Posted on 08/30/2012 7:42:35 PM PDT by DogByte6RER
Customer: (pause) Aah, how about Cheddar?
Owner: Well, we don’t get much call for it around here, sir.
Customer: Not much ca— it’s the single most popular cheese in the world!
Owner: Not ‘round here, sir.
Customer: (slight pause) and what IS the most popular cheese ‘round hyah?
Owner: ‘Illchester, sir.
Customer: IS it.
Owner: Oh, yes, it’s staggeringly popular in this manor, squire.
Customer: Is it.
Owner: It’s our number one best seller, sir!
Customer: I see. Uuh...’Illchester, eh?
Owner: Right, sir.
Customer: All right. Okay. ‘Have you got any?’ he asked, expecting the answer ‘no’.
Owner: I’ll have a look, sir........nnnnnnnnnnnnnnnno.
I love saganaki, which sounds Japanese, but is actually a Greek dish. Most Greek restaurants use Kasseri cheese because it’s pretty easy to get. However, I had it once made with Kefalotyri cheese (I think it was the Greek Isles in Chicago) and that is the only way to go. You talk about trying to find a good cheddar, try finding a local source for Kefalotyri. I found one store in NYC and one in Cincinnati, but none in Indy.
Amen!
It starts smelling good?
Amen
Make sure you get the REAL stuff!
It will be imported from Italy.
It will still have the outer part of the rind attached to the wedge.
The rind will be imprinted with dots, identifying the producer, etc. and you should see at least fragments of the words
P A R M I G I A N O R E G G I A N O
on it.
This amounts to an “International Trademark” of sorts and guarantees you have the real deal. I usually (but not always) get the Grassi.
Make yourself a nice espresso, or open a good bottle of Shiraz, sit back and prepare to go to heaven!
;-)
Price: $17 to $30 a pound... you get what you pay for!
When there's no cheese left to hold the mold together. Until then, at least some of it is salvagable - but it does get really tangy when it has had time to get that far along...
That doesn’t look like the cheese that’s currently sitting in the bottom of my fridge........
Will that include grilled cheese sandwiches?
I’m just saying that it’s not really naturally orange. That’s all. Most people don’t know that. Some people care about food dyes.
>> it will go for $10 per ounce so more people can try the unique cheese.
Probably $20/ounce at a local shop that can get some.
No doubt i can find this stuff just up the road in Baltimore though.
Thank you for the info. :-)
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