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Sandwich Anarchist posted:We got a block of Tillamook 10 Year cheddar that was absolutely incredible. Best cheddar I've ever had by a mile. Oh hey a Tillamook shout out. When I moved to Oregon I went to their factory and they do make some tasty cheeses (and ice cream, too). My recent cheese story is when I was visiting my sister & her husband over in the DC area for Christmas, and while shopping around for stuff in their local Asian grocery store to make shakshouka I came across some Syrian cheese. I figured by it's looks that it would be kinda between mozzarella & feta, and it was! It had a little more bite than feta(?) but it went well with the shakshouka (and over regular crackers too). Scarodactyl posted:I like cheese but acquired an allergy to it. Maybe this is the wrong place to ask, but has anyone tried an expensive artisinal dairy free cheeses? I have found places that produce them but none I could actually buy and it's unclear if they'd be good anyway. Grocery store vegan cheeses replicate cheap processed stuff quite well but I miss the good stuff. I saw some recipes on some DIY vegan cheeses over in the GWS Vegan Thread. Maybe worth a shot?
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Jan 17, 2022 16:06
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| # ¿ May 18, 2024 21:02 |
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There used to be this place named Cheese Bar on SE Belmont here in Portland that had a variety of fancy cheeses. Then COVID-19 happened & the place closed down. 
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Jan 18, 2022 06:13
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I suspect the Domino's blue cheese dressing has a bit of MSG added. I'd try putting a little in your homemade versions and see if it makes it closer to their version.
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Jan 18, 2022 22:01
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Heh the Syrian cheese I got was from a Lotte in Germantown, MD. I'm assuming there are multiple Lotte's in the Mid-Atlantic states.
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Jan 18, 2022 23:06
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tribbledirigible posted:Well, guess I'm making Buffalo wings for my birthday dinner. Thanks for this. Tillamook has some 10-15 year-old cheeddars available commercially, and IIRC you can get even older stuff at their center in Oregon. I need to visit the Tillamook plant again…
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Jan 19, 2022 15:42
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What cheese do you think will go well with canned fish like sardines? Mainly ones packed in oil, not likely to have other flavors.
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Jan 20, 2022 17:01
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Well looks like I know where I'm going next time I visit friends up in Washington.
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Feb 3, 2022 06:11
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Man, I wish I knew about that as I occasionally make my own mayonnaise & I need more stupid gangtags.
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Feb 3, 2022 23:34
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Cross posting valuable info:
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Mar 1, 2022 18:28
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Lately I've been enjoying cheese quesadillas. Fun thing was I got some scorpion pepper jelly that I use in it for that extra  .
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Mar 25, 2022 15:06
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Sounds like a chest freezer would be useful if you forego this action. Don't forget to post in the PUF Recent Purchases thread if you get the big block o' parm.
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Apr 15, 2022 14:49
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| # ¿ May 18, 2024 21:02 |
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Thanks for sharing your cheese making experience. Raw milk is definitely tough to get in the US now. In a weird bit of brainstorming I'm wondering what I could use whey water for. Maybe bread making, but I figured the pH balance needs to be accounted for…
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May 10, 2022 19:48
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