How do you deal with the lack of mild cheddar at the supermarket? It seems
like cheddar comes mostly in the sharp variety.

I'm looking for a good mild cheddar for making a pizza. Colby seems like a
mild cheddar--maybe a little to mild.


W. Pooh (AKA Winnie P.)

Christopher M. > wrote:

>I'm looking for a good mild cheddar for making a pizza. Colby seems like a
>mild cheddar--maybe a little to mild.

Clover Organic is one possibility, another is the mildest
Tillamook (which is called Medium).

Steve

Christopher M. wrote:
> How do you deal with the lack of mild cheddar at the supermarket? It seems
> like cheddar comes mostly in the sharp variety.
>
> I'm looking for a good mild cheddar for making a pizza. Colby seems like a
> mild cheddar--maybe a little to mild.
>
>
> W. Pooh (AKA Winnie P.)

Mozzarella (while not cheddar) is mild and always nice on pizza.
Does it have to be cheddar?

"Christopher M." > wrote in message
news:_TY9k.56$dz.6@trndny01...
> How do you deal with the lack of mild cheddar at the supermarket? It seems
> like cheddar comes mostly in the sharp variety.
>
> I'm looking for a good mild cheddar for making a pizza. Colby seems like a
> mild cheddar--maybe a little to mild.
>
>
> W. Pooh (AKA Winnie P.)
>
Cheddar doesn't belong on pizza!

On Mon, 30 Jun 2008 04:00:58 GMT, "Christopher M."
> wrote:

>How do you deal with the lack of mild cheddar at the supermarket? It seems
>like cheddar comes mostly in the sharp variety.
>
>I'm looking for a good mild cheddar for making a pizza. Colby seems like a
>mild cheddar--maybe a little to mild.
>
>
>W. Pooh (AKA Winnie P.)
>
*Please* forget about putting cheddar on pizza. Phooey, YUCK!
Pffffht. What were you thinking?????

That was the Great Spirit telling you "Don't do it".


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Mon, 30 Jun 2008 04:00:58 GMT, "Christopher M."
> wrote:

>I'm looking for a good mild cheddar for making a pizza. Colby seems like a
>mild cheddar--maybe a little to mild.
>
*Please* forget about putting cheddar on pizza. What are you
thinking????? This was a way for the Almighty to say "Don't do it".


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jun 30, 2:14*am, sf <.> wrote:
> On Mon, 30 Jun 2008 04:00:58 GMT, "Christopher M."
>
> > wrote:
> >I'm looking for a good mild cheddar for making a pizza. Colby seems like a
> >mild cheddar--maybe a little to mild.
>
> *Please* forget about putting cheddar on pizza. *What are you
> thinking????? * This was a way for the Almighty to say "Don't do it".
>
I can't speak to the diety issue, but I concur about Cheddar on
pizza. Mozzarella (preferably the whole milk variety) or mild
Provolone are the thing, and none of that government cheese either.

--Bryan

On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...

> How do you deal with the lack of mild cheddar at the supermarket? It
> seems like cheddar comes mostly in the sharp variety.
>
> I'm looking for a good mild cheddar for making a pizza. Colby seems like
> a mild cheddar--maybe a little to mild.
>
>
> W. Pooh (AKA Winnie P.)

I don't know where you live, but most supermarkets in my area carry
cheddar in mild, medium, sharp, and extra sharp.

Having said that, I can't imagine putting any type of cheddar cheese on
pizza.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Remember, Charlie Chaplin was a mime too...
-------------------------------------------

Christopher M. wrote:
>
> How do you deal with the lack of mild cheddar at the supermarket? It seems
> like cheddar comes mostly in the sharp variety.
>
> I'm looking for a good mild cheddar for making a pizza. Colby seems like a
> mild cheddar--maybe a little to mild.
>
> W. Poop (AKA Winnie P.)

L00k for Velveeta/Cheez Whiz.

Mozz is the standard but Cabot Pepper Jack works well.

Bobo Bonobo® > wrote in news:00914dcc-6809-4f2b-b2cb-
:

> and none of that government cheese either

You have no idea how ridiculous that sounds. In Canada, the only
government cheese we get are the cock-ups from our non compus mentis
gummint of fools, like the recent series (in and out, Cadman, Couillard...)

So what exactly *is* government cheese?

