I wonder how they get that very strong sharp cheese taste in the various
cheese snacks. I've looked at the ingredients list on a package but don't
see what's doing it. Mere cheddar cheese or whatever is not that strong.

I like the taste. I suspect others do too or the stuff wouldn't sell.

Ideas? Theories? Answers?

TIA


--
"Where there's smoke there's toast!" Anon

"KenK" > wrote in message
...
>I wonder how they get that very strong sharp cheese taste in the various
> cheese snacks. I've looked at the ingredients list on a package but don't
> see what's doing it. Mere cheddar cheese or whatever is not that strong.
>
> I like the taste. I suspect others do too or the stuff wouldn't sell.
>
> Ideas? Theories? Answers?
>
> TIA

Have you tried using really sharp cheddar? I once had some cheddar from NY
that was so strong I swear it bit me!

Perhaps they are using cheese powder? I saw an episode of that dumb new
cooking competition where they have to try to recreate various processed
foods then use those foods in other dishes. They had to make Goldfish
crackers. One guy used cheese powder. But the maker of the crackers said
that they don't use the powder in the manufactured product. And yet his was
the most like the real thing.

I used to make those appetizers that used to be at every party back in the
1970's. It was a cheese dough wrapped around green olives and baked. I
always used the sharpest cheddar I could find. They were really cheesy!

"Julie Bove" > wrote in news:lju0kr$890$1@dont-
email.me:

> Perhaps they are using cheese powder?

You mean the stuff like Kraft sells/used to sell in the small container
that tasted like the cheese they use on their mac & cheese? I'm not sure
they still sell that.

Or something else?


--
"Where there's smoke there's toast!" Anon

"Julie Bove" > wrote in
:

> Have you tried using really sharp cheddar? I once had some cheddar
> from NY that was so strong I swear it bit me!
>

I've tried cheddar labled very sharp but none I considered so. I guess I
need to try other brands.



--
"Where there's smoke there's toast!" Anon

On Thursday, May 1, 2014 1:30:38 PM UTC-4, KenK wrote:
> I wonder how they get that very strong sharp cheese taste in the various
> cheese snacks. I've looked at the ingredients list on a package but don't
> see what's doing it. Mere cheddar cheese or whatever is not that strong.
>
> I like the taste. I suspect others do too or the stuff wouldn't sell.
>
> Ideas? Theories? Answers?
>
> TIA
>
>
>
Artificial flavor?

http://www.richardfisher.com

KenK wrote:
>
>I wonder how they get that very strong sharp cheese taste in the various
>cheese snacks. I've looked at the ingredients list on a package but don't
>see what's doing it. Mere cheddar cheese or whatever is not that strong.
>
>I like the taste. I suspect others do too or the stuff wouldn't sell.
>
>Ideas? Theories? Answers?
>
>TIA

http://shop.honeyville.com/powdered-cheese.html

"KenK" > wrote in message
...
> "Julie Bove" > wrote in news:lju0kr$890$1@dont-
> email.me:
>
>> Perhaps they are using cheese powder?
>
> You mean the stuff like Kraft sells/used to sell in the small container
> that tasted like the cheese they use on their mac & cheese? I'm not sure
> they still sell that.
>
> Or something else?

I'm not sure if it was that or not. They still sell the powder I think.
Perhaps online. Can also get similar at places that sell popcorn supplies.

"KenK" > wrote in message
...
> "Julie Bove" > wrote in
> :
>
>> Have you tried using really sharp cheddar? I once had some cheddar
>> from NY that was so strong I swear it bit me!
>>
>
> I've tried cheddar labled very sharp but none I considered so. I guess I
> need to try other brands.

Cracker Barrel makes an extra sharp.

"Brooklyn1" > wrote in message
...
> KenK wrote:
>>
>>I wonder how they get that very strong sharp cheese taste in the various
>>cheese snacks. I've looked at the ingredients list on a package but don't
>>see what's doing it. Mere cheddar cheese or whatever is not that strong.
>>
>>I like the taste. I suspect others do too or the stuff wouldn't sell.
>>
>>Ideas? Theories? Answers?
>>
>>TIA
>
> http://shop.honeyville.com/powdered-cheese.html

Whoa! That place has freeze dried cheese.

On 5/1/2014 12:30 PM, KenK wrote:
> I wonder how they get that very strong sharp cheese taste in the various
> cheese snacks. I've looked at the ingredients list on a package but don't
> see what's doing it. Mere cheddar cheese or whatever is not that strong.
>

Well, the homemade chedder cheese crackers I make punch up the cheesy
taste by a generous addition of shredded Parmesan or crumbled blue
cheese besides the cheddar.

In fact, leaving that out and making them with solely cheddar cheese
produces a much blander tasting cracker.

"Julie Bove" > wrote in news:ljuegb$gh5$1@dont-
email.me:

>
> "KenK" > wrote in message
> ...
>> "Julie Bove" > wrote in
>> :
>>
>>> Have you tried using really sharp cheddar? I once had some cheddar
>>> from NY that was so strong I swear it bit me!
>>>
>>
>> I've tried cheddar labled very sharp but none I considered so. I guess
I
>> need to try other brands.
>
> Cracker Barrel makes an extra sharp.
>
>

Thanks, I'll give it a try.


