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I've been making instant pot mac and cheese, mainly just shredding a bunch of cheddar and whatever else looks fun like gouda or gruyere into the cooked mac with some evaporated milk and its fuckin good but what cheese should I look into in order to really kick it up a notch?
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Jan 18, 2022 04:30
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I don't care for cheese.
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Jan 18, 2022 04:38
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Grand Fromage posted:I don't care for cheese. gently caress you
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Jan 18, 2022 04:42
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Reminded me that I haven't had Port Salut in a while. And Wensleydale is on that list! Before it's W+G resurgence.
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Jan 18, 2022 04:47
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We had dinner w/ some friends this weekend and they asked me to bring some cheeses. Got a random assortment from a trustworthy shop; one of them was a soft cheese w/ black truffle from Italy that was out of this world fuckin' delicious. Gonna go see if I can snag another later this week. cheese rules.
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Jan 18, 2022 05:15
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Grand Fromage posted:I don't care for cheese. 
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Jan 18, 2022 05:27
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what's the best easily available blue cheese? I have a couple cheese shops available to me but I have no clue what to ask for
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Jan 18, 2022 05:41
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Waste of Breath posted:what's the best easily available blue cheese? I have a couple cheese shops available to me but I have no clue what to ask for Are you looking for something creamy, sharp or a bit of both?
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Jan 18, 2022 05:45
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I used Maytag Blue to make a bangin' blue cheese dressing. I gave up trying to get a 'better' cheese for mac & cheese after my wife found a recipe that uses mustard powder & a little hot sauce to give it a little bite (you can't really taste the hot sauce; it's just...tangier).
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Jan 18, 2022 05:52
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Any cheese can be Mac and cheese cheese with enough sodium citrate!
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Jan 18, 2022 06:06
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There used to be this place named Cheese Bar on SE Belmont here in Portland that had a variety of fancy cheeses. Then COVID-19 happened & the place closed down. 
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Jan 18, 2022 06:13
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Slimy Hog posted:Are you looking for something creamy, sharp or a bit of both? Bring me the funk. My gut reaction would be more creamy than sharp but I'm honestly open to whatever. My experience is limited to what I've been served at restaurants and I have no clue what any of those were. I've never bought a blue cheese (mostly cause my local grocery only sells mass market blue cheese crumbles) but I want to have something nice on hand for when I want to melt something over a steak or burger or just eat with a bit of honey drizzled on it and I'm willing to make a trip to a cheesemonger for it.
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Jan 18, 2022 06:17
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Thank you, I want to load this up every time I see the thread.
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Jan 18, 2022 10:28
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Waste of Breath posted:Bring me the funk. My gut reaction would be more creamy than sharp but I'm honestly open to whatever. My experience is limited to what I've been served at restaurants and I have no clue what any of those were. I've never bought a blue cheese (mostly cause my local grocery only sells mass market blue cheese crumbles) but I want to have something nice on hand for when I want to melt something over a steak or burger or just eat with a bit of honey drizzled on it and I'm willing to make a trip to a cheesemonger for it. I love Fourme d'Ambert, and it's not particularly hard to find compared to more artisanal cheeses. It's pretty creamy and has a good but not overwhelming taste. distortion park fucked around with this message at 10:42 on Jan 18, 2022 |
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Jan 18, 2022 10:40
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Teach posted:Back in the mid-90s, my brother and I were cheesemongers - we were hired to run the Paxton & Whitfield branch in Stratford-upon-Avon, UK, (which, when I see it typed out, feels like the most British thing I'm going to say this week.) We had over 150 different cheeses in stock, including three different bries, three different cheddars, and all manner of interesting French cheeses imported by Hennart. ngl it feels a bit underwhelming for a British cheese shop to brag about stocking THREE different kinds of cheddar.
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Jan 18, 2022 10:41
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Well now that I know Gouda is an invention of those depraved Dutch, I'm never eating it again.
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Jan 18, 2022 10:42
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I love all kinds of weird local cheeses that don't get exported as much as the globally famous staples. To add to the thread, here's the Finnish leipäjuusto or "bread cheese" that you can also make at home: You basically make fresh cheese curds, press them into a disc and bake it like bread. It's a mild chewy treat that is very good with jams of all sorts, but goes best with cloudberries.
