Argument with G/F about Cheese

[obiwan9962]

Ok I did what you guys said and went to the uppity person market

I got Light Dill Harvati
Light Cheddar and Light Jalapeno Jack... the kind that come in blocks wrapped in cellophane.

Doing better?

yes much better bud
one thing you'll find about light cheeses
they are light in fat but not carbs
carbs are higher in most light cheeses but
yes you are on the right path

 

[obiwan9962]

How long before this real cheese goes bad (since you're right.. slices don't!)

cheese is a living growing thing
most are already aged 30 days some cheeses are aged up to 120 days
cheese can be kept well wrapped in your refrigerator for a long time
even if alittle mold grows like jens suggested it is still good
just trim off the offending mold and any hard spots
to slow down mold growth rub with a piece of lemon
you may notice some cheese exude alittle liquid (esp blues)
this is natural
as i said cheese is a natural living growing thing
that is just the bacteria in the cheese digesting more of the curds and adding even more flavour

the older the cheese kept under the right conditions develop more flavour that is where you get the distinctions between mild, medium, and sharp/old cheeses
here in canada we have old (sharp) and extra old cheddars
the better ones are aged a year , 2, 5....i have even found one aged 8 years and it is awesome
don't forget hard cheeses such as parm, asiago and romano

they are aged well and have alot of flavour
the older they are the more flavour and hence the lest you need to use

damn now i want one of my grilled asiago-bacon sandwiches
on lo carb bread of course

 

[jenscats5]

Although I thought you could cut the mold off of hard cheeses & it'll still be fine but when mold grows on soft cheeses then it's done?

 

[obiwan9962]

Although I thought you could cut the mold off of hard cheeses & it'll still be fine but when mold grows on soft cheeses then it's done?

i would still trim it off
it is merely superficical
the cheese is not done till the interior discolours

but some soft cheeses have evolved into better things
brie...cambazola for instance

any triple or even doubel cream cheese started out as a soft cheese before innoculated with the bleu spores

 

[jenscats5]

Ok, now I want a grilled cheese!!

Mmmmmm, grilled shaved turkey with smoked gouda....

 

[obiwan9962]

Ok, now I want a grilled cheese!!

Mmmmmm, grilled shaved turkey with smoked gouda....

add alittle spicy mango chutney to that and you have a great sandwich

 

[jenscats5]

add alittle spicy mango chutney to that and you have a great sandwich

At a local market I found a jam made out of apple & jalapeno.....next time I go there I'll try it & report back.....also saw sea salt mixed with chile pepper....looks good too!

 

[obiwan9962]

At a local market I found a jam made out of apple & jalapeno.....next time I go there I'll try it & report back.....also saw sea salt mixed with chile pepper....looks good too!

sounds good
making some apricot-habanero chutney for my 5 spice bbq duck today

 

[bran987]

obiwan are you a chef for a living?

 

[obiwan9962]

obiwan are you a chef for a living?

yes bro
and i preach that life is too boring and the easiest way to spice it up is with food
good food
with flava!