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Bellavitano is one of my favorites on a charcuterie board.
A baked brie with some black cherry or black raspberry preserves on a slice of good baguette is another great appetizer.

My wife arguably make the best mac & cheese on the planet, using gruyere and white cheddar mixed with homemade heavy cream sauce, all over Cavatappi pasta. This is comfort food in one of it's greatest forms.
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Dooglas wrote:
Actually even Kraft does not call their product cheese. They call it "pasteurized prepared cheese product".
That's because early American cheesemakers held it in disdain and lobbied for the classification. It's entirely bureaucratic - that's my point. A related litmus test: is fondue cheese?
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znomit wrote:
No they aren't.
If it tastes like cheese, and it substitutes for cheese, and is marketed as cheese, what is the point in arguing over pedantry and gate-keeping the experience of cheese for those who may not have alternatives?
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There is one cheese I absolutely will never eat...

that liquid neoplastic junk in single slices they call 'processed cheese'. Facepalm emoticon
It is so far removed from real cheese that you can actually light campfires with it. What The? emoticon
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So would you eat spray cheese?
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Trenchleton wrote:
That's because early American cheesemakers held it in disdain and lobbied for the classification. It's entirely bureaucratic - that's my point. A related litmus test: is fondue cheese?
No it isn't "entirely bureaucratic". Kraft American slices, and Cheez Whiz for that matter, are processed food products. They are not made in the way cheeses are made. You could mix some flavorings and coloring with water and a little alcohol and produce a drink. You could not, however, call it wine.

And to answer your question, fondue is not cheese. It is a dish made with cheese and other ingredients (usually a blend of cheeses, wine, and seasonings; but there are many variations).
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Reblochon, from Savoie in France, is the King of Cheeses in my book.

Nice and ripe and stinky. Unfortunately, it is a raw cow's milk cheese that you can't buy in the US.
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Excuse me if I advertise Italian products but it is a must:

https://en.wikipedia.org/wiki/Auricchio
Silver Streak wrote:
Reblochon, from Savoie in France, is the King of Cheeses in my book.

Nice and ripe and stinky. Unfortunately, it is a raw cow's milk cheese that you can't buy in the US.
Try the spicy Auricchio provolone and then let me know.
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Mozzarella di bufala campana! It is the macadamia nut of cheese.
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stickyfrog wrote:
Mozzarella di bufala campana! It is the macadamia nut of cheese.
You are a connoisseur!
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Trenchleton wrote:
what is the point in arguing
This is the cheese fight thread, not the fake cheese fight thread.
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Trenchleton wrote:
A related litmus test: is fondue cheese?
Many confuse fondue with fontina:
https://en.wikipedia.org/wiki/Fontina
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The best cheese is the cheese i have. The worst cheese is the cheese i don't have.
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Attila wrote:
Many confuse fondue with fontina:
https://en.wikipedia.org/wiki/Fontina
Never. Fontina is fantasic!
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When I visit Galicia, a nice Cava and soft tender tetilla make me happy.
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steelbytes wrote:
The best cheese is the cheese i have. The worst cheese is the cheese i don't have.
Fair enough.
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Hey Velveeta, you want cheese war?
mpfrank wrote:
...

Not keen at all on processed cheese.

Just to be fair, though: https://tinyurl.com/yey5pjmk
Also, it's not just some uncouth commercial American idea. We scoff at 'American Cheese' plastic wrapped cheesefood products, but then I realized that our Euro cousins are just as bad. Nobody here has put this up as a favorite cheese yet, but it is SO popular that it likely outsells them all ROFL emoticon

External inline image provided by member with no explanatory text

Don't they list ingredients in order of highest content first?
'A fun soft cheese with milky notes'
External inline image provided by member with no explanatory text

But try it if you are a cheese person and you never have, you can get it anywhere. It is neither very good nor very bad, but it IS certainly cheesy. And spready.
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V oodoo wrote:
But try it if you are a cheese person and you never have, you can get it anywhere. It is neither very good nor very bad, but it IS certainly cheesy. And spready.
... even motor grease is easily spread ....
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Guzzi Gal wrote:
No, I won't fight you because I LOVE CHEESE!

I'm partial to an Amish-made Baby Swiss made in and around Holmes County, Ohio. Otherwise, yes, Jarlsberg is better.
Holmes County is a nice day ride for me!

We regularly pair Fontina with a bit of olive oil and fresh rosemary in a cast iron pan and slip it into the oven for about 15 minutes. then have it with baguette or selected crackers.

