:cheese: The Official Cheese Topic
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@Magus If you're worried about the alcoholic taste, you can add the cherry schnapps (not more than 1 shot) in the beginning, after you rub out the pot with garlic. Then add the wine and let it cook until the alcohol is fully evaporated. You can also add a little bit of corn starch, that should reduce the cooking time and the alcoholic flavor.
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@asdf said in The Official Cheese Topic:
@lordofduct said in The Official Cheese Topic:
But raw milk isn't legal either, nor was horse meat up until a couple years ago
Both is legal here on the other side of the pond.
Strictly speaking, although raw milk isn't legal to buy or sell, it's legal to consume, if you own the cow, so there are "cowshares" such as this one (well, it's really a state law thing, but it's definitely a legal loophole in some states).
When it comes to horses, I think the primary reason isn't because they're horses per se, but rather it's because they're just ordinary horses who've reached the end of their useful lives. Since they were not raised specifically for human consumption or with that end in mind, when they got sick they may have received drugs that could taint their flesh, making it unsafe to consume. Since it's not practical or safe to try to test and certify all of the meat as safe when you have no idea what's happened to those animals, it's not legal.
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@asdf said in The Official Cheese Topic:
@Magus said in The Official Cheese Topic:
Yeah, though I imagine the recipe is usually different.
Ah, ok. I wasn't sure, since the English wikipedia doesn't even have an own page for it. What kind of recipe do you normally use?
Velveeta, ground beef, and Ro*Tel.
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@anotherusername said in The Official Cheese Topic:
Since it's not practical or safe to try to test and certify all of the meat as safe when you have no idea what's happened to those animals, it's not legal.
Ah, OK, that even kinda makes sense. I wouldn't want to eat the meat of an old race horse, either. I hate my liver, but not enough to subject it to meat filled with drugs.
@anotherusername said in The Official Cheese Topic:
Velveeta, ground beef, and Ro*Tel.
What… why… That doesn't even… Help!!!!
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@asdf said in The Official Cheese Topic:
@anotherusername said in The Official Cheese Topic:
Velveeta, ground beef, and Ro*Tel.
What… why… That doesn't even… Help!!!!
Very, very famous dip. It's basically like nacho cheese, but tastier.
http://www.ro-tel.com/recipes-RoTel-Famous-Queso-Dip-2693.html
They say it's just 2 ingredients; of course it's better if you add pre-browned ground beef. (That way the vegetarians won't want any.)
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@asdf said in The Official Cheese Topic:
The problem is that there's no way to guarantee that the flies/maggots don't carry diseases.
If the eggs they hatched from were at least as free from undesirable bacteria as anything else involved in making that cheese, why would you expect maggots to be disease-ridden?
I'd expect any competent cheese maker to be pretty good at ensuring that only the microbes they actually want end up in their cultures.
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@flabdablet said in The Official Cheese Topic:
If the eggs they hatched from were at least as free from undesirable bacteria
I guess that's the complicated part: Where do you get sterile flies from?
@anotherusername said in The Official Cheese Topic:
Very, very famous dip. It's basically like nacho cheese, but tastier.
I prefer to make my cheese dip using cream cheese, milk, jalapenos and actual cheddar.
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@asdf said in The Official Cheese Topic:
Where do you get sterile flies from?
Dunno. But these guys would:
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@asdf I wonder... if you were to use milk, Camembert, and Roomkaas...
...I will try this one day.
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@Magus The idea behind this one being, Brie and Camembert are very soft cheeses - I'd just want whichever is less salty for this, but either would do; Roomkaas is somewhat soft, and crazily creamy, so if you mixed them and kept them just slightly warm, they'd be liquid enough to act as a dip, especially with a bit of milk. Maybe a bit of garlic?
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@anotherusername You're a brave man, bringing that shit into a cheese thread ;)
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@coldandtired said in The Official Cheese Topic:
@anotherusername You're a brave man, bringing that shit into a cheese thread ;)
It was every bit intentional, I assure you.
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@coldandtired said in The Official Cheese Topic:
a cheese thread
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It's Luhmann Shamelessly promotes local products time!
Brugse Blomme / Fleuron de Bruges (Flower of Bruges)
Soft but not French.Brugs Broodje & Brugs Broodje Apero
Apero version is the one with more seasoning.
Brugs Goud because we can make it Dutch style too!
Passendale because there is more around there then poppies
Maredsous, yes there is also a beer from the same abbey. That's actually not that special ... a lot of traditional beer variants have a cheese. Or cheese makers also brew?
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@anotherusername said in The Official Cheese Topic:
Velveeta
That ain't cheese, that's coagulated yellow shit.
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@Luhmann said in The Official Cheese Topic:
It's Luhmann Shamelessly promotes local products time!
I bet your local one don't compress files.
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@fbmac said in The Official Cheese Topic:
@Luhmann said in The Official Cheese Topic:
It's Luhmann Shamelessly promotes local products time!
