Moderator Action
Moving thread from General Questions to Cafe Society.
I can’t find any current data, but in 2003, mozzarella became the most popular cheese in the US, edging out cheddar.
I’ve seen claims that cheddar is the most popular cheese in the world, but I’d be mildly surprised if that were the case.
Freedom and Unity
But not sharply surprised?
It ultimately depends on the kind of cheddar. Regular garden-variety “medium cheddar” in the US is an annatto colored relatively mild orange cheese.
Something like a NY or VT aged cheddar is more of an off-white color than anything else.
For a UK cheese that I’d confuse with US cheddar, I’d say Double Gloucester is probably the closest.
Well, we don’t get much call for it around here, sir…
The only cheese I see in Mexican dishes with any regularity is Cotija. Cheddar/jack is a purely American addition, not that it’s a bad thing.
You don’t see queso fresco or añejo? I suppose it’s all regional, but those are 3, along with a couple of melting cheeses, that we get here in Georgia.
Yes, though it also depends what you are using it for. Asiago is quite common here but no one in the Veneto (I’m in Padua) would throw Asiago on their pasta. Pizza gets mozzarello, even if it’s not the right region for that at all. In any case, I’ve never ever seen cheddar here.
That’s probably true; I don’t know because I’ve never asked for it. But being a niche product here, I don’t expect Cheddar to be cheap, let alone being the cheapest cheese.
A lot of Queso Oaxaca, Queso Asadero and Queso Chihuahua get used as well in dishes that need melting cheese.
Cheddar made locally is white, or nearly so. Renard’s cheese says any other color is due to a dye which most makers add because most customers expect it. Renard’s sells it both ways.
Yep. Those seem to be the usual ones around here, along with the other ones mentioned earlier. I tend to buy a lot of chihuahua cheese.
Proper cheddar, from Somerset, about fifteen miles from Cheddar itself, is this colour.
True. I think, when I think of “generic” cheese, I’d say “the one you put on a cheese sandwich” covers it.
As a rule of thumb, anything used in British cooking is rarely used in Italian or French cooking.
It is just MHO, but I believe the reason for that is that both Italian and French cooking is delicious whereas whenever my aunt has some British food delivered, I find that box that the food was packed in to be much better tasting than the food itself. IOW, the British food tastes like crappola! Yes! real awful stuff!
You have heard of Haggis? That is a Scottish delicacy (if there is such a thing). Personally, I just cannot imagine. Haggis is reportedly the stomach of a sheep stuffed with a bunch of horrible crap. I cannot imagine eating that. It sounds to me like it would be much better used as some kind of Gargoyle or Curley Que. Both of which are pretty much guaranteed to taste like crappola!
I have read several threads in this forum that concern themselves with British cooking and they almost always agree that British cuisine is just about the worst on this planet. Although there may be other planets on which … oh well … you never can tell.
We just did this and let’s say, to be charitable, your opinion is uninformed. Or otherwise known as “bullshit”. You may have seen those threads, even posted, but you sure as shit didn’t read them.
I apologize for not reading those threads in more detail. I certainly did not intend any offense.
There’s always one unafraid to parade their utter ignorance, isn’t there?
There are people unafraid to say that the garbage that passes for food in England is good to eat, so why not?