I’m also disgruntled about “vinaigrette” that doesn’t separate if you leave it alone for a few minutes. That’s more common than shredded cheese on salad up here in Soviet Canuckistan. Where we know cheese belongs on fries, not salads. 
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Well, sure - he invented Canada’s main staple meal. But what does Kraft Dinner have to do with cheese? It’s just macaroni and miscellaneous orange salt powder, right?
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“Cheese, Gromit!!”
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I saw what you did there but then it disappeared.
Not even Blue cheese? Feta on a Greek salad? Parmesan on a Caesar?
I guess I had blinders on when I said that, thinking specifically of a garden salad and that pre-shredded cheddar.
Yes, Parmesan on a Caesar (with anchovies!), and feta with Greek salad, Mozzarella in a Caprese, all those are good. Blue cheese? I guess it depends, but I’d rather have that with bread.
I listened to the first half of the show during my evening walk. Great stuff!
Having accurate menus is not “catering to bizarre quirks.” Speaking as a cheese lover, I don’t think it’s unreasonable to expect menus to accurately list the major components of food items.
(Somehow I keep being surprised when I order a hamburger that’s described as e.g. “1/2 pound beef, sauteed onions, BBQ sauce, bacon on a sesame seed bun” and then it turns up with also tomatoes, pickles, lettuce, and cheddar, which are apparently considered more obviously fundamental to the hamburger experience than the meat and bun.)
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I had a friend give me grief because I eat cheese. He insisted I was actually lactose intolerant, but “didn’t know it yet.”
To which I reply “jealous much?”
I’m sure if I were lactose intolerant I and everybody around me would be very aware of it.
I can see becoming a vegetarian, but I will give up cheese when they pry my cold dead hands from around a hunk of smoked gouda.
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I’ve been making skyr*, Icelandic soft cheese, for a while now. It’s like baking bread: every batch is different, but so far at least they all turn out.
*okay, as close to skyr as I can manage, close enough to be in the “good attempt, and it tastes good so hey” range of success.
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I jumped head first into hard pressed cheeses and blues. I can literally tell you everything not to do (since I have done them :D)
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I had a crack at making gjetost cheese a couple years back, which is whey from goats milk boiled down to a thick paste so it becomes like a solid dulce de leche. Erhmagerd so good…
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Where do you live? I don’t ever recall getting surprise cheese in my food.
Oh, that stuff. Yeah, the first time I had it I thought it was a brown cheddar. Boy oh boy did my taste buds do weird shit.
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A blue I made a few years ago. Inoculated from maytag blue.
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Ooh,45 day cheddar.
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And smoked Gouda. This one was amaaaazing.
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mmmmm. . . “cheese porn.”
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What a great way to describe gjetost! I’ll bet a lot more people would like it if they were exposed to it with that explanation.
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You did your own wax?
