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Post by Deleted on Mar 13, 2013 1:07:39 GMT -5
Four: Parmesan, Romano, Asiago and American white. I love Asiago! I live not too far from Asiago!! I haven't had any cheese today, but I am sure I will at some point. I love cheese!
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The Captain
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Post by The Captain on Mar 13, 2013 6:39:56 GMT -5
I had four kinds--a garlic jack, pepper jack, cheddar and one other one I can't remember. One thing I love grocery outlet for is that we are always trying a new kind. Someone mentioned a cheese drawer, I have a cheese shelf I might go for months without adding cheese to anything, but then we use a lot later. I also make my own cheese crackers (similar to cheeze-its) so am constantly trying different combos. Right now Fred Meyer has Tillamook cheeses for $5 for a 2 pound brick--I really like their cheese, so I'm stalking up on the different kinds (a vintage white cheddar and pepper jack combo make awesome crackers). Right now I have Havarti Havarti Dill Black Pepper White Cheddar Sharp white cheddar Super sharp cheddar Jack/garlic jack/hot pepper/cheddar blend Chipotle cheddar Emmentaler Lake Country cheese Hirten Brie Le Cremeux Ramono Cheddar Vintage white pepper jack monterey jack parmesan various cream cheeses smoked swiss gouda spicy gouda bleu cheese And that might not be it. WOW - You do it right! I'll bring the wine and crackers...
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The Captain
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Post by The Captain on Mar 13, 2013 6:44:20 GMT -5
It's funny this thread came up now (only one slice of swiss yesterday) We found this amazing cheese at a local farmer's market last fall. Served it with some sausage and crackers when we had company last weeked and it was a huge hit. I went online and found it (farmer's markets are currently closed) to see if I could order some more...the shipping is more than the cost of the cheese itself. I can't bring myself to pay that much... So hopefully it will be back at the farmers markets this year. www.carrvalleycheese.com/artisanal-and-american-originals-cheeses/cow-milk-cheeses/garlic-bread-cheese.html
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sarcasticgirl
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Post by sarcasticgirl on Mar 13, 2013 10:02:06 GMT -5
I had four kinds--a garlic jack, pepper jack, cheddar and one other one I can't remember. One thing I love grocery outlet for is that we are always trying a new kind. Someone mentioned a cheese drawer, I have a cheese shelf I might go for months without adding cheese to anything, but then we use a lot later. I also make my own cheese crackers (similar to cheeze-its) so am constantly trying different combos. Right now Fred Meyer has Tillamook cheeses for $5 for a 2 pound brick--I really like their cheese, so I'm stalking up on the different kinds (a vintage white cheddar and pepper jack combo make awesome crackers). Right now I have Havarti Havarti Dill Black Pepper White Cheddar Sharp white cheddar Super sharp cheddar Jack/garlic jack/hot pepper/cheddar blend Chipotle cheddar Emmentaler Lake Country cheese Hirten Brie Le Cremeux Ramono Cheddar Vintage white pepper jack monterey jack parmesan various cream cheeses smoked swiss gouda spicy gouda bleu cheese And that might not be it. Even right now we don't eat a lot, or every day, but it can keep a long time so I'm not worried about it (I like sharp cheddar--I'll buy medium cheddar and then just put it in the back of the fridge until it ages a year or so--no mold or anything, just gets more sharp). Looks like I need to make more crackers this weekend...! (I also love asiago, but haven't seen a brand I like--best stuff I've bought to date I got from a place in Leavenworth Washington). Your cheese shelf is impressive! i only wish I had that much space! DH has a beer fridge in his man cave. I've told him I want a cheese fridge! seems fair to me. would you be willing to share your cracker recipe because- YUM!
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Post by Deleted on Mar 13, 2013 10:32:04 GMT -5
Apple how do you keep all that cheese from going bad? It seems like if I have that much cheese in my fridge it goes bad before I can eat it all.
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Post by Deleted on Mar 13, 2013 10:32:33 GMT -5
none. What a terrible day so far.
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Post by Deleted on Mar 13, 2013 10:36:44 GMT -5
I am about to make some homemade risotto with Parmesan-Reggiano
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sarcasticgirl
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Post by sarcasticgirl on Mar 13, 2013 11:28:34 GMT -5
Apple how do you keep all that cheese from going bad? It seems like if I have that much cheese in my fridge it goes bad before I can eat it all. i never have cheese go bad... and I have some cheese that stays in my cheese drawer for weeks.
