Hybrid_Mode_01 said:
Warm, sweaty two year old sharp cheddar on the top and melty, gooey meunster between them.
Not that I have something to prove or anything...
Gorgeous.
Cutting the cheese
- Thread starter ShowMeDaSauce
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Gorgeous.
A patty melt on marbled rye has to be one of my favorite burgers. A little diner up the road from me makes one called a Boardwalk Melt. It has grilled onions, mushrooms and 1000 Island dressing.
The food at this place is killer and cheap. http://www.thebreakfastandburgers.com/burgers
I love this place and HIGHLY recommend anyone in STL stop in and get a breakfast skillet or burger. Every meal ive eaten there has been ON POINT and the portions are generous.
The food at this place is killer and cheap. http://www.thebreakfastandburgers.com/burgers
I love this place and HIGHLY recommend anyone in STL stop in and get a breakfast skillet or burger. Every meal ive eaten there has been ON POINT and the portions are generous.
The call of corned beef can no longer be ignored. The thought of something on grilled marbled rye wont go away. Ruebens are on for tomorrow!!!
So i had to run out for....you guessed it...CHEESE because i dont keep much in the way of alpine cheeses on hand. Fresh Thyme had the BoarsHead Gold label imported Swiss on sale for $8/lb. I prefer the Lacey Swiss or Lorraine for cold sammiches usually but this one looked good.
Very nutty and great texture. This is gunna rock on a Reuben where the Lorraine or Lacey would simply get lost competing with the corned beef and homemade kraut. I go kind heavy on pickling spice when i make corned beef too. Im using my ruby kraut with a good shot of caraway seed this time. It very well fermented now and crazy good.
I do have a small amount of Grand Cru Surchoix left but i almost feel guilty using it for a Rueben, Guilty as in i will probably use it on mine and not share it with my guests. Pops and my brother will be joining me.
Neither really appreciates a good cheese like i do but pops does love a top shelf cheddar. I cant keep him away from my Kilchurn Estates cave aged cheddar. He already asked if i had any left.
So i had to run out for....you guessed it...CHEESE because i dont keep much in the way of alpine cheeses on hand. Fresh Thyme had the BoarsHead Gold label imported Swiss on sale for $8/lb. I prefer the Lacey Swiss or Lorraine for cold sammiches usually but this one looked good.
Very nutty and great texture. This is gunna rock on a Reuben where the Lorraine or Lacey would simply get lost competing with the corned beef and homemade kraut. I go kind heavy on pickling spice when i make corned beef too. Im using my ruby kraut with a good shot of caraway seed this time. It very well fermented now and crazy good.
I do have a small amount of Grand Cru Surchoix left but i almost feel guilty using it for a Rueben, Guilty as in i will probably use it on mine and not share it with my guests. Pops and my brother will be joining me.
Neither really appreciates a good cheese like i do but pops does love a top shelf cheddar. I cant keep him away from my Kilchurn Estates cave aged cheddar. He already asked if i had any left.
Got some Jarlsberg Gruyère Im holding for a chicken grilled cheese 
I feel like i might have come off slightly critical on the Grafton 1 Year and like most cheese ive sampled its needs more than one tasting. After several times nibbling a small block of this fairly affordable cheddar i can see i will need to taste it side by side with the 2 Cabots i really enjoy.
It seems a little more buttery to me now and the sharpness is not quite as much IN YO FACE. I find it to be quite enjoyable and easily worth what i paid for it. Today just might be a cheddar burger or patty melt day. The creamy texture will likely do well melted all over a patty of ground sirloin.
Decisions Decisions.....
It seems a little more buttery to me now and the sharpness is not quite as much IN YO FACE. I find it to be quite enjoyable and easily worth what i paid for it. Today just might be a cheddar burger or patty melt day. The creamy texture will likely do well melted all over a patty of ground sirloin.
Decisions Decisions.....
Especially if your eating in combo, the taste will change with what you combine, like red/white wine, some will greatly improve.
I wonder how it would pair with a 1 year old bottle of my homemade blackberry or black mulberry wine
Couldn't make up my mind...Stilton or Grafton 1yr so it got both. A slice of grilled onion and a little 1000 Island dressing on marbled rye. The cheese combination worked pretty well.
lol, Awesome !
