Cheeses - Favorites, recipes, & more

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1000 day gouda from trader joes is so fucking good, white cheddar cabot is also delightful.
 
Carr Valley Bread Cheese
Just this shit fried up in a pan is delicious. Grilled cheese sandwich without the bread.
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While Francis Porretto can be a bit exceptional at times (he's hardcore traditional conservative), he once posted a hilarious explanation of cheese (and its subsidiaries). I present to you 'The Great Pyramid of Cheese':

On one evening not too long ago, a friend of mine, who has an extensive extended family, was dining with most of them. Included were several pre-teens. The bill of fare was, as is common in their not-particularly-pecunious household, macaroni and cheese.

One of the pre-teens commented on how different the entree tasted to him from "real" macaroni and cheese -- by which he meant, as pre-teens often do, Kraft Macaroni and Cheese. He contrasted my friend's wife's dish unfavorably with the commercial preparation.

An uncle to the clan cleared his throat. "Kevin," he intoned, "you know I sell cheese, don't you?" The youngster nodded. "Well, it's about time you learned about the Great Pyramid of Cheese." And he told them all about it.

It seems that there are places where they make Cheese. The real stuff, straight from the milk, brimming with the odorific and oleaginous virtues that your narrator has found he cannot renounce. And it is good.

Most of it, anyway. Some wheels of cheese just don't turn out right. But they're not thrown away, oh, no. That would be wasteful. They're sold to factors from other shops, which take them in, and melt them down, and add oil, and chemicals, and further processing, and thereby produce... Cheese Food. Cheese Food is regulated by law to contain no more than 49% non-milk additives, and must not contain any but a specified list of preservatives and artificial flavor enhancers. There are people who eat Cheese Food by choice. There are others who are trying to help them.

But some batches of Cheese Food don't come out right either, and they're not thrown away, either. They're sold to factors from other shops, which take them in, and melt them down, and add oil, and chemicals, and further processing, and thereby produce... Process Pasteurized Cheese Food. PPCF is the step down from Cheese Food, and may contain up to 70% non-milk additives, plus a much wider range of flavor and color enhancers, and preservatives that guarantee that it will not spoil over the three months between your toddler's two demands for a grilled cheese sandwich right now, mom!

And not all of this is saleable, either, but (you guessed it) it's not thrown away just for that. The rejected barrels are sold to factors from other shops, which take them in, and melt them down, and add oil, and chemicals, and further processing, and thereby produce... Process Pasteurized Cheese Food Substance. PPCFS may contain up to 82% non-milk additives. The flavor and color are almost entirely chemically produced, and the preservatives in it are reputed to be stronger than formaldehyde. Velveeta was once PPCFS, but has moved up the pyramid to Level 3 (PPCF). Cheez Whiz is PPCFS. A number of people have drawn images of the Blessed Virgin on their basement walls with PPCFS from spray cans, and have made quite a lot of money.

But... that's right. Some of it doesn't meet the standards for retail-saleable PPCFS. The rejected barrels are sold to factors from other shops, which take them in, and melt them down, and add oil, and chemicals, and further processing, and thereby produce...

Well, it doesn't really have a name, and it doesn't need one, either, because all of it is consumed by a single company.

"And Kevin," the uncle rumbled, "would you like to guess what that company is?"

Little Kevin swallowed and shook his head.

"It's the Kraft Company, Kevin."

And I, who have set this tale down for you, have checked it in all particulars, and every word of it is true. And I'm told that little Kevin no longer asks for Kraft Macaroni And Cheese, either.
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And for the record, I generally enjoy sharp cheddar and pepper jack, but swiss has its place too.
 
I love all cheese, I am an equal-opportunity cheese-eater. 'Cept maybe swiss. I've never really gotten into swiss.
Salty aged chedders are so tasty. I like to add a little to mac and cheese to make the flavors more interesting.
 
As i have some remote sardinian family ties i got to eat Casu Marzu twice by now and it is absolutely delicious. Very sharp,lingering taste, might a bit too overwhelming for most people at first. Served with pistoccu (a form of sardinian crispbread) and strong red wine of the region it's an absolute treat.

The gross-out reputation it has because of the live maggots it has nesting in it right up until eating is overplayed, usually you starve them of oxygen before cutting the cheese (with your hands pressed on the cheese) and they jump out on their own, there's a brownish layer of dead maggots on top but it doesn't taste half bad.