Wayne Boatwright wrote:
> On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>
>> How do you deal with the lack of mild cheddar at the supermarket? It
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems like
>> a mild cheddar--maybe a little to mild.
>>
>>
>> W. Pooh (AKA Winnie P.)
>
> I don't know where you live, but most supermarkets in my area carry
> cheddar in mild, medium, sharp, and extra sharp.
>
> Having said that, I can't imagine putting any type of cheddar cheese on
> pizza.
>
Heh! My mom's best friend, my "second mother", made thin crusted
pizzas, which she topped with cheddar. Oh, how I loved them.

--
Jean B.

On Mon, 30 Jun 2008 08:59:04 -0400, "Jean B." > wrote:

>Heh! My mom's best friend, my "second mother", made thin crusted
>pizzas, which she topped with cheddar. Oh, how I loved them.

My favorite is shrimp, onion and bleu cheese. This weekend, I
basically made enchilladas suizas, and put on a freshly made pizza
dough, (Fine Cooking recipe) and covered with mozzerella. Wow...was
that a keeper!

"Christopher M." > ha scritto nel messaggio
news:_TY9k.56$dz.6@trndny01...
> How do you deal with the lack of mild cheddar at the supermarket? It seems
> like cheddar comes mostly in the sharp variety.
>
> I'm looking for a good mild cheddar for making a pizza. Colby seems like a
> mild cheddar--maybe a little to mild.

Don't be silly. Cheddar doesn't belong on pizza. Cheddar is as frequent as
Martians in Italy.
Get some good cheddar and make a quesadilla with it.

"Giusi" wrote:
> "Christopher M." writes:
>
> > How do you deal with the lack of mild cheddar at the supermarket? It seems
> > like cheddar comes mostly in the sharp variety.
>
> > I'm looking for a good mild cheddar for making a pizza. Colby seems like a
> > mild cheddar--maybe a little to mild.
>
> Don't be silly. �
> Get some good cheddar and make a quesadilla with it.

You're the silly one... only food morons buy expensive premium cheeses
and then disregard all the proper keeping/serving admonitions by using
them for cooking. Only the dumbest of dagos would treat expensive
premium cheeses as though it were their usual welfare velveeta, but
then you're another of those taste in ass WOPs who couldn't possibly
appreciate fine foods... typical low IQ '****ghetti bender.

sf > wrote:

>*Please* forget about putting cheddar on pizza. What are you
>thinking????? This was a way for the Almighty to say "Don't do it".

I dunno; it's in no way authentic but there is nothing particularly
wrong with it. You're not going to be able to make an authentic
pizza anyway. So why not.

Steve

On Mon, 30 Jun 2008 16:46:20 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>*Please* forget about putting cheddar on pizza. What are you
>>thinking????? This was a way for the Almighty to say "Don't do it".
>
>I dunno; it's in no way authentic but there is nothing particularly
>wrong with it. You're not going to be able to make an authentic
>pizza anyway. So why not.
>
Because cheddar simply does NOT belong on pizza. If you want a
grilled cheese sandwich, make one don't adulterate pizza with cheddar.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On 2008-06-30, sf <> wrote:

> Because cheddar simply does NOT belong on pizza. If you want a
> grilled cheese sandwich, make one don't adulterate pizza with cheddar.

Traditional "grilled cheese" sandwiches never use cheddar cheese. American
cheese, If you're going to be anal about pizza, stay the course.

nb

Giusi wrote:

> "Christopher M." > ha scritto nel messaggio
> news:_TY9k.56$dz.6@trndny01...
>> How do you deal with the lack of mild cheddar at the supermarket? It
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems like
>> a mild cheddar--maybe a little to mild.
>
> Don't be silly. Cheddar doesn't belong on pizza. Cheddar is as frequent
> as Martians in Italy.

Heh. Makes sense, seeing as how cheddar is traditionally British...

> Get some good cheddar and make a quesadilla with it.

Or just a nice cheese sandwich ;-)

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Mon, 30 Jun 2008 00:55:39 -0400, Goomba >
wrote:

>Christopher M. wrote:
>> How do you deal with the lack of mild cheddar at the supermarket? It seems
>> like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems like a
>> mild cheddar--maybe a little to mild.
>>
>>
>> W. Pooh (AKA Winnie P.)
>
>Mozzarella (while not cheddar) is mild and always nice on pizza.
>Does it have to be cheddar?

cheddar on pizza seems misguided to me in the first place.

