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(Guardian)   14 cheese "myths" debunked to the left, why you're hankerin' for a hunka' now to the right   (theguardian.com) divider line
    More: Interesting, Cheese, cheese shops, artisan cheese, world of good cheese, cheese's recherché reputation, season of cheese, biggest mistake, growth of white surface mould  
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891 clicks; posted to Food » on 07 Dec 2021 at 8:43 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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View Voting Results: Smartest and Funniest
 
2021-12-07 8:10:22 AM  
i.pinimg.comView Full Size

Wallace approves.
 
2021-12-07 8:19:55 AM  
15. Grilled cheese not have to be made with "American cheese" or even cheddar. Try to experiment with different cheeses and other ingredients. A tuna melt can be delicious.
 
2021-12-07 8:41:23 AM  
That's a gouda article
 
2021-12-07 9:12:12 AM  
Sunlight exposure produces vitamin D production in humans. When that exposure drops, it is common for humans to crave dietary sources of magnesium and vitamin D, especially from dairy. Your brain alters your flavor profile for your benefit.
 
2021-12-07 9:17:29 AM  

bostonguy: 15. Grilled cheese not have to be made with "American cheese" or even cheddar. Try to experiment with different cheeses and other ingredients. A tuna melt can be delicious.


Fontina and provolone also work really well.  Fontina is my go-to for something like a prosciutto, tomato, arugula grilled cheese.
 
2021-12-07 9:29:02 AM  
The only thing you'll ever need to know about that article?

The Leatherman Wave being held in the picture at the bottom, is being held upside down.

The cutout on the blade is at the top, meant to facilitate opening the blade. You're seeing someone hold that thing with the spine, not the edge, of the blade against that cheese while pretending to cut.
 
2021-12-07 9:32:09 AM  

bostonguy: 15. Grilled cheese not have to be made with "American cheese" or even cheddar. Try to experiment with different cheeses and other ingredients. A tuna melt can be delicious.


Gorgonzola on some nice hearty bread is very nice too.
 
2021-12-07 9:33:54 AM  
Put brie on your burgers.
You're welcome.
 
2021-12-07 9:35:48 AM  
I Hanker for a Hunka Cheese
Youtube 4xRv9ZQOCPo


I assume subby is referencing this one
 
2021-12-07 9:37:07 AM  
"Grated parmesan, mozzarella or cheddar, for example, are "a terrible addition to your recipes", says Luca Dusi of the wine and cheese bar Passione Vino in east London. "Once grated, cheese will start oxidising" - meaning it also begins to lose flavour."

Fails to mention it's also typically coated in cellulose powder to keep it from sticking together (assuming this is a brand name rather than store-grated cheese set out for quick access), which makes it harder to melt in recipes, especially parmesan. Ever try making an Alfredo sauce with something like a bottle of Kraft parm?  It works, but takes a lot more stirring and attention to get it melted and lump-free -- and even then you'll never quite get a perfectly smooth texture.  I usually get mine grated at the deli within a couple days of planning to make my Alfredo (or cacio e pepe or whatever I'm using it in).

Pre-grated is fine in salad or atop sandwiches or pizza for a quick hit of that lovely salty parm flavour, but anywhere you need it to melt into a uniform texture, use fresh grated.
 
2021-12-07 9:47:36 AM  

FormlessOne: The only thing you'll ever need to know about that article?

The Leatherman Wave being held in the picture at the bottom, is being held upside down.

The cutout on the blade is at the top, meant to facilitate opening the blade. You're seeing someone hold that thing with the spine, not the edge, of the blade against that cheese while pretending to cut.


Really.  I looked at that and thought "who wants blood on their cheese".
 
2021-12-07 9:48:48 AM  
Plans are afoot to raid my cheese cave. I made about eight small wheels in the summer & early fall.
Two of my sons have been bugging me for months to release these for family consumption.
 
