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Earlier I asked you what fancy cheeses you recommend. The plan all along was to turn it into a poll. Then I'll know what cheeses to try first.
Also in general I want to rank every topic on this site eventually.
So let's rank them by what cheeses are the best and most worth trying.
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Add American.
Just so we have something to universally downvote
LOL - also, no Babybel? /s
I've voted for Limburger, so that x0 can tell us what it tastes like. Also: truffle tremor, [aged] chedder, Parmigiano Reggiano, Gruyère d’Alpage, Ossau-Iraty, Stilton, Shropshire Blue, Comté, and Humboldt Fog
I did just put some Truffle Tremor onto a pizza a few minutes ago. It was pretty ok. The original cheese on the pizza already had more flavor than most pizza cheeses so I think that helped the favors blend. If it was trying to go with a zero flavor variant of a mozzarella it might have been more weird.
So I can try these cheeses on pizza too.
😳
There's nothing I'd rather have on a burger.
People say it's a fake cheese. But what it really is is real cheese, that has later been mixed with an emulsifier. It's just more melty cheese.
Cool video: NileBlue makes American Cheese
Edit: I just had a horrible thought. What cheeses should I process into American Cheese?
Twenty years ago I would quickly agree with you, but these days we have "american cheese" that can't be legally labelled as cheese.
Now they're "pasteurized dairy slices"
Nigel in that video covers that. It's the same process. They just changed the label. American cheese is cheese. Weirder shit already happens to some cheese within the established cheese-verse. Adding an emulsifier is within standard cookery.
Folks should research commercial broth and stock. American cheese is more cheese than store bought stock is stock. At least American cheese has cheese in it. If you can use chicken stock in a product and label the end product chicken stock (while it is really just an ingredient in theory) then you can do that with cheese. But the chicken stock people aren't even doing that. There is typically 0% chicken stock in chicken stock. But it is still allowed the label. But there is 99.5% cheese in American cheese and can't be called cheese?
This is why I don't follow government labels. The government is irrelevant to how I think about anything.
> ...I don't follow government labels. The government is irrelevant to how I think about anything.
For what it's worth, I'd recommend reading the label on a stick of Velveeta, which claims to be American cheese. It's basically milk, canola oil, whey, milk protein concentrate, milkfat, whey protein concentrate, and sodium phosphate. Just one taste and you'd probably guess that. Years ago it was given, with powdered milk, to people who received food stamps.
I'd agree that Velveeta is definitely not cheese.
What about Kraft Dinner cheese-product-powder?
(I animated a bunch of Kraft Dinner commercials featuring Cheesasaurus Rex.)
I was looking for nacho, grated, slices, and solid.
Also bacon cheese. I often get burgers with it.
I'm from a rural, low-income part of the US. I was looking for what is considered to be "fancy cheese" here
(Longhorn Colby, Monterrey Jack, and best of them all; Colby Jack)
I like those too!
I'd like to have a sophisticated pallet and ability to prepare for it - but it smells like too much work.
That's a good idea. I'll probably do some bulk adds in a bit because I'm sure people have additions. I might as well wait for a few more to come through.
Kobe beef is fancy. I bet their cheese is too.
WTF? I only see one kind of goat cheese. I can get it with blackened pepper, cranberry, etc. a block away.
It has to be massaged daily.
What little cheese I eat these days is almost exclusively reggiano or parmesan. THey are very very similar. Both of their production processes removes a lot of proteins that trigger a lot of dairy allergies. I didn't vote, because voting is gay.
Without saying what recipe the cheese will be a part of, it's impossible to make a recommendation.
🤦♂️
I think for most of them I intend to enjoy them as a cheese. But also if the best way to enjoy a particular cheese is within a recipe I can start with the cheese and then find the recipe.
Once I have my hands on a cheese I do intend to eat it multiple ways to get as many experiences out of it as I can. And I'll use a little search and youtube to guide me.
Have you seen those videos where a person sprinkles shredded cheese over a dog and the dog goes crazy trying to catch and eat as much of it as possible?
That's my favorite recipe.