Best cheese source?

[TomK]

"I feel bad for anyone who has never tried pork roll with Velveeta."

Never tried it, never will. I beg you, please do not feel bad for me. []

[beejee]

Anyone know if Mauna Kea Moo ever opened? Sure would be great if they had fresh cheese curd!

From the article, "Mauna Kea Moo will include 200 milking cows and 100 dry cows. The Dutch Hawaiian Cheesery will include several flavors of hard cheeses named for different areas of the farm."

http://www.washingtontimes.com/news/2014...ig-island/

And another link...

http://movingtothebigisland.com/2015/06/...-cheesery/

[PunaMauka2]

This thread has somehow given me a craving for a small hunk of gjetost. An unusually sweet cheese, surprised I like it as much as I do. But then I can't think of any style of cheese I would say I actually don't like.

[jrw]

Was in Cost You Less a couple days ago they had cheese curds beejee couldn't tell how they are was going get some but forget to.

jrw

[terracore]

quote:

---

Originally posted by beejee

If I had to choose between only eating cheese or meat...I think I'd choose cheese. Any cheese makers in Puna? I'm a big fan of aged cheddar.

Edited: to fix my logic

---

We make goat cheese and unfortunately the weather in Puna does not favor the cheese maker. Aged or hard cheeses require a temperature that doesn't exist here, even underground, and the cost of electricity is too high to maintain those temps for months or years hoping that there will be customers for those cheeses in the future. Making aged cheeses here isn't impossible, but it isn't very practical.

ETA: ugly grammar mistake

[TomK]

So "Best cheese source" is probably coming to an end, but how about "Best cheese sauce"?

Anyone with good recipes to share?

[beejee]

Thanks for the info JRW, I'll check it out.

Terracore: Makes sense. I wonder if aging hard cheeses would be more practical higher up on the mountain? Big can of worms I know, but a thought.

[VancouverIslander]

quote:

---

Originally posted by TomK

So "Best cheese source" is probably coming to an end, but how about "Best cheese sauce"?

Anyone with good recipes to share?

---

Always start your cheese sauce with a standard roux and add milk until it's approximately the thickness you like. Add your favourite cheese (shredded). I love to use smoked cheddar or smoked gouda or both. I used to add garlic but have backed off of that in recent years. The more cheese the merrier. A mandatory element of Christmas dinner.

Just call me Mike

[knieft]

http://www.dibruno.com

http://www.dibruno.com/shipping

Free shipping on orders of $150+

For the hard core I guess.

Cheers,
Kirt

[PunaMauka2]

"I wonder if aging hard cheeses would be more practical higher up on the mountain?"


I have an enclosed storage space under an old redwood water catchment tank which stays a relatively constant cool/cold temperature in the winter months. I'm sure a supply of hand crafted cheeses to be aged there would be safe from being prematurely ripped open and ravenously pillaged by it's shameless cheese-loving guardians.


I once fermented a carboy of homebrew lager in that space with seemingly satisfactory results (lager does well fermenting in a cooler range above freezing up to 55F or so). That was some time ago when the winters seemed a bit colder on average up here. But I really prefer ale anyway, so I only tried lager once or twice.