I just had a mouth-watering flashback memory. Does anyone still get the FFA cheese spread anymore when the FFA members sell fruit, cheese, and summer sausage as a fundraiser. That cheese spread was the best!
Cheese
- Thread starter colbycheese
- Start date
If you go to the Dells, stop at one of the Carr Valley Cheese factories.
Cheese curds so fresh they squeak.
Carr Valley Cheese Co. - Wisconsin Cheddar, American Originals, Artisanal and Award Winning Cheeses
Cheese curds so fresh they squeak.
Carr Valley Cheese Co. - Wisconsin Cheddar, American Originals, Artisanal and Award Winning Cheeses
Most of you all are communists. If it ain't American it ain't touching these lips. Love it or leave it you terrorists.
Basic types:
1. Pepper Jack/Hot pepper
2. Colby-Jack
3. Sharp Cheddar
4. Swiss (on burgers, not by itself)
Cottage cheese: Small curd. Generic/store brands tend to be surprisingly tasty for the price.
Another level: Anything that's remotely Amish-authentic. Recent personal favorite variety: Horseradish (not sure of the "base cheese" it uses, but — I don't actually care :smile
1. Pepper Jack/Hot pepper
2. Colby-Jack
3. Sharp Cheddar
4. Swiss (on burgers, not by itself)
Cottage cheese: Small curd. Generic/store brands tend to be surprisingly tasty for the price.
Another level: Anything that's remotely Amish-authentic. Recent personal favorite variety: Horseradish (not sure of the "base cheese" it uses, but — I don't actually care :smile
Sometimes I allow myself to give my restaurant and food consulting to local business free of charge. After a recent visit to The Cheese Shop of Des Moines, I gave the guy with a beard some advice on how to lose the image of the snobbiest place in town. First he can change the name to Tiendo Del Queso to try to widen the market and add some ethnic flair to the curb appeal. Adding a classic Ro-Tel and Velveeta appetizer instead of the fondue special would add some of the "simpler is better" philosophy to the overcomplicated tasting menu.
If anyone's ever near Ashland, Ohio they should stop by grandpa's cheese barn. I'm not a huge cheese person but they have a ton of options and it's really good.
Go to lunch for me last two weeks has been plain old Kraft American singles on marble rye with tomatoes from the garden.
Story time.
Went a visited a place in Italy that made parmigiano reggiano.
You always hear about how the Italians are lazy but not these guys. 3 guys run the whole thing. They make over 100k a year. They each only get one day off a week.
Only cheese made in this region can be called parmigiano reggiano.
They use to have to turn each one of these by hand. They now have a machine that goes up and down the aisle constantly flipping them.
Went a visited a place in Italy that made parmigiano reggiano.
You always hear about how the Italians are lazy but not these guys. 3 guys run the whole thing. They make over 100k a year. They each only get one day off a week.
Only cheese made in this region can be called parmigiano reggiano.
They use to have to turn each one of these by hand. They now have a machine that goes up and down the aisle constantly flipping them.
When going with the good ol' American processed cheese, one has to go with the Velveeta slices over Kraft.
That's so cool, I assume those are your pics?Story time.
Went a visited a place in Italy that made parmigiano reggiano.
You always hear about how the Italians are lazy but not these guys. 3 guys run the whole thing. They make over 100k a year. They each only get one day off a week.
Only cheese made in this region can be called parmigiano reggiano.
They use to have to turn each one of these by hand. They now have a machine that goes up and down the aisle constantly flipping them.
