Groccery Store Cheeses...There're Not All The Same
05-11-2024, 11:11 AM
#11
Super Member
Join Date: Dec 2010
Location: Chula Vista CA
Posts: 7,364
My DH always wants to use the non-fat cheese products even though I can show him they are not goof for him so we always have 2 sets of cheese. And you talk about a mess nt melting - the non0fat cheeses are not made to be used in a recipe that is cooked.
I had no idea you could make Velvetta cheese. For just the 2 of use I think it's not worth it, but I certainly would have considered it years ago. I also love fresh Mozzarella! But with just me eating it - it doesn't come home with me often.
I had no idea you could make Velvetta cheese. For just the 2 of use I think it's not worth it, but I certainly would have considered it years ago. I also love fresh Mozzarella! But with just me eating it - it doesn't come home with me often.
05-11-2024, 01:28 PM
#12
Senior Member
Join Date: Mar 2022
Posts: 398
In Texas, We have HEB. DD bought the store brand of cheddar that felt and tasted like plastic. I did not use it. More and more choices of name brands are being replaced by cheaper store brands. I think I'm gonna have to switch to WallyWorld for Kraft, even! And, I bought a new food processor in order to grate my own!
we're going to have to read labels even closer soon
3D printed cheese is on the horizon
https://duckduckgo.com/?q=3D+printed...=v314-1&ia=web
This is from 2017:
https://www.yahoo.com/lifestyle/3d-p...161441431.html
05-12-2024, 02:35 PM
#13
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Join Date: May 2011
Location: Pacific NW
Posts: 9,444
I can't stand Velveeta, it has bad seed oils.
Interestingly, there are differences in American cheese. There's cheese food, cheese product, and just plain cheese. I prefer the latter. I have become so careful about what I eat anymore...
Interestingly, there are differences in American cheese. There's cheese food, cheese product, and just plain cheese. I prefer the latter. I have become so careful about what I eat anymore...
05-13-2024, 04:17 AM
#15
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Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,893
For many years, I made my own cheese at home. It was a hobby of mine. I still have my "cheese cave" which is actually a wine fridge, so I might dig out my old recipes and tools of the trade and start making cheese again. The big problem with that is that I eat all that cheese, which isn't that healthy of a thing to do, especially now that I'm older. Some cheeses are very easy to make s/a fresh mozzarella, brie, even a good bleu. Others take more time and effort. It's going to get too hot to get into it this summer...perhaps in the fall. We even have an organic dairy near us that I could probably get some fresh milk from.
05-18-2024, 06:01 AM
#16
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Join Date: Jun 2009
Location: Tavistock, Ontario, Canada
Posts: 1,059
Not sure accurate it is for the US... but in Canada...
Kraft cheddar is chemically aged but Cracker Barrel (Kraft) is naturally aged cheddar.
Black Diamond used to claim it was naturally aged... not too sure about now.
Naturally aged cheddar crumbles... the other does not so slices well. My SIL was complaining one Christmas about the cheese from a fundraiser she bought specifically for Christmas entertaining but wasn't able to use because she couldn't slice it neatly (she did a lot of entertaining). I looked at her "You have 5 year old cheddar in this house and aren't serving it?!" So she set it out... it was awesome!
Also my DD is senior dairy clerk at her store and from the the shipping labels has learned that the store brands are from a well-known (and local) manufacturer/producer..... I no long buy Cracker Barrel unless it's on sale.
Kraft cheddar is chemically aged but Cracker Barrel (Kraft) is naturally aged cheddar.
Black Diamond used to claim it was naturally aged... not too sure about now.
Naturally aged cheddar crumbles... the other does not so slices well. My SIL was complaining one Christmas about the cheese from a fundraiser she bought specifically for Christmas entertaining but wasn't able to use because she couldn't slice it neatly (she did a lot of entertaining). I looked at her "You have 5 year old cheddar in this house and aren't serving it?!" So she set it out... it was awesome!
Also my DD is senior dairy clerk at her store and from the the shipping labels has learned that the store brands are from a well-known (and local) manufacturer/producer..... I no long buy Cracker Barrel unless it's on sale.
05-20-2024, 09:12 AM
#17
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Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,893
I went over to my cheesemaking supply site and bought some cultures. I'm now inspired to get back into cheesemaking. It's easy and kind of fun. Fresh cheeses can be made in a day, or two and aged ones just sit in a wine fridge, once they are pressed. Good cheese has gotten so expensive and I just can't buy those big brand cheeses anymore...they suck. I'll keep you posted on my cheeemaking exploites. 
05-26-2024, 06:47 AM
#18
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Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,893
So...today I made a mozzarella ball. It's been a long time and in another kitchen since I last made cheese, so I was a little rusty. Still, it came out good! I only used a half gallon of milk, instead of a full gallon. I didn't want to waste milk if it didn't turn out. I had a problem with the curd setting up. it only half set. I looked online for reasons why and it was because I didn't add calcium chloride to the water in the beginning. It didn't say to do that in the recipe, but I should have known better. We have soft, spring water and it needs the CaCl to activate the rennet and help the curds congeal. (I also need it when I make jams and jellies.) Anyway, we're having pizza for lunch.
05-26-2024, 06:49 AM
#19
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Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,893
