Bad Manners and Brimstone

During a spur of the moment trip this weekend, we stopped in at a creamery. Bought a horseradish pecan cheddar, one similar to a swiss, a chipotle gouda and a blue.

During a spur of the moment trip this weekend, we stopped in at a creamery. Bought a horseradish pecan cheddar, one similar to a swiss, a chipotle gouda and a blue.

The bolded sound lovely, and reminds me of when I can get the scotch bonnet cheddar; yum.

Edited because there is an 's' in reminds.

Quote from: MOM21SON on June 21, 2018, 08:24:58 pm

Whiskey cheddar is already on my list!

I'm not really a cheese person, but that sounds amazing.

It is!

I love a proper mature cheddar, aged long enough for the amino acids to cluster and make it slightly crunchy, rather as Parmesan is crunchy.  I used to pine for it but it was really hard to find - only real artisans making for gourmets produced it, because they knew that a lot of people would think that crunch in cheddar is wrong, and imagine that it was caused by additives, excess salt, cheese mites or something, and go 'Eeew!' But now in the UK several supermarkets carry it, clearly labelled as 'Crunchy Cheddar' so customers know it's supposed to be like that, and it's selling well. I have induced several friends to try it whose initial reaction to the idea was "Crunchy Cheddar? Is that even a thing?' and they all loved it.

I kind of know what you mean, and I think that would be awesome! Can you share a brand name so I can see if it's available here?

Quote from: Pattycake on June 26, 2018, 08:48:23 am

Quote from: Aleko on June 26, 2018, 03:00:31 am

I love a proper mature cheddar, aged long enough for the amino acids to cluster and make it slightly crunchy, rather as Parmesan is crunchy.  I used to pine for it but it was really hard to find - only real artisans making for gourmets produced it, because they knew that a lot of people would think that crunch in cheddar is wrong, and imagine that it was caused by additives, excess salt, cheese mites or something, and go 'Eeew!' But now in the UK several supermarkets carry it, clearly labelled as 'Crunchy Cheddar' so customers know it's supposed to be like that, and it's selling well. I have induced several friends to try it whose initial reaction to the idea was "Crunchy Cheddar? Is that even a thing?' and they all loved it.

I kind of know what you mean, and I think that would be awesome! Can you share a brand name so I can see if it's available here?

It sounds like the "Judy cheese" I mentioned upthread.  I would like a brand name, too, so that I can tell my husband to try some.

If you are in the states and have one close, Trader Joe's Well Aged Cheddar often have the Tyrosine clusters that create the crunchy bits.

Quote from: Aleko on Today at 03:00:31 am

Quote

I love a proper mature cheddar, aged long enough for the amino acids to cluster and make it slightly crunchy, rather as Parmesan is crunchy.  I used to pine for it but it was really hard to find - only real artisans making for gourmets produced it, because they knew that a lot of people would think that crunch in cheddar is wrong, and imagine that it was caused by additives, excess salt, cheese mites or something, and go 'Eeew!' But now in the UK several supermarkets carry it, clearly labelled as 'Crunchy Cheddar' so customers know it's supposed to be like that, and it's selling well. I have induced several friends to try it whose initial reaction to the idea was "Crunchy Cheddar? Is that even a thing?' and they all loved it.

I kind of know what you mean, and I think that would be awesome! Can you share a brand name so I can see if it's available here?

Well, I usually go to Aldi (a German discount supermarket that has recently taken Britain by storm, which I believe operates Trader Joe's in the US) for their own-brand crunchy cheddar. And Wyke Farms, Britain's largest chees producers, make one too.

Quote from: Hmmm on June 26, 2018, 09:23:17 am

Quote from: Chez Miriam on June 26, 2018, 08:53:20 am

Quote from: Pattycake on June 26, 2018, 08:48:23 am

Quote from: Aleko on June 26, 2018, 03:00:31 am

I love a proper mature cheddar, aged long enough for the amino acids to cluster and make it slightly crunchy, rather as Parmesan is crunchy.  I used to pine for it but it was really hard to find - only real artisans making for gourmets produced it, because they knew that a lot of people would think that crunch in cheddar is wrong, and imagine that it was caused by additives, excess salt, cheese mites or something, and go 'Eeew!' But now in the UK several supermarkets carry it, clearly labelled as 'Crunchy Cheddar' so customers know it's supposed to be like that, and it's selling well. I have induced several friends to try it whose initial reaction to the idea was "Crunchy Cheddar? Is that even a thing?' and they all loved it.

