Say Cheeeeeese

Gary O'

Gary O'

SF VIP
Location
Oregon
I have this love....lust.....for cheese

cheese.jpg

I could eat a half block of it in a sitting, no problem
(I may have, in younger days, in a drunken stupor)



I have this associate from Wisconsin
He gets a large box of cheese from home about twice a year
I buy about a fourth of what he gets
Good cheese

Tillamook cheese is popular in my state
Visited that place
Heaven

Anyway, my lady runs the food budget
Says cheese is too expensive
She's gonna 'make some'
from milk (?)

Guess the ingredients are whole milk....water.....and vinegar
Then cook somehow

I'm peaked

Going thru cheese withdrawal, big time

I'm no cheese snob
I've had brie
Can't eat much of that

Pepper jack, I love

actually, any cheese

So, anybody make cheese from milk, or do I need to grab some bucks outa the general fund and go hard target shopping?
 

Gary O' said:
I have this love....lust.....for cheese

View attachment 185963

I could eat a half block of it in a sitting, no problem
(I may have, in younger days, in a drunken stupor)



I have this associate from Wisconsin
He gets a large box of cheese from home about twice a year
I buy about a fourth of what he gets
Good cheese

Tillamook cheese is popular in my state
Visited that place
Heaven

Anyway, my lady runs the food budget
Says cheese is too expensive
She's gonna 'make some'
from milk (?)

Guess the ingredients are whole milk....water.....and vinegar
Then cook somehow

I'm peaked

Going thru cheese withdrawal, big time

I'm no cheese snob
I've had brie
Can't eat much of that

Pepper jack, I love

actually, any cheese

So, anybody make cheese from milk, or do I need to grab some bucks outa the general fund and go hard target shopping?
Click to expand...

you cannot grow up inFrance and not loooooooooooove cheese. I sometimes make the easyMozzarella. Here is a simple recipe, even you can make :)

 

Another fan of cheese.

North of where I live there are a couple of small cheese companies that have aged cheddar cheese up to twenty five years old. Very pricey and very good.

I usually buy a chunk of supermarket extra sharp rat cheese. I put a chunk out in a butter dish to eat at room temperature.

A sliver of sharp cheese on a cracker with a little dab of strawberry preserves and a glass of ice cold milk is a perfect snack.
 
I love me some cheese. I like Xtra sharp cheddar myself. Especially at room temperature. I was told to quit eating certain fatty foods because of heart disease. I quit eating fried food and other fatty stuff but I will not give up my cheese. If I did everything my Doc told me to do by the book life just wouldn't be worth living. I gave up some things and others I just partake in moderation...;)
 
Ilove Cheese, but can't eat much of it at any one time.I'm not so keen on Hard cheeses like cheddar or Red Leicester or for cheese on toast ... which I generally only use in something like Mac & cheese or goats cheese....... but I regularly eat French or British Brie, Mozzarella, Camembert, Blue Stilton, Havarti, (dutch cheeses like Gouda and Edam)... and many more , but I have to just be good and buy only small amounts or I'd eat the lot
 
I use cheddar for cheese sauce or toasted cheese, but much prefer other cheeses for eating. There are a lot of small local dairies making cheese, so I like ones such as Strathdon blue, Badentoy blue or Dornoch brie. Supermarkets are much better now at stocking continental cheeses so Gorgonzola, St Agur, Old Amsterdam, Manchego etc., are easy to get, but one favourite cheese that I find difficult to get is Sage Derby.
 
This dip was created in Lyon, in the 19th century, and the French title translates as "silk worker's brain" meaning it is "soft". It's often served with hot baked potatoes, but is lovely on toasted sourdough baguette. A big favourite of almost all in Lyon: I will give you a recipe here. It is so simple to make.

250 g creamed cottage cheese
50 ml crème fraîche
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 garlic clove, finely chopped
salt
freshly ground pepper
1 medium shallot, finely chopped
2 tbsp finely chopped parsley
3 tbsp finely sliced chives

Put the cottage cheese in a bowl and mix in the crème fraîche.
Whisk in the olive oil, vinegar, garlic, salt and pepper, then stir in the shallot, parsley and chives.

Cover with cling wrap and refrigerate for at least 1 hour before serving.
Nice on biscuits for a snack, toast, fresh bread or on baked potatoes. YUM
 
Shero said:
This dip was created in Lyon, in the 19th century, and the French title translates as "silk worker's brain" meaning it is "soft". It's often served with hot baked potatoes, but is lovely on toasted sourdough baguette. A big favourite of almost all in Lyon: I will give you a recipe here. It is so simple to make.

250 g creamed cottage cheese
50 ml crème fraîche
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 garlic clove, finely chopped
salt
freshly ground pepper
1 medium shallot, finely chopped
2 tbsp finely chopped parsley
3 tbsp finely sliced chives

Put the cottage cheese in a bowl and mix in the crème fraîche.
Whisk in the olive oil, vinegar, garlic, salt and pepper, then stir in the shallot, parsley and chives.

Cover with cling wrap and refrigerate for at least 1 hour before serving.
Nice on biscuits for a snack, toast, fresh bread or on baked potatoes. YUM
Click to expand...
I hate cottage cheese tbh... *ugh*...

https://www.sbs.com.au/food/recipes/lyonnais-cheese-dip-herbs-cervelle-de-canut
 
Shero said:
This dip was created in Lyon, in the 19th century, and the French title translates as "silk worker's brain" meaning it is "soft". It's often served with hot baked potatoes, but is lovely on toasted sourdough baguette. A big favourite of almost all in Lyon: I will give you a recipe here. It is so simple to make.

250 g creamed cottage cheese
50 ml crème fraîche
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 garlic clove, finely chopped
salt
freshly ground pepper
1 medium shallot, finely chopped
2 tbsp finely chopped parsley
3 tbsp finely sliced chives

Put the cottage cheese in a bowl and mix in the crème fraîche.
Whisk in the olive oil, vinegar, garlic, salt and pepper, then stir in the shallot, parsley and chives.

Cover with cling wrap and refrigerate for at least 1 hour before serving.
Nice on biscuits for a snack, toast, fresh bread or on baked potatoes. YUM
Click to expand...
We used to make something similar that was flavored with caraway seeds.
 
I used to go to Geneva for business, the variety of cheeses was amazing. Visited the town of Gruyères, home of the cheese, very impressive place, with great cheese. Got to Parma, Italy a few times, home of Parmigiano-Reggiano, another favorite. I like pretty much all cheeses.
Gary O' said:
Tillamook cheese
Click to expand...
Another of my favorites. Heaven is about right!

Utah has some local cheeses that are not bad, but most of what's made here is more for the mass market, white or yellow...

Have made cheese from goat's milk, it was easy. Probably just as easy from cow's milk. Not as good as some store bought, but not bad.
 
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oldpop said:
I love me some cheese. I like Xtra sharp cheddar myself. Especially at room temperature. I was told to quit eating certain fatty foods because of heart disease. I quit eating fried food and other fatty stuff but I will not give up my cheese. If I did everything my Doc told me to do by the book life just wouldn't be worth living. I gave up some things and others I just partake in moderation...;)
Click to expand...
I know what you mean about doing every single thing the doc says. If I did I'd have nothing at all to look forward to! Moderation is the key, yes!
 
Ruthanne said:
Cheese cost a lot more here unless you go to Aldi's!
Click to expand...
Yeah, my wife has been telling me about the super buys at Aldi's
We'd have to drive a couple thousand miles
Wish they'd come to our town......all we've got is Walmart and Dollar Tree for super buys
Kroger and Albertsons/Safeway have no idea what a good buy looks like
 
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