1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

Cheese Based Question aimed at Colonials.

Discussion in 'Other Chatter' started by TeeDee, Nov 4, 2017.

  1. Robson Valley

    Robson Valley Full Member

    Joined:
    Nov 24, 2014
    Messages:
    7,655
    Likes Received:
    1,082
    Location:
    McBride, BC
    Interesting. I need to pace myself in the direction of the cheeses I want.
    This is NOT rocket science.

    These are 5,000+ year old methods for preserving milk protein. Thus, it cannot be technologically complicated.
    Must be very large bowls and a stick.

    BIG FOOD does not want you to learn DIY. There's no money in it for them.
    If you have access to bulk milk, what stops you?
     
  2. MrEd

    MrEd Native

    Joined:
    Feb 18, 2010
    Messages:
    1,282
    Likes Received:
    274
    Location:
    Surrey/Sussex
    So the cheese fridge in my local supermarket is about 5 or 6 shelves and about 15 ft long. Any type of cheese or cheese product you could desire.

    The sausage fridge is 5 or 6 shelves and about 6 foot long
     
  3. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    11,391
    Likes Received:
    2,005
    Location:
    Grand Cayman, Norway, Sweden
    Yes, but how distinct are they from each other?
    Statistics and claims like that are very difficult to verify.
     
  4. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    11,391
    Likes Received:
    2,005
    Location:
    Grand Cayman, Norway, Sweden
    Last night, I also bought a chunk of (real) italian Gorgonzola, plus a piece of Bel Gioioso “Crumbly Gorgonzola
    Blue Italian cheese, Crafted in Wisconsin”

    Italian, crafted in Wisconsin?
    WTx?
    I will do a little comparo tonight.
    I bought 6 different blue cheeses.....
    Wife thinks I lost it.
     
    #104 Janne, Nov 11, 2017
    Last edited: Nov 11, 2017
    Robson Valley likes this.
  5. Dave

    Dave Hill Dweller

    Joined:
    Sep 17, 2003
    Messages:
    6,019
    Likes Received:
    7
    Location:
    Brigantia
    British cheese is the best in the world, and most eclectic, bar none, with few exceptions. End of.
     
  6. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

    Joined:
    Jan 15, 2011
    Messages:
    15,816
    Likes Received:
    632
    Location:
    Florida
    So which British cheese would be best in Chili Relenos? Or Enchiladas? Not being trite; I really want to know which ones ate comparable to those cheeses.
     
  7. Dave

    Dave Hill Dweller

    Joined:
    Sep 17, 2003
    Messages:
    6,019
    Likes Received:
    7
    Location:
    Brigantia
    No idea, depends on your palate.
     
  8. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    34,780
    Likes Received:
    1,200
    Location:
    S. Lanarkshire
    I use mature red cheddar in mine :) sometimes top it with crumbled caerphilly, or lancashire :)
    The chilli relenos are usually made with a mozzarella type though. Last of that I used came from Laverstoke farm.....from their own buffalo herd in the UK.
    https://www.laverstokepark.co.uk/produce/dairy/mozzarella/
     
    Dave likes this.
  9. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

    Joined:
    Jan 15, 2011
    Messages:
    15,816
    Likes Received:
    632
    Location:
    Florida
    A mozzarella? I don't think I've ever had one like that here. Usually a fresh, white, meltable cheese but usually a milder one than Mozzarella. One of the Mexican cheeses in Mexico or a Monterey Jack here if a Mexican one isn't available.

    That's why I asked which British cheeses compare to those?
     
  10. Dave

    Dave Hill Dweller

    Joined:
    Sep 17, 2003
    Messages:
    6,019
    Likes Received:
    7
    Location:
    Brigantia
    Ahhhhhhh, santa, there are as many cheeses as there are accents in the UK. And all are good.
     
  11. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    34,780
    Likes Received:
    1,200
    Location:
    S. Lanarkshire
    Personally I'm not fond of mild cheese, I like flavourful :)
    Do you get cottage cheese there Santaman2000 ? I often use that with chilli's. The other stuff that goes well with it is the paneer. Not that fond of paneer usually, but it's okay with spicy foods.

    Just having afternoon coffee, and I've got some marmite cheese :D
    Now that is good :D

    M
     
  12. Dave

    Dave Hill Dweller

    Joined:
    Sep 17, 2003
    Messages:
    6,019
    Likes Received:
    7
    Location:
    Brigantia
    Oh huh huh huh. Marmite cheese? We get the marmite crisps, which are very good.
     
  13. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

    Joined:
    Jan 15, 2011
    Messages:
    15,816
    Likes Received:
    632
    Location:
    Florida
    Yeah, if I were pairing a cheese to something spicey I'd rather have a stronger cheese as well. But Chili Relenos are made with mild peppers (Poblanos or Aneheims) and Enchiladas are also mild rather than spicey.

    Yes, we have cottage cheese here as well. I'm not sure about the Paneer. I've certainly never had it personally.
     
  14. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

    Joined:
    Jan 15, 2011
    Messages:
    15,816
    Likes Received:
    632
    Location:
    Florida
     
  15. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    34,780
    Likes Received:
    1,200
    Location:
    S. Lanarkshire
    I like a bit of taste kick in them :) so I add a little heat.
    Unless one grows them, chilli varieties can be a bit hit or miss here. Sometimes you just take your chances with a bag from the greengrocer's and hope the wee symbols on the pack are accurate.

    If you squeeze the cottage cheese it can be sliced up and it works well with chilli things, even the milder sweet peppers.
    It's also very good with fruit stirred through it, like pineapples, apples, crisp pears and the like.

    M
     
  16. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

    Joined:
    Jan 15, 2011
    Messages:
    15,816
    Likes Received:
    632
    Location:
    Florida
    Yeah, we sometimes use cottage cheese in fruit salads here also.
     
  17. Toddy

    Toddy Mod
    Mod

    Joined:
    Jan 21, 2005
    Messages:
    34,780
    Likes Received:
    1,200
    Location:
    S. Lanarkshire
    I wasn't meaning it so much as with a fruit salad, just as an addition to the plate with some fruit stirred through the cheese. It's good on crackers like that too, or with baked spuds :)

    Try it with your chillis :D it surprisingly good......I'm presuming here that cottage cheese is cottage cheese over there too though :)
    M
     
  18. petrochemicals

    petrochemicals Full Member

    Joined:
    Jul 30, 2012
    Messages:
    3,396
    Likes Received:
    152
    Location:
    westmidlands
    The starter culture is what gives cheese its most distinct flavour, and i think they all use the same one virtually. Every now and again you do get a supermarket cheddar that tastes a bit different, but on the whole of it they are fairly similar.
     
  19. Robson Valley

    Robson Valley Full Member

    Joined:
    Nov 24, 2014
    Messages:
    7,655
    Likes Received:
    1,082
    Location:
    McBride, BC
    "Cheddaring" is a process. As Petro says, the starter bacterial culture is about the same for most cheeses.
    We had only one sort for all of the cheese making class efforts.
    There are so many things you can change to result in so many different cheese flavors.

    Our instructors explained that you could make a "summer cheese" and a "winter cheese," then put
    two different labels on them and everybody would be happy with the difference.
     
  20. petrochemicals

    petrochemicals Full Member

    Joined:
    Jul 30, 2012
    Messages:
    3,396
    Likes Received:
    152
    Location:
    westmidlands
    I think the raw milk/pasturised as has been mentioned before makes a change. I remember cheeses being different before the salmonella clampdown
     

Share This Page