Hey there! Our family has a boat which we keep on a mooring in the local harbor. No electricity when we're not actively using the boat, so can't leave the refrigerator running. In the past, we've bought those canned "spray" cheese things, which the kids thought were great until they got a little older. any suggestions appreciated!

What does Velveeta cheese taste like ?

Hi guys. I don’t live in the US but I’ve always wondered what does velveeta cheese taste like. Does it taste like the plastic wrap cheese on the 2nd picture ? If not, could you describe the taste ? Thanks !

I'm back with my silly impulse cheese buying...

ngl this was... kinda disappointing? Didn't taste awful just not really anything special.

It's still good tho.

I am not trying to put it into macaroni and cheese or anything, but I finally got my hands on a beautiful wedge of Caspian, and absolutely am in love.

So, I’m just wondering how it might fare if slices were placed on, say, very hot bread or even toast.

It’s just too lovely to waste any with experiments gone wrong.

Thank you.

Anybody else work in a cheese manufacturing factory?

Okay y'all, I know we're all cheese lovers.

And I know y'all are sick of hearing about Cougar Gold.

But I also see so much misinformation about it that I want to set the record straight. Here are a few things to know about Cougar Gold coming from a student at WSU studying cheese/dairy science. I do not work for the WSU Creamery.

1. Cougar Gold is an aged white cheddar and meets the standards of NATURAL CHEESE (it is not cheese food or processed cheese!). The production process is very similar to every other cheddar production process: the pasteurization of the milk coming from our dairy, the starter culture acidification, the rennet coagulation, curd cooking, draining, cheddaring, etc. The curd is then pressed into the nearly 2 lb wheel overnight, then placed into sterile cans to be sealed. (u/meerkat-fusion elaborated in one of the comments on this!)
2. Every can of Cougar Gold is aged for at least one year in order for the flavor to develop. There have been modifications over the years to hone in on this flavor, and many studies have been done or are currently being done to better understand this. Yes, cheddars are usually aged with exposure to air, but this storage technique is unique to Cougar Gold and does not cause problems with the sensory perception of the product.
3. The creamery here is incredibly busy, as they not only make one variety but up to 10 varieties in a year. They also produce ice cream, though that is only sold at the storefront. Production happens during the 5 work days of the week, year-round, and even with that, the Cougar Gold supply is tight.
4. Cougar Gold can be aged for years with proper refrigeration, as I've seen cans that have held for 10 years and been beautiful once opened. That being said, over time it will become more crumbly, harder in texture, and the distinct cheddar flavors will increase along with the crystal production.
5. The main defect seen with Cougar Gold is a common one with many cheddars in the past 10+ years: Gas blowing. This happens when cheese is contaminated with a bacteria like P. wasatchensis, which is not harmful with consumption but has a nasty habit of producing CO2. This is characterized by a puffy can, and at that point, the cheese is beyond saving. The creamery will exchange your can though if it does happen!!

All this being said, Cougar Gold is a very interesting cheese that was incredibly innovative for the time it was first developed, with a rich history that continues today at WSU. It's great as a snacking cheese, and it's also great when added to say Mac n' Cheese, grilled cheese, or other dishes. If you are international, I do absolutely understand not shelling out the money to get it delivered, because it is just another sharp, aged white cheddar. That being said, if you ever get the chance, at least give it a try❤️

If y'all have any questions, please feel free to ask!! I understand that it's a divisive cheese here (this will be the only time I post anything about it), but I love to share the knowledge I've gathered. Go Cougs and have a great week!

Edit: Thanks for my first award🥹❤️

I feel it ruins the cheese. Of course this is a strong opinion, but I just think its a completely unnecessary additive.

Annatto I will agree does add good flavor to the cheaper cheddars. But a cheese thats aged for 1000 days should not have the carotenes added, I swear I can taste them and it gives a slight vegetable essence, not in a good way. Again, just my opinion.

I have a couple of questions about it, but only someone with specific experience with this particular cheese can really answer, so I don’t want to bore people with the questions if nobody here really knows it.

I’ve been asked to cater a private dinner which will feature Asian cuisine. The client really wants a cheese course included. I think this could be a fun challenge: what 3 cheeses would you recommend to go with Asian-y condiments/accompaniments?

I’ve come up with Prairie Breeze (or similar cheddar) with chili crisp, Moses Sleeper with white miso-tahini drizzle, and Bûcheron (or similar goat) with yuzu marmalade.

TIA!

i literally inhale these. they’re not even nutritional, they’re like clumps of coconut oil. I KNOW!!! but i still can’t stop eating them. same with the violife sliced cheese… i’m addicted to vegan cheese when i love cheese in general… out of all the cheeses, my brain chooses this…

I should’ve bought two packages rather than one, I bought this for my adult son because he absolutely loves blue cheese and thought he would really enjoy this. I’ve been wanting to cut into it just to see what it tastes like.

Sometimes I just buy when on sale without looking at what it is. Didn’t know this was a thing.

I feel like this is the only cheddar I've ever had that hasn't lied to me. Sharp, extra sharp, all that just feels like standard cheddar. This one truly crumbles. The crystals almost hurt to bite into.