Lots of good cheddar out there. (I'm with Windywave on this one.) But don't expect a Canadian to know that.

My thought on a good cheese plate is that it should include cheeses that are easy to the palate, cheeses that are interesting, and cheeses that are challenging. So long as the quality is there, it's the variety that counts.

I don't really care for condiments, crackers, and spreads. (Olives are another matter -- there should be a separate olive plate.)

A variety of good cheese and good wine is what counts. (And despite that the ignorant moose fuckers say, I'll never complain about a good cheddar on the plate.)

You're welcome to come over and eat cheese whenever you want. We'll leave the Velveeta and wine in a can to our northern neighbors

I was being somewhat sarcastic. But, for whatever reason, if I'm enjoying a nice chedder, I'm typically just eating that with some kind of cracker and meat. If I want a variety of cheeses, chedder usually gets left off for something a bit different and maybe less familiar. Maybe something I wouldn't eat often or on its own, but pairs really well and maybe unexpectedly with something else on the plate.

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Long Chile was a silly place.

Please, it's boxed wine, not canned wine. Jesus, were you brought up by wolves or something?

I actually live down the road from a fantastic deli that specializes in imported cheese, and Victoria is the hipster charcuterie capital of the universe, so we get a lot of exposure to good meats and cheeses around here. Seems like every weekend there is some craft beer/wine/cider/spirits and charcuterie festival going on.

I usually go to the aforementioned deli, give them $50 or however much I want to spend, maybe mention the things I don't like, and let them use their judgement to prepare something for me. It's always fantastic.

It's actually my wife's birthday today and in taking her to our favorite Italian place, where we usually get a cheese and antipasto board... I'll pay closer attention to what's on it.

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Long Chile was a silly place.

Cheese curds or moose cum on French fries doesn't count.

For the record, I don't like poutine.

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Long Chile was a silly place.

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If there are no dogs in Heaven, then when I die I want to go where they went. - Will Rogers

Emery's Third Coast Triathlon | Tri Wisconsin Triathlon Team | Push Endurance | GLWR

Caught the gay at a hipster charcuterie festival?

We had sausage pepper penne for supper tonight made from home made salsa & home grown jalepenos. This photo makes me sad.

Ha! Something like that. It was actually at a music festival where I fell out of love with poutine. And in general, french fries are like crack for me.

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Long Chile was a silly place.

Proper poutine is made with cheese curds not fn mozza.

A) I know this
B) I love cheese curds
C) What did I say to imply otherwise?

Ah cheese meat wine and a baguette

This thread still makes me laugh.

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Long Chile was a silly place.

In these shitty times it is still good to see some things are constant

I don’t know how I missed this one three years ago but just had a good laugh reading through it. More proof that the LR is the best where even a discussion about cheese can quickly go off the rails. : D

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"You can never win or lose if you don't run the race." - Richard Butler

I don’t know that I agree with your “everyone knows” certainty here. A perfectly good cheese board could be made choosing a cheese from each major milk source; I.e. goat, cow, and sheep. Or make a board with cheeses from a shared nationality, like maybe an all Danish cheese board.

Some sweet fruit like grapes, apples, figs, dried apricots; some salty charcuterie, and some crackers, nuts, or breadsticks, and you’re good. I’m not a big olive fan, but I know lots of people would add them.

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Slowguy

(insert pithy phrase here...)

Snob.

Nah, it would be wine in a box and cheese in a can for such a fancy occasion.

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"The will to win means nothing without the will to prepare" - Juma Ikangaa

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deduct 3 points

SNOB