Do you have a favorite cheese?


#61

Very good stuff, but if you can get access to it, try the authentic one, from the village of Gruyere. We met a couple, who have relatives in that village, who also own and operate a dairy farm. Incredible difference.

Let’s look at a few cheeses:

St. Agur (mild triple cream cheese with wonderful blue/green stripes). Especially good with a sip of Port wine.
Limburger… a cheese with “character”.
Port Salut
St Andre (another triple cream cheese)
Jarlsberg (a Norwegian hard cheese)
San Gaudenzio (obviously an Italian cheese)
Cambozola (German mild blue cheese, triple cream)

… ugh, time to run and buy some more. :slight_smile:


#62

Camembert is also a favorite of mine, although I don’t eat it that often. That ammoniac smell just screams ‘Normandy!’ to me. It’s important before eating it to let it come to room temperature if you’ve been keeping it in the refrigerator.


#63

Okay, sorry, but all you people who even mentioned either “veveeta” or “Cheez Whiz”; I am going to have ask you to leave. Move along. No whining please, just leave the room. No place for you here. This thread is about actual cheese. Those don’t qualify, so unfortunately, neither do you. Move along, nothing to see here. OUT WITH YOU!

As of 2002 Velveeta must be labeled in the United States as a “Pasteurized Prepared Cheese Product” because the FDA found no real cheese in the product at that time.

As of 2016, Kraft describes Cheez Whiz as a “cheese dip” with the word “cheese” spelled correctly. The ingredients list contains “cheese culture” but does not, according to Kraft, actually contain any "cheese.


#64

Does American cheese (such as Kraft singles) count as real cheese, according to the government? I understand it’s really just oil and dairy proteins poured into a mold.


#65

Kraft Singles do not qualify.

Kraft singles do not qualify for the US FDA Pasteurized Processed Cheese labeling. For this reason Kraft labels them Pasteurized Prepared Cheese Product to avoid FDA sanctions. They were calling Kraft Singles Pasteurized Prepared Cheese Food until the FDA gave them a warning in December 2002 that the product could not be legally labeled as “Pasteurized Processed Cheese Food” due to the inclusion of milk protein concentrates. Kraft complied with the FDA order by changing the label to the current Pasteurized Prepared Cheese Product.

So-called “American Cheese” has an ambiguous formula, so some may and some may not:

Today’s American cheese is, by law, required to be manufactured from at least two types of cheese. Because its manufacturing process differs from “unprocessed”/raw/natural cheeses, American cheese can not be legally sold under the name (authentic) “cheese” in the US. Instead, federal (and even some state) laws mandate that it be labeled as “processed cheese” if simply made from combining more than one cheese, or “cheese food” if dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added.

Now back to our regularly scheduling programming - real cheese. GOUDA IS GOODA!!!


#66

what goes good with an extra pale ale like Sweetwater 420?


#67

Blue or Feta


#68

Something important for those who might not know it. Cheese can be placed in the freezer section of the fridge, without any harmful effect. :slight_smile: Just remove it in time.


#69

I wonder how Stinking Bishop would compare to Cazu Marzu ,that Sardenian sheeps milk cheese with extra kick
…I saw about it on TV one time and thought I’d like to try it
before I pass on ,hope it wouldn’t cause me to pass on…:grin::stuck_out_tongue_closed_eyes:


#70

How do you do this? Do you bake it as long as you bake the vegetables or add it last few minutes? Sounds good…


#71

Agree! I do buy a Kraft American Cheese and the label says “…Cheese”. Not cheese product. It is right next to the Kraft Americans labeled “Cheese Product”.

Am I being fooled? :thinking:


#72

Careful. Not all American Cheese is created equal. Check the ingredient list.


#73

I have no idea. The label “Stinking Bishop” is misleading. It does not have a strong smell. It is a washed-rind cheese, and they use the juice of a pear called stinking bishop. The smell (stench or stink :slight_smile: ) of the flowers on most pear trees is simply horrible, and that is where the name came from.


#74

You’re on a mission for me,hunt down this elusive smelly cheese,devour a hunk and report back to base prefferably alive :face_with_monocle:


#75

Kraft used to make a “Deluxe” American cheese that I think is different than the “Deli Deluxe” that they are selling now.

You can also try the American cheese in the Deli cheese section of your supermarket that you can get sliced for you.

I think that Land O’Lakes brand makes one that is good, and I’ve had that one. :slightly_smiling_face:


#76

Well, I did try the Slovakian cheese “kvargli”… and survived… barely :wink:


#77

I’ve been a cheese lover for more than a few decades…I’ve always enjoyed a good sharp cheddar, and Colby is a good, versatile cheese, but for a real treat, come to Amish country in Holmes County, Ohio, and check out the Swiss cheese made there…it’s worth the trip.


#78

i’ve seen the internet pairings but want some real world taste test.

thanks for the suggestions,


#79

Send a case and a couple pounds of each cheese, and I’ll be happy to let you know which is better.:smile:


#80

I have done it two ways. Quick meal is to cut an avocado in half, dice it, dice a Roma tomato, mix with some feta, add a little olive oil, salt and freshly ground pepper, then scoop back into the avocado peels. Add more feta on top if desired. Bake at about 375 degrees for as long as you like, until the cheese is a bit golden.

Another thing I have done is something I actually got from an Indian food cookbook. Throw a bunch of sliced root vegetables (fennel, carrots, sweet potatoes, turnips, radishes, etc.) in a baking dish with some lemon slices and onion. Pour a mixture of olive oil, cumin, coriander, salt and pepper over the veggies. Bake 20 minutes at 375, remove, put as much feta as you like on top of the veggies, and bake another 20-25 minutes until the veggies are carmelized and soft.

The great thing about either of those is that you can customize them and change according to your own taste!

As I mentioned before, my husband doesn’t like feta, so the good news is that I never have to share! :stuck_out_tongue: :wink:


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