tgetz Posted October 8, 2008 #1 Share Posted October 8, 2008 I know what the rules are about bringing alcohol, vs wine on board, but have not ever seen anything regarding cheese. I agree that the cheese choices on HAL are very limited and not that great. We really enjoy a nice cheese with a glass of wine and we have purchased cheeses in France and brought them on board with no problem, but i can't remember if that was with HAL, also or just with Celebrity. I also wonder if htere is some health issue doing this? I know you can't take food off the ship, but not sure about bringing it on.. The next cruise in December is in South AMerica, and we have found where we can purchase some very nice wines in Santiago, but wnat to be sure we can bring them on board. Does anyone have any idea? I am sure i can call HAL and get 5 different answers.... thanks Link to comment Share on other sites More sharing options...
hammybee Posted October 8, 2008 #2 Share Posted October 8, 2008 Cruise lines often limit the alcohol one can bring onboard because they don't want no stinking drunks jumping off the ship. They also sell alcohol and therefore it's competition. Bring your cheese and don't forget the crackers. Link to comment Share on other sites More sharing options...
CowPrincess Posted October 8, 2008 #3 Share Posted October 8, 2008 I had a question about cheese, too, and in this thread: http://boards.cruisecritic.com/showthread.php?t=850814&highlight=cheese+plate I was advised it was okay to bring on board. We are going to try it, hopefully it doesn't get confiscated :) Link to comment Share on other sites More sharing options...
sail7seas Posted October 8, 2008 #4 Share Posted October 8, 2008 The cheese choices in LIdo at lunch are lovely IMO Maybe some folks don't get a good cheese selection from Room Service to they can save their taste for cheese for Lido lunch. Link to comment Share on other sites More sharing options...
tgetz Posted October 8, 2008 Author #5 Share Posted October 8, 2008 Tahnks,, it does look like it is ok to bring on board... i had read that thread earlier and not seen the recent posts about others bringin cheese on board. apreciate the link Link to comment Share on other sites More sharing options...
fireman845 Posted October 8, 2008 #6 Share Posted October 8, 2008 This Cheesehead always loves a good curd!!!:D Link to comment Share on other sites More sharing options...
Krazy Kruizers Posted October 8, 2008 #7 Share Posted October 8, 2008 I haven't found that the cheese at the Lido changes very much from day to day. Rarely have seen either Gouda or Edam in along time on HAL. Link to comment Share on other sites More sharing options...
dvrdude Posted October 8, 2008 #8 Share Posted October 8, 2008 Never mind. My thunder's been stolen. Link to comment Share on other sites More sharing options...
Boytjie Posted October 8, 2008 #9 Share Posted October 8, 2008 Cruise lines often limit the alcohol one can bring onboard because they don't want no stinking drunks jumping off the ship. Do those that buy their alcohol onboard shower before jumping drunkenly overboard? :D Link to comment Share on other sites More sharing options...
DougandEric Posted October 8, 2008 #10 Share Posted October 8, 2008 Is this not going a bit too far?:eek: What's next, bringing your own fleur de sel because the table salt is too pedestrian? What about your own sheets because the linen on board is too coarse for you? It's a vacation! Just enjoy it! By the way, they have a nice cheese plate in the dining room! Let the flames begin! Link to comment Share on other sites More sharing options...
pipedreams62 Posted October 8, 2008 #11 Share Posted October 8, 2008 Link to comment Share on other sites More sharing options...
CowPrincess Posted October 8, 2008 #12 Share Posted October 8, 2008 No flames to DougandEric (love your avatar, btw). This was our experience (from the linked thread) in May/08 Before our last cruise, I got a tip on this board about getting a dessert cheese plate from the dining room for our "bedtime snack", as the room service cheese plates weren't very good, and the dining room ones were MUCH better. So I did that one night. We were underwhelmed, totally, and actually ordered a room service cheese plate to see the difference. We could detect no difference. Our evening routine includes a pre-bed glass of wine along with some nice cheeses (an old cheddar, some brie, possibly some Stilton and a nice blue). I really enjoy it, and would like to be able to do it on the ship, too. Are these kinds of cheeses available? Or are we going to be stuck with rubber cheddar, some mozzarella and a bit of havarti? Must I resort to stuffing my preferred cheeses into Rum Runners and smuggling them onboard, or is there some way of getting "upgraded" cheese plates? This was not an exaggeration -- we got RUBBER cheese. I wouldn't bring fleur de sel, I don't usually use salt :D For me, good food is a creature comfort that is an important part of a vacation. Link to comment Share on other sites More sharing options...
babyher Posted October 8, 2008 #13 Share Posted October 8, 2008 So HAL doesn't want stinking drunks on their ships , but they don't mind people cutting the cheese :) :) :) *LOL* Link to comment Share on other sites More sharing options...
CowPrincess Posted October 8, 2008 #14 Share Posted October 8, 2008 So HAL doesn't want stinking drunks on their ships , but they don't mind people cutting the cheese *LOL* Good one -- ROFLMAO Link to comment Share on other sites More sharing options...