2021-12-07 9:50:41 AM  
List fails to mention - don't make a sandwich for lunch during the week with any type of beer cheese.  You'll be at work smelling like the town drunk and get a call from HR.

/Not speaking from direct experience.
//Or am I...
 
2021-12-07 9:53:43 AM  

ar393: Put brie on your burgers.
You're welcome.


Brie makes great deep fried cheese sticks, too.  It goes kinda stringy like mozarella.
 
2021-12-07 10:02:30 AM  

offacue: FormlessOne: The only thing you'll ever need to know about that article?

The Leatherman Wave being held in the picture at the bottom, is being held upside down.

The cutout on the blade is at the top, meant to facilitate opening the blade. You're seeing someone hold that thing with the spine, not the edge, of the blade against that cheese while pretending to cut.

Really.  I looked at that and thought "who wants blood on their cheese".


It was bizarre to see that pic, captioned "The proper way to cut brie," and I thought "I really hope Brie gets a better agent, because she's about to be injured trying to slice that friggin' cheese..."
 
2021-12-07 10:03:45 AM  
"Brie, cut correctly for being dumb enough to use a knife upside down to mangle a cheese. Multitool optional."
 
2021-12-07 10:14:31 AM  

OldRod: That's a gouda article


I want to learn gouda write an article that good.
 
2021-12-07 10:15:37 AM  

ar393: Put brie on your burgers.
You're welcome.


Grilled toast, ham, brie, apricot preserves
 
2021-12-07 10:17:26 AM  

offacue: Really.  I looked at that and thought "who wants blood on their cheese".


I never drink wine
Youtube CbQxMIlx8qY
 
2021-12-07 10:38:43 AM  

bostonguy: 15. Grilled cheese not have to be made with "American cheese" or even cheddar. Try to experiment with different cheeses and other ingredients. A tuna melt can be delicious.


You can take any kind of cheese and melt it in any liquid with sodium citrate. When it cools, it will have the texture of "American cheese" but made with actual cheese.
 
2021-12-07 11:33:08 AM  
Monty Python (Ultra Rare) Cheese Shop Sketch
Youtube uT3OQECSDoQ
 
2021-12-07 11:43:41 AM  

yakmans_dad: offacue: Really.  I looked at that and thought "who wants blood on their cheese".

[Youtube-video https://www.youtube.com/embed/CbQxMIlx8qY]


Dude puts the "Gorgon" in gorgonzola...
 
2021-12-07 12:40:55 PM  
Ideally, you should avoid the fridge entirely and go for a cellar or larder, says Mellis - but not everyone has that option.

Well clearly the commoners wouldn't have a good stone lined meat safe of any quality, but surely they have a cool wooden larder, perhaps good solid oak with a leg of mutton or two hanging away from the cooking hearth.

/has a dirt floor root cellar. Not keeping cheese in there, the farking field mice/bugs would get it. My fridge has a digitally controlled cheese drawer. Till those farkers learn to open the fridge it's safe. Who stores more than a few weeks of cheese around anyway?
 
2021-12-07 12:42:57 PM  

OldRod: [iFrame https://www.youtube.com/embed/uT3OQECSDoQ?autoplay=1&widget_referrer=https%3A%2F%2Fwww.fark.com&start=0&enablejsapi=1&origin=https%3A%2F%2Fwww.fark.com&widgetid=1]


You know his real last name is Cheese?
 
2021-12-07 12:52:14 PM  
The only one on that list that I consider essential is the pre-grated issue, which as someone pointed out above, the additional cellulose to prevent caking is a killer. I always grate my own parmesan just prior to needing it. I will admit that sometimes, when I make beef hard-shell tacos, I use Sargento's 4 cheese Mexican blend which is pre-shredded, but that's the only time I don't great it myself. MrsGriffin loves a cheese omelet with freshly grated 2-year cheddar. As for some of the rest of the article...meh. I'll eat cheese straight from the fridge late at night. Sure, I could let it warm up, but it still fits the bill.
 
