Tag: cheddar
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Why You Should Stop Describing Cheeses as ‘Sharp’
Did you ever have an elementary or middle school teacher ban a word from the classroom, saying that everyone was using the word too much and you all needed to try to find other words to describe what you were trying to say with the now-banned word? I did; I remember having an elementary school…
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A Wisconsin Cheese Journey: Part 3
[This is the final post in a three-part series on the Cheesemonger Invitational winners’ trip to Wisconsin in October. You can read the first part here and the second part here.] My third full day in Wisconsin started off by jolting me with the hard, cold reality that I had already acquired a lot of…
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What Makes a Cheddar Cheddar?
I’ve been writing a fair amount about cheddars on here over the past few weeks. It’s a category of cheese that deserves a lot of attention, if only to match its huge presence in the Anglophone foodscapes. After originating in the tiny corner of Somerset and flourishing among the great English cheeses, Cheddar spread not…
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Cutting the (Night) Cheese
Cutting into a clothbound cheddar is easier when it only weighs 10 or 20 pounds, as opposed to 90. This Beecher’s Handmade Cheese Flagship Reserve is a small-format clothbound cheddar-style cheese, made in Seattle. Flagship Reserve is made with the curds leftover from making Beecher’s Flagship, so it is similar to the famous Cheddar-Gruyère blend.…
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Five Things that are Better with Cheddar
Cheddar has myriad uses in everyday American cooking. That’s a no-brainer. Why wouldn’t you put cheddar into the 1,0001 things we put cheddar in, like macaroni and cheese, casseroles, baked potatoes, stuffed bell peppers, Americanized Mexican food, grilled cheese sandwiches, and apple pie? In much of our cooking, shredded or sliced cheddar is an ingredient—one…
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A Cheese I Cantal Love Enough
It’s not enough for the French to have 6,000 types of native cheeses. They have to compete with the English on the one cheese that couldn’t get more English: cheddar. That’s right; the French have a cheddar, too. And it’s delicious. Really, ridiculously delicious. Sure, it’s not really a cheddar—and the French would probably not…
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Clothbound Cheddars: Unveiled
We all know what cheddar is; we’ve seen it, we’ve eaten it, we (most of us) like it. But while the name “cheddar” already conjures a place (England), a process (cheddaring), and a style of cheese (duh), the types of cheddars are diverse—adding layers of meaning to a common term. Today I’m interested in just…
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Beyond Velveeta and Lil’ Smokies: Super Snacks for the Super Bowl
Let me preface this by saying that I have nothing against Velveeta or Lil’ Smokies. We even ate the latter last year while we watched the Super Bowl, and I recognize that Velveeta is an integral part of everyone’s favorite RoTel-infused Queso dip recipes. I can wax nostalgic about eating these things while watching huge…
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4 Dishes to Start Your Day the Cheesy Way
Not everyone eats breakfast. But among those who do, many believe that it is the most important meal of the day. Unfortunately, there’s no definitive study to either support or argue against the importance of breakfast—or any meal, for that matter. Whether breakfast is a daily ritual in which you always indulge, or it is…
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3 Easy Recipes to Cheese Up Your Weary Winter Nights
For many working people, it’s a struggle to come home and eat a balanced meal. Take it from your harried cheesemonger, who spends eight-plus hours a day on her feet: running around helping people, slicing never-ending quantities of lunch meat and charcuteries, carrying cheese, cutting cheese, wrapping cheese, rescuing cheese, counseling cheese (eaters), lifting, climbing,…
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Sunday Pun-Day: English Edition
This weekend’s collection of cheesy puns plays homage to the cheeses of the British Isles. Are they any good? You cheddar believe it! But don’t just take my word for it. Read on and decide for yourself. *** Why did cheese go on a diet? Because it needed to cheddar a few pounds.…