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Apple
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Post by Apple on Mar 13, 2013 11:51:21 GMT -5
I'll share my recipe for crackers tonight (work computer is painfully slow right now, spent half of break just getting to the page...) (I know there is a link in the "try something new" thread in the recipes wanted section...)
As far as keeping it from going bad...
There are a few spots in my fridge that are very cold, so I try to keep it there. If left unopen, the cheese won't go bad on me, I've had cheese sit in one corner for two years (nicely aged), and all it does is get more sharp. Part of it may be that where I live it's very dry--I can leave bread on the counter for a couple weeks that goes moldy for other people within days (country oven brand is what I buy most often). Homemade breads mold faster, but can still last a week.
Once a cheese package is open, I am very careful to not touch it with my hands--I use a clean knife (no cutting bread and then the cheese), I wrap it in plastic wrap as tightly as I can, and then it goes into a ziplock bag. Don't leave it on the counter for any length of time. If something does mold on the edges (because I accidentally touched it), I'll cut a good portion off and throw that away, then use or freeze whatever is left as fast as I can. I have a lot in my fridge, but try not to let too many packages get opened at once (something I'm trying to remind DS...) I might cut one in half and give the other half to my parents to help it get used faster.
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sarcasticgirl
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Post by sarcasticgirl on Mar 13, 2013 12:37:16 GMT -5
cheese would not survive in my fridge for 2 years. It would be GONE!
sometimes my dinner is simply a cheese plate and wine.
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sarcasticgirl
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Post by sarcasticgirl on Mar 13, 2013 12:40:15 GMT -5
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Post by Deleted on Mar 13, 2013 13:24:30 GMT -5
Hmmm...yeah, we don't have good luck with cheese in our fridge. Maybe it is because I have so many people that are opening and closing it and possibly touching the cheese?
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Cookies Galore
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Post by Cookies Galore on Mar 13, 2013 14:06:19 GMT -5
I had pizza for lunch, so I assume three kinds of cheese. I plan on having some extra sharp when I get home!
Last night I put some Locatelli on my salad.
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Apple
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Post by Apple on Mar 13, 2013 14:15:32 GMT -5
(Yay! My quote function works again!) A couple of my tips for the crackers... I put the rack on the top spot to keep the bottoms lighter (normally just leave it in the middle). She shows a silpat type thing, but I didn't get one until last weekend so I haven't tried it yet--I did just fine with an ungreased cookie sheet (although I'm guessing the silpat will help keep the bottoms from getting burned). I like the "kick" the pepper jack cheese gives--just cheddar seems a little more bland. You can also add things like cayanne pepper, tabasco sauce (reduce amount of water), try different cheeses, all kinds of stuff. I leave everything else the same as the recipe.
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Post by Deleted on Mar 13, 2013 14:17:15 GMT -5
I didn't get to make risotto. My kids were being butts again and we had to line them up on the couch and have a coming to Jesus meeting. But at least I got a glass of wine! I think tomorrow I will walk to the market and get some cheese.
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sarcasticgirl
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Post by sarcasticgirl on Mar 13, 2013 14:48:21 GMT -5
(Yay! My quote function works again!) A couple of my tips for the crackers... I put the rack on the top spot to keep the bottoms lighter (normally just leave it in the middle). She shows a silpat type thing, but I didn't get one until last weekend so I haven't tried it yet--I did just fine with an ungreased cookie sheet (although I'm guessing the silpat will help keep the bottoms from getting burned). I like the "kick" the pepper jack cheese gives--just cheddar seems a little more bland. You can also add things like cayanne pepper, tabasco sauce (reduce amount of water), try different cheeses, all kinds of stuff. I leave everything else the same as the recipe. Thanks for the tips! I'll probably mix a few cheese together for the first batch... and see how it goes. i think so chipotle chili powder would be tasty. maybe some roasted garlic granules. there really are so may possibilities.
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Post by Deleted on Mar 13, 2013 14:53:21 GMT -5
mozzarella off of a pizza slice.... that's it so far. Tonight I'm trying out a recipe for a healthier baked mac and cheese that has a sauce made of carrots, cauliflower, sharp cheddar, neufachtel (sp?) cheese, and vegetable broth.
