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Home Brew Forums > Food and Beverage > Cheese Making Forum > First Cheese Thread
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Old 06-13-2008, 07:18 AM   #31
Grimsawyer
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Originally Posted by cd2448 View Post
is there an equivalent of BMC in the cheese world? maybe those Kraft American Cheese slices?

i'm loving blue cheeses these days, and good honest cheddar. bit of red leicester would be lovely but even the posh stores don't sell that in the US
I LOVE CHEESE!!!! Not so big on Kraft american cheese slices although they have their place. Can't have an egg McMuffin without them. I eat alot of those in the morning. Cheap, easy to make and sticks to my ribs. No way I'd eat them with a good beer or on crackers/etc... but it has it's place. Another comfort cheese is Velveeta. I know... it's uberprocessed and might be a petrolium product, but I can't have a nice bowl of tomato soup without a Velveeta grilled cheese sandwich! I use any other cheese on any other sanwich I make but I have a special place in my heart for velveeta and it's right next to my Tomato soup(fresh tomatoes and herbs from the garden that day tomato soup or salty, mass produced, not great but it won't kill me campbells...)


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Old 06-17-2008, 01:26 PM   #32
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Originally Posted by PintOfBitter View Post
by fresh milk i mean raw, unpasteurized/homogenized milk. nobody is willing to sell the real stuff - supposedly cheesemaking is difficult with processed milk. dunno, cause I still haven't tried to make any yet.

I'll try the grocery store stuff and see what happens.
it's not difficult. add CaCl to your ripening milk. I've made lots.
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Old 06-17-2008, 02:47 PM   #33
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Originally Posted by talleymonster View Post
No real rhyme or reason, just happened that I was first!

Who likes Extra Sharp Cheddar, YO?
Dude... you cut the cheese.
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