I kind of know what you mean, and I think that would be awesome! Can you share a brand name so I can see if it's available here?

It sounds like the "Judy cheese" I mentioned upthread.  I would like a brand name, too, so that I can tell my husband to try some.

If you are in the states and have one close, Trader Joe's Well Aged Cheddar often have the Tyrosine clusters that create the crunchy bits.

I'm in the UK, and Pattycake is in Canada [if I remember correctly], but your answer makes me think we might already be choosing something similar: our cheddar is always "vintage" or "extra mature" or "very strong", so thanks for provoking those thoughts.

I am, and those words give me some better idea what to look for. I do recall now that some "aged" or "old/extra old" (we don't go for the euphemisms, apparently  ) have had that texture. Guess i haven't bought any in a long time.

Quote from: Pattycake on June 26, 2018, 01:53:30 pm

Quote from: Chez Miriam on June 26, 2018, 09:37:39 am

Quote from: Hmmm on June 26, 2018, 09:23:17 am

Quote from: Chez Miriam on June 26, 2018, 08:53:20 am

Quote from: Pattycake on June 26, 2018, 08:48:23 am

Quote from: Aleko on June 26, 2018, 03:00:31 am

I love a proper mature cheddar, aged long enough for the amino acids to cluster and make it slightly crunchy, rather as Parmesan is crunchy.  I used to pine for it but it was really hard to find - only real artisans making for gourmets produced it, because they knew that a lot of people would think that crunch in cheddar is wrong, and imagine that it was caused by additives, excess salt, cheese mites or something, and go 'Eeew!' But now in the UK several supermarkets carry it, clearly labelled as 'Crunchy Cheddar' so customers know it's supposed to be like that, and it's selling well. I have induced several friends to try it whose initial reaction to the idea was "Crunchy Cheddar? Is that even a thing?' and they all loved it.

I kind of know what you mean, and I think that would be awesome! Can you share a brand name so I can see if it's available here?

It sounds like the "Judy cheese" I mentioned upthread.  I would like a brand name, too, so that I can tell my husband to try some.

If you are in the states and have one close, Trader Joe's Well Aged Cheddar often have the Tyrosine clusters that create the crunchy bits.

I'm in the UK, and Pattycake is in Canada [if I remember correctly], but your answer makes me think we might already be choosing something similar: our cheddar is always "vintage" or "extra mature" or "very strong", so thanks for provoking those thoughts.

I am, and those words give me some better idea what to look for. I do recall now that some "aged" or "old/extra old" (we don't go for the euphemisms, apparently  ) have had that texture. Guess i haven't bought any in a long time.

If we were doing away with euphemisms, at least half the cheese that enters this house would be labelled "stinky" rather than "mature".

There's stinky and then there is stinky!  We love some strong cheeses in our family but years ago we learned our limit after ordering an after dinner cheese course at a small (maybe 30 tables) restaurant while visiting Washington DC. We picked 4 from a list and most of them we knew nothing about. We were sitting toward the front of the restaurant. DH noticed our waiter coming out of the kitchen and people turning toward him with wrinkled noses as he passed. DH utters "uh oh, I think that is coming to us". The waiter places the plate on our table and begins to indicate which cheese is which, while my daughter looks like she is going to pass out, my son is trying not to gag, and all of our nearby dining companions are glaring at us with horror. Before the waiter could finish, DH has requested he return the plate to the kitchen. The waiter grabs an empty glass from another table and covers the offending cheese. The owner came by with a complimentary plate and said he wasn't sure who had ordered that cheese but he was going to make them eat the entire 3 lbs he had in the back.