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Chocolate Lover
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Post by Chocolate Lover on Mar 13, 2013 15:14:15 GMT -5
Apple, have you tried blue cheese in your Cheese Its yet? My family makes cheese straws which, I assume, is the same basic idea, just finished in a different format. Blue cheese is always an ingredient, it's required. lol
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resolution
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Post by resolution on Mar 13, 2013 15:30:13 GMT -5
I just had some gouda that had chopped up tomato, olives, and herbs mixed in. It was good but the olives made it overly salty.
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weltschmerz
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Post by weltschmerz on Mar 13, 2013 21:10:23 GMT -5
I've had four today. Sharp Cheddar Parmesan OKA ( a local cheese made by Trappist monks) Kefelograviera (A sharp sheeps' milk cheese from Greece)
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Apple
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Post by Apple on Mar 13, 2013 22:00:40 GMT -5
Apple, have you tried blue cheese in your Cheese Its yet? My family makes cheese straws which, I assume, is the same basic idea, just finished in a different format. Blue cheese is always an ingredient, it's required. lol I haven't tried that yet, but now I'll have to! What do you usually combine it with? The cheese straws do pretty much sound like the same basic idea. Maybe the vintage white cheddar would be a good combo...
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Chocolate Lover
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Post by Chocolate Lover on Mar 14, 2013 10:58:03 GMT -5
Apple, have you tried blue cheese in your Cheese Its yet? My family makes cheese straws which, I assume, is the same basic idea, just finished in a different format. Blue cheese is always an ingredient, it's required. lol I haven't tried that yet, but now I'll have to! What do you usually combine it with? The cheese straws do pretty much sound like the same basic idea. Maybe the vintage white cheddar would be a good combo... I think it's blue cheese and sharp cheddar, I'll have to check her recipe when I get home. I figure at 95, the family cheese straw maker has it down to a science, but I don't since we have her to do it.
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wodehouse
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Post by wodehouse on Mar 14, 2013 15:20:48 GMT -5
I don't know, do you have to cut that stuff?
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❤ mollymouser ❤
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Post by ❤ mollymouser ❤ on Mar 14, 2013 15:45:12 GMT -5
I had some sharp cheddar with lunch ... yum
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Post by Deleted on Mar 15, 2013 8:44:47 GMT -5
I just came home with some (4 or 5 thanks to this thread) cheese from the Italian market...I don't know what all I bought because they are local cheeses. I did get an Asiago and a brie. I also got one with walnuts in it....I am about to make a cheese and cracker tray, pour a glass of wine, settle in and do some homework.
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8 Bit WWBG
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Post by 8 Bit WWBG on Mar 15, 2013 16:17:09 GMT -5
Thats a wonderful collection in that drawer! I think we only have 8 or 9 kinds in the fridge right now. Some of them I'm not sure exactly what type they are (I mean in a strictest sense of their names/types, not that they are mystery cheese).
I may be making an alfredo sauce tonight, so thats always fun. We have some gnocchi to use.
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sarcasticgirl
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Post by sarcasticgirl on Mar 15, 2013 16:26:30 GMT -5
I just came home with some (4 or 5 thanks to this thread) cheese from the Italian market...I don't know what all I bought because they are local cheeses. I did get an Asiago and a brie. I also got one with walnuts in it....I am about to make a cheese and cracker tray, pour a glass of wine, settle in and do some homework. aren't you in italy? or am i confusing you with someone else.
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Chocolate Lover
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Post by Chocolate Lover on Mar 15, 2013 17:23:53 GMT -5
Apple, i found the recipe. i'll find a place on thr recipe board for it. ETA: posted, but not from my Kindle. It hates Proboards.
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GRG a/k/a goldenrulegirl
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Post by GRG a/k/a goldenrulegirl on Mar 15, 2013 19:07:15 GMT -5
Today, I have had 3 kinds: Parmesan, mozzarella, and cheddar. I made a white pizza on a tortilla for lunch. Okay. I made two. And ate both. Back off. I have PMS and I'm not afraid to use it.
Oh, and since it's a Friday in Lent, we'll be having cheese pizza for dinner. :-)
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resolution
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Post by resolution on Mar 15, 2013 19:14:26 GMT -5
Oh, and since it's a Friday in Lent, we'll be having cheese pizza for dinner. :-) I made blackened catfish, and DH very wistfully reminded me that cheese pizza is acceptable too.
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