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#Post#: 6831--------------------------------------------------
Re: Can we talk cheese again?
By: Aleko Date: June 26, 2018, 10:31 am
---------------------------------------------------------
[quote]Quote from: Aleko on Today at 03:00:31 am
[quote]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.[/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]
Well, I usually go to Aldi (a German discount supermarket that
has recently taken Britain by storm, which I believe operates
Trader Joe's in the US) for their own-brand crunchy cheddar. And
Wyke Farms, Britain's largest chees producers, make one too.
#Post#: 6839--------------------------------------------------
Re: Can we talk cheese again?
By: Chez Miriam Date: June 26, 2018, 11:15 am
---------------------------------------------------------
[quote author=Aleko link=topic=356.msg6831#msg6831
date=1530027107]
[quote]Quote from: Aleko on Today at 03:00:31 am
[quote]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.[/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]
Well, I usually go to Aldi (a German discount supermarket that
has recently taken Britain by storm, which I believe operates
Trader Joe's in the US) for their own-brand crunchy cheddar. And
Wyke Farms, Britain's largest chees producers, make one too.
[/quote]
Thanks, Aleko, that's a brand to look for.
#Post#: 6855--------------------------------------------------
Re: Can we talk cheese again?
By: Pattycake Date: June 26, 2018, 1:53 pm
---------------------------------------------------------
[quote author=Chez Miriam link=topic=356.msg6812#msg6812
date=1530023859]
[quote author=Hmmm link=topic=356.msg6804#msg6804
date=1530022997]
[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.
[/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.
[/quote]
I am, and those words give me some better idea what to look for.
I do recall now that some "aged" or "old/extra old" (we don't go
for the euphemisms, apparently ;D) have had that texture. Guess
i haven't bought any in a long time.
#Post#: 6857--------------------------------------------------
Re: Can we talk cheese again?
By: Chez Miriam Date: June 26, 2018, 1:59 pm
---------------------------------------------------------
[quote author=Pattycake link=topic=356.msg6855#msg6855
date=1530039210]
[quote author=Chez Miriam link=topic=356.msg6812#msg6812
date=1530023859]
[quote author=Hmmm link=topic=356.msg6804#msg6804
date=1530022997]
[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.
[/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.
[/quote]
I am, and those words give me some better idea what to look for.
I do recall now that some "aged" or "old/extra old" (we don't go
for the euphemisms, apparently ;D) have had that texture. Guess
i haven't bought any in a long time.
[/quote]
If we were doing away with euphemisms, at least half the cheese
that enters this house would be labelled "stinky" rather than
"mature".[emoji12]
#Post#: 6874--------------------------------------------------
Re: Can we talk cheese again?
By: Hmmm Date: June 26, 2018, 3:34 pm
---------------------------------------------------------
[quote author=Chez Miriam link=topic=356.msg6857#msg6857
date=1530039576]
[quote author=Pattycake link=topic=356.msg6855#msg6855
date=1530039210]
[quote author=Chez Miriam link=topic=356.msg6812#msg6812
date=1530023859]
[quote author=Hmmm link=topic=356.msg6804#msg6804
date=1530022997]
[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.
[/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.
[/quote]
I am, and those words give me some better idea what to look for.
I do recall now that some "aged" or "old/extra old" (we don't go
for the euphemisms, apparently ;D) have had that texture. Guess
i haven't bought any in a long time.
[/quote]
If we were doing away with euphemisms, at least half the cheese
that enters this house would be labelled "stinky" rather than
"mature".[emoji12]
[/quote]
There's stinky and then there is stinky! We love some strong
cheeses in our family but years ago we learned our limit after
ordering an after dinner cheese course at a small (maybe 30
tables) restaurant while visiting Washington DC. We picked 4
from a list and most of them we knew nothing about. We were
sitting toward the front of the restaurant. DH noticed our
waiter coming out of the kitchen and people turning toward him
with wrinkled noses as he passed. DH utters "uh oh, I think that
is coming to us". The waiter places the plate on our table and
begins to indicate which cheese is which, while my daughter
looks like she is going to pass out, my son is trying not to
gag, and all of our nearby dining companions are glaring at us
with horror. Before the waiter could finish, DH has requested he
return the plate to the kitchen. The waiter grabs an empty glass
from another table and covers the offending cheese. The owner
came by with a complimentary plate and said he wasn't sure who
had ordered that cheese but he was going to make them eat the
entire 3 lbs he had in the back. :D
#Post#: 6878--------------------------------------------------
Re: Can we talk cheese again?
By: caroled Date: June 26, 2018, 4:04 pm
---------------------------------------------------------
[quote author=Hmmm link=topic=356.msg6874#msg6874
date=1530045272]
[quote author=Chez Miriam link=topic=356.msg6857#msg6857
date=1530039576]
[quote author=Pattycake link=topic=356.msg6855#msg6855
date=1530039210]
[quote author=Chez Miriam link=topic=356.msg6812#msg6812
date=1530023859]
[quote author=Hmmm link=topic=356.msg6804#msg6804
date=1530022997]
[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.