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Jan 18, 2022 10:45
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Data Graham posted:Long before Wallace & Gromit I became fascinated with Wensleydale by its mention by James Herriot, as being a thing people in Yorkshire ate with "cake", a combination that baffled him until he tried it. I live in Yorkshire and have had local Wensleydale, thinly shaved, as a topping on a half-inch slice of Yorkshire Brack - which is the thing that American fruitcake wishes it was. Sweet, sticky, moist, dense, packed with raisins soaked in tea; the package at that link is about 6" long and weighs more than a pound. The cheese brings tang and a brightness and visual interest, contrasting very pleasingly with the rich, dense cake.
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Jan 18, 2022 10:48
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Porfiriato posted:ngl it feels a bit underwhelming for a British cheese shop to brag about stocking THREE different kinds of cheddar. That's fair enough, but we weren't a cheddar shop, we were a cheese shop, and we only had a very small refrigerated shop-floor. We also had three kinds of epoisses, if that helps my reputation? Edit - just done a quick inventory and I've got eight different kinds of cheese in my fridge.
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Jan 18, 2022 11:47
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Superterranean posted:I live in Yorkshire and have had local Wensleydale, thinly shaved, as a topping on a half-inch slice of Yorkshire Brack - which is the thing that American fruitcake wishes it was. Sweet, sticky, moist, dense, packed with raisins soaked in tea; the package at that link is about 6" long and weighs more than a pound. Awesome, thanks for the pointer! As to the cheese itself, what are the particulars? Is it the readily available/US version we have today, like with the blueberries and stuff in it, or something else? Teach posted:That's fair enough, but we weren't a cheddar shop, we were a cheese shop, and we only had a very small refrigerated shop-floor. We also had three kinds of epoisses, if that helps my reputation? "Not much call for it round here" you could have gone with
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Jan 18, 2022 12:24
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Jan 18, 2022 13:40
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Data Graham posted:"Not much call for it round here" you could have gone with I quote the skit to customers all the time without them knowing it. "The van broke down", or "never at the end of the week, get it first thing Monday morning".
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Jan 18, 2022 14:54
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The Yorkshire Wensleydale I get at my local deli is a hard, bright white, salty cheese that is dry enough to crumble (rather than bending) when sliced. flavourwise, aside from the aforementioned salt, it's quite a clean taste; not a lot of funk, prominent but not overbearing sourness. it does go quite well with fruit, as the prominence of the cranberry and blueberry packages will attest to. The wikipedia article's primary photo is colour-corrected pretty yellow, I think, but otherwise an acceptable representation.
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Jan 18, 2022 14:56
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Sandwich Anarchist posted:I quote the skit to customers all the time without them knowing it. "The van broke down", or "never at the end of the week, get it first thing Monday morning". I always used to suggest to the old dears who came into my shop that I had "something with a blue vein for them in the cellar". Different times.
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Jan 18, 2022 15:39
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Teach posted:I always used to suggest to the old dears who came into my shop that I had "something with a blue vein for them in the cellar". Different times. 
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Jan 18, 2022 15:56
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I'll take the hate that's about to be thrown my way, but I think Domino's has the best blue cheese dressing, hands down. I wish I could find out who they get it from because that would be all I buy.
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Jan 18, 2022 18:58
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Zipperelli. posted:I'll take the hate that's about to be thrown my way, but I think Domino's has the best blue cheese dressing, hands down. I wish I could find out who they get it from because that would be all I buy. I've got your back. I do try to emulate it when I make homemade buffalo wings- blue cheese, mayo, and sour cream. It gets close, but I know I'm missing something.
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Jan 18, 2022 20:15
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tribbledirigible posted:I've got your back. I do try to emulate it when I make homemade buffalo wings- blue cheese, mayo, and sour cream. It gets close, but I know I'm missing something. We need a salad dressing monger to make a thread to explain this. And Mazzio's ranch.
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Jan 18, 2022 21:44
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I suspect the Domino's blue cheese dressing has a bit of MSG added. I'd try putting a little in your homemade versions and see if it makes it closer to their version.