Blackberries went on sale again so i had to run out for more.
Many times ive over looked the Kerrygold Reserve Cheddar but i took a closer look this time since it was on sale for $4/7oz. What the hell, sounded worth a shot and its atleast 2 years old.
Right off the bat you know its a mature cheddar. A chunk breaks off easily from the 7oz block. Beautiful crumbly cheddar. Not as sharp as i expected but its soo well balanced. Sharp, nutty and barely sweet all come through in near perfect harmony. Just a little creamy at the end. Nutrition says its 210mg of sodium but the salt is spot on perfect. Crystals were in short supply and had me taking off another chuck looking for more. What a wonderful search it was. ADDICTIVE!!!
Absolute bargain at under $10/lb.
Many times ive over looked the Kerrygold Reserve Cheddar but i took a closer look this time since it was on sale for $4/7oz. What the hell, sounded worth a shot and its atleast 2 years old.
Right off the bat you know its a mature cheddar. A chunk breaks off easily from the 7oz block. Beautiful crumbly cheddar. Not as sharp as i expected but its soo well balanced. Sharp, nutty and barely sweet all come through in near perfect harmony. Just a little creamy at the end. Nutrition says its 210mg of sodium but the salt is spot on perfect. Crystals were in short supply and had me taking off another chuck looking for more. What a wonderful search it was. ADDICTIVE!!!
Absolute bargain at under $10/lb.
lol, Nice.
Need to stock up, with the dollar crashing prices are going up
Need to stock up, with the dollar crashing prices are going up
Stocked up on Cheese Yesterday
I love plain Gouda and Edam. I still cant find any of the Coastal cheddar locally. I have not tried the regular Emmi Le Gruyere yet. I got the Emmi Kaltbach instead.
I finally put my finger on the flavor i was getting from the Grafton 1 year. It reminded me slightly of a Havarti. I might have to try a sample of the aged Havarti i saw locally.
I finally put my finger on the flavor i was getting from the Grafton 1 year. It reminded me slightly of a Havarti. I might have to try a sample of the aged Havarti i saw locally.
I got a chance to try the Emmi Le Gruyere. I actually like it better than the Emmi Kaltbach. My Costco now carries it.
Great, I been using it the last few days on Pizza and Burger
On a whim i tried the aged white cheddar in 10oz blocks at Aldi. What a total disappointment if you wanted a cheddar. Its hard to find anything about it that resembled a cheddar. It did however strongly remind me of a aged Havarti and not a bad Havarti at that. Very creamy, buttery and melts beautifully. I would imagine it would make a killer grilled cheese too.
So if you want a cheaper alternative to a Havarti you might want to try it. IIRC it was around $3/10oz
So if you want a cheaper alternative to a Havarti you might want to try it. IIRC it was around $3/10oz
Maybe a mislabel lol. As long as its consumable.
Barbers 1833 Vintage Cheddar 20 month
Their website says 24 but this package says 20. Well, the lack of 4 months does not seems to hurt this cheddar. It is on point for a rindless block cheddar. Just sharp enough to really satisfy but not so much it hides the more subtle flavors. Slightly nutty with a sweetness that is almost toffee like or caramel. Very nice crumbly texture and those wonderful calcium crystals are not in short supply.
I gave $6 for 8oz block at Fresh Thyme Market ...Excellent English cheddar even at fair amount more. It gives up very little to the $20+\lb competition other than a rind.
Their website says 24 but this package says 20. Well, the lack of 4 months does not seems to hurt this cheddar. It is on point for a rindless block cheddar. Just sharp enough to really satisfy but not so much it hides the more subtle flavors. Slightly nutty with a sweetness that is almost toffee like or caramel. Very nice crumbly texture and those wonderful calcium crystals are not in short supply.
I gave $6 for 8oz block at Fresh Thyme Market ...Excellent English cheddar even at fair amount more. It gives up very little to the $20+\lb competition other than a rind.
The Coastal cheddar is real nice with the odd crystal to bite on, great flavor