Hard cheeses, yes, if you cut well around it. Soft cheeses, not so much. This, of course, only applies to mold that the cheese grew after you bought it, and not any from its curing. How do you tell the difference? Devilish rhinoceros.
I didn’t realize. I was definitely thinking of the cheese product. I would make my kids incredible grilled cheese sandwiches with shredded cheese where it falls off the edge and crisps up on the grill. My kids told me they just wanted kraft cheese slices.
The real trick is the bologna grilled cheese. Brown the bologna in your skillet, then (wipe out skillet if need be, and) make a grilled cheese as usual, but put the bologna in the middle before you close it.
I’m talking the cheddar that’s been in the fridge too long and has some spots on one end. I just cut off a generous portion and still eat it anyway unless the cheese itself tastes badly of mold
But cutting around the mold on cheese is fine, right? Right???
Hard cheeses, yes, if you cut well around it. Soft cheeses, not so much. This, of course, only applies to mold that the cheese grew after you bought it, and not any from its curing. How do you tell the difference? Devilish rhinoceros.
From experience. I once ate a big bite of Roquefort with the wrong mold…
Good luck finding the wrong type on Taleggio.
Just eat American cheese. That doesn’t mold cause it’s plastic.
American Cheese is a processed mix of cheeses like Colby and Cheddar, and is great.
Kraft American “Cheese Product” is the square sliced “plastic” one people think of.
I didn’t realize. I was definitely thinking of the cheese product. I would make my kids incredible grilled cheese sandwiches with shredded cheese where it falls off the edge and crisps up on the grill. My kids told me they just wanted kraft cheese slices.
Shredded cheese has anti caking agent to make it not clump together, have you tried shredding brick cheese?
Yes, it’s exhausting! Though I have thought about getting a cheese shredder.
All cheese is processed. Technically.
I also suspect that Doritos dipping cheese is closer to a fossil fuel than a dairy product. I still eat it though.
Doritos dipping cheese? Is this a thing?
Yep! https://www.asda.com/groceries/product/7416088
So weird. They don’t have this in America. I wonder if this is anything like Tostitos cheese dip.
https://www.tostitos.com/products/tostitos-salsa-con-queso-2
The sodium citrate is a good preservative and is responsible for some of that sour flavor
The fact remains that nothing beats bologna and plastic cheese on wonder bread. (mustard/mayo/whatever)
Everything beats this. Even an old leathery shoe.
It’s the taste of childhood, really. I still get cravings for the worst fake cheese on the whitest of bleached bread.
As a kid I used to put plastic cheese in between 2 slices of bologna and microwave for like 30 seconds. Then eat on a sandwich. I was thriving.
The real trick is the bologna grilled cheese. Brown the bologna in your skillet, then (wipe out skillet if need be, and) make a grilled cheese as usual, but put the bologna in the middle before you close it.
This sounds delicious
I have an ex that did this well into his 20s,and convinced me to try it one night. I did not understand the appeal lol
I hate myself so much for agreeing with you, but here I am.
And it comes in tube!
Spray!
Norbert from angry beavers begs to differ.
Username checks out!
It depends on the cheese, sometime the mold is the cheese.
Like Roquefort, it literally use moldy bread as a starter.
The process of making Roquefort starts by adding mold on rye bread, let the mold develop before blending the bread and mixing it into the raw milk.
I’m talking the cheddar that’s been in the fridge too long and has some spots on one end. I just cut off a generous portion and still eat it anyway unless the cheese itself tastes badly of mold