PathfinderEss Posted October 8, 2008 #15 Share Posted October 8, 2008 I have brought cheese on board many times. Have this wonderful Parmigiano-Reggiano cheese dip recipe that goes well with anything your drinking, have taken this on several cruises, too. My DH laughs at me, but always enjoys what I bring. Hal doesn't seem to have any problems about passengers sleping any food products on board. Link to comment Share on other sites More sharing options...
fireman845 Posted October 8, 2008 #16 Share Posted October 8, 2008 I have brought cheese on board many times. Have this wonderful Parmigiano-Reggiano cheese dip recipe that goes well with anything your drinking, have taken this on several cruises, too. My DH laughs at me, but always enjoys what I bring. Hal doesn't seem to have any problems about passengers sleping any food products on board. Sounds great!!! Please share!!:) :) Link to comment Share on other sites More sharing options...
Boytjie Posted October 8, 2008 #17 Share Posted October 8, 2008 I have brought cheese on board many times. Have this wonderful Parmigiano-Reggiano cheese dip recipe that goes well with anything your drinking, have taken this on several cruises, too. Uh, so where's the recipe? ;) Link to comment Share on other sites More sharing options...
DougandEric Posted October 8, 2008 #18 Share Posted October 8, 2008 PS: Make sure you have a fridge in the cabin or you aren't going to be friends with your neighbors or steward by the end of the cruise!:D Link to comment Share on other sites More sharing options...
DougandEric Posted October 8, 2008 #19 Share Posted October 8, 2008 No flames to DougandEric (love your avatar, btw). This was our experience (from the linked thread) in May/08 The white bear is Trevor and the brown bear is Langley - they travel with us! Link to comment Share on other sites More sharing options...
PathfinderEss Posted October 8, 2008 #20 Share Posted October 8, 2008 Sounds great!!! Please share!!:) :) I knew this was going to happen, here goes, it's very simple, but oh soooooooo good. ! cup heavy cream 2 cloves garlic (peeled and minced) 1/4 teaspoon nutmeg ( yes-you heard me right nutmeg) put all in a heavy saucepan, simmer over medium-high heat add two cups grated Parmigiano-Reggiano Cheese 1/2 cup at a time stirring until all cheese is incorporated. Stir for 1 more minute and then remove from heat. Pour into shallow, heat resistant dish or containers. Cover and refrigerate until stiff. I like to let it soften up some before serving. Any crackers or bread sticks will do and it is good with fresh fruit too.......I've double this recipe many times with no problems. See I told you it was simple........Bon Appetit Link to comment Share on other sites More sharing options...
MightyQuinn Posted October 8, 2008 #21 Share Posted October 8, 2008 See I told you it was simple........Bon Appetit Can't wait to try this, it sounds fabulous. I agree the nutmeg will give it that extra je ne sais quoi. Thanks! :cool::cool: Link to comment Share on other sites More sharing options...
TedC Posted October 8, 2008 #22 Share Posted October 8, 2008 Do you think this will lead to pax sneaking aboard their own prime rib or lobster? Link to comment Share on other sites More sharing options...
babyher Posted October 8, 2008 #23 Share Posted October 8, 2008 I knew this was going to happen, here goes, it's very simple, but oh soooooooo good. ! cup heavy cream 2 cloves garlic (peeled and minced) 1/4 teaspoon nutmeg ( yes-you heard me right nutmeg) put all in a heavy saucepan, simmer over medium-high heat add two cups grated Parmigiano-Reggiano Cheese 1/2 cup at a time stirring until all cheese is incorporated. Stir for 1 more minute and then remove from heat. Pour into shallow, heat resistant dish or containers. Cover and refrigerate until stiff. I like to let it soften up some before serving. Any crackers or bread sticks will do and it is good with fresh fruit too.......I've double this recipe many times with no problems. See I told you it was simple........Bon Appetit MMMMmmmmmmmm thats does sound good Thank you for sharing it. We are big cheese and cracker people, so we'll definately give that a try :) Link to comment Share on other sites More sharing options...
Boytjie Posted October 8, 2008 #24 Share Posted October 8, 2008 I knew this was going to happen, here goes, it's very simple, but oh soooooooo good. ! cup heavy cream 2 cloves garlic (peeled and minced) 1/4 teaspoon nutmeg ( yes-you heard me right nutmeg) put all in a heavy saucepan, simmer over medium-high heat add two cups grated Parmigiano-Reggiano Cheese 1/2 cup at a time stirring until all cheese is incorporated. Stir for 1 more minute and then remove from heat. Pour into shallow, heat resistant dish or containers. Cover and refrigerate until stiff. I like to let it soften up some before serving. Any crackers or bread sticks will do and it is good with fresh fruit too.......I've double this recipe many times with no problems. See I told you it was simple........Bon Appetit garlic, cream, cheese, nutmeg.... what's not to like? Thanks Link to comment Share on other sites More sharing options...
cruz chic Posted October 8, 2008 #25 Share Posted October 8, 2008 garlic, cream, cheese, nutmeg.... what's not to like? Thanks The heart attack that follows:D . Link to comment Share on other sites More sharing options...
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