My six year old swiss is really working for me, it’s so delicious! Strong ‘swiss’ flavor (yes, I know that in Switzerland there’s no cheese called swiss, but you know what I mean). It’s full of crunchy protein bits too, that are just awesome!
It’s tough to find a really old swiss. My record is 9 years old, but I don’t think it was any better than my current product.
Last night we added shredded smoked gruyere to our instant mashed potatoes, it worked pretty nicely.
We’re quite partial to many of the cheeses that come out of the Cabot Creamery, located in Waterbury, VT. One used to be able to tour the actual creamery, located in Cabot, VT but that is closed to the public now.
It’s a dairy cooperative and has been since 1919. The flavors are varied and amazing. I’m very partial to the Horseradish Cheddar. Their Pepper Jack is crammed with flakes of real hot pepper.
Then, if one is feeling particularly daring, one can purchase the Habañero cheese. We bought ONE small brick and froze it, then- wearing gloves- grated it into a zip lock bag. There it lives in the freezer. Waiting for its moment to shine, a few evil hot bits at a time.
Take a look around their site. It is hands down the finest “commercially” sold cheeses I’ve ever had.
On the other hand, in Kalamazoo, MI we visited a Farmer’s Market where I ate cheese curds that were a life-altering experience.
Yay for cheese ! I’m lactose-intolerant to the extent that I cannot drink milk or eat cottage/ riccotta/ yogurt ( except for Greek )/ and so on. The firmer the cheese the more I can enjoy it. Cheddar cheese is by definition lactose-free, so I do lean into those.
I do love a good Brie, especially an old stinky one. With a good tough rind. That’s about as soft as I can go in terms of lactose content.
A nit: the word is “habanero,” not “habañero.” No tilde (~) over the “n”.
Huh, didn’t knöw that. But jalapeño is cool, right?
0h yes, Gjetost!!! Good on the apples like you said, but I like it even better thinly sliced on a cracker, in the oven just long enought to get it melting. But room temp is good too.
Thank you !! I’ve made this mistake for decades.
As the 99ers say, " Ignorance fought! "