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Thread: American cheese

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    Supporting Member spot's Avatar
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    American cheese

    This thread will ignore anything stringy, plasticky, or aimed at children or cooking.

    Cheese is very wonderful and I have no doubt there are producers in America whose product would please me. I've never seen it though.

    My suspicion is that the volume produced nationally is trivial, that it's a specialist commodity, that it's difficult to find for most Americans. I'd be interested to hear the actuality from those who shop there and like cheese.

    https://www.bbc.co.uk/news/world-us-canada-48915578
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    Proudly humble LarsMac's Avatar
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    Re: American cheese

    Here is an article on some of the cheese produced in Colorado.
    I think it's a good read.

    https://www.westword.com/restaurants...-2019-11462155

    A couple of my former co-workers moved to a farm near my home a few years ago and began raising Goats.
    They have recently entered the cheese-making arena here and will offer up the results of their efforts in a local competition.

    In our travels, we have come across several local Cheesemakers and found some very nice stuff.
    I doubt that American cheeses will ever make the world Market in volume, and I am not thinking that to be a bad thing.

    We were recently in Maine, and found a couple of goodies there, as well.

    https://www.bostonmagazine.com/resta...-cheesemakers/
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    Supporting Member spot's Avatar
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    Re: American cheese

    I'll enjoy reading those later this evening.

    Would you describe these proper cheeses as specialist food, or as staples. Would a conventional hypermarket sell selections or would you have to look harder?
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    Proudly humble LarsMac's Avatar
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    Re: American cheese

    Quote Originally Posted by spot View Post
    I'll enjoy reading those later this evening.

    Would you describe these proper cheeses as specialist food, or as staples. Would a conventional hypermarket sell selections or would you have to look harder?
    One must search the local specialty grocers and such mostly. Though some of the Big Box Grocers are getting into offering local specialty cheeses and other delicacies here in Colorado.
    Can't say for the rest of the country. The stores I shopped on our recent road trip haven't picked up on that idea, just yet.
    "The trouble with people isn't that they don't know, but that they know so much that ain't so." - Will Rogers
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    Senior Member FourPart's Avatar
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    Re: American cheese

    Only the Americans could come up with the notion of Spray-On Cheese.

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    Senior Member magentaflame's Avatar
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    Re: American cheese

    the only thing we don't have here is raw cheese. You have to make it yourself and I'm willing to try it. I make my own butter why not raw cheese (what could go wrong) I only eat locally made cheese and yoghurt . so I'm all good . Goats cheese, local triple brie, chedder etc . I'll eat camembert but only with quince jelly

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    Supporting Member spot's Avatar
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    Re: American cheese

    I'm so tempted to cross-post this into "Advice on eating and sleep please"!
    Nullius in verba|||||||||||
    Who has a spare two minutes to play in this month's FG Trivia game!

    The watch of your vision has become reasonable today.

    England's troubles will increase until the bishops open Joanna Southcott's box.
    It’s normal. You must provoke. You must insult the belief of all monotheists. You must make fun of the belief of all monotheists.
    From the upper tier of the Leppings Lane End of the Hillsborough Stadium, I watched the events of that day unfold with horror.
    When the flowers want to oxygen and nutrition, or you’re a wedding or party planner, I will help you too much.
    Write that word in the blood

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    Senior Member magentaflame's Avatar
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    Re: American cheese

    lol why's that ? I have had any in awhile.

  9. #9
    Banned Raphael's Avatar
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    Re: American cheese

    FORGET FRANCE --- UK IS BIG CHEESE NOW


    When Monty Python performed their celebrated cheese shop sketch they had viewers in stitches as John Cleese’s increasingly exasperated customer went through a list of 43 cheeses only to find that none was available.

    During the Second World War, however, it would have been no laughing matter. With rationing in force most of the nation’s milk was used to mass produce just one kind of cheese nicknamed “government Cheddar”. This policy had the effect of decimating the British cheesemaking industry, wiping out thousands of small producers.


    Before the First World War there were 3,500 independent British cheesemakers. By 1945 just 100 survived. Recipes for some of the country’s traditional cheeses were lost for ever. Even Wensleydale almost disappeared. Today the picture could not be more different.


    Of the 5,000 entries at the international cheese awards held in Nantwich, Cheshire, this week more than half were British. Trestle tables groaned under the weight of cheeses of every description and more than 250 judges were required to smell and taste them in 300 categories.


    In the Cheddar category alone there was a dizzying array of sub-categories including “mild”, “medium” and “mature”. Then there was “traditional” and “farmhouse”, not to mention “British” and “overseas”. While the supreme winner was an organic aged Gouda from the Netherlands (made with Jersey milk, since you ask), two British products – a Double Gloucester and a goats’ cheese from Somerset – made the final four. The other finalist was German.

