Good morning, Sir. Welcome to the National Cheese Emporium!
Kim has a post up about Cheese, and it’s a good one. Go there and read. Come back when you’re done.
I loves me some cheese. I’m also not a fan of the cheap “pasterized process cheese food” found in single slice servings everywhere.
I find myself jonesing when I haven’t been to the Mars Cheese Castle in a long while..
Most people don’t know it, but you can improve the flavors of purchased cheeses by aging them. Small hobby cheesemakers often use specially modified refrigerators or chest freezers fitted with special temperature controls. If you buy a whole round of cheese it can be kept whole and in the wax, and age slowly in your cheese fridge. Some cheeses have their cultures killed, which prevents them from aging further. It’s also possible to make your own cheese, and it’s less difficult than one might expect. Some cheese is not improved by aging. Mozarella, for instance, has to be used in a small window or it ages PAST its peak.
Yep, I loves me some cheese. I like all the types Kim indicates, and I’m also a big fan of Cheese Curds (available all over wisconsin) which, when they’re fresh, squeak against your teeth when you bite ’em. I myself do like the Brie and Camembert, though not as much as a good, nutty cheshire or jarlsberg. Damn. Now I have to hit the store.
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And you wonder where your size comes from. I to love cheeses in all variety and flavor, but once I removed them from the diet I dropped a lot of weight. I now partake of cheese but sparingly.
Addictions always have there cost, you just need to weigh them, no pun intended.
My size comes from carbs. As long as I’m eating protein, (meat and CHEESE) I lose weight. Am doing so now. Eating a couple ounces of cheese a day. Maybe some people don’t realize that EVERYONES METABOLISM IS DIFFERENT. God, how many times do I have to say that before people get it?
Oh, I get it. Mileage will differ :-)
My brother lives on carbs and he is barely 170 on little over 6 feet. Other one eats 5 scoops of ice cream daily and is 260+ on little over 6.
I eat a mix, trying to stay off carbs and more protein. Beleive it or not, but the most drop I had was when I was having subway for lunch. Don’t know if that means I could use what they had or it was good for me.
I love a good sharp cheddar, although to hear Kim, I’ve never had good cheddar.
If you can eat cheese and lose some pounds, good on ya, mate. Me, I’ve got to limit fats.
Just had my Gall Bladder out so I might see some change in what I can eat, Have to see. Beer hasn’t tasted very good lately so that is bad.
“Pasteurized processed cheese food” isn’t the nadir of the phenomenon. Believe me, there’s worse — far worse. I’ve been educated about it by an expert in the domain.
I think I’ll post about it.
Mars Cheese Castle. Oh, mmm. The lunch counter there serves the best hot ham & cheese sandwich in the world. The place that decorates for Christmas so enthusistically, it makes Santa Claus jealous. The place where tour buses stop so people can buy up and sign the guest book (read that thing to see how international the crowd is). German wines like you’ll see nowhere else.
They used to have a five year aged cheddar that was a dream. The most aged now is four year, and it’s no slouch. It comes in white and orange. They use no preservatives, so don’t forget it in the fridge – it’ll mold quickly. The chocolate cheese is just like fudge. And they have Elegant Farmer pies. If I was on death row, my last meal would come from the Mars Cheese Castle.
P.s.: if you go up there, go up U.S. 41 a bit north a couple of exits to Little Europe restaurant. It’s owned by a Czech couple who escaped the Iron Curtain in the middle of the night to the West, and he labored until he could save the money to open his restaurant. Besides the wonderful story of the owners, the food and atmosphere are like I got transported back to the Old Country. And yup, I’ve been to restaurants in the Old Country, I don’t have to imagine, so there.
I’m a huge fan of the Italian cheeses. I love a good asiago. We constantly have a wedge of romano in our fridge.
But my true love is an aged, extra sharp cheddar. Mmmmmm….
Yep, Paul, it’s a bi pain is what it is.
More cheese pleese…
It started with Kim DuToit writing about cheese here: Curds and Whey Other bloggers took up the topic including this gem from Francis W. Porretto at Eternety Road: The Great Pyramid Of CheeseFran here. No, it's not quite Sunday yet…….
The Woodman’s supermarket here in Rockford, IL has a larger and better cheese selection that blows many specialty shops to shame.
Dammit now I’m jonesing for one of my cheese steaks. Mmmm sauteed peppers and mushrooms with melted cheddar and Roquefort
Oh yeah, Bucky Badger brand taco flavored cheese curds kick ass as a road snack.
10 comments and not a single Monty Python reference, except for the post title.
I’m disappointed.
It’s a very clean cheese shop.