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Thread: Sliced cheese: square or round?

  1. #1
    Andy Guest

    Default Sliced cheese: square or round?

    Sliced cheese: square or round?

    Got a round sliced package of Monterey Jack pepper jack cheese at Trader
    Joe's.

    Should be a perfect match for hamburgers!

    I figure the square slices better suited for grilled cheese.

    Some soft cheese are sliced like pieces of pie.

    Others are hunks of one form or another.

    I've never seen square imported sharp Provolone.

    Shapes don't really matter much of course.

    I'm a fan of almost all cheeses.

    Just a mild/sharp observation.

    Andy

  2. #2
    sf Guest

    Default Re: Sliced cheese: square or round?

    On Sun, 19 Jun 2011 14:58:14 -0500, Andy <[email protected]> wrote:

    > Sliced cheese: square or round?


    I'm like you. I look at round and think burgers or something in a
    round bun like a kaiser roll and when I see square, I think about
    sandwiches made with square/rectangular loaves of bread. However, I
    like to use round Provolone on my square sandwiches. Go figger.

    `````````````````````
    >
    > Got a round sliced package of Monterey Jack pepper jack cheese at Trader
    > Joe's.
    >
    > Should be a perfect match for hamburgers!
    >
    > I figure the square slices better suited for grilled cheese.
    >
    > Some soft cheese are sliced like pieces of pie.
    >
    > Others are hunks of one form or another.
    >
    > I've never seen square imported sharp Provolone.
    >
    > Shapes don't really matter much of course.
    >
    > I'm a fan of almost all cheeses.
    >
    > Just a mild/sharp observation.
    >
    > Andy



    --

    Today's mighty oak is just yesterday's nut that held its ground.

  3. #3
    Andy Guest

    Default Re: Sliced cheese: square or round?

    sf <[email protected]> wrote:

    > On Sun, 19 Jun 2011 14:58:14 -0500, Andy <[email protected]> wrote:
    >
    >> Sliced cheese: square or round?

    >
    > I'm like you. I look at round and think burgers or something in a
    > round bun like a kaiser roll and when I see square, I think about
    > sandwiches made with square/rectangular loaves of bread. However, I
    > like to use round Provolone on my square sandwiches. Go figger.
    >
    > `````````````````````
    >>
    >> Got a round sliced package of Monterey Jack pepper jack cheese at
    >> Trader Joe's.
    >>
    >> Should be a perfect match for hamburgers!
    >>
    >> I figure the square slices better suited for grilled cheese.
    >>
    >> Some soft cheese are sliced like pieces of pie.
    >>
    >> Others are hunks of one form or another.
    >>
    >> I've never seen square imported sharp Provolone.
    >>
    >> Shapes don't really matter much of course.
    >>
    >> I'm a fan of almost all cheeses.
    >>
    >> Just a mild/sharp observation.
    >>
    >> Andy



    sf,

    Sometimes you just can't "frame" cheese! <VBG>

    Best,

    Andy

  4. #4
    isw Guest

    Default Re: Sliced cheese: square or round?

    In article <[email protected]>, Andy <[email protected]> wrote:

    > Sliced cheese: square or round?
    >
    > Got a round sliced package of Monterey Jack pepper jack cheese at Trader
    > Joe's.
    >
    > Should be a perfect match for hamburgers!
    >
    > I figure the square slices better suited for grilled cheese.
    >
    > Some soft cheese are sliced like pieces of pie.
    >
    > Others are hunks of one form or another.
    >
    > I've never seen square imported sharp Provolone.
    >
    > Shapes don't really matter much of course.


    For "natural" cheeses, shape can matter a lot. The ratio of surface to
    volume can have a large effect on how a cheese ages and matures. For
    most cheeses, the dimensions have been worked out over time by trial and
    error; trying to make a miniature "swiss" cheese, for example, won't
    work. You'll get some sort of cheese, sure enough, but it won't be "just
    like a full-sized one but smaller". The difference between Brie and
    Camembert is largely a result of their respective sizes.

    Isaac

  5. #5
    sf Guest

    Default Re: Sliced cheese: square or round?

    On Sun, 19 Jun 2011 22:34:44 -0700, isw <[email protected]> wrote:

    > The difference between Brie and
    > Camembert is largely a result of their respective sizes.


