jeffw@lemmy.worldM to News@lemmy.world · 10 days agoTrump's war on Parmigiano Reggianowww.salon.comexternal-linkmessage-square164linkfedilinkarrow-up1282arrow-down19
arrow-up1273arrow-down1external-linkTrump's war on Parmigiano Reggianowww.salon.comjeffw@lemmy.worldM to News@lemmy.world · 10 days agomessage-square164linkfedilink
minus-squarecaptainlezbian@lemmy.worldlinkfedilinkarrow-up7·9 days agoVermont cheddars like nobody’s business. Like, they’ve got the good shit with the crunch. Most Americans outside dairy areas don’t have many high quality local cheese options, but we have high quality domestic cheese options. It’s really butter and Parmesan where we can’t compare.
minus-squareSheeEttin@lemmy.ziplinkfedilinkEnglisharrow-up1arrow-down1·9 days agoCrunch?! What cheese are you eating that crunches?
minus-squarecaptainlezbian@lemmy.worldlinkfedilinkarrow-up3·9 days agoA sufficiently aged cheddar gets little crystals in it. You’ll only notice them at room temperature and if you’re paying attention.
minus-squareswelter_spark@reddthat.comlinkfedilinkEnglisharrow-up1·7 days agoYeah, nothing like a good creamy, nutty, sweaty animal cheddar with crunchy bits in it.
Vermont cheddars like nobody’s business. Like, they’ve got the good shit with the crunch.
Most Americans outside dairy areas don’t have many high quality local cheese options, but we have high quality domestic cheese options.
It’s really butter and Parmesan where we can’t compare.
Crunch?! What cheese are you eating that crunches?
A sufficiently aged cheddar gets little crystals in it. You’ll only notice them at room temperature and if you’re paying attention.
Yeah, nothing like a good creamy, nutty, sweaty animal cheddar with crunchy bits in it.