> yahoo.com> wrote in message
> news:1168665635.822080.132980@51g2000cwl.googlegroups.com...

>> (1) My favorite cheese is Swiss on Ham sandwiches.
>> (2) My favorite cheese is Brie when making Baked Brie.
>> (3) My favorite cheese is Feta when crumbled on a salad.
>> (4) My favorite cheese is Mozarella when on a pizza or in antipasto.
>> (5) My favorite cheese is Havarti when in a grilled cheese sandwich.
>> (6) My favorite cheese is Roquefort when in a salad dressing.
>> (7) My favorite cheese is American when I'm being a kid with my
>> grandkids.
>> (8) My favorite cheese is Gruyere when melting cheeses in fondue.
>> (9) My favorite cheese is Monterey Jack when making chili rellenos.
>>
>> This question reminds me of last night's "favorite spice" question. . .
>> It all depends on where it is being used. Used wrongly, and it's a
>> disaster, but used in the right place, or with the right wine, and it
>> becomes magical.
>>
>> Myrl Jeffcoat ...

> yahoo.com> wrote in message
> news:1168665635.822080.132980@51g2000cwl.googlegroups.com...

>> (1) My favorite cheese is Swiss on Ham sandwiches.
>> (2) My favorite cheese is Brie when making Baked Brie.
>> (3) My favorite cheese is Feta when crumbled on a salad.
>> (4) My favorite cheese is Mozarella when on a pizza or in antipasto.
>> (5) My favorite cheese is Havarti when in a grilled cheese sandwich.
>> (6) My favorite cheese is Roquefort when in a salad dressing.
>> (7) My favorite cheese is American when I'm being a kid with my
>> grandkids.
>> (8) My favorite cheese is Gruyere when melting cheeses in fondue.
>> (9) My favorite cheese is Monterey Jack when making chili rellenos.
>>
>> This question reminds me of last night's "favorite spice" question. . .
>> It all depends on where it is being used. Used wrongly, and it's a
>> disaster, but used in the right place, or with the right wine, and it
>> becomes magical.
>>
>> Myrl Jeffcoat ...

> yahoo.com> wrote:
>

>> (1) My favorite cheese is Swiss on Ham sandwiches.

>
> Erm, which one? Appenzeller or Emmenthaler, I would guess?
>
>

>> (9) My favorite cheese is Monterey Jack when making chili rellenos.

>
> Not familiar with these, what are rellenos?

>
> (1) My favorite cheese is Swiss on Ham sandwiches.
> (2) My favorite cheese is Brie when making Baked Brie.
> (3) My favorite cheese is Feta when crumbled on a salad.
> (4) My favorite cheese is Mozarella when on a pizza or in antipasto.
> (5) My favorite cheese is Havarti when in a grilled cheese sandwich.
> (6) My favorite cheese is Roquefort when in a salad dressing.
> (7) My favorite cheese is American when I'm being a kid with my
> grandkids.
> (8) My favorite cheese is Gruyere when melting cheeses in fondue.
> (9) My favorite cheese is Monterey Jack when making chili rellenos.
>
> This question reminds me of last night's "favorite spice" question. . .
> It all depends on where it is being used. Used wrongly, and it's a
> disaster, but used in the...

>>> Are those the same?

>>
>> Colby Jack is a mix of Colby and Monterey Jack. Not the same, but good.

>
> I wondered since I didn't see anything labeled just Colby, and I'm
> not really familiar with it so ... maybe it was a type of Jack. Not so,
> thank you.

> Nancy Young wrote:
>

>>>> Are those the same?

>>> Colby Jack is a mix of Colby and Monterey Jack. Not the same, but good.

>> I wondered since I didn't see anything labeled just Colby, and I'm
>> not really familiar with it so ... maybe it was a type of Jack. Not so,
>> thank you.

>
> Never had Colby Nancy?
> You haven't missed much. IMO it's only redeeming quality is that
> it makes a nice gooey grilled cheese sandwich. It is basically a
> semi hard very mild cheddar. It is pretty bland stuff.

> I don't eat a lot of cheese myself. It is more of a dietary thing
> than taste, thanks to a lactose problem. We almost always have
> cheddar in the fridge, but also get sliced havarti or swiss for
> sandwiches. I always have some type of Blue cheese, usually
> Danish blue in order to beef up blue cheese dressing, or to eat
> with sliced pers. We often have Oka, Edam, smoked Edam, Gouda,
> and Brie. Brie is the one I have trouble resisting. If you set a
> platter of cheese in front of me I am most likely to start with
> the Brie, and to finish it off.

>
>

>> I don't eat a lot of cheese myself. It is more of a dietary thing
>> than taste, thanks to a lactose problem. We almost always have
>> cheddar in the fridge, but also get sliced havarti or swiss for
>> sandwiches. I always have some type of Blue cheese, usually
>> Danish blue in order to beef up blue cheese dressing, or to eat
>> with sliced pers. We often have Oka, Edam, smoked Edam, Gouda,
>> and Brie. Brie is the one I have trouble resisting. If you set a
>> platter of cheese in front of me I am most likely to start with
>> the Brie, and to finish it off.

>
> If you eat only a little cheese, you can afford to nibble on manchego, a
> fairly hard sheep cheese from La Mancha. Ooh! I'm salivating!

> Jerry Avins wrote:

>>

>>> I don't eat a lot of cheese myself. It is more of a dietary thing
>>> than taste, thanks to a lactose problem. We almost always have
>>> cheddar in the fridge, but also get sliced havarti or swiss for
>>> sandwiches. I always have some type of Blue cheese, usually
>>> Danish blue in order to beef up blue cheese dressing, or to eat
>>> with sliced pers. We often have Oka, Edam, smoked Edam, Gouda,
>>> and Brie. Brie is the one I have trouble resisting. If you set a
>>> platter of cheese in front of me I am most likely to start with
>>> the Brie, and to finish it off.

>> If you eat only a little cheese, you can afford to nibble on manchego, a
>> fairly hard sheep cheese from La Mancha. Ooh! I'm salivating!

>
>
> Yeah, I suppose I could. The problem...