2021-12-07 1:53:10 PM  

Sub Human: I want to learn gouda write an article that good.


Thank you!

/that's a helluva good pronunciation you got there
 
2021-12-07 2:22:25 PM  

bostonguy: 15. Grilled cheese not have to be made with "American cheese" or even cheddar. Try to experiment with different cheeses and other ingredients. A tuna melt can be delicious.


I'm now craving a tuna melt.
 
2021-12-07 2:36:01 PM  

FormlessOne: The Leatherman Wave being held in the picture at the bottom, is being held upside down.

The cutout on the blade is at the top, meant to facilitate opening the blade. You're seeing someone hold that thing with the spine, not the edge, of the blade against that cheese while pretending to cut.


I sometimes think that articles like this open to comments sometimes put in trolling content to generate comments. It certainly did in this case.

Fark user imageView Full Size


If your brie is soft as it should be you really don't need a sharp knife to cut it, you just want to separate a piece. Maybe using the square back of the blade pushes down a strip of the rind and helps in keeping the cheese from sticking to the knife.
 
2021-12-07 4:43:30 PM  
Now 8 have to listen to Richard Cheeses Gin and Juice.
 
2021-12-07 6:38:01 PM  

HairBolus: FormlessOne: The Leatherman Wave being held in the picture at the bottom, is being held upside down.

The cutout on the blade is at the top, meant to facilitate opening the blade. You're seeing someone hold that thing with the spine, not the edge, of the blade against that cheese while pretending to cut.

I sometimes think that articles like this open to comments sometimes put in trolling content to generate comments. It certainly did in this case.

[Fark user image 324x194]

If your brie is soft as it should be you really don't need a sharp knife to cut it, you just want to separate a piece. Maybe using the square back of the blade pushes down a strip of the rind and helps in keeping the cheese from sticking to the knife.


That's a stock photo from Getty Images. I don't think it was trolling content - I just think that they're idiots.
 
2021-12-07 8:04:28 PM  

bostonguy: 15. Grilled cheese not have to be made with "American cheese" or even cheddar. Try to experiment with different cheeses and other ingredients. A tuna melt can be delicious.


Good call.
I cold smoke brie, and not only does it make awesome grilled cheese sandos, it is awesome on burgers as well.
(also cold smoke cheddar, mozzarella and pepper jack)
 
2021-12-07 10:16:37 PM  

zeroflight222: bostonguy: 15. Grilled cheese not have to be made with "American cheese" or even cheddar. Try to experiment with different cheeses and other ingredients. A tuna melt can be delicious.

Fontina and provolone also work really well.  Fontina is my go-to for something like a prosciutto, tomato, arugula grilled cheese.


Gouda, smoked cheddar or jack, pepper or chipotle jack, and Swiss/Emmental/Gruyere are also fantastic for grilled cheese.
 
2021-12-07 11:25:06 PM  

Percise1: bostonguy: 15. Grilled cheese not have to be made with "American cheese" or even cheddar. Try to experiment with different cheeses and other ingredients. A tuna melt can be delicious.

Good call.
I cold smoke brie, and not only does it make awesome grilled cheese sandos, it is awesome on burgers as well.
(also cold smoke cheddar, mozzarella and pepper jack)


So you make cheese ferda sandos?

/Reilly?
//Jonsey?
 
2021-12-08 5:57:25 PM  

NINEv2: Percise1: bostonguy: 15. Grilled cheese not have to be made with "American cheese" or even cheddar. Try to experiment with different cheeses and other ingredients. A tuna melt can be delicious.

Good call.
I cold smoke brie, and not only does it make awesome grilled cheese sandos, it is awesome on burgers as well.
(also cold smoke cheddar, mozzarella and pepper jack)

So you make cheese ferda sandos?

/Reilly?
//Jonsey?


Did you have a stroke, or are you Tintaring?
 
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