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?

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 **

blake murphy wrote:
> 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


Pizza crust is a blank slate; you can put anything you like on it. If the
OP wants mild cheddar who are we to stop her?

Jill

jmcquown wrote:
>
> Pizza crust is a blank slate; you can put anything you like on it. If
> the OP wants mild cheddar who are we to stop her?


Well, I wasn't going to go over to her house with a loudspeaker and
drawn firearms demanding that she put down that cheddar and come out
with her hands up, but I can give my opinion.


Here's a list of possible toppings from a pizza place:


Meats:
Grilled Chicken
Breaded Chicken
Breaded BBQ Chicken
Breaded Buffalo Chicken
Hamburger
Bacon
Proscuitto
Canadian Bacon
Pepperoni
Italian Sausage
Chorizo
Breaded Veal

Veggies & Mo
Mushrooms
Portabella Mushrooms
Broccoli
Artichoke Hearts
Hearts of Palm
Arugula
Eggplant
Fresh Basil
Fresh Garlic
Spinach
Pineapple
Banana Peppers

Black Olives
Diced Tomatoes
Sliced Tomatoes
Sun-Dried Tomatoes
Pesto Splash
Pesto Base
Carmelized Onions
White Onions
Green Onions (Scallions)
Sliced Bell Peppers
Jalapeno Peppers
Roasted Red Peppers


Cheeses:
Asiago
Ricotta
Gorgonzola
Blue Cheese
Feta Cheese
Fresh Mozzarella
Extra Cheese

Seafood:
Baby Clams
Baby Shrimp
Anchovies
Scallops *market price
Lobster *market price




In my opinion, none of the seafood belongs on pizza. We tried the
clams. The flavor didn't work.


I like the variety of cheeses and would add even more, but I don't think
anything blue belongs on pizza.


I like the pork products on pizza but can't imagine the chicken or
anything breaded. Maybe smoked meats are what make the difference.


Somehow all of the veggies work for me except the broccoli. I wonder
why that is.


--Lia

Julia Altshuler wrote:
> jmcquown wrote:
>>
>> Pizza crust is a blank slate; you can put anything you like on it. If the
>> OP wants mild cheddar who are we to stop her?
>
>
> Well, I wasn't going to go over to her house with a loudspeaker and
> drawn firearms demanding that she put down that cheddar and come out
> with her hands up, but I can give my opinion.
>
LOL I'd love to see that! Winnie, come out with your cheese up!

>
> Here's a list of possible toppings from a pizza place:
>
>
> Meats:
> Grilled Chicken
> Breaded Chicken
> Breaded BBQ Chicken
> Breaded Buffalo Chicken
> Hamburger
> Bacon
> Proscuitto
> Canadian Bacon
> Pepperoni
> Italian Sausage
> Chorizo
> Breaded Veal
>
Breaded? I'm with you on that one, that's just silly.

> Veggies & Mo
> Mushrooms
> Portabella Mushrooms
> Broccoli
> Artichoke Hearts
> Hearts of Palm
> Arugula
> Eggplant
> Fresh Basil
> Fresh Garlic
> Spinach
> Pineapple
> Banana Peppers
>
Everyone says it's great but I don't think pineapple belongs on a pizza.

> Black Olives
> Diced Tomatoes
> Sliced Tomatoes
> Sun-Dried Tomatoes
> Pesto Splash
> Pesto Base
> Carmelized Onions
> White Onions
> Green Onions (Scallions)
> Sliced Bell Peppers
> Jalapeno Peppers
> Roasted Red Peppers
>
What the heck is "Pesto Splash"?!

>
> Cheeses:
> Asiago
> Ricotta
> Gorgonzola
> Blue Cheese
> Feta Cheese
> Fresh Mozzarella
> Extra Cheese
>
> Seafood:
> Baby Clams
> Baby Shrimp
> Anchovies
> Scallops *market price
> Lobster *market price
>
> In my opinion, none of the seafood belongs on pizza. We tried the
> clams. The flavor didn't work.
>
I tend to agree. I adore seafood but can't imagine it on pizza. I don't
know about the anchovies (too salty) but the other seafood on the list is
far too easy to overcook (into an expensive form of rubber).

> I like the variety of cheeses and would add even more, but I don't
> think anything blue belongs on pizza.
>
LOL! Too true.

> I like the pork products on pizza but can't imagine the chicken or
> anything breaded. Maybe smoked meats are what make the difference.
>
IF I were going to put chicken on pizza I'd definitely want a cheddar, colby
or perhaps fontina as the cheese. Something about chicken with mozz or
ricotta doesn't seem to mesh in my mind.

> Somehow all of the veggies work for me except the broccoli. I wonder
> why that is.
>
> --Lia
>
I've had broccoli on pizza. It was just okay. Spinach is wonderful on it


Jill

On 2008-07-01, jmcquown > wrote:

> Pizza crust is a blank slate; you can put anything you like on it. If the
> OP wants mild cheddar who are we to stop her?

