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Amaya Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:55 PM
Original message
Poll question: How cheesy are you?
How cheesy are you :)
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DS1 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:55 PM
Response to Original message
1. Habanero Jack
tasty
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Amaya Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:57 PM
Response to Reply #1
6. You answered my copycat thread?
ok, you're slipping ;)
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DS1 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 09:01 PM
Response to Reply #6
12. How..... Cheesy
:D
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Zomby Woof Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:56 PM
Response to Original message
2. Manchego
This wonderfully nutty 100% goat's milk cheese from Spain. :D

:hi: Amayabutt!
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DrWeird Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:57 PM
Response to Reply #2
5. Back off, Manchengo!
I'll cut you!
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Amaya Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:58 PM
Response to Reply #2
8. Sounds yucky!
Amayabutt! LOL:D
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DrWeird Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:56 PM
Response to Original message
3. What the fuck?
I was totally going to post this myself!!!

Only I was going to include bree, blue, and mascarpone.
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Amaya Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:59 PM
Response to Reply #3
11. You're too goddamn slow.......
nice try ;)
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SarahB Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:56 PM
Response to Original message
4. Munster!
Edited on Thu Jan-27-05 08:57 PM by SarahBelle
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Zomby Woof Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:58 PM
Response to Reply #4
7. A cheesy pun!
:D Perfect for a cheesy thread!
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Amaya Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 09:01 PM
Response to Reply #4
13. Hehehe!
Good cheese :hi:
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intheflow Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:58 PM
Response to Original message
9. Horseradish Cheddar
The only thing for tuna melts! :thumbsup:
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 08:59 PM
Response to Original message
10. Emmenthal...or Swiss...whichever you prefer.
;-)
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yellowdogintexas Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 09:11 PM
Response to Original message
14. mascarpone
the most decadent of all
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Kali Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 09:18 PM
Response to Original message
15. Queso Mennonito
de Chihuahua (just finishing up 2 kilos I bought two weeks ago)
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donheld Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 09:30 PM
Response to Original message
16. You expect me to chose one? NO WAY
Cheddar
Monterey Jack
Cream
Velveeta
Cottage
Swiss
Parmesan

plus many more are all wonderful
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GoddessOfGuinness Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 09:33 PM
Response to Original message
17. Feta
mmmmmmmmm
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LeftyMom Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 09:34 PM
Response to Original message
18. soy
*sigh*
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Amaya Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 09:59 PM
Response to Reply #18
19. Don't sigh
I'm actually partial to soy. My tummy can't take 'real' cheese all that well :(
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LeftyMom Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 11:33 PM
Response to Reply #19
20. Mine can't either
but soy cheese tends to be a bit bland and the only stuff that melts well has dairy protien, which I can't have.
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fluffernutter Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-27-05 11:36 PM
Response to Original message
21. brie
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tjwmason Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-28-05 06:31 AM
Response to Original message
22. Lanark Blue
or perhaps a gutsy French unpasteurised ewe's milke brie.
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RadicalMom Donating Member (734 posts) Send PM | Profile | Ignore Fri Jan-28-05 06:36 AM
Response to Original message
23. Romano or sharp provolone, as you can only usually get from
an Italian store.
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