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 30 Jun 2008 07:45:34 -0500, Michel Boucher
> wrote:

>Bobo Bonobo® > wrote in news:00914dcc-6809-4f2b-b2cb-
:
>
>> and none of that government cheese either
>
>You have no idea how ridiculous that sounds. In Canada, the only
>government cheese we get are the cock-ups from our non compus mentis
>gummint of fools, like the recent series (in and out, Cadman, Couillard...)
>
>So what exactly *is* government cheese?

it's surplus cheese formerly given to the poor (a class bobo
desperately fears he will fall into if he hasn't already).

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 30 Jun 2008 12:01:08 GMT, Wayne Boatwright
> wrote:

>On Sun 29 Jun 2008 09:00:58p, Christopher M. told us...
>
>> How do you deal with the lack of mild cheddar at the supermarket? It
>> seems like cheddar comes mostly in the sharp variety.
>>
>> I'm looking for a good mild cheddar for making a pizza. Colby seems like
>> a mild cheddar--maybe a little to mild.
>>
>>
>> W. Pooh (AKA Winnie P.)
>
>I don't know where you live, but most supermarkets in my area carry
>cheddar in mild, medium, sharp, and extra sharp.
>
>Having said that, I can't imagine putting any type of cheddar cheese on
>pizza.

i would say i wish the extra sharp was sharper.

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 30 Jun 2008 13:54:02 -0400, blake murphy
> wrote:

>On Mon, 30 Jun 2008 07:45:34 -0500, Michel Boucher
> wrote:
>
>>Bobo Bonobo® > wrote in news:00914dcc-6809-4f2b-b2cb-
:
>>
>>> and none of that government cheese either
>>
>>You have no idea how ridiculous that sounds. In Canada, the only
>>government cheese we get are the cock-ups from our non compus mentis
>>gummint of fools, like the recent series (in and out, Cadman, Couillard...)
>>
>>So what exactly *is* government cheese?
>
>it's surplus cheese formerly given to the poor (a class bobo
>desperately fears he will fall into if he hasn't already).
>

I think he just bought a house, so he's officially poor now - house
rich, cash poor.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf > wrote:

>On Mon, 30 Jun 2008 16:46:20 +0000 (UTC),

>>sf > wrote:

>>>*Please* forget about putting cheddar on pizza. What are you
>>>thinking????? This was a way for the Almighty to say "Don't do it".

>>I dunno; it's in no way authentic but there is nothing particularly
>>wrong with it. You're not going to be able to make an authentic
>>pizza anyway. So why not.

>Because cheddar simply does NOT belong on pizza. If you want a
>grilled cheese sandwich, make one don't adulterate pizza with cheddar.

In my youth, I would rather enjoy the Vegetarian Delight pizza
from Le Vals: whole wheat, cheddar cheese, fresh tomatos and
alfalfa sprouts.

It of course doesn't resemble a real pizza, but neither did
anything else from Le Vals...

S.

blake murphy > wrote in
:

>>So what exactly *is* government cheese?
>
> it's surplus cheese formerly given to the poor (a class bobo
> desperately fears he will fall into if he hasn't already).

So...it's cheese. What has the fact that it's distributed by the
government have anything to do with it?

"Michel Boucher" > wrote in message
...
> blake murphy > wrote in
> :
>
>>>So what exactly *is* government cheese?
>>
>> it's surplus cheese formerly given to the poor (a class bobo
>> desperately fears he will fall into if he hasn't already).
>
> So...it's cheese. What has the fact that it's distributed by the
> government have anything to do with it?
>

Government surplus cheese is, I believe, what is typically known as
"American" cheese. In otherwords, not anything that anyone with a
functioning tastebud, in the US or out, recognizes as "cheese."

"blake murphy" > wrote:
>
> it's surplus cheese formerly given to the poor (a class bobo
> desperately fears he will fall into if he hasn't already).
>

He's already morally bankrupt so wtf. We can only hope the other follows.


** Posted from http://www.teranews.com **

Michel Boucher wrote:
> Bobo Bonobo® > wrote in news:00914dcc-6809-4f2b-b2cb-
> :
>
>> and none of that government cheese either
>
> You have no idea how ridiculous that sounds. In Canada, the only
> government cheese we get are the cock-ups from our non compus mentis
> gummint of fools, like the recent series (in and out, Cadman, Couillard...)
>
> So what exactly *is* government cheese?
>
The United States government pays producers to make "surplus" cheese.
It's falsely orange. It's salty as heck. It tastes vile. It is some form
of processed cheese that is wannabee American cheese. It's even worse
than Velveeta and a lot harder.

