Cheese Admiration and Celebration

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  • springlering62
    springlering62 Posts: 8,679 Member
    edited April 19
    acpgee wrote: »
    @Lietchi

    I forgot to add that if you eat a freshly made lasagna right away you need to let it sit for several hours so that the raw pasta softens before baking. I would normally assemble after lunchtime to bake in the evening, but you can leave one in the fridge overnight or use a recipe incorporating cooked lasagna sheets which is more work.

    You can also simply pre-soak dry lasagna noodles for a couple hours and drain before using. They bake up perfectly.
  • Lietchi
    Lietchi Posts: 6,885 Member
    Chicken thighs with caprese salad (with heritage tomatoes) for dinner tonight, that took care of 2 of the 6 balls of mozzarella di bufala.

    Tomorrow: shrimp zucchini boats, with tomato sauce and grilled with mozzarella. It's BF's turn to cook, so I'm curious to discover what it's gonna be precisely 😆
  • springlering62
    springlering62 Posts: 8,679 Member
    That “inspiring” is simply because Lietchi’s other half can cook something besides a grilled cheese sandwich.
  • Lietchi
    Lietchi Posts: 6,885 Member
    springlering62 wrote: »
    That “inspiring” is simply because Lietchi’s other half can cook something besides a grilled cheese sandwich.

    You made me laugh out loud 😆
    The cooking is 50/50 actually! (And the rest of the housework is mostly him)
    As it happens, I ask him to make me grilled ham and cheese sandwiches regularly, yum!
  • AnnPT77
    AnnPT77 Posts: 34,620 Member
    RuhRoh. Cheeses on sale today at WF, which of course I fell for because I'm helpless in the face of favorites at a reduced price (even if still kinda expensive, but in my defense they're small). The unlabeled one is Cambozola Black. I guess I know what my treat foods will be for the next few days. ;):yum:
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  • mtaratoot
    mtaratoot Posts: 14,386 Member
    Two from Cypress Grove and a Cambozola Black?

    If I wasn't going on the river in a few days, I'd get in the car and drive the 2400 miles for a taste.
  • AnnPT77
    AnnPT77 Posts: 34,620 Member
    The "Bits and Bites" basket at Whole Foods was especially varied today, including some cheeses that were on sale, so I got a nice haul of small sample-sized chunks, 0.7-0.17 pound pieces, no more than a buck or so each, which seems like a low price for the fun.

    Clockwise, starting with the vertical-ish one at left, Roth Aged Gouda (from Wisconsin), Cranberry Wensleydale, Saxon Homestead Creamery Hika Bay (also Wisconsin), Kerrygold 15 Month Aged Kilaree Cheddar (Ireland).

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  • earlybirdlady
    earlybirdlady Posts: 121 Member
    What a great thread! I didn’t get to read everything and it looks like it’s evolved a bit.

    Came here to say I seriously considered buying the $1000 wheel of parmigiano from Costco. Struggled with how to store it, because even splitting with others would leave a huge amount which I’m confident I would have no problem going through eventually. But it’s definitely my favorite cheese for the bite, the flavor, saltiness, and the fact that my gut doesn’t hate it.
  • acpgee
    acpgee Posts: 8,002 Member
    I made a low fat burnt basque cheesecake last night because a friend came over for dinner. Being crustless, it is a non dedadent dessert. I whisk together a small tub of low fat Philadelphia cream cheese and an equal amount of 0% fat yoghurt or slightly more in a large spouted measuring cup. Whisk in enough condensed milk to sweeten to taste, and then add a tablespoon of flour and two eggs. I prefer to whisk by hand as it results in a denser texture. Put a spring form pan in the air fryer and fill it up from the measuring cup. If you don't use electrical appliances to beat, it won't rise much so you can fill the pan quite full. Bake at 150 for 20 minutes covering with a piece of foil for the first 15 minutes to prevent overbrowning. I forgot the foil and mine scorched too much so I camouflaged it with cherry sauce.
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  • Hobartlemagne
    Hobartlemagne Posts: 603 Member
    I could give up meat and alcohol, but never cheese
  • acpgee
    acpgee Posts: 8,002 Member
    @earlybirdlady

    Are you lactose intolerant? I have heard that lactose intolerant people find they can eat several types of cheese as long as the bacteria which created the cheese has already digested most of the lactose.
  • earlybirdlady
    earlybirdlady Posts: 121 Member
    acpgee wrote: »
    @earlybirdlady

    Are you lactose intolerant? I have heard that lactose intolerant people find they can eat several types of cheese as long as the bacteria which created the cheese has already digested most of the lactose.

