0_Wizard
I love cheese.  I especially love Brie.  I just had some on crackers with tomatoes.
Brie (; ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern "département" of Seine-et-Marne).
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Brie
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Brie
Brie (; ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern "département" of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mold. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of . The cheese is then cast into molds, sometimes with a traditional perforated ladle called a "pelle à brie".
Cheese and crackers
Cheese and crackers is a common dish consisting of crackers paired with various or multiple cheeses. It is also known as cheese and biscuits outside the United Kingdom, United States and Canada. Historically the fare of sailors, soldiers, and pioneers, it became popular in American restaurants and taverns around the 1850s. It is prepared using various types of cheeses, and is often paired with wine. Mass-produced cheese and crackers brands include Handi-Snacks, Ritz, Jatz and Lunchables. Cheese and crackers is a common snack food or "hors d'oeuvre" consisting of crackers paired with various cheeses.
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
MouseHunt (game)
MouseHunt is a Facebook game in which players, referred to as hunters, catch mice with a variety of traps to earn experience points and virtual gold through passive gameplay. From time to time, the developers add new locations and mice as well as sponsor periodic giveaways and tournaments. "MouseHunt" was developed by HitGrab, Inc. under the direction of Bryan Freeman and Joel Augé, and was released to a select group of participants for beta testing in early 2007. On 7 March 2008, "MouseHunt" was officially released to the general public. Just nine months later, MouseHunt earned its creators a $250,000 development grant from Facebook.
Brie Bella
Brianna Monique Danielson (née Garcia-Colace; born November 21, 1983) is an American professional wrestler, actress and model. She is signed to WWE under the ring name Brie Bella and serves as an ambassador for the company. She appeared frequently with her twin sister Nikki as The Bella Twins and is a former one-time WWE Divas Champion. Brianna Monique Garcia-Colace was born in San Diego, California and raised on a farm in Scottsdale, Arizona. She was born sixteen minutes after her twin sister, Nicole, to parents Jon Garcia and Kathy Colace. She is of Mexican and Italian descent. Keen soccer enthusiasts, she along with her sister played for the Scottsdale club in elementary school.
The Bella Twins
The Bella Twins are a professional wrestling tag team who perform on WWE and consist of real-life twin sisters Brie Bella and Nikki Bella. They are both former Divas Champions, with Nikki having held the divas championship for 301 days, being the longest reigning Divas Champion in WWE history. In November 2015, Nikki was ranked No. 1 in "Pro Wrestling Illustrated"s Female 50 in 2015. Brie announced that she was taking an extended break from in-ring action in April 2016, therefore disbanding the tag team. The Bella Twins made an appearance at the 25th anniversary of Raw on January 22nd, 2018 and returned to in-ring competition at the Royal Rumble six days later, competing in the inaugural Women's Royal Rumble match.
1_Apprentice
Yum, I grow my own tomatoes in my garden
0_Wizard
I like cucumbers with ricotta on crackers! Yummy!  Also, various other cheeses like blue cheese.
Cheese and crackers is a common dish consisting of crackers paired with various or multiple cheeses.
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Cheese and crackers
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Castello cheeses
Castello is a brand of cheeses produced by Arla Foods amba, an agricultural marketing cooperative based in Denmark. Worldwide, a variety of cheeses are marketed under the Castello name, including semi-soft cheeses, semi-hard cheeses, blue cheeses, and cream cheeses. For the European market, Castello markets soft ripened cheeses called Golden and White; Organic Brie; semi-hard cheeses Herrgård and Prast; blue cheeses Black, Creamy Blue, Danablu, Danablu Gold, Organic Blue, Organic Mild; and a line of cream cheeses. For the North American market, Castello markets a camembert, a brie, and several varieties of blue cheese, named Noble Blue Cheese, Extra Danish Creamy Blue (also available sliced), Soft Blue, and Crumbled Blue Cheese.
Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate, forming a fine curd.
Blue cheese
Blue cheese is a general classification of cheeses that have had cultures of the mold "Penicillium" added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods. The characteristic flavor of blue cheeses tends to be sharp and salty.
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
Types of cheese
Types of cheese are grouped or classified according to criteria such as length of aging, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 500 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker.
Caves of Faribault
The Caves of Faribault is an artisan cheese company headquartered in Faribault, Minnesota as a division of Swiss Valley Farms. Utilizing sandstone caves to age cheese, the company makes a variety of raw milk products, including several styles of blue cheese, Gouda, and cheddar. In 1936, the Treasure Cave Cheese Company, the first commercial manufacturer of blue cheese in the United States, opened in Faribault. The company took advantage of natural and man-made riverbank, sandstone caves to mature its products. Treasure Cave helped Minnesota become the key center of blue cheese production during World War II.
Stilton cheese
Stilton is an English cheese, produced in two varieties: Blue, known for its characteristic strong smell and taste, and the lesser-known White. Both have been granted the status of a protected designation of origin by the European Commission, which requires that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire and made according to a strict code may be called "Stilton". Thus cheese made in the village of Stilton which is now in Cambridgeshire (from where its name was derived in the 18th century) could not be sold as "Stilton". Frances Pawlett (or Paulet), a "skilled cheese maker" of Wymondham, has traditionally been credited as the person who set modern Stilton cheese's shape and style characteristics in the 1720s, but others have also been named.
1_Apprentice
That's very healthy! What unhealthy food do you like?
0_Wizard
I think cheese is classified as unhealthy based on its fat content. Brie is high in fats.
Brie (; ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern "département" of Seine-et-Marne).
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Brie
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Trans fat
Trans fat, or trans-unsaturated fatty acids, trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature, but became widely produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods, and frying fast food starting in the 1950s. Trans fat has been shown to consistently be associated, in an intake-dependent way, with increased risk of coronary artery disease, a leading cause of death in Western nations. Fats contain long hydrocarbon chains, which can either be unsaturated, i.e., have double bonds, or saturated, i.e., have no double bonds.
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
Types of cheese
Types of cheese are grouped or classified according to criteria such as length of aging, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 500 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker.
Margarine
Margarine ( or ) is an imitation butter spread used for flavoring, baking, and cooking. Hippolyte Mège-Mouriès created it in France in 1869 when responding to a challenge by Emperor Napoleon III to create a butter substitute from beef tallow for the armed forces and lower classes. First named "oleomargarine" from Latin for "oleum" (beef fat) and Greek for "margarite" (pearl indicating luster), it was later named "margarine". Whereas butter is made from the butterfat of milk, modern margarine is made mainly of refined vegetable oil and water, and may also contain milk. In some places in the United States, it is colloquially referred to as "oleo", short for oleomargarine.
Brie
Brie (; ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern "département" of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mold. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of . The cheese is then cast into molds, sometimes with a traditional perforated ladle called a "pelle à brie".
Saturated fat
A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds. A fat is made of two kinds of smaller molecules: glycerol and fatty acids. Fats are made of long chains of carbon (C) atoms. Some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). Double bonds can react with hydrogen to form single bonds. They are called saturated, because the second bond is broken up and each half of the bond is attached to (saturated with) a hydrogen atom. Most animal fats are saturated. The fats of plants and fish are generally unsaturated.
Meat
Meat is animal flesh that is eaten as food. Humans have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, rabbits, pigs and cattle. This eventually led to their use in meat production on an industrial scale with the aid of slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi.
1_Apprentice
True, the crackers and vegetables make it a little healthy though, unlike if it was on pizza or a hamburger