Posted on 01/01/2012 11:39:55 AM PST by NormsRevenge
Soft, stinky, blue, raw and fresh. No, not oysters; rather, different types of cheese. With evidence of production dating to 2000 B.C. in Egypt, cheese was likely invented by accident when milk was transported across the scorching desert in the cleaned-out stomach of an animal (an ancient milk jug). Milk + Heat + Acid = Cheese. While it can be made from yak milk in Iceland, or moose milk in Sweden, local turophiles should be thrilled that some of the world's best cheese can be found right here on the West Coast.
(Excerpt) Read more at sfgate.com ...
Some even chase it down steep hills for sport..
No matter.. as long as Milk + Heat + Acid = Cheese
We'll find it resting on a wheat cracker eventually..
or shredded, sliced, diced, fondued, creamed, who knows.
It's Not quite a perfect food .. but close.
HaPPy NeW YeaR to the Old timers at FR, the nooBs, the soon to be and lurkers everywhere.
Don't forget to drop a coin or two in the old community kitty. ;-]
My first post of the year and I’m pinging you to it. ;-}
It’s the Tillamook Cheese Factory that makes the best in the West! It’s the third most-visited tourist attraction in Oregon.
http://www.tillamook.com/
Happy, healthy, prosperous 2012 NormsRevenge!
There’s an article right under this one that’s about a moose, now we need one about someone’s sister.
Aw man, ya beat me to it!
“There’s an article right under this one that’s about a moose, now we need one about someone’s sister.”
It is right above the moose story silly.
http://www.freerepublic.com/focus/f-backroom/2827449/posts
Yep! Makes excellent gifts as well.
The best cheese from the west coast is still third-rate cheese.
Well if you drive to Sand Point, Idaho you will find Lighthouse Bleu Cheese Makers. Although not the West Coast, it is in the American Redoubt, which is better IMHO. :-)
Gunner
“Best in the West”
Actually best in the world. Check the label on the medium cheddar. And that was off the shelf Tillamook Cheese competing with cheeses made just for the world competition in Wisconsin:)
Tillamook, Best in the World. The same cheese you buy off the shelf competing with made for competition cheeses.
Blessed are the cheesemakers.
Tillamook is among the best. New York cheddar is also very good; however, one can rarely by it here in California.
Tillamook is great. Too bad Bandon Cheese shut down, they were good too.
The best in the West, maybe.
The various land-grant universities of New York, Minnesota and Wisconsin, as well as Vermont, have had research facilities working on the various permutations of cheese for well over a century now, and their contributions have made some of the local production facilities among the world-famous producers. California (?) makes cheese in vast quantity, but it is without soul or distinctive character, unlike the small cheese factories located in many little corners of the Dairy Belt.
Cheesemaking is an art, balanced with the science of selecting and preserving the cultures that create the cheese in the first place. Differences of the cooking process, temperature control at every point in the production of the curd, and the subsequent packing, storage, and optimal distribution of the product are all essential in the final perfection of the flavor and texture that make up a really excellent cheese, worthy of a connoisseur’s praise, much as fine wines are identified.
Not all of us are admirers of Kraft Foods.
L
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