Plan B Forum

I found this fabulous cheese at a local shop on Tuesday and just tried some tonight. So good all on its own. Will be fabulous in a charcuterie board, too:

Red Dragon cheese is a Welsh Cheddar with wholegrain mustard seeds and Welsh ale, coated in a bright red wax. This gourmet cheese combines the subtle sharpness and depth of natural mustard with the mild, piquant taste notes of the Welsh ale and traditional Cheddar.

Red Dragon is a buttery and spicy cheese with plenty of bite, but is not too hot, not only do the mustard seeds give Red Dragon its marvelous flavor, but also its texture. Red Dragon is aged for 3 months.

What are your favorite cheeses? I also love Humboldt Fog, St. Andre, and any kind of good creamy blue. My everyday cheese is any Vermont cheddar.

Too many to name.

I've had that Welsh Dragon cheese, it's very nice. But give me a cave aged Stilton any day.

My favorite? Ask my heart doc. He tells me they all have too much salt.

What I really miss is a sharp cheddar with a good cold crisp Jonathon apple.

snailgate

I would rather die sooner than live without cheese. My cardiologist gave me a clean bill of health but did advise a low salt diet - I think that’s a standard thing for cardiologists, has one ever said ‘go forth and salt with abundance’?

I’m making an effort to limit takeaways which are almost always high in sodium, and have cut out most processed foods. But I still season my food. I need to live one day longer than my collie mix Riley - beyond that IDGAF.

For regular consumption I’m a big fan of a good Vermont extra sharp cheddar - with apple it is a nice balance of sin and virtue.

When I’m feeling hedonistic I go for a wheel of Camembert and a freshly baked roasted garlic batard. A little fig or other fruit preserves goes beautifully with Camembert.

Call me old fashioned, but I believe you won't find a more useful product than cheese from a can. Where else could a person find all those natural-sounding things in one food?

And I thought you were more of a Velveeta type.

(The late Herb Caen not withstanding)

dales wrote: ↑

Sat Feb 12, 2022 4:54 am

And I thought you were more of a Velveeta type.

I save Velveeta for special occasions. I serve it on Ritz crackers when I want to impress my guests. Velveeta & Ritz are highly complementary, especially when paired with a chilled can of unexpired Diet Coke.


I dress and look a lot like this when I serve Velveeta to my guests....

Joe Guy wrote: ↑

Sat Feb 12, 2022 3:54 am

Call me old fashioned, but I believe you won't find a more useful product than cheese from a can. Where else could a person find all those natural-sounding things in one food?

Or in such a convenient, easy-to-use form?

-"BB"-

While I love cheese of all varieties, I'm particularly a fan of the blues, and especially like the tangy bite of Danish blue. For a sandwich I'll go for Jarslberg or Emmental, except in a hoagie or cheesesteak where there is no choice other than sharp provolone. For salads, feta or "Bulgarian white," and of course fresh "mutz" for a caprese. And because we are trash, my daughter and I make Velveeta (okay, the Aldi's store-brand knock-off) & jalapeno dip to eat with tortilla chips.

my daughter and I make Velveeta (okay, the Aldi's store-brand knock-off) & jalapeno dip to eat with tortilla chips.

Might I suggest a cheap, mild, cheddar in place of the velveeta. It will melt almost as well, but provide a little cheese taste to the dip. My mom used to make macaroni and cheese with velveeta (or a knock off) and I always didn't like it (OK, it was better than the Kraft M&C in a box) until I experimented with other cheeses. It's worth a try even if you like your current version.

My trashy cheese dip of preference is Tostitos salsa con queso - it has real Monterey Jack cheese! (Plus lots of ingredients I can’t pronounce.) YUM!

For in a jar processed "cheese" I really like this vegan option

This week's little piece of cheese delight is an aged white stilton with raspberry prosecco. Not sure how much I love it - I need to let it warm up when I try it again.

When I fire up the raclette grill, I like to use raclette.

All this talk about cheese, one compared to the other, etc. .... reminded me of this:



-"BB"-

Long Run wrote: ↑

Tue Feb 15, 2022 7:59 pm

When I fire up the raclette grill, I like to use raclette.

Hmmmmm raclette. We make that for family dinners a few times a year. So good! Cheese and potatoes are even better than cheese and bread (I think).