    Really? Tell me more, I can't tell size is the difference by the
    choices I have.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  6. #6
    Brooklyn1 Guest

    Default Re: Sliced cheese: square or round?

    On Sun, 19 Jun 2011 22:34:44 -0700, isw <[email protected]> wrote:

    >In article <[email protected]>, Andy <[email protected]> wrote:
    >
    >> Sliced cheese: square or round?
    >>
    >> Got a round sliced package of Monterey Jack pepper jack cheese at Trader
    >> Joe's.
    >>
    >> Should be a perfect match for hamburgers!
    >>
    >> I figure the square slices better suited for grilled cheese.
    >>
    >> Some soft cheese are sliced like pieces of pie.
    >>
    >> Others are hunks of one form or another.
    >>
    >> I've never seen square imported sharp Provolone.
    >>
    >> Shapes don't really matter much of course.

    >
    >For "natural" cheeses, shape can matter a lot. The ratio of surface to
    >volume can have a large effect on how a cheese ages and matures. For
    >most cheeses, the dimensions have been worked out over time by trial and
    >error; trying to make a miniature "swiss" cheese, for example, won't
    >work. You'll get some sort of cheese, sure enough, but it won't be "just
    >like a full-sized one but smaller". The difference between Brie and
    >Camembert is largely a result of their respective sizes.


    So you're saying cheese is like breasts.

  7. #7
    Portland Guest

    Default Re: Sliced cheese: square or round?

    On Jun 19, 3:58*pm, Andy <a...@b.c> wrote:
    > Sliced cheese: square or round?
    >
    > Got a round sliced package of Monterey Jack pepper jack cheese at Trader
    > Joe's.
    >
    > Should be a perfect match for hamburgers!
    >
    > I figure the square slices better suited for grilled cheese.
    >
    > Some soft cheese are sliced like pieces of pie.
    >
    > Others are hunks of one form or another.
    >
    > I've never seen square imported sharp Provolone.
    >
    > Shapes don't really matter much of course.
    >
    > I'm a fan of almost all cheeses.
    >
    > Just a mild/sharp observation.
    >
    > Andy


    I like cheese. In particular an old cheddar. The older the better.
    They get more expensive though the older they are. Blue cheese is
    fine in moderation. Emmenthaler style, gruyere, Oka, gouda, brie,
    camembert etc. And I really like Limburger. I don't know if that
    cheese is known throughout North America, but it is pretty strong.
    Havarti with jalepeno is good. etc.

  8. #8
    sf Guest

    Default Re: Sliced cheese: square or round?

    On Mon, 20 Jun 2011 09:42:33 -0700 (PDT), Portland
    <[email protected]> wrote:

    > I really like Limburger. I don't know if that
    > cheese is known throughout North America



    It's probably better known as a butt of jokes than it is recognizable
    by sight (or smell).


    --

    Today's mighty oak is just yesterday's nut that held its ground.

  9. #9
    pamjd Guest

    Default Re: Sliced cheese: square or round?

    On Jun 20, 1:34*pm, sf <s...@geemail.com> wrote:
    > On Mon, 20 Jun 2011 09:42:33 -0700 (PDT), Portland
    >
    > <railyardbl...@ymail.com> wrote:
    > > *I really like Limburger. *I don't know if that
    > > cheese is known throughout North America

    >
    > It's probably better known as a butt of jokes than it is recognizable
    > by sight (or smell).


    I asked around to see if there was any interest in a limburger potluck
    and only got 3-4 takers.... You would think here in WI I would know
    more brave cheeseheads.

  10. #10
    Zachary Guest

    Default Re: Sliced cheese: square or round?


    Portland;1628337 Wrote:
    > On Jun 19, 3:58*pm, Andy a...@b.c wrote:
    >
    > I like cheese. In particular an old cheddar. The older the better.
    > They get more expensive though the older they are. Blue cheese is
    > fine in moderation. Emmenthaler style, gruyere, Oka, gouda, brie,
    > camembert etc. And I really like Limburger. I don't know if that
    > cheese is known throughout North America, but it is pretty strong.
    > Havarti with jalepeno is good. etc.


    If you only like blue cheese in moderation but you do like camembert,
    you must try cambozola. It's the PERFECT combination of the two. It
    mellows out the blue but still gives you that faithful flavor. Plus the
    consistency is more camembert-y so it won't crumble. Perfect with thin
    toast...now I want to go buy some!




    --
    Zachary

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