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Jan 18, 2022 22:01
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Didn't buy any new cheese today, but I got some refrigerated Korean sausage stew with cheddar from Lotte.
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Jan 18, 2022 22:16
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Heh the Syrian cheese I got was from a Lotte in Germantown, MD. I'm assuming there are multiple Lotte's in the Mid-Atlantic states.
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Jan 18, 2022 23:06
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Jan 19, 2022 00:34
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tribbledirigible posted:I've got your back. I do try to emulate it when I make homemade buffalo wings- blue cheese, mayo, and sour cream. It gets close, but I know I'm missing something. My mother-in-law's (the late Teresa Niedbala) blue cheese dressing recipe: At least 10-OZ good blue cheese, broken up 1-pt sour cream 1-cup Duke's mayo (I only recently learned that this was a thing - we've been using Duke's since we stumbled onto it in South Carolina 24-years ago) 1-tsp. celery seed shotglass of vinegar (rice, or red wine work best) 2-cloves garlic, pressed add sugar to taste (doesn't take much) Mix it together and refrigerate overnight. I'd wait on sweetening it until the next day. The garlic will emerge by morning & strengthen as the day goes on. It just keeps getting better.
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Jan 19, 2022 03:31
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Awesome, a cheese thread! I love cheese, but don't know much about it, because I will happily eat anything except sharp Provolone and stuff that smells like ammonia. So uh, what do people think about paneer and Humboldt Fog? Those are the two kinds I am most enthusiastic about. Also, if anyone can recommend great cheesemakers in the Mid-Atlantic US, I'm all ears.
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Jan 19, 2022 05:31
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RapturesoftheDeep posted:Awesome, a cheese thread! I love cheese, but don't know much about it, because I will happily eat anything except sharp Provolone and stuff that smells like ammonia. I don't like paneer at all, but enjoy other cheese like halloumi. Humboldt Fog is excellent. Sweet Grass Dairy out of Georgia is a great mid-south Atlantic creamery. Speaking of paneer and halloumi, time for a #cheesefact! During the cheese making step of Separation, usually rennet is used to start the process of solidifying the curd by extracting the whey. But some cheeses are acid set, where acid is used to curdle the milk instead. This actually dissolves the calcium structures that glue the proteins together, so when the cheese is later heated, they can't fall apart to let the proteins loosen. Instead, water is cooked off, causing the proteins to continuously move closer together, toughening the cheese up. This is why cheese like halloumi and paneer can be grilled and cooked without melting, and why stuff like ricotta or queso fresco will not melt smooth no matter what you do. Sandwich Anarchist fucked around with this message at 05:52 on Jan 19, 2022 |
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Jan 19, 2022 05:42
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What are some good dry and funky cheeses like really old manchego that we can get in FL?
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Jan 19, 2022 05:50
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Spanish Manlove posted:What are some good dry and funky cheeses like really old manchego that we can get in FL? What do you mean by "dry"? And funky meaning what, smelly? Gamey?
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Jan 19, 2022 05:52
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Alkydere posted:IBM CHEESE slicing machine restoration is appropriate: Also I think I can give an approach for a counter top or cutting board for wheels, namely centering and portioning, as well as portioning wedges. Again, busy, it'll take a couple weeks. Most people just eyeball it anyway. When in doubt, use a larger slice!
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Jan 19, 2022 08:32
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Mister Speaker posted:Well now that I know Gouda is an invention of those depraved Dutch, I'm never eating it again. ps Current stock includes Gouda! (the usual red wax big wedge). Mahon/mitica. Red Leicester. Cheddar (Neal's yard) plus one last bit of a similar NYs. Manchego. Oh and there's one serving of plastic left in a cardboard box from NYE but don't tell anyone. PhantomOfTheCopier fucked around with this message at 08:48 on Jan 19, 2022 |
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Jan 19, 2022 08:37
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Sandwich Anarchist posted:I don't like paneer at all, but enjoy other cheese like halloumi. Humboldt Fog is excellent. Sweet Grass Dairy out of Georgia is a great mid-south Atlantic creamery. I wondered about that, thanks!! 
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Jan 19, 2022 12:27
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