Didn't notice this one mentioned, but a very good choice for anything requiring Mozzarella or Provolone.
This wins bc it says butter. Does it pair well with Natty Light?
Is mozzarella the best cheese?
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This wins bc it says butter. Does it pair well with Natty Light?
Oh, boy, deep subject...... DEEP...... DEEP!
Where to begin. Where to begin .....
Germans
Butterkäse: Popular with German common folk. Creamy and smooth. Easy on the stomach. Good pedestrian go-to.
Rauchkäse (smoked cheese): Nicely accented. Difficult to locate in a pinch. Subtle complexities. Sampled twice thus far in life.
Italians
Parmigano-Reggiano: Arguably, the absolute gold standard of the style, depending upon supplier. Complex. So very dynamic. Spread over everything. Love it on my lunchtime pasta.
Americans
Sharp cheddar: Wisconsin if on a budget or Vermont if splurging. Beautiful bite, if aged correctly. Compliments your beer drinking experience nicely.
Sophisticated cheese is an art. Lest we not forget.
Where to begin. Where to begin .....
Germans
Butterkäse: Popular with German common folk. Creamy and smooth. Easy on the stomach. Good pedestrian go-to.
Rauchkäse (smoked cheese): Nicely accented. Difficult to locate in a pinch. Subtle complexities. Sampled twice thus far in life.
Italians
Parmigano-Reggiano: Arguably, the absolute gold standard of the style, depending upon supplier. Complex. So very dynamic. Spread over everything. Love it on my lunchtime pasta.
Americans
Sharp cheddar: Wisconsin if on a budget or Vermont if splurging. Beautiful bite, if aged correctly. Compliments your beer drinking experience nicely.
Sophisticated cheese is an art. Lest we not forget.
I mean.. it all depends on what you're doing with it.
Cheeseburger -> American
Pizza / Caprese -> Mozz
W/crackers -> Sharp Cheddar
On a cold cut -> Havarti
binge eating -> colby
on a chicken breast -> pepper jack
with wine -> Gruyere or Gouda
Then you have several like bleu and swiss that have multiple uses.
I honestly love it all. I'm probably putting Parm at the top though as overall king.
Cheeseburger -> American
Pizza / Caprese -> Mozz
W/crackers -> Sharp Cheddar
On a cold cut -> Havarti
binge eating -> colby
on a chicken breast -> pepper jack
with wine -> Gruyere or Gouda
Then you have several like bleu and swiss that have multiple uses.
I honestly love it all. I'm probably putting Parm at the top though as overall king.
I always felt like ham was better eith cheddar and turkey with swiss.. But that's just me.
Ive eaten creamcheese out of the tub.. Not even ashamed.
And award for "food that you hated as a kid and looks gross but it turns out is delicious": cottage cheese.. With chives.
Ive eaten creamcheese out of the tub.. Not even ashamed.
And award for "food that you hated as a kid and looks gross but it turns out is delicious": cottage cheese.. With chives.
That's a very good response. I don't know if I would put parm at the top, but when I use it, I use it specifically. Pizza, spaghetti, lasagna, etc. There is no substitute for parm.
735 gave the correct answer. Depends on what you're using it for. American on a burger, Mozza on pizza, love Colby and crackers, Velvetta and Rotel for Queso, buy the bags of shredded Cheddar and Colby Jack for Chili, Chips and Cheese or anything that requires cheese. Cheese is good.
I think we can all agree that cheese, in its many iterations, is an extremely versatile foodstuff.
Mozzarella is to cheese as vanilla is to ice cream. Its good but there are so many more interesting choices. Do yourself a favor and try some Nancy's Camembert with fresh baked bread. In Louisville, you can buy it at Lotsa Pasta.
"This award-winning Camembert-style cheese is made with a blend of cow and sheep milk that tastes of the verdant Hudson Valley grazing pastures. Spreading silkily across the tongue, the cheese is mellow and buttery with a nice tanginess to highlight the lushness. Named for Old Chatham owner, Nancy Clark, this cheese is a larger version of the Hudson Valley Camembert."
"This award-winning Camembert-style cheese is made with a blend of cow and sheep milk that tastes of the verdant Hudson Valley grazing pastures. Spreading silkily across the tongue, the cheese is mellow and buttery with a nice tanginess to highlight the lushness. Named for Old Chatham owner, Nancy Clark, this cheese is a larger version of the Hudson Valley Camembert."
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Querstion: Just saw some food network video making a cheese based pizza 'crust'. Anyone tried that? Seems like it would smoke the whole house up.
Edit: for fats trying not to be as fats.
Edit: for fats trying not to be as fats.