Cheeseaholics (not-so) Anonymous

Hello everyone, my name is Sarah and I am a cheesaholic... I love lots of varieties of cheese. I make my lasagna with ricotta salata (so much better than the stuff in the tubs) but mix it with cream cheese so it still has a soft creaming texture. My favorite grocery store recently carrying ricotta salata. I was so sad... so now I am faced with the decision of driving much farther to find the ricotta salata or rethink my recipe. I feel like using the tubs of ricotta will make my lasagna not worth the effort (having had the good stuff). However, I am excited about the possibility of subbing fresh grated asiago for the ricotta salata.
Ok so long post, but let the cheese fantasies begin...

I am eating raw aged Maasdammer cheese as I type this. Amaaaaazing

Picoides wrote: »

I love any and all cheese, except cottage cheese (which I refuse to accept is cheese) and mild cheddar (I don't understand the point of it).

For my birthday, we go to a local restaurant and I have an entire order of saganaki to myself.

My favourite cheese is Black Bomber extra-aged cheddar from Snowdonia. It's in black wax and looks like a hockey puck. I would eat the entire thing in one sitting if I let myself. I actually moan when I eat it - it's embarrassing.

So, I had to Google that and now I must have it immediately.

Yes! I love cheese and crackers. It is one of my top three food combination favorites.
I am like a little girl because I do not prefer the more gourmet or sophisticated options.
I love original wheat thins with original Kraft American cheese slices.
The combination is high is protein, calcium, and fiber.
It is very filling.
I always have alot of bottled water but sometimes wash it all down with an ice cold diet 7 up. It is what I will be having later on today actually!
I used to buy the blocks of cheese because they are much less processed but I ended up switching to the easier way. They way we Americans love! Hehehe.

we had a savory gorgonzola cheesecake with nuts and apple slices in new orleans last week, holy damn.

You can grate a lot of hard cheese to come up to an ounce, especially if you use something like a microplane to get fluffy ground cheese. An ounce of grated parmigiano reggiano has a lot more cheesy flavor than an ounce of supermarket cheddar for the same calories.

I keep two or three hard cheeses on hand like parmesan, romano, aged gouda, a hard asiago, manchego, iberico, etc. They are more expensive per pound than some other cheeses but go a long way.

ccrdragon wrote: »

I like cheese - in the single serve packages like this:

Tillamook cheese! We don't get that where I live in Canada so whenever we go into the States (Alaska) I bring back a block of their extra-aged cheddar. And on a trip down the Oregon coast, we visited the Tillamook cheese factory. It was HEAVEN.

HeidiCooksSupper wrote: »

You can grate a lot of hard cheese to come up to an ounce, especially if you use something like a microplane to get fluffy ground cheese. An ounce of grated parmigiano reggiano has a lot more cheesy flavor than an ounce of supermarket cheddar for the same calories.

I keep two or three hard cheeses on hand like parmesan, romano, aged gouda, a hard asiago, manchego, iberico, etc. They are more expensive per pound than some other cheeses but go a long way.

It's kinda tacky of me, but I like to grate a big walloping block of parmesan with the rotary grater attachment on my stand mixer, then put the tightly-covered container of it in the freezer for easy use in cooking later.

At cooking time, put container on scale, zero, scoop out desired amount, read negative grams, log it.

i will never give up cheese. i'll give up anything else, but never cheese.

Canadian made Black Diamond extra sharp white cheddar cheese cut from a large wheel approximately 10-12" across and 4-5" high---not a cheese spread.

I love Havarti cheese.