tranum

Growing up, the only cheese I ever remember in our house was on a slice of dark bread. Most of the time it was caraway. I’m amazed when I think about how many recipes have cheese in it today.

ekuw

That's interesting. Why was that? Growing up a grilled cheese sandwich was one of my favorite things. I was a very picky eater then.

Onebyone

All our cheese came wrapped in thick white butcher paper. We didn't have mac and cheese growing up or any dish with melted that I remember. Cheese was eaten on sandwiches, or with crackers. I think because the hard cheese we had didn't melt creamy, I don't know. And we never had mac and cheese in the school lunchroom in grade school. Odd

Stitchnripper

I think back in the day we didn't have as many options. I grew up in NJ and never heard of an avocado. Depends on where one lived and what was available. Then there was the "food revolution" I think influenced by Alice Waters

if we look at vintage cookbooks they are very different than modern ones.

GingerK

Velveeta and Cheez Whiz. And you used a thread to slice the Velveeta. No individually wrapped cheese slices. No spreadable cream cheese. I remember my sister making a cheesecake and it being a really 'special' dessert.

On another note, the first time I tried broccoli and cauliflower, I was in my mid 20's. We never had rutabaga or squash growing up, because our Mom refused to plant it. That was one thing that would grow during the dirty thirties and she refused to ever eat it again. I actually quite like it.

And macaroni or noodles was served with cream gravy. You'd cook the smoked farmer sausage and then make a roux with flour and the pan drippings, add cream and simmer. The thought of it can still make my mouth water.

peaceandjoy

Was it bc I grew up on a dairy farm, or where I was (Upstate NY - the real upstate, not the Catskills) that lead to many kinds of cheese in our house?

We always had cheddar to eat with crackers and American slices for sandwiches or burgers. Often, my dad's favorite as well - blue cheese (YUCK!!).

Now, even though DH is lactose intolerant, we have an assortment of cheese in the refrigerator at all times. Many hard cheeses do not have lactose in them - cheddar, aged swiss, manchego, etc. One way to tell for sure is to look at nutritional info. Lactose is a sugar (carbohydrate), so if there are no carbs, it does not have lactose. Some shredded cheddar has a small amount of carbs, but it is usually from the anti-caking agent added to prevent it sticking to itself. Butter is also lactose free.

aashley333

As a kid, I avoided cheese. Did not know what I was missing!

WMUTeach

I grew up as a mid-westerner. To my family cheese was Velveeta or Cheese Whiz. I am guessing it was a hold over from WWII rationing and cooking on a dime. I was envious of my school friends who got individually wrapped slices of Kraft American cheese. But as an adult I learned to stretch and tried other cheeses. Certainly not a cheese aficionado but discovering other flavorful cheeses has been a tasty adventure and probably more healthy than our old friend Velveeta.

Anniedeb

Way back when I was little, my uncle worked at a creamery. They were able to take anything that was deemed unsellable due to packaging, boxing, whatever. He would keep us supplied in brick cheeses, sliced cheese, and even boxes of individual pats of butter. If it was old, he'd joke "don't eat the green/blue stuff!" That was the only cheeses we ever had for years.

Onebyone

Velveeta is made to be melting cheese for cooking. It was never meant to be eaten sliced on sandwiches or unmelted. Of course many say Velveeta is nasty tasting, it is if eaten unmelted! Every restaurant uses a form of Velveeta for hot cheese dishes. Most make their own. It's easy and cost effective for a large amount.