--
"Where there's smoke there's toast!" Anon

On 2 May 2014 17:02:08 GMT, KenK > wrote:

> "Julie Bove" > wrote in news:ljuegb$gh5$1@dont-
> email.me:
>
> >
> > "KenK" > wrote in message
> > ...
> >> "Julie Bove" > wrote in
> >> :
> >>
> >>> Have you tried using really sharp cheddar? I once had some cheddar
> >>> from NY that was so strong I swear it bit me!
> >>>
> >>
> >> I've tried cheddar labled very sharp but none I considered so. I guess
> I
> >> need to try other brands.
> >
> > Cracker Barrel makes an extra sharp.
> >
> >
>
> Thanks, I'll give it a try.

I don't buy cheese like I used to because hubby doesn't eat it by the
chunk anymore, so I don't notice what's available these days... but
there used to be two cheddar blocks that had a wax coating. One was
red and the other black. I think black was the sharper one. You
could try that too.


--

Good Food.
Good Friends.
Good Memories.

On 5/1/14, 1:30 PM, KenK wrote:
> I wonder how they get that very strong sharp cheese taste in the various
> cheese snacks. I've looked at the ingredients list on a package but don't
> see what's doing it. Mere cheddar cheese or whatever is not that strong.
>
> I like the taste. I suspect others do too or the stuff wouldn't sell.
>
> Ideas? Theories? Answers?

Have you ever had gougeres? The same is true of their flavor. It's a
combination of cheese and spices.

-- Larry

On 5/1/14, 5:31 PM, Julie Bove wrote:
>
> Cracker Barrel makes an extra sharp.

Which is *nothing* in flavor by comparison to a five-year or older
Canadian Cheddar. Fantastic stuff.

-- Larry

"pltrgyst" > wrote in message
...
> On 5/1/14, 5:31 PM, Julie Bove wrote:
>>
>> Cracker Barrel makes an extra sharp.
>
> Which is *nothing* in flavor by comparison to a five-year or older
> Canadian Cheddar. Fantastic stuff.

I know. I used to always order grilled cheese while in Canada. Oddly
enough, Canadians used to come here to buy cheese as it was cheaper. People
nicknamed them cheeseheads. They don't do that any more. Wouldn't be worth
it now.

pltrgyst > wrote in :

> On 5/1/14, 1:30 PM, KenK wrote:
>> I wonder how they get that very strong sharp cheese taste in the
>> various cheese snacks. I've looked at the ingredients list on a
>> package but don't see what's doing it. Mere cheddar cheese or
>> whatever is not that strong.
>>
>> I like the taste. I suspect others do too or the stuff wouldn't sell.
>>
>> Ideas? Theories? Answers?
>
> Have you ever had gougeres? The same is true of their flavor. It's a
> combination of cheese and spices.
>
> -- Larry
>
>

Google tells me this is a French pastry. I'll have to look into it but I
suspect I won't find it in my small (100K) US town.



--
"Where there's smoke there's toast!" Anon

On 5/3/14, 1:28 PM, KenK wrote:
> pltrgyst > wrote in :
>>
>> Have you ever had gougeres? The same is true of their flavor. It's a
>> combination of cheese and spices.
>
> Google tells me this is a French pastry. I'll have to look into it but I
> suspect I won't find it in my small (100K) US town.

They're dead simple to make. Here's Alain Ducasse's base recipe:

Alain Ducasse's Gougères

ACTIVE: 15 MIN
TOTAL TIME: 45 MIN
SERVINGS: MAKES ABOUT 28 GOUGÈRES

1/2 cup water
1/2 cup milk
1 stick (4 ounces) unsalted butter, cut into tablespoons
Large pinch of coarse salt
1 cup all-purpose flour
4 large eggs
3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
Freshly ground pepper
Freshly grated nutmeg (optional)

Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In
a medium saucepan, combine the water, milk, butter and salt and bring to
a boil. Add the flour and stir it in with a wooden spoon until a smooth
dough forms; stir over low heat until it dries out and pulls away from
the pan, about 2 minutes.

Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into
the dough, 1 at a time, beating thoroughly between each one. Add the
cheese and a pinch each of pepper and nutmeg.
Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and
pipe tablespoon-size mounds onto the baking sheets, 2 inches apart.
Sprinkle with cheese and bake for 22 minutes, or until puffed and golden
brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a
350° oven until piping hot.

NOTES
When making the choux pastry, it is important to be sure that each egg
is fully incorporated into the batter before adding the next. Don't
worry if the batter separates and looks curdled at first. Keep beating,
and it will come together nicely.

Gougères freeze well. After baking, allow them to cool completely.
Spread the gougères out on a baking sheet, cover the sheet with plastic
wrap and freeze them until they are firm. Then store them in sturdy
plastic bags for several months.

-- Larry

On 5/1/2014 3:41 PM, Brooklyn1 wrote:
> KenK wrote:
>>
>> I wonder how they get that very strong sharp cheese taste in the various
>> cheese snacks. I've looked at the ingredients list on a package but don't
>> see what's doing it. Mere cheddar cheese or whatever is not that strong.
>>
>> I like the taste. I suspect others do too or the stuff wouldn't sell.
>>
>> Ideas? Theories? Answers?
>>
>> TIA
>
> http://shop.honeyville.com/powdered-cheese.html
>
I wonder if you can simulate that with real cheese rather than use all
of those chemicals? Maybe a very fine shred of cheddar mixed with
cornstarch.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Julie Bove" > wrote in news:ljuegb$gh5$1@dont-
email.me:

> Cracker Barrel makes an extra sharp.
>
>

Picked up some last Saturday. Quite good! Thanks much!

Ken


--
"Where there's smoke there's toast!" Anon