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Bad Manners and Brimstone
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#Post#: 6651--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Hmmm
Date: June 25, 2018, 8:27 am
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During a spur of the moment trip this weekend, we stopped in at
a creamery. Bought a horseradish pecan cheddar, one similar to a
swiss, a chipotle gouda and a blue.
#Post#: 6663--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Writer of Wrongs
Date: June 25, 2018, 9:57 am
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You're all making me jealous!
A few years ago I found a little cheese store in the next town
from mine. The chalkboard above the counter listed cheeses from
all over the world. Thrilled, I asked to sample X. "Oh, we don't
have any of that."
Okay, what about Y? "No, we don't have that either."
When will you have it? "I don't know; we haven't carried that in
a long time."
(Repeat several times.)
I did get a few different kinds, but nothing like the glories
promised on that chalkboard. They have since gone out of
business.
So around here, if Kroger or Wal-Mart doesn't carry it, you're
out of luck. They have, thankfully, expanded their offerings in
recent years. And a few weeks ago we took a weekend trip, the
main goal of which was a cheese store. It's all domestic, but
they have some delicious offerings. (Ghost pepper cheese curds,
yum!)
#Post#: 6665--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Chez Miriam
Date: June 25, 2018, 10:33 am
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--- Quote from: Hmmm link ---
>
> During a spur of the moment trip this weekend, we stopped in
at a creamery. Bought a horseradish pecan cheddar, one similar
to a swiss, a chipotle gouda and a blue.
>
--- End Quote ---
The bolded sound lovely, and reminds me of when I can get the
scotch bonnet cheddar; yum. :D
Edited because there is an 's' in reminds.
#Post#: 6725--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Reika
Date: June 25, 2018, 5:22 pm
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--- Quote from: MOM21SON link ---
>
> Whiskey cheddar is already on my list!
>
--- End Quote ---
I'm not really a cheese person, but that sounds amazing.
#Post#: 6751--------------------------------------------------
Re: Can we talk cheese again?
DIR By: MOM21SON
Date: June 25, 2018, 10:39 pm
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--- Quote from: Reika link ---
>
> [quote author=MOM21SON link=topic=356.msg6399#msg6399
date=1529630698]
> Whiskey cheddar is already on my list!
>
--- End Quote ---
I'm not really a cheese person, but that sounds amazing.
[/quote]
It is!
#Post#: 6762--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Aleko
Date: June 26, 2018, 3:00 am
---------------------------------------------------------
I love a proper mature cheddar, aged long enough for the amino
acids to cluster and make it slightly crunchy, rather as
Parmesan is crunchy. I used to pine for it but it was really
hard to find - only real artisans making for gourmets produced
it, because they knew that a lot of people would think that
crunch in cheddar is wrong, and imagine that it was caused by
additives, excess salt, cheese mites or something, and go
'Eeew!' But now in the UK several supermarkets carry it, clearly
labelled as 'Crunchy Cheddar' so customers know it's supposed to
be like that, and it's selling well. I have induced several
friends to try it whose initial reaction to the idea was
"Crunchy Cheddar? Is that even a thing?' and they all loved it.
#Post#: 6792--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Pattycake
Date: June 26, 2018, 8:48 am
---------------------------------------------------------
--- Quote from: Aleko link ---
>
> I love a proper mature cheddar, aged long enough for the amino
acids to cluster and make it slightly crunchy, rather as
Parmesan is crunchy. I used to pine for it but it was really
hard to find - only real artisans making for gourmets produced
it, because they knew that a lot of people would think that
crunch in cheddar is wrong, and imagine that it was caused by
additives, excess salt, cheese mites or something, and go
'Eeew!' But now in the UK several supermarkets carry it, clearly
labelled as 'Crunchy Cheddar' so customers know it's supposed to
be like that, and it's selling well. I have induced several
friends to try it whose initial reaction to the idea was
"Crunchy Cheddar? Is that even a thing?' and they all loved it.
>
--- End Quote ---
I kind of know what you mean, and I think that would be awesome!
Can you share a brand name so I can see if it's available here?