I also ate Caglio di Capretto, which is a form of goat cheese. Basically, the way it is produced is you let a goat kid suckle on his mother, slay the kid before it digests the milk, cut out and tie up the stomach of the kid with the milk in it, hang it somewhere cool and dry and let it ferment (i don't know for how long). After it is fermented you cut the stomach and serve, it has the texture of corny cream cheese, not as rough as cottage cheese but not as soft as something as american cream cheese.

You eat it spread thinly on pistoccu and it's an explosion of flavour, there is no other cheese or anything that tastes even close to it. It also doesn't smell bad/pungent like Casu Marzu or other overly-ripe cheeses would so it can be enjoyed even by cheese "novices" (if they are on board with the taboo slaughtering process/don't know the details).

Edit: Wordfilter hurrah :semperfi:
 
Última edición:
My main experience with Casu Marzu is this:

At 6:00 and on just watch; you get to have fun knowing the guy who pretended to like it to not piss off the Sardinian family he met and who is trying to advocate it during this point mutters in horror that Ramsay chose to troll him by bringing some in later on.

I'll give the Sardinians this though; they probably have the best variant of pecorino, which may be why I naturally dislike this product.
 
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Aldi had some horseradish white cheddar on sale. Nice stuff.
 
So, I recently returned home from a road trip. I went to the Oregon Cheese Festival, which was a lot of fun. I sampled some Rogue River Blue cheese, and Brie from Briar Rose Creamery... which were both very salty and funky, but also - not at all my cup of tea.

I went to the Tillamook Creamery to watch the 40lb extruded blocks get vacuum-sealed for shipment to the aging caves, and across the isle where the same 40lb blocks are unwrapped and sent along an assembly line for slicing and consumer-wrapping, ending up with cases of sliced bits for sale. Very cool. If you have children, or grandchildren, this is a place to visit for the whole family. The gift shop even sells "vintage aged" cheddar (at 100% MSRP), and fresh ice cream.

Along the way, I found that Safeway also stocked the 8oz vintage Tillamook reserve brickettes, and often marked at a price lower than if bought from the factory gift shop. Compounding matters, Safeway would run "20% off" cheese Tuesdays, increasing the bargain. Anyhow I would scoop all the pre-2019 bricks on the shelf when I found them. I filled a cooler with cheeses I can't find at home. I opened one and it's divine to snack on with any cracker or chip.

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Anyhow, now that I am home, I google 2014 Tillamook Reserve and am not really surprised at what I see:

Tillamook Maker's Reserve 2014 Extra Sharp White Cheddar Named the 'Best Cheddar in the World'​

An American cheese? BEST Cheddar? In the ENTIRE KNOWN UNIVERSE??? :wow:
 
No matter if you are preparing a trip to Mars, or just a three hour tour of your locale, consider including Moon Cheese in your snack bag. You may say, "But, aren't they just crumbs of freeze dried (and seasoned) cheese?" YES, EXACTLY! You could indeed make these at home with your own cheese, spices and freeze drier, but, who has the time for that???

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When the world was in need of a cheese snack that could be taken anywhere, we answered the call with Moon Cheese. Our crunchy cheese bites are packed with protein, low in carbs, and bursting with flavor. Your mouth is most certainly welcome.​
 
Aldi sells this German cream cheese in a tub which I swear is laced with some form of narcotic. I can't get enough of the stuff.
 
Null dijo:
Cheese
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This is my 50,000th post.


I actually like American cheese. To me, it has the perfect balance of sharpness and milk composition that enhances many common dishes. Burgers, sandwiches, eggs, even dip. Curiously, I have tried other flavors of cheese. Swiss is too tart for my taste, romaine is tangy enough to be a salt substitute for pasta dishes, mozzarella is great when fried, cooper is too milky that takes away from some sandwiches. Cream cheese for bagels I add fruit to it. If you have any suggestions of cheese to try, I'm welcome to expand my inferior American taste buds.
 
It took me (#myage) and 10+ shots of absolut to be persuaded to try brie and camembert, the wait taking so long due to my disgust at the notion of eating mold. Camembert's rind is too thick and chalky for my taste, but brie is like crack.
 
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