White Cheddar Cheese

[mgaretz]

Yes, cheese is pretty much white or very light yellow unless somehow colored.

But cheese doesn't happen naturally. Milk gets tampered with to make cheese, a huge amount compared to just adding coloring. Anatto is a natural coloring agent.

[ribeyeguy]

Geez, I'm from Wisconsin and I never knew that. I'm the shame of my State. So white cheddar is cheddar in its natural, un-tampered with form? Do you know if that holds true for other cheeses? Are all the yellow cheeses tampered with just for consumer appeal?

[mgaretz]

Just so you know, there is no difference between white cheddar and yellow. The yellow color comes from food coloring, usually anatto.

[KenC52]

Smoke it! You bet. I have a Weber performer gold and we smoke cheese on it often. I take a coffee can that I have perforated along the bottom with a "beer opener" and place it in the ash catcher pan with 2 lit charcoal briquettes and 3 or 4 wood chunks on top of them. I like fruit wood for this most of the time. Then we put a couple of pans of ice on the charcoal rack and finally the cheese on the cooking rack. The smoke moves up from the ash catcher through the Weber, around the cheese, and out the vents. On a cool day (60 degrees or less) you can smoke the cheese about as long as you wish (adding more wood chunks if necessary). You can go from a very delicately smoked gouda or cheddar, to a heavily smoked swiss or blue (my favorite). My wife's favorite is a cheddar from Ireland with a light smoke on it.

[CurlingDog]

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[ribeyeguy]

And to check out the Racine Curling club http://www.racinecurlingclub.com/

Who sells pellets in Racine?

[CurlingDog]

which reminds me... gotta get down there to pick up some cookin pellets soon

[ribeyeguy]

Smoke it, as cool as you can. Put it on a wire rack over ice cubes and smoke it for an hour. Wrap in plastic wrap tightly and let it rest for a few days.
ribeyeguy I see you are in South East Wisconsin... Port Washington is my home town.

Not far away CurlingDog, Racine here.

[CurlingDog]

Smoke it, as cool as you can. Put it on a wire rack over ice cubes and smoke it for an hour. Wrap in plastic wrap tightly and let it rest for a few days.
ribeyeguy I see you are in South East Wisconsin... Port Washington is my home town.

[bbqoaf]

Hahaha, sounds like they know their rotten milk! Great cheddar is one of life's simple joys.

[ribeyeguy]

If it's really high quality stuff, get your best homemade preserves and pickles (I like pickled red onions and cornichons), some whole grain mustard, a fresh baked crusty French loaf, your favourite adult beverage and make a snack platter. Some really good prosciutto or smoked duck breast would also be right at home on this board.

It's high quality stuff bbqloaf, it came from this place: http://ehlenbachscheese.com/. It's a couple hours away from my hometown but my wife and I make regular road trips there.

Heck, they have a 30 foot tall cow outside their building, in Wisconsin that just screams quality!

[ribeyeguy]

This is why I love this place, nothing but great thinkers. Some of those suggestions are ones I'd have never come up with, especially the apple pie! Thanks everyone!


Apple pie and white cheddar......would it really work?

[bbqoaf]

If it's really high quality stuff, get your best homemade preserves and pickles (I like pickled red onions and cornichons), some whole grain mustard, a fresh baked crusty French loaf, your favourite adult beverage and make a snack platter. Some really good prosciutto or smoked duck breast would also be right at home on this board.

[DeusDingo]

i know people will make a cheese sauce out of it and make mac n cheese, put it on a nice large beef sandwich, etc

make stuffed chicken breasts/pork loin with it

put it on apple pie

fondu

the possibilities are endless

[Ernest]

It's not a waste if you're eating it.