How to cut the cheese

(Stickin' with mammoth) #1

If ya gotta do it in public, do it like a professional.

#2

What, you mean don’t just pick it up with your bare hands and gnaw at it? Been doing it wrong all these years….

#3

Joking apart, that was a brilliant video; thank you! Though the best accompaniment to cheese in my opinion is…… more cheese.

(Stickin' with mammoth) #4

By sparing cutlery and dishes, we are saving water and dish soap, thereby saving the planet. We are heroes.

#5

We are! By the way, would this be the place for cheese puns?

(Robin) #6

Yes, but there are so many, you might break the internet. Just sayin’…

(Stickin' with mammoth) #7

“You cheddar not or we’ll brie mad.”

–the lactose intolerant.

(Alec) #8

My approach to cutting cheese…

… you want to do what??? Why? We do that for you… into very convenient 250g, 500g and 1kg blocks. No cutting necessary. :joy:

#9

I’ll tread Caerphilly….

#10

You make a Gouda point.

(You've tried everything else; why not try bacon?) #11

Q. What do you call cheese that’s not yours?

A. Nacho cheese.

:grin:

#12

Q: What did the Cypriot cheese say when it looked in a mirror?

A: Halloumi

Q: What cheese do you use to hide a horse?

A: Mascarpone

I’m here all week, try the chicken…

#13

I can’t handle soft cheese so I don’t buy it but hard aged, only thing I might ever need is a darn good grater and I got that. Other than that, hands on!!!
No knife, spoon or thought really required. :stuck_out_tongue_winking_eye:

(BuckRimfire) #14

I feel guilty about leaving tooth marks on the cheese block, but that doesn’t always stop me from doing it!

(BuckRimfire) #15

Aren’t aged cheeses like cheddar pretty low in lactose?

Of course, most of what passes for “cheese” in the supermarket is more of an industrial glop, not actually aged…

(You've tried everything else; why not try bacon?) #16

Consumer Report, a U.S. magazine, published an article years ago on the legally allowed and required designators for cheese products in the U.S. The designator “cheese” by itself is restricted to the natural product made the traditional way. “Processed cheese” involves mingling batches, and so on to greater degrees of artificiality—all the way to “pasteurised processed cheese food spread,” which comes in a spray can. It was actually quite a funny article, and my impression at the time was that the author also saw the humour in the topic. And yet, the article was also a serious warning to pay close attention to product labels, because each and every one of those words is there for a reason.

The word I’m always on the alert for is “premium,” because it’s short for “this isn’t necessarily better than any of our other products, but we’re going to charge you more for it anyway.”

#17

yea they are a diff. level of casein and lactose issue vs soft cheese which is why many do way better on hard aged great cheese vs. the softer versions. I read up on the diff and I can see how I fit into it.