Cheese

[Gene L]

I make a the easy vinegar cheese that comes out like ricotta.

Yes, I have made that also , but I am always puzzled as to what to do with it...

Eating it like cottage cheese is boring...it is a bland and tasteless cheese.

I tried salting and pressing it once but had poor results... :idunno:

I like it. Best enjoyed when sitting on a Tuffet with my lady friend, Elanore Muffet. Not so keen on the whey, but it's all good.

 

[coloradoclyde]

Is that a spider beside you?..... :haha:

 

[LongrifleDoc]

Hard Ana soft cheese were used as table and as cooking cheeses. Towsnd in his cooking vids often recommended a Parmesan or similar hard Italian cheese in recreating early American sides. I have found Parmesan and asiago carry well in a haversack when trekking or do well at camp with out an ice chest.

Since Cheddar is the most common English cheese, I would have guessed that Cheddar would have been the most common in Anglo America.

 

[Loyalist Dave]

Cheddar takes a long time... vinegar based cheese takes less than an hour.

I think that Parmesan and Asiago were simply plentiful for export vs. cheeses from England, and one may use less Parmesan as a flavoring ingredient than cheddar, so more people could access those types of cheeses. I'm told Jefferson actually had Parmesan ice cream made.

LD

 

[Blizzard of '93]

sharp cheddar is a wonder with a chunk of hearty bread and bowl of ham beans/peas.

 

[coloradoclyde]

I think that Parmesan and Asiago were simply plentiful for export vs. cheeses from England, and one may use less Parmesan as a flavoring ingredient than cheddar, so more people could access those types of cheeses. I'm told Jefferson actually had Parmesan ice cream made.

LD

I just love a good Parmesan....Ok!...here's my secret ingredient.... next time you make soup....throw in a chunk of parmesan rind......There!....Now you know....go forth and make good soup. :wink:

 

[Coot]

I think that Parmesan and Asiago were simply plentiful for export vs. cheeses from England, and one may use less Parmesan as a flavoring ingredient than cheddar, so more people could access those types of cheeses. I'm told Jefferson actually had Parmesan ice cream made.

LD

I just love a good Parmesan....Ok!...here's my secret ingredient.... next time you make soup....throw in a chunk of parmesan rind......There!....Now you know....go forth and make good soup. :wink:

We add some grated Parmesan to mashed potatoes to give them a little zest.

 

[NeilMacleod]

I make a the easy vinegar cheese that comes out like ricotta.

Yes, I have made that also , but I am always puzzled as to what to do with it...

Eating it like cottage cheese is boring...it is a bland and tasteless cheese.

I tried salting and pressing it once but had poor results... :idunno:

Its called paneer cheese (Vinegar) common ingredient in East Indian food and many recipes out their, great in a tomato/curry sauce
Making cheese is fun , I used to make bloomed cheeses allot, love Blue http://www.idfa.org/news-views/media-kits/cheese/history-of-cheese

 

[Loyalist Dave]

Paneer uses lemon juice or tamarind juice while farm cheese uses vinegar (cider in original recipes). Just a little taste difference, not that crucial.

My Paneer and my farm cheese don't come out like Riccotta, but harden. More like mozzarella, but without the stringy-ness.

Here's archaeological evidence that the cheese making wasn't imported into Europe, but was there 7000 years ago . Ancient Cheese Making

LD

 

[NeilMacleod]

Made some Farmers/Paneer cheese today.

 

[coloradoclyde]

Interesting.... :thumbsup:

 

[Loyalist Dave]

yummy :thumbsup:

LD