Should anyone be so inclined, ArthurHall
has a crock pot for making your cheese fondue-style. That is, joyous and melty.
Cheeses served for TrickOrCheese 2004:
East 105 (AndrewKouzelos and DonNy): Brie of my choosing, with something cracker-like.
East 119 (EliBogart): Havarti.
East 127 (JulieWortman): Extra sharp cheddar and/or Muenster.
East 164 (Ben Tribelhorn) WSU Cougar Gold - White Cheddar
East 178 (KatieLewis): Some sort of crackers.
East 177 (FrancesHocutt): Colby-Jack
East 107 (JonathanBeall and KevinBergemann): Warm gouda on bread
East 151/153 (TimeSuckVIII): Parmigiano Reggiano, Morbier
East 160 (RichardGarfinkel and WillShipley): Dill Havarti?
East 102 (ClayHambrick): Chevre
East 173 (Jacob Seene): Cold gouda on plate
East 163 (AlanKraut and DavidMorrison?): Mild cheddar and apple.
East 128 (JeffBrenion): Sharp cheddar with sesame and regular water crackers.
East 174 (AaronHomer): Pepper Jack (probably).
East 110,112 (PhilMiller, JeffRubinstein?, and DanielWooten?): Basque Shephard's Cheese, Yogurt Cheese, and Sesame crackers.
East 104 (NickHerman, MattGnaizda): Ossau-Iraty, a DELICIOUS, semi-soft French Basque cheese. I spare no expense for my trick-or-cheesers!
East 123 (LoriThomas): Dubliner, and cranberry-cinnamon Chevre
- StephGrush: Asiago, Blarney, maybe some other stuff.
- BrianYoung and RobinBaur: Wheat Thins and a cheese log.
- Now, if I'd had anything to say about it would have been Dubliner and/or Gruyere, but I got asked while I was bombarded by grading...
Would someone who's making a Cheese run take me with you, please? Thank you. --Katie has no carNevermind. I got a ride. -Katie
- <i>I'm not sure where NotSteve was planning to get the gouda, but if someone is going to TraderJoes? there is some cheese I'd like to get for my own consumption.
Hot gouda on fire, anyone?
Also the year of the (unannounced) glorious cheese cock thoughtfully provided by TylerBrown?.