    @acpgee yes, lactose intolerance and I have heard the same. I've identified the cheeses I'm friends with and occasionally have a one night stand with some I don't tolerate as well and just deal with the consequences :D

    Parmigiana, goat cheese, goat or sheep feta are my faves. Also your burnt crustless cheesecake looks divine! <3
  • MargaretYakoda
    MargaretYakoda Posts: 2,997 Member
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  • acpgee
    acpgee Posts: 8,002 Member
    Cheese haul from my order at a Spanish food supplier. Hubby has already finished most of the manchego. Haven't started on the wheel of Valdeon Picos. I normally use blue cheese in salads combined with fruit or candied nuts for offsetting sweetness. I make souffles with blue cheese. Might try a blue cheese dressing for iceberg wedges. Ideas welcome for what to do with rather a lot of strong blue cheese.
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  • acpgee
    acpgee Posts: 8,002 Member
    We went to hubby's hometown of Amsterdam for the weekend and brought back a serious cheese haul. For me the highlight was oude and belegen geitenkaas (=hard goat gouda). Also rookvlees (dutch version of braesola), fillet americain (dutch ready made steak tartare used as a sandwich spread), grill worst (a spiced cooked sausage) and maatjes haring (brined haring--not pickled--I call it working man's sushi).
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  • claireychn074
    claireychn074 Posts: 1,656 Member
    I feel like we need to ask for a drool button!

    This is kind of basic but I thought it deserved a mention: Longley Farm Yorkshire Cottage Cheese. One of the nicest cottage cheeses I’ve ever had, full fat (still v low - just hasn’t had all the fat drained out), incredibly creamy and great on a cracker or jacket spud.

    As I said, basic, but really elevates cottage cheese from the watery tastelessness of supermarket varieties.
  • mtaratoot
    mtaratoot Posts: 14,386 Member
    edited October 14
    @claireychn074

    There's a local creamery here that also makes very good cottage cheese and yogurt. Springfield Creamery opened in 1960 and they started selling Nancy's yogurt in 1970. Nancy's was the first to introduce probiotic products to the USA. Go figure. Like their yogurt, their cottage cheese is fermented and contains plenty of healthy live bacteria. The fermentation leaves a delicious sour taste. They make organic versions of their products. Springfield Creamery is still run by the Kesey family. Same Kesey family as the author of Sometimes a Great Notion and One Flew Over the Cuckoo's Nest.

    The Oregonian wrote an interesting article about Nancy's several years ago. Good stuff!

  • acpgee
    acpgee Posts: 8,002 Member
    Cheese souffle is easier than most people think. I even do it on weeknights. The only problem is that it generates a lot of dirty dishes. One small saucepan for the bechamel base, a clean vessel for beating egg whites and ramekins for baking. I do them in the air fryer, but remove the basket so they sit on the bottom of the vessel, as they rise enough to touch the heating elements on top and burn. These were made with gruyere.
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    https://bestrecipes.co/recipes/air-fryer-arugula-cheddar-egg-souffles/
  • AnnPT77
    AnnPT77 Posts: 34,620 Member
    Good discounts at WF today on some favorites, so picked up a hunk of Cambozola Black Label, and another of Cypress Grove Lamb Chopper, around a quarter pound of each - indulgence! :yum:

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  • acpgee
    acpgee Posts: 8,002 Member
    I did my online order from the Spanish store, including a chunk of manchego.
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  • springlering62
    springlering62 Posts: 8,679 Member
    edited December 12
    Suggestions?

    We had toast with broiled cheese last night to go with our tomato soup instead of grilled cheese sandwiches.

    Enjoyed it, except the cheddars slices were wildly oily. Yeah, I know, lidl cheese slices. Cheap *kitten* cheese.. 🤷🏻‍♀️

    But any suggestions on a less oily melty savory cheese?
  • mtaratoot
    mtaratoot Posts: 14,386 Member
    Don't laugh, but American Cheese is probably what you're looking for. The manufacturing process is done in part to prevent the oil from separating.

    Some Swiss melts OK. Cheese toast with Swiss would go good with a tomato sandwich.

    Step it up with some goat chevre. It won't melt like American Cheese, but it's got a tang. Some soft cheeses might work well; for sure things like brie or cambazola are savory.
  • springlering62
    springlering62 Posts: 8,679 Member
    “Manufacturing process” + cheese sounds very sad.

    I do have a wedge of Brie in the fridge crying to be used. I forgot all about it. I got it for some apple/brie sandwiches but just forgot to make them.

    Thanks for the idea!
  • AnnPT77
    AnnPT77 Posts: 34,620 Member
    @springlering62, I'd maybe consider something like muenster or fontina. They are more mild in flavor, though. Some of the Mexican cheeses like queso fresco, panela, and cotija are possibly less oily when broiled, but melt nicely, though the starting texture is more crumbly than cheddar and the flavor also more mild. I think all of those taste good, but whether they count as savory is subjective.

    My taste buds may be different from yours, too: I'm not generally a big fan of cheddar, not sure why. (I do use the Cabot reduced fat one in cooking where it's not the main event, as it's reasonably tasty, and the protein/calorie ratio is helpful to me as a vegetarian.)
  • drmwc
    drmwc Posts: 1,052 Member
    I love a strong Cheddar. The more ancient, the better it tastes. Cheddar Gorge is also good caving country; it's in the heart of the Mendips.

    Mild Cheddar is the work of the Devil, though.
  • springlering62
    springlering62 Posts: 8,679 Member
    Lidl’s store brand slice and shredded are meh, but they have some special “preferred selection” Scottish and English cheddars that are very very good.

    I’m trying the Brie because that’s what I’ve got in hand.

    I think I need to up my cheese game. It’s gotten to the point the store brands- all of them- are so bland they’re not even worth the calories.

    And sorry, Ann, that’s how I feel about Cotija. When I crumble it on food, it’s like ice cream sprinkles. Pretty to look at but adds nothing flavor wise.

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