Real Cheese
I quit eating those cheap pizza'a with processed cheese filler. As long as it is 51% cheese they cheese folks can call it cheese. That is why all that oil is in the bottom of the cardboard box. Part of the cheese you purchased. Wife has been buying real 100 per cent cheese at the grocery store. Had some Irish 100 % natural cheese last night. What a difference in taste. It is more money than the blocks of processed stuff but well worth it.
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we have a local pizza place that uses real provolone, it is so thick it is actually chewy, now the peperoni is another story, the grease runs off it, but like you said the pizza is about $5 more than others but well worth it. 0 -
OK :
I really like 'real cheese' !!!
only exception is Velveeta !!! I grew up eating that stuff : Yum !!!
Thanks !!!0 -
We buy only real cheese at the grocer. None of that ?cheese like slices? that they?re selling. ASSumidly healthier but way better taste. 0 -
I admit on occasion that I will buy a freezer pizza for a fast meal or snack. Always grate some real mozzarella and add my own mushrooms along with some ham or good Hormel peperoni on them. If I have some left over fried bacon laying around it also gets on the pizza. Left over bacon is almost an oxymoron however! 
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I agree real cheese is hard to beat. Europe has great cheese especially in France, Spain and Italy. Eastern Europe has some fine cheese too. Some of the best cheese I have ever eaten was in Croatia. 0 -
well being from/living in Wisconsin I know what you mean. we buy most of our 'cheese' directly from the cheese factory. If you ever go threw Rudolf Wi. stop at the cheese store/factory, largest selection I've seen. 0 -
Picked up couple of Roquefort blue cheese a few days ago. Got an "Amish" one made with cow milk, basically cheese. Now the sheep milk one got a bit of stank and a wang but not bad. Definitely eating gone off milk with a "tang". I did see Grocery Outlet had some Munster cheese but I wasn't brave . I couldn't smell it through the packaging so it might've been not too bad?0 -
MIKE WISKEY wrote:well being from/living in Wisconsin I know what you mean. we buy most of our 'cheese' directly from the cheese factory. If you ever go threw Rudolf Wi. stop at the cheese store/factory, largest selection I've seen.
Rudolf!! I was dating this girl awhile back and she asked me to "kiss her where it stinks".... so I took her to Nekoosa. :?0 -
Personally, I think highly of Government Cheese. 0 -
When I was a kid, I worked at a Pizza Inn. The manager had us 'cut' the cheese (pun totally intended) with fake cheese even though right on the box it says 100% real cheese. I mentioned this to the manager and he said it is 100% real cheese. I said THIS cheese is 100%, but when you mix it with non-cheese, then the resulting number would be the ratio of the two. This went way over his head. So, next time the district manager was in, I told him the same thing. I couldn't tell if he was being incredulous or was actually that stupid (like the manager).
I started looking for a job soon after. Whenever it would come up in conversation with customers that said something about our 100% cheese, I'd tell them not to believe everything they read on our boxes.
Back to the topic... My wife and I took a cruise a few years ago. Our favorite part was each night in the ships 'free' restaraunt they had a dozen or so cheeses from all over the world. I got to try quite a few new ones but nothing like Taleggio with Morel Mushrooms. MMM, makes my mouth water.0 -
Bambihunter, the best pizza comes from your back yard, Hideaway. 0 -
Deli style thick slices white American cheese or white sharp American cheese for sandwiches and burgers and such usually from black bear...
Cabot's extra sharp aged white cheddar in bricks or blocks - dry and crumbly and piquant - slices on Ritz crackers or broken up and eaten alone like a snack - the Vermont is okay as well...
Shredded cheese - name brand often Cabot - in maybe 6-7 varieties (cheddar and mozzarella and asiago and Parmesan and such - mixes or blends) a 5 or 6 cheese homemade pizza or added to a salad...
Good cheese is available even at good prices but more bad cheese made from fillers and chemicals are profligate and cheap...
Most Parmesan cheese contains wood - sawdust and scrap wood shavings and chips - I'm not kidding...
Adding shredded cheese blends in small amounts when making meatballs or meatloaf or hamburger can yield good results...
Shudder... the girls like easy spray cheese from a can and cheap mac and cheese - it's horrible...
I can live on cheese and crackers.
Mike0 -
mrmike08075 wrote:Deli style thick slices white American cheese or white sharp American cheese for sandwiches and burgers and such usually from black bear...
Cabot's extra sharp aged white cheddar in bricks or blocks - dry and crumbly and piquant - slices on Ritz crackers or broken up and eaten alone like a snack - the Vermont is okay as well...
Shredded cheese - name brand often Cabot - in maybe 6-7 varieties (cheddar and mozzarella and asiago and Parmesan and such - mixes or blends) a 5 or 6 cheese homemade pizza or added to a salad...
Good cheese is available even at good prices but more bad cheese made from fillers and chemicals are profligate and cheap...
Most Parmesan cheese contains wood - sawdust and scrap wood shavings and chips - I'm not kidding...
Adding shredded cheese blends in small amounts when making meatballs or meatloaf or hamburger can yield good results...
Shudder... the girls like easy spray cheese from a can and cheap mac and cheese - it's horrible...
I can live on cheese and crackers.
Mike
Yes and Peanut Butter0 -
I recently took a can of spray cheese on a multi-day fishing trip, only because it was "No Refrigeration Needed". It wasn't all that different from the stuff they pack in our military MREs as "cheese." Which is to say that I ate it and would eat it again.
We probably have a dozen kinds of real and imitation cheeses in the frig. Real is much better, but there's much to be said for a peanut butter and American "cheese" sandwich. Had one yesterday on the golf course.0 -
He Dog wrote:Bambihunter, the best pizza comes from your back yard, Hideaway.
It is indeed good stuff. I eat there every few weeks as there is one less than a mile from where I work. I have actually grown a little tired of their 'wheaty' crust. It is likely better for me than 'white flour' crust, but still. I got tired of it. If you ever have a chance, try their "Classic Lasagna". it is really good and at least for me and my heavy appetite, it is just about right portion size.0 -
PLEASE, PLEASE, PLEASE buy real cheese. HELP support Wisconsin :P 0 -
I live seven miles from the Rudolph cheese factory and go there at least once a week Mike. I like real cheese like I prefer real soup. I like the new Jalapenio they came out with. 0 -
Okay, there's whole milk mozzarella and part skim. Whole milk is really what you want on your pizza. It's soft and almost impossible to slice as you would get it from a deli. Part skim mozzarella is harder, slices easily and dissappears on a pizza. It's also cheaper than whole milk mozz. And they're both 100% real just processed from different parts of milk. When I had a pizzeria i used 50/50. It worked well and tasted great. When I go to a pizza place now, I can tell what they're using. And hey, there's synthetic everything for pizza. Textured soy protein everything. 0 -
Troyer smoked cheddar ...from Ohio Amish country....yummy 0 -
Troyer makes great trail bologna to go with that cheese too. 0 -
Having lived in Switzerland, France and Germany. I am picky when it comes to Cheese.
All this fake Wisconsin Guruyere, and Emmental, make my blood curdle.
Must say Cabot has a great variety of excellent Cheese. The Sharper the Better
We have a farm (Kenny;'s) down the road that offers Cheese made from their Kentucky Dairy, lots of good stuff. Their Cheddar's and Smoked Bleu are fantastic for snacking with toast of crackers. The fresh Mozzarella is Great on Pizza.0 -
JJ, "I couldn't possibly care less. I'm actually trying to care less and just can't get there." - Kevd18<br> 0
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