I bet your local one don't compress files.
We create our image artifacts manually!
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You want to get your laughing gear round some of this.
http://i.skyrock.net/9189/42609189/pics/1707745990_small.jpg
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This is a pretty good Cheese:
http://www.youtube.com/watch?v=LfsQaeIYWoY
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@aliceif said in The Official Cheese Topic:
Wo ist die Käse?
Filed under: Actually, that's grammatically wrongdafuq? Somehow your filed under link is getting
//
added to it...and it's not doing that in the preview...
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Potatoes and Cheese go together like Blakeyrat and
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This is a gouda thread but I camembert any more if it.
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I've always been a big fan of extra sharp cheddar, myself. It goes very well with apple pie, for one.
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Got some kerrygold vintage Dubliner. It was on sale. It is amazing.
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@mott555 said in The Official Cheese Topic:
You've actually eaten that stuff, and tried to find it again?
IIRC they featured that on Fear Factor once, and one guy got up to the table, slapped the "cheese" off of it and told the rest of the contestants they were suckers, and stormed off.
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@lolwhat said in The Official Cheese Topic:
@anotherusername said in The Official Cheese Topic:
Velveeta
That ain't cheese, that's coagulated yellow shit.
Agreed. Unfortunately, most of My Fellow 'Merkins don't recognize anything as cheese except Velveeta, sliced processed American, sliced 'Swiss cheese',
sawdustpre-grated Parmesan-Romano blend, Cottage Cheese, Muenster, and Pizza Cheese. It's gotten a lot better in the past 25 years, but even now, to most people here that's cheese, and Cheddar, Brie, Gouda and Limburger ain't, especially in the non-dairy states, and doubly so in the Deep South (Atlanta and Athens are exceptions, fortunately).
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@ScholRLEA You live in a place in America that doesn't like cheddar? I mean I guess it's because I grew up not terribly far from Tillamook, but cheddar has always been very popular around here... Though they still color it orange for some reason.
And honestly NZ wasn't better. Their ever-present "Edam" was an okay cheese I guess, but definitely not great.
Lately, I've taken quite a liking to some Vintage Dubliner cheese I bought. Good stuff.
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@Magus IME, most people in Georgia - even in Athens, where the general understanding of food if fair-to-middling - think that American is Cheddar, and get confused and pissed off if you mention that they aren't the same thing.
One more reason to miss living in Berkeley, damn it. There were something like three really good cheese shops in that one town, and the best known, the Cheese Board Cooperative, was epic. There was a good one a few blocks from my apartment, and most of the supermarkets had a decent selection, too.
Fortunately, the supermarkets in Athens do stock a fair selection of cheeses, but they don't handle them very well sometimes, and they only have them for the upscale customers so they are absurdly expensive.
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@ScholRLEA If anything, cheddar is British Cheese. That would probably double the effectiveness of your statement, if you included it. I don't even know what American cheese is.
But yeah, it probably has to do with what your state produces. Over here, we apparently even have a raw-milk blue cheese exclusively produced somewhere, though I certainly hadn't heard of them.
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@Magus said in The Official Cheese Topic:
@ScholRLEA If anything, cheddar is British Cheese. That would probably double the effectiveness of your statement, if you included it.
Actually, with the sort of people I am talking about, pointing that out would probably lead to a fistfight.
@Magus said in The Official Cheese Topic:
I don't even know what American cheese is.
It's plastic.
Well, no, but that's pretty much what the texture and taste are like. Think Velveeta, Ro*Tel, and Kraft American Slices.
The name 'American cheese' refers to a process it undergoes (specifically the one developed by James Kraft), not a type of natural cheese. It pretty much consists of a mix of natural cheeses that weren't of adequate quality to sell as they were (mostly Cheddars and related cheeses such as Jack or Colby, and sometimes some 'Swiss' thrown in, but any semi-soft ripened cheese with no molding will do as long as the aroma and taste aren't very strong), shredded and dumped into a vat at 180° F with an equal amount of vegetable oil and emulsifiers, then poured out into forms and cooled. The texture and consistency are tweaked by the amount of oil and lecithin added.
There are a number of types of natural cheeses that have originated in the US, such as Jack, Colby, Brick, Leiderkranz, and Humboldt Fog, but perversely those don't get called "American cheese".
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@ScholRLEA I had my sister try some nice Roomkaas cheese: She says it tastes like cheese from a spray can.
...she's not entirely wrong.
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Fair enough. Mind you, my problem isn't that processed cheeses, cheese spreads, and so on exist; some of them are actually pretty nice, and I don't mind having them if that's what is available. Rather, I just find it sad that there are so many people who have never known anything else in the way of cheeses, and sometimes don't even recognize natural cheese when they come across it.
As for Cheddar, I should also mention that in some places, most people (if they know it at all) know it as the bland block-ripened stuff sold in large blocks (or shredded or sliced) which is made from pasteurized milk and usually sold quite young. Often, it isn't technically Cheddar at all, if the curd was prepared by the Jack or Colby methods rather than cheddared.
