Modern Vespa

Colby cheese is the worst cheese. Worse, even, then the oft-maligned American cheese, which isn't actually even cheese.

Colby is actually cheese, but it's also actually terrible.

(Please feel free to add your own hot take).

nope

Respect is not usually part of a hot take.

Looks lovingly at colby/ham/pickle sandwich I just made and despair at how much hate there is in the world.

Actually it might be mild.

nope

Ing-lish shood bee spelld fone-tik-lee.

I'd even take:

ˈɪŋɡlɪʃ ʃʊd bi ˈspɛld fəˈnɛtɪkli.

Don't we deserve nice things?

Don't make me answer that

If you've got a Vespa that makes up for Colby cheese.

Yes you do, but it's very unwise if you have cats.

Monterey Jack is the worst cheese. That sh*t is on everything lately. The people who put Monterey Jack on their menu are not even worthy of being 'sandwich artists.'

Vegan 'cheese'

Year-round daylight saving time is stupid; there is no more sunshine under such a regime. If you want to get up in the dark, feel free, but don't make me do it.

Is shite when you try to grill it on toast, the bloody stuff refuses to melt.


Cottage cheese is also shite along with Greek Feta cheese.

Personally, I prefer Velvita.

OFG

Don't you live perpetually in daylight?

More like perpetual desert wasteland.

There are some very, very good vegan cheeses out there. Some have even won prizes in France. I haven't found any good ones readily available in the US, though we did find a first-class vegan cheesemonger in Paso Robles.

My hot take? Restaurants with only one vegan choice.

No - I don't want a garden salad. And if you offer a vegan burger, WTF do you add cheese and have it in a Brioche bun that has milk, butter and eggs in it? No, I don't want it in a 'lettuce wrap'. At least make the cheese vegan, and yes, I'd like an ordinary hamburger bun, and no, I don't want the gluten free offering.

The mixte frame is the most beautiful frame in bicycledom.

As dry and miserable our lives are here, I can't imagine living somewhere where it rains even less.

Shoeburyness in the UK gets only 20.7 inches a year on average. Not much more than LA (or SJ).

Touché.

Phoenix, AZ, for example?

nope

nope

I heard that they eat cilantro in a place called Springfield!

omg


O.S.

This hot takes thread wasn't supposed to be just about cheese, but since we're still more-or-less talking about cheese, let me add this to my hot take:

Colby is the cheese you buy when you don't know anything about cheese and the store is out of cheddar.

I think I'm rather glad I've never knowingly encountered it...

It's like a blander version of cheddar with a rubbery texture. Some might even mistake it for cheddar, since they are close to the same color.

If you've ever eaten a piece of cheddar and said to yourself "this cheddar isn't very good", you were probably eating Colby.

I hate that that song about it from the comercial back in the day. Still pops into my head. 😠 Colby, Swiss and Cheddaaaaar blended all togetheeeer. Forget it.

?feature=shared

I do agree that Colby is rather bland, and that there are much better options out there to enjoy.

But I'll still eat it if it's there.

Side note about Special Export: I lost my virginity while drunk on it.

As for my hot take, Overly hopped beers are shit.

Plus one on the hoppy beer for me. Doesn't sit well with me.

Barilla is not pasta. It's a blue box of disappointment and shame.

Not that it's Colby but my brother, the younger one, used to eat BabyBels by the bagful, since we're talking about cheese.

I love hoppy Beers and dark Ales even more.


What I can't get my head around is pubs and bars chilling IPA's, Stouts, Porters, Traditional Ciders etc to a stupidly low temperature and thus killing most of the flavour. It wouldn't be so bad if it was a scorching hot day but freezing cold beer
in the middle of a Northern Hemisphere January is ridiculous.

is it like Cheese Touch type cheese?

(Diary of a wimpy kid)

Hah. I had to look that up.

No, it isn't like the cheese touch. Colby doesn't even have a strong taste. If it did, it could at least justify its existence, since strong cheeses are a category unto themselves.

Colby's mortal sin is that it is wholly uninteresting, and really has no reason to exist.

I read the article about it that skids shared, and it is weird. They kept touting about how "innovative" and "special" it is, and how it is a "masterpiece" of cheesemaking. All they did was strip out the flavor from Cheddar, and age it less to help keep more flavors from developing.

It's like Zima. Coors took beer, filtered it to remove the flavor and color of beer, then added fruity flavors to it to appeal to a less sophisticated consumer. So they took what makes beer special and replaced it. I'll admit that I enjoyed Zima when it first came out, and drank way more of it than I should have, but in my defense I was in my 20s. I then discovered cider and homebrewing, and never looked back.

I suppose there are cheeses out there that are the cheese equivalent of over-hopped IPAs.

Yes, absolutely. Bleu, for instance. While many people hate bleu cheese (my wife, for instance) it has a devoted following (me, for instance).

Nobody feels strongly one way or another about Colby. It is just an anonymous cheese that doesn't serve any particular need within the cheese world.