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Earlier quoted context omitted.
I'm not easily Influenced so I'm mystified at how canned cheese had me checking out ways to order it.
The canning process is the result of post-WW2 government funded research at WSU. It's a cool backstory for a cheese.
If you like sharp cheddar, the best cheese in the world is "Cougar Gold" from WSU Creamery in eastern Washington, USA, a region not known to be a hotbed of find cheeses. It comes in a can, also not thought of as a delivery vector for a great cheese, but there you have it. Tastes great out of the can or you can age it for a few years in the refrigerator. Five or 6 years is fine. I absolutely love the crystals. No mold…
I remember hearing about that cheese in the past. Does it need a cold chain to be shipped overseas?
If you like sharp cheddar, the best cheese in the world is "Cougar Gold" from WSU Creamery in eastern Washington, USA, a region not known to be a hotbed of find cheeses. It comes in a can, also not thought of as a delivery vector for a great cheese, but there you have it. Tastes great out of the can or you can age it for a few years in the refrigerator. Five or 6 years is fine. I absolutely love the crystals. No mold…
I'm not easily Influenced so I'm mystified at how canned cheese had me checking out ways to order it.
> Actually, all cheese making produces quite a bit of wastage. On average, if a dairy starts with ten-thousand pounds of milk, they’ll end up with only a thousand pounds of cheese. The remaining nine-thousand pounds ends up as whey while the curd is formed. > That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%. Yogurt-making produces a lot of whey too, though probably clo…
If you like sharp cheddar, the best cheese in the world is "Cougar Gold" from WSU Creamery in eastern Washington, USA, a region not known to be a hotbed of find cheeses. It comes in a can, also not thought of as a delivery vector for a great cheese, but there you have it. Tastes great out of the can or you can age it for a few years in the refrigerator. Five or 6 years is fine. I absolutely love the crystals. No mold…
I'm not easily Influenced so I'm mystified at how canned cheese had me checking out ways to order it.
Hard calcium-lactate crystals are an intentional feature of Belvitano cheese. They add a great texture and add tanginess to parmesan-esque taste.
https://www.wholefoodsmarket.com/product/sartori-cheese-rum-...
If you like sharp cheddar, the best cheese in the world is "Cougar Gold" from WSU Creamery in eastern Washington, USA, a region not known to be a hotbed of find cheeses. It comes in a can, also not thought of as a delivery vector for a great cheese, but there you have it. Tastes great out of the can or you can age it for a few years in the refrigerator. Five or 6 years is fine. I absolutely love the crystals. No mold…
There are plenty of extra mature cheddars with crystals here, though. Marks & Spencer have a 2 year aged one called Cornish Cruncher that I'm partial to.
> Actually, all cheese making produces quite a bit of wastage. On average, if a dairy starts with ten-thousand pounds of milk, they’ll end up with only a thousand pounds of cheese. The remaining nine-thousand pounds ends up as whey while the curd is formed. > That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%. Yogurt-making produces a lot of whey too, though probably clo…