Cheese Based Question aimed at Colonials.

[Robson Valley]

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?

 

[MrEd]

Sure I remember hearing that the British have more varieties of cheese than the French and more varieties of sausage than the Germans.
I don't know how true either of those statements are but even if not true they still suggest we can give both nations a damn good run for their money.

I do love a blue cheese. Either a stilton (especially the crust) or cambazola, depending on mood. Though no cheese plate is complete without an extra mature cheddar.
Very partial to emmental as well.

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

 

[Janne]

Yes, but how distinct are they from each other?
Statistics and claims like that are very difficult to verify.

 

[Janne]

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.

 

[Dave]

British cheese is the best in the world, and most eclectic, bar none, with few exceptions. End of.

 

[santaman2000]

British cheese is the best in the world, and most eclectic, bar none, with few exceptions. End of.

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.

 

[Dave]

No idea, depends on your palate.

 

[Toddy]

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/

 

[santaman2000]

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/

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?

 

[Dave]

Ahhhhhhh, santa, there are as many cheeses as there are accents in the UK. And all are good.

 

[Toddy]

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
Now that is good

M

 

[Dave]

Oh huh huh huh. Marmite cheese? We get the marmite crisps, which are very good.

 

[santaman2000]

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
Now that is good

M

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.

 

[santaman2000]

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. I have occassionally seena chedder used but not very often (it seems harder to get a cheddar inside the peppers)

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

 

[Toddy]

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

 

[santaman2000]

Yeah, we sometimes use cottage cheese in fruit salads here also.

 

[Toddy]

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 it surprisingly good......I'm presuming here that cottage cheese is cottage cheese over there too though
M

 

[petrochemicals]

Yes, but how distinct are they from each other?
Statistics and claims like that are very difficult to verify.

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.

 

[Robson Valley]

"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.

 

[petrochemicals]

I think the raw milk/pasturised as has been mentioned before makes a change. I remember cheeses being different before the salmonella clampdown