Cheese

Not String Cheese (Incident), LOL. 

I love that Humboldt Fog cheese and sheeps milk feta for recipes, but I grew up eating young and aged Manchego and fresh Tetilla, a goats milk cheese that looks like a body part when presented uncut. 

My favs from Oregon are the blues from Rogue Creamery,. and Tillamook's black label sharp cheddar. 

For goat cheese lovers: http://jollityfarm.net/
Tell them Mylar sent you. Might get a deal.

Cypress Grove Danger Zone goat cheese with jalapeño and herbs, from Arcata.

Had some great goat cheese recently from a goat herder in the Andes foothills outside Santiago.  

I don't eat factory farmed animal products, but will have cheese from nano-scale operations as long as I have met the goats.   One of my partner's co-workers ran a small goat operation outside of Estacada and we visited the farm and hung out with the goats.    We then got on a beta-testing list where would be given samples of different types of cheeses to try and give feedback so they could tweak the formulas as needed. 

I mostly do pepper jack (quesadillas), but i just did a google search and apparently Tillamookie makes a habanero jack that I have yet to see in stores.  may have to take a chance and mail order me some.

https://shop.tillamook.com/cheese-1-habanero.html

you can judge a nation on it's cheese...

^ that’s why France rules!

Grafton Village Smoked Chili Cheddar (VT)

3 and 4 month Manchegos

>>>>you can judge a nation on it's cheese...

That must mean Japan and China are pretty low on the totem pole with their virtually cheese-less culinary traditions.

https://www.monticello.org/site/research-and-collections/mammoth-cheese

cheese is good for you

windmills are not

Not String Cheese<<<

string cheese travels well

cowgirl creamery mt. tam with a crusty sourdough and dry cured meats, my faves are prosciutto di parma and cremineli coppa - both available sliced to order at some whole foods - presliced dry cured meats are vastly inferior...these meats freshly sliced from a whole muscle is one of the great culinary pleasures of the world...but when you buy presliced it is basically just better tasting lunchmeat.

mt tam, coppa/prosciutto on a slice of crusty sourdough drizzled with olive oil

After years of Mt Tam, slowly moved over to Cowgirls Red Hawk.  Has a little more bite.  Both are all timers. 

Also will throw out La Tur. An Italian soft blend.  Yum.  

fontinella

Let's get this thread going.

I've been getting hard/aged goat cheese from a local farmer and it's incredible.  Goes well with my homemade soppressatta and a seeded semolina loaf. 

Next week is all about the Pimento Cheese Sandwich at Augusta National.

american cheese.

shithole country cheese.

Nothing fancy for sure but I get a kick out of the simple Kroger brand blue cheese crumbles now and again.  Melted on beef, yeah. It's an acquired taste. 

jonas, do you dry cure meats? id love to hear about your setup, ive been thinking about building a minifridge chamber to do coppa and whole muscle salamis for many years now, but my life has always been to transient...things feel like they are settling down now and it is coming time to build my chamber and cure some meats.

dise, american cheese is one of the all time great cheeses. no joke. people say its not "real cheese", and while on one hand thats technically true, on the other hand its a bit silly. american cheese is just plain old cheddar added to milk with emulsifiers and cooled into a block...it was invented specifically to create a cheese that does not break or release oil when heated, and it suceeds at this with flying colors. nothing is better on a hamburger than american cheese. nothing. no other cheese can match its gooey melting ability. when you have a burger with great beef, you dont need a strong cheese or a fancy cheese, you need something that provides a gooey, melty textural component with a mild salty tang that accentuates ingredients like the beef and onions. i will throw down with the best of them on some fancy cheese snobbery, but on the other hand i think the absolute pinnacle of a grilled cheese sandwich is good quality american cheese(like from the deli counter) on thick cut white bread with butter. no funky fancy cheese, no nancyboy breads, just salt, butter, flour, and pure turbocharged ooey goeey americana. american cheese is one of the greatest culinary accomplishments in american history.

here is a recipe to turn good fancy cheese into american cheese slices for melting on burgers -
https://www.seriouseats.com/recipes/2011/09/melty-american-style-cheddar...

Soppressatta-we call it soupy. I make about 50 lbs of it every year. Hanging in the attic as we speak, should be ready in about 2 weeks or so.Making it is kind of an Italian tradition around here. We have about 10 people in our group, not sure how i got included. I guess they needed a white guy. Grind, spice, stuff, tie, repeat.

I don’t think American cheese is actually American or cheese. 

 homemade soppressatta<<

Do tell!

Cheese food product anyone?