41–50 of 57 posts
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Get yourself some Cougar Gold, it's amazing. Yeah, I know, "it's in a can" but it doesn't matter. In fact, get a couple of cans and shove some into the back of your fridge to age for a year or three and it becomes even more amazing! https://creamery.wsu.edu/cougar-cheese/flavors/ https://en.wikipedia.org/wiki/Cougar_Gold_cheese
I'm sold on the can, that's great. Thanks!
Title should be: "What gives cheddar cheese its flavor?" I doubt most people would agree that it tastes 'so good' and nothing is said about why a fan would find that flavor good.
> I doubt most people would agree that it tastes 'so good' It's either the first or second largest selling cheese in the world (the 20th Century pizza boom has jumped mozzarella way up the rankings), so clearly it's quite popular.
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All orange cheese is artificially colored (even in the UK) and has been for centuries. It's mostly annatto now. Historically it was things like beet or carrot juice. Natural cheese at most has a yellowish color (like butter, though a lot of that is also colored -- and again has been for a very long time). "Cheddaring" is a process (most famously used in the Cheddar region of England, but not exclusive to there), refe…
Cheddar isn’t orange. You might be thinking of Red Leicester in the UK. Having lived in the US, the cheddar there isn’t the same. I’d offer that I never had good cheese in the US outside of imported stuff.
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So... the cheddar process, with much commonality with the way that any cheese anywhere is made? And?
And what? I've had cheddar cheese in the UK. I've had cheddar cheese in the US that was imported from Cheddar England. I've had cheddar cheese in the US that was made in the US. I have absolutely no idea what all the hand-wringing is about. What's wrong with American cheddar? Is there some sub-par brand out there that is sold in the majority of grocery stores in coastal America but not in the grocery stores in middle…
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That someone is even pointing this out should give most people in the US a cause for concern. Sadly most people in the US have no idea what real cheese or chocolate actually tastes like.
I dunno. Did you take a poll or something? There are tons of small local creameries and chocolatiers around.
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That someone is even pointing this out should give most people in the US a cause for concern. Sadly most people in the US have no idea what real cheese or chocolate actually tastes like.
> Sadly most people in the US have no idea what real cheese... Oh? Interesting. > An Italian academic has caused more than a stir after saying the recipe for carbonara is American and the only place in the world to find bona fide parmesan cheese nowadays is Wisconsin. > Alberto Grandi, a professor of food history at the University of Parma, made the remarks in an interview with the Financial Times. https://www.thegua…
Of course, the media are more interested in controversy, so they turn that into "bona fide parmesan cheese only exists in Wisconsin".
Title should be: "What gives cheddar cheese its flavor?" I doubt most people would agree that it tastes 'so good' and nothing is said about why a fan would find that flavor good.
Cheddar cheese is insanely popular. We like things because they react well with our tastebuds; they're looking into which chemical reactions give cheddar its specific flavor.
in certain areas of the world.
Anyone have recommendations for some cheddar to try? I haven't eaten it in years since I discovered dubliner, which basically just seems like cheddar but more delicious to me, but I'm sure I'm just uninformed.
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All orange cheese is artificially colored (even in the UK) and has been for centuries. It's mostly annatto now. Historically it was things like beet or carrot juice. Natural cheese at most has a yellowish color (like butter, though a lot of that is also colored -- and again has been for a very long time). "Cheddaring" is a process (most famously used in the Cheddar region of England, but not exclusive to there), refe…
Cheddar isn’t orange. You might be thinking of Red Leicester in the UK. Having lived in the US, the cheddar there isn’t the same. I’d offer that I never had good cheese in the US outside of imported stuff.
"You can't get good ____ in the US!"
Which might be true if you only ever shop at a supermarket or your only exposure to food in the US is a meme, Hollywood production, or the crappy nonsensical 'American' aisles you have in your respective countries.
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Cheddar isn’t orange. You might be thinking of Red Leicester in the UK. Having lived in the US, the cheddar there isn’t the same. I’d offer that I never had good cheese in the US outside of imported stuff.
I stumbled onto Red Leicester recently and was gobsmacked by how good it is.