a genuinely unusual cheese. I'm not very adventurous in this sense. Occasionally I need to eat stronger, more sophisticated cheeses when I'm served them at various work-related events, and it's hard.

As I type this, I'm wondering if questions about cheese are questions about class for US-based folks--what do you think? (I've definitely moved into the upper middle class as an adult, but I've still got middle/lower middle class tastes when it comes to food, and it shows when it comes to cheese, which I like mild and melty and in large quantities.) Non-US folks, I'm assuming that's not the case for you?

4. What is your favorite cheese? Monterrey Jack. I love spicy things.

5. What is your favorite dish made with cheese? Hm. Cheesy bread, a current magnetic_pole household favorite, which is whole wheat bread toasted with cheddar on top. Enchiladas with queso on top. (Although I'm not a purist, and I'll definitely eat the American version with melty cheese inside.) I don't eat quiche often, but the combination of egg and cheese can be wonderful.

What's your cheese story, flist?

On a related (gastronomical) note, I haven't forgotten my promise to post my pumpkin bread recipe here, and I'll finally have some time to type it up tomorrow. It's been a week and half these past few days. Hurrah for Fridays!

Comments

[lash_larue]

When I was a kid it was Kraft American cheese or Velveeta. My father referred to parmesan or any sort of blue as "foot cheese". I don't use American cheese now, but I still use Velveeta for burgers or grilled cheese. For just eating, I like Kerrygold cheddars or a good blue. Parmesan from a solid piece (none of that powder) for Italian dishes and feta with Greek and some Indian dishes.

I do think there is an economic side to cheese preference, the better cheese costs more.

L