#Post#: 6794--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Chez Miriam
Date: June 26, 2018, 8:53 am
---------------------------------------------------------
--- Quote from: Pattycake link ---
>
> [quote author=Aleko link=topic=356.msg6762#msg6762
date=1530000031]
> I love a proper mature cheddar, aged long enough for the amino
acids to cluster and make it slightly crunchy, rather as
Parmesan is crunchy. I used to pine for it but it was really
hard to find - only real artisans making for gourmets produced
it, because they knew that a lot of people would think that
crunch in cheddar is wrong, and imagine that it was caused by
additives, excess salt, cheese mites or something, and go
'Eeew!' But now in the UK several supermarkets carry it, clearly
labelled as 'Crunchy Cheddar' so customers know it's supposed to
be like that, and it's selling well. I have induced several
friends to try it whose initial reaction to the idea was
"Crunchy Cheddar? Is that even a thing?' and they all loved it.
>
--- End Quote ---
I kind of know what you mean, and I think that would be awesome!
Can you share a brand name so I can see if it's available here?
[/quote]
It sounds like the "Judy cheese" I mentioned upthread. I would
like a brand name, too, so that I can tell my husband to try
some.
#Post#: 6804--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Hmmm
Date: June 26, 2018, 9:23 am
---------------------------------------------------------
--- Quote from: Chez Miriam link ---
>
> [quote author=Pattycake link=topic=356.msg6792#msg6792
date=1530020903]
> [quote author=Aleko link=topic=356.msg6762#msg6762
date=1530000031]
> I love a proper mature cheddar, aged long enough for the amino
acids to cluster and make it slightly crunchy, rather as
Parmesan is crunchy. I used to pine for it but it was really
hard to find - only real artisans making for gourmets produced
it, because they knew that a lot of people would think that
crunch in cheddar is wrong, and imagine that it was caused by
additives, excess salt, cheese mites or something, and go
'Eeew!' But now in the UK several supermarkets carry it, clearly
labelled as 'Crunchy Cheddar' so customers know it's supposed to
be like that, and it's selling well. I have induced several
friends to try it whose initial reaction to the idea was
"Crunchy Cheddar? Is that even a thing?' and they all loved it.
>
--- End Quote ---
I kind of know what you mean, and I think that would be awesome!
Can you share a brand name so I can see if it's available here?
[/quote]
It sounds like the "Judy cheese" I mentioned upthread. I would
like a brand name, too, so that I can tell my husband to try
some.
[/quote]
If you are in the states and have one close, Trader Joe's Well
Aged Cheddar often have the Tyrosine clusters that create the
crunchy bits.
#Post#: 6812--------------------------------------------------
Re: Can we talk cheese again?
DIR By: Chez Miriam
Date: June 26, 2018, 9:37 am
---------------------------------------------------------
--- Quote from: Hmmm link ---
>
> [quote author=Chez Miriam link=topic=356.msg6794#msg6794
date=1530021200]
> [quote author=Pattycake link=topic=356.msg6792#msg6792
date=1530020903]
> [quote author=Aleko link=topic=356.msg6762#msg6762
date=1530000031]
> I love a proper mature cheddar, aged long enough for the amino
acids to cluster and make it slightly crunchy, rather as
Parmesan is crunchy. I used to pine for it but it was really
hard to find - only real artisans making for gourmets produced
it, because they knew that a lot of people would think that
crunch in cheddar is wrong, and imagine that it was caused by
additives, excess salt, cheese mites or something, and go
'Eeew!' But now in the UK several supermarkets carry it, clearly
labelled as 'Crunchy Cheddar' so customers know it's supposed to
be like that, and it's selling well. I have induced several
friends to try it whose initial reaction to the idea was
"Crunchy Cheddar? Is that even a thing?' and they all loved it.
>
--- End Quote ---
I kind of know what you mean, and I think that would be awesome!
Can you share a brand name so I can see if it's available here?
[/quote]
It sounds like the "Judy cheese" I mentioned upthread. I would
like a brand name, too, so that I can tell my husband to try
some.
[/quote]
If you are in the states and have one close, Trader Joe's Well
Aged Cheddar often have the Tyrosine clusters that create the
crunchy bits.
[/quote]
I'm in the UK, and Pattycake is in Canada [if I remember
correctly], but your answer makes me think we might already be
choosing something similar: our cheddar is always "vintage" or
"extra mature" or "very strong", so thanks for provoking those
thoughts.
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