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bloke wrote:Is there any real difference between "farmer" cheese and "provolone" cheese?

- Both are off-white in color.
- Both are generally sold round (and the same diameter).
- Both have the same texture and the same buttery flavor.

bloke "mmm....mmm....can't.......stop......mmmmmmmm"

"Farmer's Cheese" is a name that can mean a whole bunch of things. I've had "farmer's cheese" that was dry and astringent like Mizithra--and then I've had stuff by the same name that was hard to tell from full-cream mozzarella.

Grandma's "farmer's cheese" was more like the former than the latter.

But I don't think I've ever had any "farmer's cheese" that had a smoky flavor like good provolone.

LV wrote:L"whose mother came over from Italy when she was 6 years old"V

Most "buy it in the grocery store USA-made" cheese is like "buy it in a can made-in-USA" beer--pretty dismal stuff. F'rinstance, the Swiss that's different from the Monterey Jack only because one has holes... Or the Brie that's hard to tell from the Camembert without looking at the label--no wonder they bake Brie and deep-fry mozzarella in restaurants.

Heaven only knows what's in that "cheese" that the fast food chains pour all over their burgers, chicken and eggs.

Good cheese is well worth the sticker shock.

Chuck(G) wrote:Heaven only knows what's in that "cheese" that the fast food chains pour all over their burgers, chicken and eggs.

Near as I can figure, it's something on the order of polyvinylcaseinate ... so how come "fast food" places mostly have "half-fast" food, anyway?

Chuck(G) wrote:Good cheese is well worth the sticker shock.

That it is!

I am quite the cheese "connoissuer".

I love Velveeta:



I know more about cheese than anybody else. Just ask me.

Chuck(G) wrote:
Heaven only knows what's in that "cheese" that the fast food chains pour all over their burgers, chicken and eggs.

Good cheese is well worth the sticker shock.

Actually it's a little too thick to pour, so they have to let it ooze from squeeze bottles. I'm gettin' hungry already thinking about that squeeze cheese. I wouldnt be surprised if it were a polyvinyl or maybe a silicone compound. They probably reclaim it down at the sewage treatment plant. Ahh, progress.

-Eric

Shut that bloody bouzouki player up right now!

Mmmm Good stuff.

Matthew Gilchrest wrote:I am quite the cheese "connoissuer".

I love Velveeta:



I know more about cheese than anybody else. Just ask me.

Well, I would certainly prefer a male model (!) but have to agree on the Velveeta. Despite my green-organic-snooty foods orientation, I grew up with Velveeta for Mac N Cheese, and just don't like it any other way.

MA, who finds both cheese and wine to be too sour under almost all circumstances

Velveeta Cheese Fudge

1 lb. margarine
4 lbs. powdered sugar
1 tbsp. vanilla
1 lb. Velveeta cheese
1 c. cocoa
1 c. chopped nuts

Melt cheese and margarine in saucepan over low heat, stirring almost constantly. Sift sugar and cocoa together, stir into cheese butter mixture. Stir in vanilla and nuts. Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container. This is an excellent fudge for the holidays and makes a huge batch, however, the recipe may be successfully cut down to half.

cheese fudge?...now I've heard of everything...

What have I done?