losthighway wrote: Sun Aug 08, 2021 4:08 pm

Geiginni wrote: Sun Aug 08, 2021 2:32 pm This morning I made herbed honeyed chèvre to go in omelettes with some bacon, shallots sautéed in bacon drippings, and fresh heirloom tomato slices.

The recipe was pretty much:
-2/3 log of Kirkland goat cheese, about 6-7 oz.
-2 tsp. honey
-5-6 chives, thinly sliced
-1-2 springs thyme, minced
-1/4 tsp minced fresh rosemary
-1/4 tsp minced fresh marjoram

Mash then blend together with a fork until uniform and somewhat smooth. Serve.

That sounds awesome.

I was thinking recently: What are the best non-cheddar options for a fancy grilled cheese (and fuck American cheese)?

Nico Adie wrote:Gruyere [is] excellent for grilled cheese...

Nico Adie wrote: Mon Aug 09, 2021 2:03 pm

Gruyere or Comte are both excellent for grilled cheese (toasted cheese in my house).

Nico Adie wrote: Mon Aug 09, 2021 2:03 pm Mimolette is the best though, but it’s banned in the USA as far as I know. Sorry about that.

In 2013, the Food and Drug Administration detained about a ton of the cheese, putting further imports to the United States on hold. This was because the cheese mites could cause an allergic reaction[3] if consumed in large quantities. The FDA stated that the cheese was above the standard of six mites per cubic inch.

detained about a ton of the cheese

DaveA wrote: Mon Aug 09, 2021 2:07 pm

Nico Adie wrote:Gruyere [is] excellent for grilled cheese...

Seconded. A little bit of an acquired taste, maybe, but every now and then it hits the spot.