but for every day, will never have another cheese again ever, I can't go past a good Cheddar (a good one, not mass produced supermarket garbage)

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49467836)

my lover and i spent a weekend at the Inn at Little Washington in August, and we dined there both nights. I did the cheese after dinner both nights. it was so good.

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49467889)

But speaking as aspirational Eurotrash with only a few Reichsmarks in my pocket at Aldi, I'm going to go with Leerdammer. It's like Emmenthaler for poor people. Except it's better. If you've never had Leerdammer you're not European imo.

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49467904)

Imma part company with you on the Leerdammer, Emmenthaler is just better, and if you're going to go Leerdammer I'd go past Leerdammer and go for a nice aged Edam, many think it's boring, I think it's a perfect daily eating cheese.

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49467937)

ONCTUEUX

SAVOUREUX

ET NOISETÉ

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49467943)

If u r in an Auchan or a Carrefour I will kms with jealousy

If u want to be a real French nigga u call it Carreouf. The GOAT imo of grocery stores.

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49467948)

I love fresh Atlantic cod, it's such a great fish for cooking and for eating, piece of cod dusted with salted and peppered flour, 4 minutes in hot butter, dash of lemon juice, YUM!!!

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49467967)

Portugal is a maritime country, fish is their big thing, and cod for them is their king of fish, it's traditionally the single most important food in their country and in their cuisine. Drying it was their way of preserving it pre-refrigeration, it's called bacalhau. There are multiple (like hundreds of) restaurants in Lisbon dedicated to cod and different ways of cooking it, their legend has it that they know 365 different ways to cook it

edit Portuguese dried cod is also salted, unlike stockfisk which is dried but not salted

https://en.wikipedia.org/wiki/Bacalhau

edit I had lunch in this restaurant in Lisbon earlier this year, it translates literally to "House Of Cod", there are shitloads of places like this https://www.casadobacalhau.pt

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49468013)

btw, the rabbi of porto signed my certificate

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49468211)

I've been to the namesake - Colby, Wisconsin. Not a lot there.

About 5 miles from Colby is my favorite cheese store - Nasonville Dairy in Curtiss. They have the best fresh curds I've ever had, very squeaky. I recently got a bunch of Wisconsin mild brick cheese from there - the stuff that I need to make Detroit style pizza.

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49468280)

Personally I that Detroit style is the best pizza of all, no matter the heat of the oven. But I'm willing to admit there are valid differences of opinion that point.

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49468328)

Jews shouldn't opine about pizza

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49471329)

For just pure eating (and on top of burgers) - an mature English cheddar with the crystals.

(http://www.autoadmit.com/thread.php?thread_id=5803654&forum_id=2Ã#49468278)