Part Skim Mozzarella, well, sucks.
I'm a cheese snob. I really am. I love cheese almost as much as I love beer. Cheese and beer is actually a favorite meal. Forget the wine. Although I do love wine. Mmmmmm. Shiraz.
Mustard is good on extra sharp, but it isn't necessary.
Pepper Jack made it into my life sometime around my adolescence. My mom brought some sliced home from the local deli, and we were all over it. I remember us slathering brown mustard on seeded rye bread, slapping some Pepper Jack on it, and calling it lunch. Lunch was also occasionally a little trick my mom walked in on one day. I was taking slices of German Bologna, spreading mustard on them, and tearing slices of Cooper Sharp into tiny pieces and scattering them on top. She said, "What are you doing?" I said, "Making pizzas." Then I would roll them into tight little tubes and enjoy. Along those lines, my friend Ann introduced me to the concept of smearing cream cheese on thin Genoa Salami and rolling those up into tubes.
Tube food is good. Screw the nitrates.
Food Epiphany blue cheese scared the ever living shit out of me. There's mold in it for chrissakes. One day someone offered me some sliced French bread and had some blue cheese to spread. I was hooked. MAN, was I hooked. As a matter of fact, when my daughter was born Coyote did as requested and provided a wedge of blue and a bottle of wine after I got home from the hospital since I had been allowed neither during pregnancy. I had asked that it come to the hospital, but this was fine. Blue cheese is just- musty, rank goodness. I will eat any of the blues and be a happy chick. Stilton is frigging amazing on sourdough bread, and a few years back I discovered the joy of Gorgonzola on pizza and lost my mind. I'm still working my way through them. The blues seem to go best with crusty, chewy bread for me, but I am all over the blue cheese dressing on Buffalo Wings. Mmmmm. Tangy AND musty.
I'm at a point where if it's a cheese I'll try it. I have discovered that I find goat cheese to be meh on my palate, and I am not a fan of most soft cheeses. Most of them remind me of sinus infections to start, and I find them somewhat bland. I am, though, all over feta. The day I first tried feta with cracked black peppercorns in it I was floored. I also adore the milky, white cheese used by our favorite Mexican place and would love to make my own chicky nachos with it.
Although I am essentially a Philly girl, do NOT come anywhere near my cheese steak with Cheese Whiz or I will slap you upside the frigging head. It's Provolone or nothing.
I find it highly disturbing that my daughter will pull the melted cheddar cheese off of her broccoli, eat the broccoli, and leave the cheese.
Does anyone else peel the crispy, greasy, brown melted cheese off of a cookie sheet and snarf it down like manna? Or is that just me?