Yeah, and a banana mint chocolate martini is a "real" martini.

nb

On Tue, 1 Jul 2008 07:50:49 -0400, "jmcquown" >
wrote:

>blake murphy wrote:
>> 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
>
>
>Pizza crust is a blank slate; you can put anything you like on it. If the
>OP wants mild cheddar who are we to stop her?
>
>Jill

i did say 'misguided' and not 'a hanging offense.'

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

"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

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?

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 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

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?

"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

Janet Wilder > wrote in news:4869300f$0$28641
:

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

Sounds suspiciously like an urban legend.

I still don't get the reason for derogatory remarks specifically targetting
a food programme which was meant to help people in need. Or WAS it???

*Cheap 3-D effect with block of cheese*

*Camera moves in, camera moves out* - tension mounts
*Camera moves in, camera moves out* - tension mounts
*Camera moves in, camera moves out* - tension reaches a crescendo!

Is this the same as not exactly accurately quoted comment about ketchup
being a vegetable? That cheese is a protein? Let me guess, protein is a
seven letter word for some people.

On Mon, 30 Jun 2008 14:14:39 -0500, Janet Wilder
> wrote:

>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>)

o.k., here's the dope, per wikipedia:

Government cheese, or "Pasteurized Process American Cheese for Use in
Domestic Programs" is processed cheese that was provided to welfare
and food stamp recipients in the United States during the 1980s. (The
style of cheese predated the era, having been used in military
kitchens since the Second World War.) It was commonly associated with
Reaganomics[citation needed].

The cheese was bought and stored by the government's Commodity Credit
Corporation. Direct distribution of dairy products began in 1982 under
the Temporary Emergency Food Assistance Program of the Food and
Nutrition Service. According to the government, it "slices and melts
well." The cheese was provided monthly, in unsliced block form, with
generic product labeling and packaging.

Currently, the USDA provides a subsidized food program for specific
classes of foods in the United States known as the Women, Infants and
Children program, as well as other programs such as The Emergency Food
Assistance Program (TEFAP).

Like all American processed cheese, it consists of a variety of cheese
types blended together, and may be made of any of cheddar cheese,
Colby cheese, cheese curd, or granular cheese. The cheese was often
from food surpluses stockpiled by the government as part of milk price
supports. Butter was also stockpiled and then provided under the same
program. Though the efficacy may be disputed by economists,
politically the stockpiling was meant to bolster demand for milk,
making dairy production more profitable. Government cheese was
required to be made of Kosher products. This cheese product is also
distributed to victims of a natural disaster following a State of
Emergency declaration.

(cites, etc. at:

<http://en.wikipedia.org/wiki/Government_cheese> )

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

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

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

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.

sf wrote:
> 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.


Pizza crust is a blank slate. You may top it with whatever you wish. I
guarantee someone on the left coast (and Texas and New Mexico and Arizona
and....) is putting jalapeno peppers on pizza. It's wrong, it's wrong, it's
wrong! LOL

Jill

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.

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

"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?

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.
>
>Steve

i'll tell you why i wouldn't: when it gets at all cool, it turns
ugly. doesn't it also separate more than the cheeses usually used?

your pal,
blake


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

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...
-------------------------------------------

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!

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 10:55:02a, blake murphy told us...

> 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 **
>

Many real English cheddars are much sharper. You would probably like them.
I love them, myself.

--
Wayne Boatwright
-------------------------------------------
Monday, 06(VI)/30(XXX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Love means never having to say 'Put
down that chainsaw'
-------------------------------------------

On Tue, 01 Jul 2008 01:06:15 GMT, Wayne Boatwright
> wrote:

>On Mon 30 Jun 2008 10:55:02a, blake murphy told us...
>
>> 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 **
>>
>
>Many real English cheddars are much sharper. You would probably like them.
>I love them, myself.

i guess i should explore more imports, but i really can't afford them.
i find cabot extra sharp is o.k. for what i'm willing to pay.

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

On Tue 01 Jul 2008 02:11:04p, blake murphy told us...

> On Tue, 01 Jul 2008 01:06:15 GMT, Wayne Boatwright
> > wrote:
>
>>On Mon 30 Jun 2008 10:55:02a, blake murphy told us...
>>
>>> 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 **
>>>
>>
>>Many real English cheddars are much sharper. You would probably like
>>them. I love them, myself.
>
> i guess i should explore more imports, but i really can't afford them.
> i find cabot extra sharp is o.k. for what i'm willing to pay.
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **
>

I can't usually afford them either, Blake, but once in a while I will
splurge. I also like the Cabot extra sharp. It's what I usually buy.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/01(I)/08(MMVIII)
-------------------------------------------
Today is: Canada Day
-------------------------------------------
Be yourself -- it's a dirty job, but
somebody's got to do it.
-------------------------------------------

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

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.

Some people mix cheddar with jack and then with provolone or mozarella.


W. Pooh (AKA Winnie P.)