Cheese!

In other news, I made mozzarella again today, but only 2/3rds of the batch actually became mozzarella-like while the final 1/3rd is much more ricotta-ish. It will still be tasty, I expect.

And, we finally found a store that sells organic pasteurized (vs. ultra-) milk, which as a side benefit is also non-homogenized.

btw, was the buffalo blue made with water buffalo milk? I'm wondering if anyone does cheese from buffalo/bison milk.

It tasted a hell of a lot better than it smelt. I almost wouldn't taste it, the smell put me off so much, but it was very tasty

Beaufort (a French gruyere-a-like)
Cave-aged Gruyere
Reblochon de Savoie
Cornish goat brie-style thing
A soft ewe's cheese that was really very lemony.

MUST STOP BUYING CHEESE.

Dolce Latte
Lingot de Quercy
Petit Basque
an English Cheddar whose name I forget but which was incredible.

Pascadol: kind of like a very shallow camembert in shape - it's only about a centimetre tall - but tastes much fresher and creamier.

Tomme de Cedene: older, riper and huger, at about a metre across. Makes for cracking aligot.

I have no idea if anyone imports either of these to the UK - I just got them from the local market - but I strongly advise tracking them down if you are able.

You guys, I have a large quantity of crumbly queso fresco of the non-melting variety. Is there any way to melt this stuff into a smooth cheese sauce?

Probably not. If it doesn't melt readily from heat, the proteins aren't going to co-operate into smooth sauceness. You could try to blend it into submission, but it will most likely just be grainy suspended cheese particles instead of creamy deliciousness.

If it won't melt then it won't blend - if you try, the resultant sauce will have the consistency of cheese flavoured wallpaper paste.

Use it instead like you would feta - omelet filling, with warm boiled red potatoes dressed in olive oil and lemon, crumbled on a salad, etc.

Good ideas. I have some new potatoes that need to be dealt with.

hmm, in that case olive salad with dill and oregano wouldn't be offensive

olive salad? what egzactly is this?

It's actually just called that. It's made with durian, caperberries, avocado, lychee and boiled peanuts.

food of the gods

oh, i'm afraid of durian. thanks tho', but why is it called olive salad, to trick people?

New Orleans olive salad
Feta Olive Salad
etc.

(Apologies)

yummy looking salads, and a quote from A Confederacy of Dunces, to boot! nice

tsk

I just got a $150 gift certificate to Murray's! By "I" I mean my spouse but whatever! DECISION PARALYSIS has set in. What cheese should I get?

http://www.murrayscheese.com/cheese.html

OMG, wow! So many look so good. I love smelly cheeses, so epoisses and stinking bishop would probably be in my cart, but how to decide???

yes very cool quincie! i was vegan for about 10 years, now vegetarian, so cheese has really been an exciting thing for me to explore. i'm just finding it so nice to have this very complex, diverse group of strong-tasting and interesting-textured and fatty food to have throughout the day. just having a very slices or chunks throughout the day to accompany a meal has really elevated a lot of things i used to cook vegan.

very few slices

what a delicious cerfiticket! so many great choices too on that website. i'd be tempted to try one of their unique bleus, like a Gorgonzola. and that smoked chevre from Oregon sounds really nice. i dunno, taleggio for grilled cheese purposes? i freakin' love nice British cheddar. oh, and that caerphilly looks lovely....

went to Claremont to visit the remaining Rhino records store and took a little walk around. . . and lo and behold a sweet, small cheese shoppe! got a hunk of a very soft washed rind cheese from France called Langres Coupe that has the wonderful funk, but the texture is sorta unusually light. can't really describe that except it seems slightly aerated but it's not, far as i can tell. also got a aged Dutch gouda, L'amuse that likely rules, too. anyways, will def. get back over to Cheese Cave again someday

I feel like a barbarian now that I just learned that not everyone (most people?) eats the rind on cheese. I always eat it.

I eat it when it tastes good and don't when it does not.

Yeah it depends

I ordered some DIY cheese kits and they just arrived! Scanned through the instructions and am a little o_O at some of the sterilization measures but hopefully I’ll be making some Monterey Jack soon!

And nice to see other people also making cheese in this thread! Another thing I need to get before I even start is bleach!

intersting, but probably a prudent gesture

omg Willoughby, where have you been all my life

https://www.tasteatlas.com/images/ingredients/32e78069c80541d59dd79d7f72925608.jpg?mw=1300

https://www.tasteatlas.com/images/ingredients/32e78069c80541d59dd79d7f72925608.jpg?mw=1300

thought this revive would be this

An Otter realizing all his cheese has run out... pic.twitter.com/cwgWCbmv8U

— In Otter News.... (@In_Otter_News2) September 7, 2024

I make a shakshuka with gorgonzola sometimes because of how melty it is but nearly every time I have to throw out the leftovers after about 4 days because it's got white mold growing on it. (I know it's not the good blue cheese mold because it gives me a pretty bad headache if I don't dispose of it properly.) Is this just a gamble that I have to be willing to take with gorgonzola (and that maybe I should opt for a different cheese), or does putting the shakshuka in the fridge ASAP help extend its edibility window?

Are you sure your fridge is at 41 F or below? what are the leftovers, sauce with melted cheese? when you ask about putting in fridge ASAP, what are you currently doing? remember that mold extends well into the food and you are just seeing the sporangium or whatever and there is plenty more happening underneath what is visible.