Qadgop, I wish it were that true for me. Any amount of cheese seems to set me off. It’s not always so much the pain as it is the consequences the following morning. I’ve read what I can about it…and I’ve just adapted as well as possible.
I agree though, milk and iced cream are MUCH worse for me…they’re not even close to as tolerable.
-K
Eau Claire. (I may be FIB, but Dad was born halfway between Wausau and Eau Claire.)
And the cheese kicks ass. So do the women, at least the the ones from Madison.
(Okay, okay, it was worth a try. I’ll turn off the computer and come to bed.)
(The cheese castle’s way too tacky for words, though.)
Damn you, Mercotan! You’re just twisting my gut with blind envy now! Pennsylvania wouldn’t know real cheese if it bit the Farm Show Complex on the ass…
That’s the best part!
Well, second best, after the cheese.
That sounds delicious. Although I am quite certain that that cheese did not come from happy cows. Because you know where happy cows come from. 
How exactly does it better with age, flavor-wise? Does it just get sharper?
And fuller, and richer…there are all kinds of overtones and undertones to a good aged cheese that the kind that gets sold in supermarkets doesn’t even know it can achieve. And the texture gets crumbly instead of rubbery-smooth, so there’s more surface area to a chunk of it for the flavors to escape from.
There aren’t still cows in California, are there?
Land I remember being dairy pasture when I was a kid is now vineyard. Cows are practically a rarity now.
Here’s the shocker… California recently passed Wisconsin as the biggest dairy producer.
Oh, yeah, I’m not shocked at all. I tell people I grew up in a dairy producing region in California and they look at me like I’m crazy. I knew people in high school who lived on dairy farms and cows were just another part of the scenery.
In the last few years, however, the wine industry has expanded so much. I visited my mom and dad earlier this month and was amazed to see vineyards where there used to be cows. Kinda sad. I expect there will always be some cows, though, so the yuppie tourists can have their cheese with their wine when they swing by for a drunken vacation in Northern California.
There are! I drive by them every day on my way home from work. When I’m in a happy mood, I moo at them as I drive by 
If you live in the Bay Area, you must be in the North Bay. Yes?
Back to my cheese: it was so crumbly that when I cut a slice, it would fall into about four pieces. Mmmmmyum.
Nope, Far East Bay. Don’t know if the cows I see are dairy cows, but they’re definitely cows.
Oh, stop it! You’ll make me drool, and then you’ll owe Mr. Neville a new laptop. I would accept payment in nine-year-old Cheddar, but I don’t know if he would.
Hm. Between this thread and another one in the recent past, I’m pretty curious about aged cheddar and I’m nowhere near Wisconsin although Tillamook, Oregon is about an hour north of here.
I might have to drive up there in the next couple weeks to see if they have any. Even if they don’t, a drive along the coast would be nice.
They may beat us in quantity, but they’re making that stuff you buy at Fud-r-us Emporium. And all the pictures of real live cows I’ve seen from California are in feed lots with a bin of grain…no rolling green meadows for them. Dairy cows are usually Holsteins (white and black) or Jerseys (lovely shades of tan).
Congrats on your 9-year cheese!
If it does, I hope you relabel everything properly to avoid confusion. I have a friend who stays up all night on New Year’s just to cross out all the numbers on the aged liquor bottles and correct them (10 year old scotch becomes 11).
He’s an accuracy fanatic. :eek:
I don’t claim to know anything about California’s dairy industry in general, but IME that’s not true. A Google Image search turned up this picture, which looks exactly like about a thousand hillsides in Sonoma County.
Thanks for the congrats!
That sounds like good cheese.
I’m either ignorant or a snob, but the ONLY cheese I’ll eat from America is Wisconsin cheddar. I’ve had local cheese (penn & maryland). I seriously can’t believe what these people are peddling as quality cheese. Really, really poor cheese. Bland. Chalky texture. Terrible cheese. I don’t know if they’re actually cheese makers or just some farmer with a “home cheese kit”.
I just realized recently that I’ve kind of turned into a cheese fan. I used to buy good cheese whenever I was around it, but now that my liquor store carries good cheese, I get something new every week. Last week, it was just a ripe Brie. But I’ve had an excellent Tallegia (tallegio?) recently, a soft stinky Italian cheese.
FWIW, I’m quite lactose intolerant and don’t have much of a problem with cheese. Sometimes if I eat a ton of it off pizza, but never really with good cheese.
Wisconsinite checking in here-
go to www.cheesers.com you can order Carr Valley cheese from Peg and Marie there. They ship. Really good cheese. And they have the freshest curd I have ever had and fresh lefsa every Thursday.
Tell them Carrie from the paper sent you, they will take good care of you.
I like me cheese.
Barrels
Not this time of year, certainly- our hills look like sand dunes by now, because it doesn’t rain in the summer.
