I'm talking about the generic stuff that you buy at the grocery store that's about 3/4 of an inch thick. It takes more slicing to to get enough to cover your bread and the whole bar is more likely to break when you shred it. Are there any positives?
Posted Dec 15, 2010, 5:47 AM UTC
More importantly....why is our cheese orange? No seriously think about it. WHY is cheddar cheese orange?
It's dyed because orange cheese is apparently more appealing.
Huh....I don't personally think so. But my parents think that orange cheese tastes better....it just makes no sense to me. Milk is white...cheese should be white!
I don't think so either, but apparently there are historic reason why Cheddar Cheese is orange. Good question I've always wondered.
Huh weird! Thanks for that! I have always questioned it. Ahh the internets....answering life's mysteries...
Dying the cheese orange is one thing. Making marbled cheese out of both colors of cheddar is taking it one incomprehensible step further...
I loved marble cheese as a kid. I thought it tasted better.
Kid faced with marbled cheddar : "OMG I love white cheese and I love orange cheese. Now I can have both AT THE SAME TIME?!?", never realizing that they're really the same thing.
(yeah, I loved it too...)
The sharper the cheese the more easily it crumbles. Get a milder cheese and it won't happen. (Edit: as easily.)
WHERE'S THE FUCKING PUNCHLINE
As a Canadian I'm too polite and respectful of cheese and cheese-makers to go around joking about them.
What is "Canadian cheese"? There's probably a hundred types of cheese made in Canada.
In English Canada, cheddar, mozzarella and cottage cheese takes up 90% of a typical grocery store's shelf space used for cheese.
Shop at the Deli? Believe it or not we still have cheeses not made by Black Diamond.
Let's scrap the dairy board!
They sell the squarish crackle barrel cheddar at Costco. I actually think it tastes better than the little blocks or the big slabs but that could be just in my head. One thing the big slabs are good for is when i buy mozzarella for lasagna my cheese slicer fits it perfectly and I am able to slice off 6-8 large pieces to cover my lasagna quite nicely.
The answer is simply because it makes a smaller amount of cheese (In weight) look bigger.
I think that you're probably right. When photographed head on it's hard to tell how thick it is.
You're talking about the square ended rectangular blocks that are sold in the U.S., rather then the flatter blocks we get right?
If so I also don't understand either, I know it used to be possible to get black diamond in the more square format, but I haven't seen it in ages. Perhaps it simply doesn't sell.
Here a pic: http://images.meredith.com/fitness/images/2008/04/ss_10CrackerBarrelCheese.jpg
Of a particular brand I won't name here:
I stopped buying their Cheddar after a failed attempt at making cheese sauce. Accidentally, I had caused the dye in the cheese to become separated from the cheese itself.
I stopped buying their "marble" cheese after I noticed baking it at 500 resulted in a plastic-like bubble layer.
After that, I swapped brands and haven't had such problems - plus the cheese actually tastes better.
What brand was it?
Please for the consumers of cheese tell us the name of this brand!
Also, I want to see this happen :) It'd be cool to see.
positives?
the taste.
but then, you can't just buy the brick slab of orange stuff in the discount section of save-on.
No. Buy Cracker Barrel.
get off yourself napoleon and make yourself a dang quesadilla