The cheese is packaged in huge loaves that are reportedly stored in
caves that only the Federal Government is aware of.

Government cheese is given away to schools and other institutions that
get funding from the government. Government and chartable organizations
will give it away to poor people.

Many years ago I was raising my 3 kids alone and was out of a job. The
township gave me some of that cheese. Thank goodness they also gave me
government powdered milk so I could dilute the cheese and make the kids
mac and cheese for supper.

(Glad I said "dilute" the cheese. I almost used a different phrase <g>)

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Michel Boucher wrote:
> blake murphy > wrote in
> :
>
>>> So what exactly *is* government cheese?
>> it's surplus cheese formerly given to the poor (a class bobo
>> desperately fears he will fall into if he hasn't already).
>
> So...it's cheese. What has the fact that it's distributed by the
> government have anything to do with it?
>

Have you ever known the government to get anything right?

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Wayne Boatwright wrote:

> I don't know where you live, but most supermarkets in my area carry
> cheddar in mild, medium, sharp, and extra sharp.
>
> Having said that, I can't imagine putting any type of cheddar cheese on
> pizza.
>

Pizza Hut's cheese has cheddar in the mixture. My son worked as an
assistant manager for one when he first got out of college.

I don't consider any of those corporate-type pizzas as edible.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:

> Have you ever known the government to get anything right?

Imagine the mess traffic would be if we *didn't* have traffic controls.

Imagine flying if there were no FFA regulations.

Imagine there being no fire departments.

Imagine there being no paved and lighted streets.

Imagine everyone just throwing their garbage and shit into the streets, as
things used to be before municipal sewer systems.

Imagine.


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

I agree with the others who said that mozzarella is the correct cheese
for pizza and that cheddar should go elsewhere. But this leads to a
question: Why?


Blue cheese doesn't go on pizza because the flavor would clash with the
tartness of the tomato sauce. (I had to get "blues" out of the subject
line. It was bothering me there.)


If there's nothing intrinsically wrong with flavorwise with putting
cheddar together with tomato in Mexican cooking, why is it wrong to do
so on something that's Italian in its long-ago origins?


Mild cheddar is almost generic in its taste. It isn't strongly
anything, just creamy and cheesy.


How about a thin crusted pizza with tomato sauce, cumin, sour cream,
cilantro, avocado and mild cheddar?


--Lia

On Mon, 30 Jun 2008 16:46:20 +0000 (UTC),
(Steve Pope) wrote:

> You're not going to be able to make an authentic
>pizza anyway. So why not.

Who ever said that ham and pineapple makes an authentic pizza? They
sure sell a bunch of 'em. California Pizza Kitchen probably makes a
tofu vegetarian version.

On Mon, 30 Jun 2008 14:38:17 -0400, "Janet" >
wrote:

>
>"Michel Boucher" > wrote in message
1...
>> blake murphy > wrote in
>> :
>>
>>>>So what exactly *is* government cheese?
>>>
>>> it's surplus cheese formerly given to the poor (a class bobo
>>> desperately fears he will fall into if he hasn't already).
>>
>> So...it's cheese. What has the fact that it's distributed by the
>> government have anything to do with it?
>>
>
>Government surplus cheese is, I believe, what is typically known as
>"American" cheese. In otherwords, not anything that anyone with a
>functioning tastebud, in the US or out, recognizes as "cheese."
>
Someone gave me a hunk once a billion years ago. Maybe things have
changed, but I thought it was *very* good. Definitely not American
cheese... more like an unaged cheddar. It was softish but still
sliceable, with a very mild and creamy taste.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Julia Altshuler wrote:

> I agree with the others who said that mozzarella is the correct cheese
> for pizza and that cheddar should go elsewhere. But this leads to a
> question: Why?
>
> Blue cheese doesn't go on pizza because the flavor would clash with the
> tartness of the tomato sauce. (I had to get "blues" out of the subject
> line. It was bothering me there.)
>
> If there's nothing intrinsically wrong with flavorwise with putting
> cheddar together with tomato in Mexican cooking, why is it wrong to do
> so on something that's Italian in its long-ago origins?
>
> Mild cheddar is almost generic in its taste. It isn't strongly
> anything, just creamy and cheesy.
>

I don't think that mild cheddar is any less generic than most of the
mozzarella used on pizza. It might be different if most people were eating
pizza made with real, fresh mozzarella, but don't. They usually get the
cheap crap, and it's only benefit is the way it melts and gets stringy.

