Posted on 02/10/2021 10:23:51 AM PST by mylife
I am a bit of a grilled cheese purist. I like mine on white bread, slathered with butter (not mayo), and filled with gooey, processed American cheese. A good havarti is also acceptable if the mood dictates a touch of luxury, but harder, acidic cheeses like cheddar or parm are not allowed—unless you’re putting them on the outside of the sandwich.
he qualities that make parmesan, cheddar, and other hard cheeses like them so poorly suited for the inside of a grilled cheese are what make them so well suited for the outside. Because of their low-ish pH, these cheeses tend to grease out and congeal, rather than melt into a soft, creamy blob (which is what you want in between your bread). But when placed on the outside of a sandwich, the fat inside the cheese renders, frying the proteins and leaving behind a lacy network of crispy, salty, fried cheese. It’s frico, except it’s stuck to bread.
(Excerpt) Read more at skillet.lifehacker.com ...
Butter, smoked gouda, and rye for me.
I love toasted rye
“wow- I’m not that bad...”
Haven’t safely drank a glass of milk in 40 years. It comes and goes but but I have learned to never push it. But I still crave dairy...pizza, cheese burgers, lasagna, ice cream and everything else.
Is there a Dairy-anon support group? LOL!
There are some types of cheese that are fairly safe, but I never experiment on a week night.
It’s mostly all taboo.
My life.
Dang. That is rough.
[[But I still crave dairy...pizza, cheese burgers, lasagna, ice cream and everything else.]]
I can only imagine- i can eat some of it- but can’t eat as much as id like- but still- i couldn’t imagine not being able to have any-
Norwegian cheese with cumin and cloves....mmmmm.
Grew up on it.
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