[QUOTE=Qadgop the Mercotan]
Heh! Flatlanders!
Warning: Anecdote!
Some friends from out of town stayed with us last month, and when offering them lunch, we offered them a variety of cheeses to use. 7 year old cheddar, 3 year old cheddar, chipotle cheddar, gjetost, 2 year old swiss, havarti, gruyere, stravecchio parmesan, Amana blue, feta, string, and chevre.
They requested American. :eek:
We searched our fridge, and found some Kraft Singles, which had expired back in 2005. So they ate that.
BTW, 3 year old Kraft Singles do not improve with age. 
[/QUOTE]
Even more evidence that Qadgop has raised me right: (I’m his kid, though I haven’t posted here in something like a year…)
Even while scrimping and saving and eating stale off-brand cornflakes for breakfast and lunch, I refuse to go any lower on the cheese scale than store-brand extra-old white cheddar. Cheese is important! 
[QUOTE=Student Driver]
Are these like the old Mr. Phipp’s Pretzel Chips? (Does anyone even remember Mr. Phipp’s?)
[/QUOTE]
No, not the same.
Flipsides™ are advertised as half-cracker and half-pretzel, although in my expert pretzel lover’s opinion, they taste like a cracker more then a pretzel. A Mr. Phipp’s Pretzel Chip™ is a flat round pretzel in the shape of a cracker, or chip. Because of its thin shape, the pretzel chip was mostly ‘crust’ and more flakey and crispy then a typical mini pretzel.
All this pretzel talk is making me crave lye rolls. If any of you smart dopers knows where I can get some good ones here in the states (Denver), please let me know!
Edit to Add: elfbabe, please tell your dad to buy some Cougar Gold White Cheddar from WSU. Best Cheese. Ever.
[QUOTE=elfbabe]
Even more evidence that Qadgop has raised me right: (I’m his kid, though I haven’t posted here in something like a year…)
Even while scrimping and saving and eating stale off-brand cornflakes for breakfast and lunch, I refuse to go any lower on the cheese scale than store-brand extra-old white cheddar. Cheese is important!
[/QUOTE]
That’s my girl!
I’ve saved some chunks of 7 year old cheddar for you!
[QUOTE=CoG888]
Edit to Add: elfbabe, please tell your dad to buy some Cougar Gold White Cheddar from WSU. Best Cheese. Ever.
[/QUOTE]
I’ll be glad to try it, I’ve tried some Tillamook cheeses in the past and found them rather nice. Vermont makes nice cheeses too. (I’m not going to advance the idea that Wisconsin is the only place that makes good cheese. I’ve tasted too much crappy cheese in Wisconsin to do that. But some of the artisanal cheeses manufactured in the tiny factories located in out of the way hamlets like Beechwood, Gibbsville, Theresa, and Alto Wisconsin are to die for!)
But that WSU website mentioned only two-year old cheddars! Don’t they have any aged stuff? 
[QUOTE=ArrMatey!]
I find them amazingly tasty, but, for some reason there’s something in them that makes me ill about an hour after eating them.
[/QUOTE]
Ah, so very much like me and Chinese food, then.
[QUOTE=Qadgop the Mercotan]
We searched our fridge, and found some Kraft Singles, which had expired back in 2005. So they ate that.
[/QUOTE]
:eek:
The ONLY way that American cheese is even remotely edible is in a grilled cheese sandwich. Other than that it’s disgusting
I’m gonna have to buy some. And try them with peanut butter. I love cheese and crackers and pretzels, don’t get me wrong, but I also love PB and pretzels.
[QUOTE=Qadgop the Mercotan]
I’ll be glad to try it, I’ve tried some Tillamook cheeses in the past and found them rather nice. Vermont makes nice cheeses too.
[/QUOTE]
Cabot “Seriously Sharp” white cheddar is to die for.
I put broken Pretzel Crackers in the Chex Mix I make for my debate team. They love them.
[QUOTE=Qadgop the Mercotan]
But that WSU website mentioned only two-year old cheddars! Don’t they have any aged stuff?
[/QUOTE]
Not that I know of, but It is still very very tasty!
[QUOTE=Missy2U]
Qadgop, just out of curiosity, where might I find such a spread? Sounds like something my husband would LOVE!!
[/QUOTE]
From memory, something I used to make close to the description:
2 blocks Cream Cheese (you can use the light stuff if you want, it’s not the main flavorant. Don’t use the tub or whipped stuff, it’s too thin)
4 ounces good cheddar, white or yellow, shredded (use whatever sharpness you prefer, it will be a lot milder in this).
1 tbsp prepared horseradish (more or less to taste).
1 tsp finely ground black pepper
1 tsp dried basil, crushed
1/4-1/2 cup milk
Melt the cheddar over low heat, adding enough milk to bring it to the consistency of Cheez Whiz (you can actually use Cheez Whiz, but people will laugh at you). Don’t use all the milk if you don’t need it. Let cool until it’s no longer hot to the touch (90 degrees F or so).
Dump everything into the mixing bowl of a stand mixer, start it on low, then increase the speed once stuff stops splattering. Cream it for about 2 minutes. You can use the remaining milk to adjust the consistency as you like.
Chill and serve, salting to taste (but the cheeses already contain a fair amount, so taste first). Adding tobasco improves the flavor but makes it look horrible, like mottled salmon.