The same thing applies to a lot of the block-ripened Swiss sold in much of the US, too; aside from it not being Emmental (that is, the cheese variety actually from Switzerland), it often isn't much like other American-made Swiss, and is made in a manner that is nothing like the original.
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@lordofduct I am almost certain I know of a sub joint that still serves horse. It's allegedly beef, but I have never once meet a cow with that little fat (it's basically 100 percent lean) and that particular coloration when raw.
My grandfather was a steelworker at the plant across the street. He is quite adamant that it was always sold as beef at least as far back as WW2, was always horse meat, everyone knew it was horse, it tastes like horse, and it looks like horse. And he knows because he grew up poor in West Virginia and ate horse.
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I started to add this to an earlier post, but then realized that it needed a separate post.
One thing that often throws people from Europe is that the US (and several Latin American countries) doesn't really have anything equivalent to AOC for any kinds of imported food or drink. Brand names are protected, as are patented or trade-secret production methods, and food quality laws in most states require them to put the state it was made in on the label, but regional terrior and non-patented methods have no legal standing, especially for anything that is originally from another country.
This means that it is entirely legal for a company to sell 'Champagne' made in California, 'Swiss cheese', 'Brie', and 'Cheddar' all made in the same Wisconsin factory, or 'Lambic' made in Boston. While some regulations have begun to get created, enforcement is, ah, lax would be an understatement, really. Wine is one of the few places where any rules exist at all, and the Federal rules only apply to which state the wine is from, not the region or the type (i.e., 'California' wines have to be from grapes grown in California, and in some but not all states you can't call something 'Pinot Noir' unless it is actually made with a certain percentage of Pinot Noir grapes, but you can call any wine you make 'Champagne' or 'Burgundy' regardless of where you made it or whether it resembles what you are naming them after and no one would bat an eye except the purists).
While some things are traditionally considered off-limits - hence use of terms like 'Swiss' rather than 'Emmental', or 'Bleu' instead of 'Rochefort', "Pinot Noir' instead of 'Burgundy' - it is not legally enforced, and most people here (assuming they even know that it is an issue) tend to shrug it off when some asshole does it anyway.
While upscale consumers mostly know that this is important factor, and since the 1970s the general public has slowly been getting more discerning about such shenanigans, most people don't have any idea what the difference between a Champagne, a Spumante, and a mass-produced, force-carbonated California Sparkling White Wine is, or have any reason to care, so the chances of this changing or basically nil.
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@ScholRLEA said in The Official Cheese Topic:
Cheese Board Cooperative
I rarely get to that side of the Bay, but I'll have to try to remember to check it out next time I do. Thanks.
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@Weng - I would not be surprised if it was horse.
They shouldn't be labeling it as beef, there are regulations about that (although funny enough, not for fish... you're allowed relabel fish in most states). But if they've been relabeling it for years, it probably predates the legalization of it back in 2008, and they just do it out of habit.
Either way... eh... horse ain't bad. It's lean as all hell, so can be a bit bland compared to nice fatty beef. But tastes totally fine, especially if cooked well by someone who knows how to work with it. You can't just pepper and salt horse like you can beef.
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@ScholRLEA I actually tried some imported emmental a few months back, and the smell was rather awful, and the taste was odd, because while I liked it, I could imagine someone hating cheese after tasting it. Seemed like it would have been really good melted and combined with something.
@lordofduct said in The Official Cheese Topic:
I would not be surprised if it was horse.
The official horse-eating thread is
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@Magus said in The Official Cheese Topic:
@lordofduct said in The Official Cheese Topic:
I would not be surprised if it was horse.
The official horse-eating thread is
Which way is that? Haven't seen it...
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@lordofduct I actually don't think the word beef is actually written anywhere, come to think of it.
It's just "meat"
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@Weng - yum
does that come with 'cheez food product' on it as well?
Can I dip it in 'non-brewed condiment' (fake malt vinegar in UK)?
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I think it's actual cheese.
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@lordofduct Sounds potentially better than 'brewing byproduct-based condiment' - popular mostly in England, NZ, and AUS.
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@ScholRLEA said in The Official Cheese Topic:
As for Cheddar, I should also mention that in some places, most people (if they know it at all) know it as the bland block-ripened stuff sold in large blocks (or shredded or sliced) which is made from pasteurized milk and usually sold quite young.
Well, that's what it's like before it is put through a proper maturation process. Cheddar is only a semi-soft cheese when young; it's supposed to then spend quite a long time at a constant cool temperature that gradually dries it out and converts it eventually to something close to parmesan in terms of hardness.
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@Magus said in The Official Cheese Topic:
I mean I guess it's because I grew up not terribly far from Tillamook,
That's the BEST FUCKING MUSEUM.
Also the cheese factory is pretty cool.
BUT THAT MUSEUM!