My cheese problem is not getting better.

[Mosca]

In fact, it is getting worse.




I have a plan, though. The first thing is that when my last bit of Parmigiano Reggiano is gone, I have to switch to that Locatelli Romano. That won’t be that hard, Locatelli Romano is pretty good.

After that, I’m going to pick a smoked cheese, a cheddar, one of the Swiss/Gruyere/Emmentaler, and one of the Goudas, and use those. I can’t stop buying the American, the bag cheese, and the Colby Jack, Mrs Mosca uses those. Then I’ll just keep working on the big 3 (cheddar, Swiss adjacent, and Goudas).

And don’t diss my Velveeta. There’s nothing quite like opening the fridge, lopping off and eating a cubic inch of Velveeta, and then continuing on with your day. We are egalitarian and welcoming of all cheeses and cheese products here.

[jlazar]

I wish I had your problem.

[captainlee]

You are a cheese consuming machine!!!

[STEbbq]

So I see this thread as a cry for help but instead of an intervention, we’ll all be enablers and cheer Tom on.

I am okay with this effort and I welcome more funny Tom stories about cheese.

At this point Tom, I think it is fair to ask to see if we can get some good cheese drop-shipped to you via UPS from various artisan cheese-makers in the US. Go big or go home right? If all of the best cheese people in the US don’t know who you are, we should fix that.

[Mosca]

Ha! It wouldn’t bother me, but right now it’s like drinking water out of a firehose. I didn’t realize how much I had until I did inventory.

[Jerod Broussard]

This seems similar to Tommy Boy's Pine Tree Perfume. Ya'll went just a little heavy.

[ssennott]

Not a bad problem to have

[jfmorris]

Awesome! Great problem to have! I recognize one of those paper cheese bags on top of the heap too! i finally had some cheese start to mold in one of those, but only after 6-8 weeks in the bag. I lopped off the mold and kept going. It was a hunk of that cheese from Mississippi State. And I discarded that bag after the mold growth, versus reusing.

I have a hunk of extra sharp cheddar, and a hunk of white cheddar resting in the bags now, and I think that is all the cheese I got. I've been grating them to make mac-n-cheese (twice this past week!).

[Mosca]

I was at iGourmet when they closed their distribution facility, and when I was checking out (with over $200 worth of stuff, and the cheese was $1/lb) the guy tossed a full box of those bags onto my dolly. I gave away probably 30 packs, and I still have 20 or so left! Yep, they are amazing.

[ItsAllGoneToTheDogs]

Nah, you still got room for some bread cheeses

[Mosca]

I like bread cheese, but for some reason I never get it. But when I have it, I like to fry it alongside eggs.

[FireMan]

Nuthin wrong with cheese! Keep on cheesin it, which ever which whey you go. No problemo, Reggiano!

[LA Pork Butt]

Tom, you know it is true. “Behold the power of cheese.” You are simply being overpowered.

[SheilaAnn]

Oh wow! That IS a lot!

[58limited]

Well, you kinda enabled my cheese problem this past weekend...It's contagious, folks!

[Skip]

I don't see a problem?

[ssandy_561]

Love me a Velveta, ham and horseradish grilled cheese sandwich.

[ssandy_561]

Maybe I’m missing it, I don’t see any fresh “squeaky” cheese curd in the picture.

[Mosca]

That’s not real big around here. I’ve found herbed curd that’s really good, but I’m not looking for it right now.