cheese lovers

I cut back, but won't give it up. I've switched to vintage sharp white cheddar, aged 2+ years. It's $12/block but I use far less so it's ok. the extra sharp flavor means I can taste it even when using far less.

I would never ever ever give up cheese, I love it too much. I use Sargento Ultra Thin sliced cheese, 40-45 calories per slice and they have a nice variety.

TheOwlhouseDesigns wrote: »

phil6707 wrote: »

TheOwlhouseDesigns wrote: »

Originally from Holland and i love cheese. and miss a lot of Dutch cheese.
I made it myself also.

The high salt level in cheese here, makes me avoid it as much as possible. An buy some low salt options.
But yeah i miss really good old Amsterdam cheese ( its a bit like extra sharp cheddar, but riped so long that it is a "dry" cheese. It is much and much stronger)

Than bring on all the French cheeses..yummieeeee

yep i love cheese.....too much

I hear you, I am French and I am dying here...so little choice and what is available does not remotely compare to what we have in Europe. And when I find French cheese, I pay 8 time the price....A good piece of old Amsterdam...makes me dream

Totally agree
But didn't want to offend anybody...lol I think what is here normal cheese is no cheese to me.
Something that looks like cheese, and taste a bit like it lol
And indeed the "special" cheeses here are crazy expensive.

But soon enough i make them myself again. Yummie garlic and herb cheeses etc.
Much cheaper. And i can control the salt intake.

You just have to be in the right part of the country. We make a lot of cheese here (Wisconsin) but the best stays in the state. What people from other parts of the US get from Wisconsin is our generic mass produced stuff. When I travel around the US, I can never find good cheese like I get at home. I have heard that Northern California and some parts of New England have decent cheese but they also stay in their local area and are not available elsewhere in the country.

earlnabby wrote: »

TheOwlhouseDesigns wrote: »

phil6707 wrote: »

TheOwlhouseDesigns wrote: »

Originally from Holland and i love cheese. and miss a lot of Dutch cheese.
I made it myself also.

The high salt level in cheese here, makes me avoid it as much as possible. An buy some low salt options.
But yeah i miss really good old Amsterdam cheese ( its a bit like extra sharp cheddar, but riped so long that it is a "dry" cheese. It is much and much stronger)

Than bring on all the French cheeses..yummieeeee

yep i love cheese.....too much

I hear you, I am French and I am dying here...so little choice and what is available does not remotely compare to what we have in Europe. And when I find French cheese, I pay 8 time the price....A good piece of old Amsterdam...makes me dream

Totally agree
But didn't want to offend anybody...lol I think what is here normal cheese is no cheese to me.
Something that looks like cheese, and taste a bit like it lol
And indeed the "special" cheeses here are crazy expensive.

But soon enough i make them myself again. Yummie garlic and herb cheeses etc.
Much cheaper. And i can control the salt intake.

You just have to be in the right part of the country. We make a lot of cheese here (Wisconsin) but the best stays in the state. What people from other parts of the US get from Wisconsin is our generic mass produced stuff. When I travel around the US, I can never find good cheese like I get at home. I have heard that Northern California and some parts of New England have decent cheese but they also stay in their local area and are not available elsewhere in the country.

i sure try were ever i come the cheese
i love to try different cheeses So who knows one day i get some cheese from Wisconsin
And yes New England seems to have good cheese too.

Cc215 wrote: »

ravenzwart wrote: »

Cheddar is well not cheese.

Whoa whoa whoa!! Cheddar is not cheese?!!!!????

Since when? Have I finally made the switch to a bizarre cheese free alternate universe?

Feeling more than a little shocked/unsettled/lightheaded at this news - off to eat "fake" cheese / "the delicious contender for the king of all cheeses - cheddar*" (*depending on which reality I'm in) to give me the strength to go on!!

lol not too Dutchies hehehe
Sorry we are used to a totally different taste of cheese
Much more flavor/stronger and a more dry texture.

You have to taste real Dutch cheese to understand what we mean.
Of course cheddar is a kind of cheese too.
But the cheeses made in the Netherlands are very different. And the cheddar used there is the about the same as the American slices and mostly used by McDonalds.

Most cheeses are aged longer and most are grass cheeses.

Its not to offend anybody, only when you are used to such kind of cheeses than you have something like a disappointment when you eat for the first time cheese in the States

I'm a Quebecer. I could never give up cheese.

Actually, I find myself eating even more cheese since I started back at MFP. I track calcium in my diary, and it's usually far too low. Cheese is one of my go-to ways to boost my calcium intake.

Processed plastic stuff in the supermarket is NOT cheese, IMHO. I get fresh cheese straight from my local market fromagerie.

No need to give up the cheese. Just practice portion control, like everyone else said.

I just opt for low or no fat cheeses.

Cheese is like crack, i can't give it up no matter what. We get it from a local store that has a cheese factory across the road. Usually provolone or mozzarella but at the holidays we get gouda and others. They have some high end stuff. I like Seriously Sharp cheddar.

Wiseandcurious wrote: »

TheOwlhouseDesigns wrote: »

lol not too Dutchies hehehe
Sorry we are used to a totally different taste of cheese
Much more flavor/stronger and a more dry texture.

I have been to Holland multiple times and eaten and loved many of your cheeses, but clearly you've never eaten cheddar. This is Cheddar:

http://www.dailymail.co.uk/home/moslive/article-1262524/TOM-PARKER-BOWLES-Real-Cheddar-comes-farm-factory--chuck-plastic-imposters.html

Matured, dry texture and flavor galore. Realy, go over the channel to Britain and try it:) you're missing out.

But that is the UK and i love the cheese there I worked in the UK so i know the cheese there.
I mean here in the States

I usually eat a "light" Sargento string cheese as one of my snacks. I'll put a cheese slice on burgers and stuff, too. I just generally try to avoid eating overly cheesy foods, or I limit the intake of it.