    Of the French, once les grands fromages of the cheese world, there was no sign. Indeed the British can make a claim to have outstripped the home of classics such as Camembert and Brie when it comes to making delicious concoctions out of fermented curd.

    We now produce 700 varieties of cheese, 100 more than the French, with powerful arrivistes such as Lincolnshire Poacher and Stinking Bishop making inroads into a market once dominated by standards such as Red Leicester and Cheshire, alongside the ubiquitous Cheddar.


    Cheesemaking was sexy – and it began to attract the rich and famous
    This remarkable turnaround is reflected in the scale of the business. Sales of British cheese amount to £2.7billion a year, with Cheddar accounting for half of that figure. The Cornish Davidstow creamery alone produces 64,000 tons of Cheddar a year and its Cathedral City line is the biggest cheese brand in the UK.

    But small is also beautiful. Artisan producers started making cheese using milk from their own herds or bought in.

    Many of these specialist cheesemakers employ fewer than 10 people and have annual sales of £1million pounds or less but the growth of farmers’ markets and export opportunities have provided many an artisan with a living.

    By 2007 the Toronto Star was sufficiently impressed by British cheesemaking to run a feature on the phenomenon under the headline, “Cool Britannia rules the whey”. In short, cheesemaking was sexy – and it began to attract the rich and famous.

    Cheddar cheese originates from the British village of Cheddar in Somerset
    These days celebrity curd nerds include Alex James, the former bassist with Blur, Sean Wilson, the ex-Coronation Street actor, and one-time Formula One champion Jody Scheckter. Following his runaway success with the band behind hits such as Parklife and Country House, James, 47, bought a 200-acre farm in the Cotswolds and started making cheese.

    He soon began picking up awards. His Farleigh Wallop was voted best goats’ cheese at the 2008 British cheese awards and more followed.

    His Goddess “spicy and savoury washed-rind cheese” has done particularly well, winning gold then super gold at the world cheese awards of 2012 and 2014 respectively.

    Wilson, 51, who played Martin Platt in Corrie for 20 years, now runs the Saddleworth Cheese Company whose range includes brands with eccentric names such as How’s Yer Father, Smelly Ha’peth and Mouth Almighty.


    Scheckter, 66, meanwhile, keeps buffalo on his Laverstoke Farm estate and uses their milk to make top quality mozzarella, the second best-selling cheese variety in Britain today. Like James, both Platt and Scheckter’s cheeses have picked up numerous awards.

    And this is no mean achievement given the rigour that goes into the judging. At the international cheese awards the entries are assessed by old hands such as Brian Murrell, who has been in the industry for more than 50 years.

    They go about their business in much the same way as winetasters at a blind tasting. “All the cheeses are undressed, or naked, as the continentals call it, with no labels, no branding,” a spokesman explains.


    Cathedral City line is the biggest cheese brand in the UK


    Gloucestershire cheese rolling fans take position to watch legend...

    Kylie Jenner rants about a cheeseburger


    "The judges are all carefully picked. It’s a position of great honour and trust.” U sing an implement known as a “cheese iron” they take a sample from the brand they are judging and smell it before feeling for texture and then tasting it. “We’re looking for the best of the best, something that stands out,” says Murrell.

    “We’re looking at texture, flavour and appearance – because people do buy with the eye.” One man who wasn’t on the judging panel this week was Nigel Pooley, the recently retired group technical manager of Wyke Farms.

    Known as “Nige the Nose” in his pomp, his employer paid a premium of £25,000 a year to have his formidable proboscis insured for £5million. This is as good an illustration as any of what a high-stakes business British cheesemaking has become.



    AND THIS WAS WRITTEN OVER 3 YEARS AGO .

    Now number of producers exceeds 5 trillion and we have so much cheese that we use it for holding back the sea on our coasts ,

  10. #10
    Supporting Member spot's Avatar
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    Re: American cheese

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    As someone who spent much of his youth with a Ration Card, I can assert with authority that the state of British Cheese has improved over the years. I recall my amazement when first visiting France after the war and discovering the local Normandy camembert, for example.

    That was also the first time I flew, back when Lympne Airport was a grass strip flying into Beauvais, on the civilian upgrade to the Halifax bomber. I think Duxford has one still. I possibly reached a higher altitude later that week when ascending the Eiffel Tower, the hop over the channel was very brief and British pilots of the time were still habitually prone to flying under the defensive coastal barrage.
    Nullius in verba|||||||||||
    Who has a spare two minutes to play in this month's FG Trivia game!

    The watch of your vision has become reasonable today.

    England's troubles will increase until the bishops open Joanna Southcott's box.
    It’s normal. You must provoke. You must insult the belief of all monotheists. You must make fun of the belief of all monotheists.
    From the upper tier of the Leppings Lane End of the Hillsborough Stadium, I watched the events of that day unfold with horror.
    When the flowers want to oxygen and nutrition, or you’re a wedding or party planner, I will help you too much.
    Write that word in the blood

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