[/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.
[/quote]
I am, and those words give me some better idea what to look for.
I do recall now that some "aged" or "old/extra old" (we don't go
for the euphemisms, apparently ;D) have had that texture. Guess
i haven't bought any in a long time.
[/quote]
If we were doing away with euphemisms, at least half the cheese
that enters this house would be labelled "stinky" rather than
"mature".[emoji12]
[/quote]
There's stinky and then there is stinky! We love some strong
cheeses in our family but years ago we learned our limit after
ordering an after dinner cheese course at a small (maybe 30
tables) restaurant while visiting Washington DC. We picked 4
from a list and most of them we knew nothing about. We were
sitting toward the front of the restaurant. DH noticed our
waiter coming out of the kitchen and people turning toward him
with wrinkled noses as he passed. DH utters "uh oh, I think that
is coming to us". The waiter places the plate on our table and
begins to indicate which cheese is which, while my daughter
looks like she is going to pass out, my son is trying not to
gag, and all of our nearby dining companions are glaring at us
with horror. Before the waiter could finish, DH has requested he
return the plate to the kitchen. The waiter grabs an empty glass
from another table and covers the offending cheese. The owner
came by with a complimentary plate and said he wasn't sure who
had ordered that cheese but he was going to make them eat the
entire 3 lbs he had in the back. :D
[/quote]
Too funny!
I love a stinky cheese. Give me some Esrom and Limburger and I'm
a happy girl.
#Post#: 6958--------------------------------------------------
Re: Can we talk cheese again?
By: Chez Miriam Date: June 27, 2018, 9:56 am
---------------------------------------------------------
[quote author=Hmmm link=topic=356.msg6874#msg6874
date=1530045272]
[quote author=Chez Miriam link=topic=356.msg6857#msg6857
date=1530039576]
[quote author=Pattycake link=topic=356.msg6855#msg6855
date=1530039210]
[quote author=Chez Miriam link=topic=356.msg6812#msg6812
date=1530023859]
[quote author=Hmmm link=topic=356.msg6804#msg6804
date=1530022997]
[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.
[/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.
[/quote]
I am, and those words give me some better idea what to look for.
I do recall now that some "aged" or "old/extra old" (we don't go
for the euphemisms, apparently ;D) have had that texture. Guess
i haven't bought any in a long time.
[/quote]
If we were doing away with euphemisms, at least half the cheese
that enters this house would be labelled "stinky" rather than
"mature".[emoji12]
[/quote]
There's stinky and then there is stinky! We love some strong
cheeses in our family but years ago we learned our limit after
ordering an after dinner cheese course at a small (maybe 30
tables) restaurant while visiting Washington DC. We picked 4
from a list and most of them we knew nothing about. We were
sitting toward the front of the restaurant. DH noticed our
waiter coming out of the kitchen and people turning toward him
with wrinkled noses as he passed. DH utters "uh oh, I think that
is coming to us". The waiter places the plate on our table and
begins to indicate which cheese is which, while my daughter
looks like she is going to pass out, my son is trying not to
gag, and all of our nearby dining companions are glaring at us
with horror. Before the waiter could finish, DH has requested he
return the plate to the kitchen. The waiter grabs an empty glass
from another table and covers the offending cheese. The owner
came by with a complimentary plate and said he wasn't sure who
had ordered that cheese but he was going to make them eat the
entire 3 lbs he had in the back. :D
[/quote]
I think you win the thread. ;D ;D ;D
#Post#: 7114--------------------------------------------------
Re: Can we talk cheese again?
By: NewHomeowner Date: June 28, 2018, 10:13 am
---------------------------------------------------------
[quote author=MOM21SON link=topic=356.msg6399#msg6399
date=1529630698]
Today's haul brought in smoked gouda with bacon, aged cheddar
with onions, smoked gouda and a wonderful aged sharp cheddar.
Friend wants to go to the new store I found on Saturday.
Whiskey cheddar is already on my list!
[/quote]
Oh, I'm drooling now. I *love* cheese, of all kinds.
#Post#: 7132--------------------------------------------------
Re: Can we talk cheese again?
By: Jayhawk Date: June 28, 2018, 12:20 pm
---------------------------------------------------------
DH and I will be in the Wisconsin Dells and Madison area for a
couple of days next months. Cheese shopping is high on the list.
#Post#: 7138--------------------------------------------------
Re: Can we talk cheese again?
By: Chez Miriam Date: June 28, 2018, 12:42 pm
---------------------------------------------------------
Jayhawk's post reminded me of the mozzarella my husband
travelled with: it went from Brussels to the Costa Brava, to
Milan, and then back to Brussels...
He said it was the best he ever tasted. :o
If I'd been his friends, I'm pretty sure I would have made sure
to eat the thing after it had travelled the first 13 hours!
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