I'm not from Wisconsin, but I'm a serious cheese head.
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spacedog wrote:
So would you eat spray cheese?
Never heard of it...?
Real cheese cannot be SPRAYED ! What The? emoticon

Ok... there are TWO cheeses I won't eat.
Any more ghastly examples?
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Fudmucker wrote:
Never heard of it...?
Real cheese cannot be SPRAYED ! What The? emoticon

Ok... there are TWO cheeses I won't eat.
Any more ghastly examples?
I forgot to mention they have a variety of flavours that don't at all taste like propellant. Spray cheese has been around longer than I have, which surprised me since I thought it was a gen-x product, but is actually a baby-boomer idea. Don't believe me?
https://www.pastemagazine.com/food/cheese/a-brief-history-of-easy-cheese/
queasy-cheese
queasy-cheese
OP
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V oodoo wrote:
Also, it's not just some uncouth commercial American idea. We scoff at 'American Cheese' plastic wrapped cheesefood products, but then I realized that our Euro cousins are just as bad. Nobody here has put this up as a favorite cheese yet, but it is SO popular that it likely outsells them all ROFL emoticon
I will readily admit to regular consumption of Laughing Cow (and it's Brie cousin). There is probably some in my refrigerator right now. I think of it not so much as cheese, but more as a spread (like cream cheese).

Kraft singles do have a good use, though: they can be used to hide pills, all the better to give our dogs their daily medication. It works so well that our dogs will remind us when it is time for their cheesemeds.
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There was a time when powdered cheese flopped badly until Kraft packaged it with pasta to precede Top Ramen as college and prison staples.
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History

Processed cheese was first produced in 1911 by the Swiss industrialist Walter Gerber, founder of the company Gerber & Co. AG (later called Gerberkäse AG) in Thun. The "Gerber" brand is now part of the Emmi Group and is used all over the world. The cheese and butter wholesaler "Gebrüder Wiedemann", founded in 1892 in Wangen in the German region of Allgäu, launched the first processed cheese under the "Adler" brand on the German market in 1922. At the same time, the French Léon Bel (Fromageries Bel) opened the first French factory for the production of melted cheese under the "La vache qui rit, Kiri" brand in Lons-le-Saunier. The production of melted cheese began in Austria in 1925 under the "Alma" brand, the oldest Austrian melted cheese brand.

In 1916 James Lewis Kraft filed the first US patent for a method of production of melted cheese: the company Kraft Foods thus developed the first melted cheese sold already in slices (Kraft Singles, in Italy called with the brand Sottilette) available on the market, which was introduced in 1950.
Since then this type of sliced ​​cheese, known as American cheese, and its derivatives has become ubiquitous in American families, used above all for the preparation of cheeseburgers and cheese toast, thanks to the ability of the slice to cook in evenly, spread and lay out smoothly and resist freezing, unlike traditional cheddar cheeses. Traditional cheese makers lobbied unsuccessfully to demand that the processed cheese be labeled "stuffed cheese". [6] The first commercially available individually packaged cheese slices were introduced in the United States by Clearfield Cheese Co. in 1956. Arnold Nawrocki's US patent 2759308 was awarded to Clearfield Cheese Co. in 1956.

In the Soviet Union, the production of processed cheeses was started in 1934 in the Moscow Processed Cheese Factory (Московском заводе плавленых сыров); in the 1940s, the production of cheeses made from non-fat raw materials (Novʹj cheese) was introduced and in the 1960s recipes for Družba and Volna melted cheeses were created.

https://en.wikipedia.org/wiki/Processed_cheese

Italians decline any responsibility for "fast food cheese".
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V oodoo wrote:
Also, it's not just some uncouth commercial American idea. We scoff at 'American Cheese' plastic wrapped cheesefood products, but then I realized that our Euro cousins are just as bad. Nobody here has put this up as a favorite cheese yet, but it is SO popular that it likely outsells them all
There are quite a few processed cheese products out there. Visit any grocery store - how many cheese spreads do you find? Look in your fridge - or mine - you will likely find one. Let's just avoid mixing up real traditional cheeses with processed cheese products, or even processed "cheese-like" products which have no actual cheese in them at all.
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jess wrote:
I will readily admit to regular consumption of Laughing Cow (and it's Brie cousin). There is probably some in my refrigerator right now. I think of it not so much as cheese, but more as a spread (like cream cheese).

Kraft singles do have a good use, though: they can be used to hide pills, all the better to give our dogs their daily medication. It works so well that our dogs will remind us when it is time for their cheesemeds.
or baiting live-catch mousetraps
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I quite agree that there is a firm line between factory 'processed' cheese products and old fashioned natural cheese. Although the bulk of traditional cheeses is likely produced in a factory these days.

If this is a cheese thread, don't all cheeses qualify? I find it interesting to learn the history and source of both types. Can't have a thread about scooter wars and only talk classic Vespas.

