Cheese Admiration and Celebration

springlering62

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

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

That “inspiring” is simply because Lietchi’s other half can cook something besides a grilled cheese sandwich.

Lietchi

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!

Lietchi

Lietchi wrote: »

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 😆

Et voilà: with some grana padano in the tomato sauce and mozzarella di bufala on top:

AnnPT77

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.

mtaratoot

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.

Hobartlemagne

It's not Haute Frommage, but I have 1oz of this stuff almost every morning melted on a piece of homemade bread for breakfast.

AnnPT77

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).

earlybirdlady

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

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.

Hobartlemagne

I could give up meat and alcohol, but never cheese

acpgee

@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

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

Parmigiana, goat cheese, goat or sheep feta are my faves. Also your burnt crustless cheesecake looks divine!

MargaretYakoda

acpgee

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.

acpgee

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).

claireychn074

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

@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

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.

https://bestrecipes.co/recipes/air-fryer-arugula-cheddar-egg-souffles/

SafariGalNYC

On a Pecorino kick… which one to choose 😱

AnnPT77

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!