That sounds like gjetost, all right. It’s not even really a cheese so much as it is more like a caramelized condensed milk (I’ve made it at home before, or at least the cow milk-only variant.) It’s just milk, cream, and whey boiled down until it’s basically caramelized and thick enough to set. I have to admit, it kind of puzzles me that many seem to consider it an acquired taste. It just tastes like some kind of soft caramel to me, with a more milky backbone, like dulce de leche without the added sugar.
Shake that money-maker, Meacham!
::Throws quarters to Cal on stage::
Yup, that’s gjetost. Leave it up against your hard palate for a bit, and feel a bit of a burn.
yeah, I tried that exact same thing. Not bad. Those folks try a lot of unusual flavors with their cheeses. Sartori is not too far away from my home, and I know folks who work there, and tend to get lots of free wedges, especially of the stuff that isn’t selling well.
Don’t throw quarters!
They’re cold on your skin, and they fall out of your thong.
Bills or nothing!
Boar’s Head has the best store-brand cheese ever
3-Pepper Colby Jack Cheese.
It’s the wonder of Colby Jack, with the spiciness of Pepper Jack an this shit is hot.
Best on sammitches and AMAZING on burgers
Bills are usually too large to throw on stage! How about a nice Milton or Andy?
Good thing you aren’t in Canada or you’d be concussed by Loonies and Twonies.
Just ordered some 15 year old Wisconsin cheddar online. Delivery due Friday. Will report back with my review!
So I got my eagerly awaited 15 year old cheddar yesterday, delivered from a Wisconsin cheese shop.
I hate to admit it but I was a little underwhelmed. It was fantastically sharp, but the texture was more like ordinary cheddar than I had expected. It had some crunchy calcium crystals, but I happened to have some 200 day old extra sharp Pinconning on hand and there didn’t seem to be a huge qualitative difference between the two. The 15 year old cheddar did have a somewhat funkier, more interesting flavor, but it didn’t seem 14 years and a couple months different than the Pinconning.
Qagdop, if you read this, did I maybe just get a batch that didn’t age well (in the sense of not changing much)? Maybe my exPectations were too high and i just need to learn to appreciate the subtle differences of it more. It was very good accompanied with a nice IPA.
It seems to me that Gouda benefits more from a long aging process than cheddar. That 1000 day old Gouda I’ve been getting from the local store is amazing stuff. I ordered some 5 year old Gouda online- I’ll report on that when I get it.
Well, I received the 5 year old Gouda yesterday and I’m reporting in as promised, although with 3 posts in a row from me this thread is turning into my own personal cheese journal. :rolleyes:
Anyway, not a huge difference from the 1000 day old Gouda, but definitely a deeper, more earthy flavor. Not as much of a caramel undertone but more pronounced umami, I think. I just tried a small sample of it unaccompanied- looking forward to having some more this weekend with a good glass of wine or a beer. If I go with beer, IPA seems like it would be a little too much for the Gouda- maybe a lager, like a Pilsner Urquell?
This is just to keep solost company:
Had some Provolone t’other day–IT WAS AWFUL! Of course, it was pre-sliced, in a re-seal bag, from Walmart, their brand name…
…I’ll just let myself out.
Thanks for stopping by to keep me company, Burpo. Try the KMart brand of sliced provolone- much better.
Oh, how low this once-lofty thread has fallen!
Shall we next cite prize years for velveeta? Compare merits of the flavored aerosol cheese foods?
I will say that I don’t think Velveeta ages nearly as well as some other cheeses, based on back-of-refrigerator discoveries in my much younger years 
Ever have a cheese that is nothing like advertised? I tried one called “Holey Cow” the other day (I couldn’t resist the name). It was supposed to be a buttery, holey cheese. Instead, it had no holes and honestly tasted like a salt lick. I was pretty disappointed. I mean, I can live without holes in my Holey Cow, but I found it fairly inedible.
You cannot make a geniun Philly “cheese steak” sandwich without Cheeze Whiz.
As long as we’re trolling :eek: , I’ve had gummint cheese–wasn’t half bad.
Do you think the young wastrels can use cheese aerosol to get high, like the canned whipped cream?
Highly disputable assertion.
“Cheez Whiz” is a late addition to the recipe, which originally relied on provolone (which is still considered the cheese of true aficionados at Geno’s in Philly) or white American cheese.
It’s possible, but you Camembert the hangover the next day.
^ Well, THAT’S certainly a different brand of cheese.