I've helped make cheese a little bit with my nephew's family, traditional feta and stoumba and myzithra, helped with the sheep and goats getting the milk. So I am definitely on your side. But I do eat Laughing Cow when served. And processed cheese in MY fridge??? Busted, but only these, my secret indulgence.
Mozzarella balls in brine for salads, yum!
Mozzarella balls in brine for salads, yum!
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Fresh mozzarella?
That thing there? ROFL emoticon
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Dooglas wrote:
Let's just avoid mixing up real traditional cheeses with processed cheese products, or even processed "cheese-like" products which have no actual cheese in them at all.
To what end, though? Language is meant to be alive, adaptive, and communicative. "Vegan cheese" communicates the exact thing it needs to.
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Trenchleton wrote:
To what end, though? Language is meant to be alive, adaptive, and communicative. "Vegan cheese" communicates the exact thing it needs to.
It doesn't require the word cheese to tell me what I need to know about it.
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I agree with V oodoo. I usually find most salads uninspired, but still try to eat them regularly. A little cheese goes a long way to making a salad better. I haven't tried that particular cheese, but any cheese (except the spray can stuff) would help most salads. Feta or goat cheese are what I usually put on salads.

EDIT: Right, forgot this was a cheese fight for a few minutes...okay. These are all cheeses I have eaten in the past year. I only regret the babybel, but I've had worse.

RE-EDIT: I lied. I regret NOTHING!
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spacedog wrote:
I agree with V oodoo. I usually find most salads uninspired, but still try to eat them regularly. A little cheese goes a long way to making a salad better. I haven't tried that particular cheese, but any cheese (except the spray can stuff) would help most salads. Feta or goat cheese are what I usually put on salads.

EDIT: Right, forgot this was a cheese fight for a few minutes...okay. These are all cheeses I have eaten in the past year. I only regret the babybel, but I've had worse.

RE-EDIT: I lied. I regret NOTHING!
... but please .... Not the cheese spray...
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Attila wrote:
... but please .... Not the cheese spray...
You know, vegan notcheese spray could be the next big thing.
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znomit wrote:
You know, vegan notcheese spray could be the next big thing.
The inscription says: "I went to a vegan picnic.
There was only the lawn"
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znomit wrote:
You know, vegan notcheese spray could be the next big thing.
The antiqueso is coming, the signs are everywhere!
spacedog wrote:
RE-EDIT: I lied. I rennet NOTHING!
Fixed that for ya.



Aged cheddars for me please. And TJ's has a one with parmesan crumbles in it which is quite enjoyable.
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spacedog wrote:
RE-EDIT: I lied. I regret NOTHING!
Some bad news.
The cow is laughing at you, not with you.
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jess wrote:
Kraft singles do have a good use, though: they can be used to hide pills, all the better to give our dogs their daily medication. It works so well that our dogs will remind us when it is time for their cheesemeds.
Another dog owner told me this trick years ago. It works like a treat. Toss the cheese ball to the dog and it disappears in one swift gulp - pill and all.
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Harbinger wrote:
OK, I see we are starting slow here. First entry is Quebec cheese curd however it is best served very fresh with hot gravy and French fries.
Poutine doesn't count as cheese... or food... it's a fast acting cholesterol pump.
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You also can't deny that Velveeta has it's place. It's a small place, tucked away in the corner of the fridge. Only to be pulled out when there are an abundance of Ritz crackers.
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2020 MP3 500 HPE Sport ABS/ASR
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2020 MP3 500 HPE Sport ABS/ASR
Joined: UTC
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Location: El Pueblo de Nuestra Señora Reina de los Ángeles sobre el Río Porciúncula
UTC quote
spacedog wrote:
I forgot to mention they have a variety of flavours that don't at all taste like propellant. Spray cheese has been around longer than I have, which surprised me since I thought it was a gen-x product, but is actually a baby-boomer idea. Don't believe me?
https://www.pastemagazine.com/food/cheese/a-brief-history-of-easy-cheese/
This is the one I remember:

"Cheez Whiz is the jarred, shelf-stable cheese sauce sold by Kraft — not to be confused with the spray cheese called Easy Cheese sold in an aerosol can. When Cheez Whiz got its start, it was made mostly of cheese — albeit extremely processed. As ridiculously American as the product may seem, it was actually manufactured with Brits in mind.

"The British dish called Welsh rarebit is made using a difficult-to-make cheese sauce. Kraft searched for a simpler solution. In 1952, Cheez Whiz was born, introduced solely to the British market. In 1953, Cheez Whiz made its way across the pond to the United States."

https://tinyurl.com/yzt8pr8n

It later also came in a spray can (date?).
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