"Julia Altshuler" > ha scritto nel messaggio
. ..
>I agree with the others who said that mozzarella is the correct cheese for
>pizza and that cheddar should go elsewhere. But this leads to a question:
>Why?
>
>
> Blue cheese doesn't go on pizza because the flavor would clash with the
> tartness of the tomato sauce. (I had to get "blues" out of the subject
> line. It was bothering me there.)

There is Gorgonzola pizza but not with tomato sauce.

> If there's nothing intrinsically wrong with flavorwise with putting
> cheddar together with tomato in Mexican cooking, why is it wrong to do so
> on something that's Italian in its long-ago origins?

Because it will taste Tex Mex, so why not make a quesadilla?
>
> Mild cheddar is almost generic in its taste. It isn't strongly anything,
> just creamy and cheesy.
>
>
> How about a thin crusted pizza with tomato sauce, cumin, sour cream,
> cilantro, avocado and mild cheddar?
>
>
> --Lia

I will pass on that one. That stuff would not allow the pizza to cook
properly, anyway.

There are several cheeses used on pizza, but none resemble cheddar.
Stracchino with rucola is my favorite pizza, but there's no tomato involved.

The classic red pizza is best with mozzarella, preferably bufala, but fresh
cow is A-OK.

Billy <Hereiam@hotmaildotcom> wrote:

>On Mon, 30 Jun 2008 16:46:20 +0000 (UTC),

>> You're not going to be able to make an authentic
>>pizza anyway. So why not.

>Who ever said that ham and pineapple makes an authentic pizza? They
>sure sell a bunch of 'em. California Pizza Kitchen probably makes a
>tofu vegetarian version.

Possibly; I've seen very few tofu pizzas, and even fewer that
really work out. It's practical to get tofu to integrate
into a pasta dish, but pizza is more difficult.

Steve

"Giusi" >>I agree with the others who said that mozzarella is the correct
cheese for
>>pizza and that cheddar should go elsewhere. But this leads to a question:
>>Why?
>>
>>
>> Blue cheese doesn't go on pizza because the flavor would clash with the
>> tartness of the tomato sauce. (I had to get "blues" out of the subject
>> line. It was bothering me there.)
>
> There is Gorgonzola pizza but not with tomato sauce.

We had a Gorgonzola pizza (no tomato sauce) in Lugano, Switzerland (almost
Italy, but not quite). It was quite tasty. We had it with tomato basil
soup. Excellent meal as was the atmosphere!

"Steve Pope" > wrote in message
...
> Billy <Hereiam@hotmaildotcom> wrote:
>
>>On Mon, 30 Jun 2008 16:46:20 +0000 (UTC),
>
>>> You're not going to be able to make an authentic
>>>pizza anyway. So why not.
>
>>Who ever said that ham and pineapple makes an authentic pizza? They
>>sure sell a bunch of 'em. California Pizza Kitchen probably makes a
>>tofu vegetarian version.
>
> Possibly; I've seen very few tofu pizzas, and even fewer that
> really work out. It's practical to get tofu to integrate
> into a pasta dish, but pizza is more difficult.
>

Ugh. It is really hard to imagine tofu on pizza. I can tolerate it sauteed
in garlic and used in a stir fry, but front and center on pizza?

"Julia Altshuler" > wrote in message
. ..
>I agree with the others who said that mozzarella is the correct cheese for
>pizza and that cheddar should go elsewhere. But this leads to a question:
>Why?
>

Because when I was in elementary school the cafeteria ladies put cheddar (or
maybe American) on that thick-crusted, soggy "pizza" they served, the kind
that had hamburger on it?

"Julia Altshuler" > wrote

>I agree with the others who said that mozzarella is the correct cheese
> for pizza and that cheddar should go elsewhere. But this leads to a
> question: Why?

To me cheddar is way heavier than mozzarella. It works for
mac n cheese, but I would not want that melted on my pizza.

nancy