Watch Cheese Age

It is an amazing world in which we live and we have access to all merriads of information. I stumbled upon this on my meanderings. I do not think I will comment on this, frankly because I don't know what to say. But here it is. For all those who want to watch Cheese mature this is for you.

Cheese Spread and it's Formulation

In the last couple of years it has been difficult to find the time to make Cheese. My creative energies have been focused on music production. Maybe some day soon I will be ready to get back to my Cheese Making. Until then I have entertained myself by attempting to perfect and expand on my lexicon of offerings of Cheese Spread. I wanted to expound on my efforts in the hopes that others will be encouraged to try their own hand and quite possibly we may fill the world with Cheese.

There are some key elements that are needed for Cheese Spreadery and the most helpful tool I have discovered is a food processor My beautiful wife and I invested in a Cuisenart. This is a robust tool that allows me to quickly get the consistancy and the blend I am seeking. It also alows me to work quickly. The other item that requires mentioning or clarification is the fact that when I say Mayonaise I am referring to homemade Mayonaise which is one of my wifes specialties. I mention this and other things not to level the playing field or to discourage you from trying but more to encourage you to seek to use whole foods and the freshest ingredients, not because it is the trendy thing to do but because preservatives are just not good for you and they don't taste good. Heres the deal. If you cannot pronounce every ingredient, then put it back on the shelf. It's just that easy. The other Guilty pleasure of mine is to walk the two blocks from my house to Mandros International Foods to get my cheese. I will post later on the plusses and minuses of Mandros but suffice it to say I didn't have to drive to get the goods. Ok enough of that, here is the Psuedo recipe.

1 cup chedder
1 cup Smoked Gouda
2 Tbls Mayonnaise
3 ounces Cream cheese
1/2 of a yellow Bell Pepper
1 pickled Hot Pepper from my Garden(no seeds for me, deviate at your own risk)
2 dashes of Worchester Sauce
1 tspn cayenne (to taste)
Salt to taste

Mix it up and bring it to me and we will both decide if it is any good. Please get creative and taste and add until it tastes right.

Australia's Coon Cheese

When I was between the ages of 12 and 17 I lived in Papua New Guinea, on the other side of the equater. There were of course different adjustments to culture and customs and even food. The most pleasant of these adjustments was my interduction to Coon Cheese Coon cheese was quite a departure from the processed american cheese I had grown up on. Each individually wrapped slice of that American cheese had corrupted my thinking towards the wide world of cheese. My adolescent foolishness and lack of distinction in my cheese consumption had put me in a place where the first taste of Coon cheese almost did me in. It was full flavoured and sharp. I thought it was slimy and discusting. As that was all that was available to me at the time, my palate adjusted to the point where I recognized the flavours I was expirienceing to be creamy and complex. All that to say that since I moved back to the States I have not had Coon cheese and I would love to see if it is still everything I dream of it being. I must remember to ask Bill Houder if he has access to this cheese.

Lancaster Caseus

Caseus is the Latin Word for cheese. There is a festival in Italy called the Caseus Premio It is an event where many resteraunteers come to gether to celebrate Cheese. There are prizes given out for the best cheese trolleys and many other things all in honor of Cheese. I have responded to a challenge from Joe Rock at work, and presto, Lancaster Caseus is born. The challenge is to produce 2 cheese spreads each and let the best man win. I of course will be presenting my special Home Pimento Cheese spread as my first selection and I am still planning my second Opus. I will keep you posted as to the details.

 
This is a great place to get Cheese in the Lancaster PA area. It is in the town of Gap. the drive from Lancaster City is about 20 minutes but it is worth every minute. The Cheesemonger, Bill Houder is very knowledgable and loves cheese he is a wealth of information. i will post later with a more detailed review.