Kraft Recalls American Cheese Singles

[mrjarrell]

With a roux and heavy cream, even the driest cheddar will emulsify into a beautiful cheese sauce. Mmmm... mac & cheese made with a good extra sharp cheddar...

^^This. Although I usually don't use cream for mine.

 

[GLOCKMAN23C]

With a roux and heavy cream, even the driest cheddar will emulsify into a beautiful cheese sauce. Mmmm... mac & cheese made with a good extra sharp cheddar...

You must explain this process to me sometime. . .

 

[hoosierdaddy1976]

With a roux and heavy cream, even the driest cheddar will emulsify into a beautiful cheese sauce. Mmmm... mac & cheese made with a good extra sharp cheddar...

just a reminder to ingoland, don't let your cheesy beschamel come to a boil.

 

[chezuki]

Word. Though the heavy cream is much more resistant to breaking than milk.

 

[hoosierdaddy1976]

true that, don't want to risk the graininess though either once the cheese is in.

 

[JettaKnight]

This threads is going exactly where I expected it too - AND I LIKE IT!

A little bit of American really helps to emulsify a cheese sauce. In my mac and cheese I use about 90% cheddar and 10% American.

Ditto. But I go with Land O'Lakes America. I'm a bit of a Mac and Cheese connoisseur - I'm seraching for the perfect recipe, but I don't really want to find it. Half the fun is grabbing cheeses and seeing how it works.

And yes, I make a beschamel for it - your choice of cheese is less important than how your cook with it.

Cheddar's OK. You just have to get a good one, not the plain stuff that most American manufacturers make (Kraft included). Some of the aged cheddars are fantastic and a good sharp cheddar can't be beat. Ireland produces a number of really good cheddars, as does the UK. There are a few American artisanal cheese makers who do up a nice cheddar, too. Black Diamond makes a mass produced 4 year old cheddar that goes really well with baked chicken. Find a good one and you might be surprised.

Ironically, there's only one (or zero?) Cheddar cheese makers in the region of Cheddar, I believe. So, some of the best Cheddar is American, and (gulp) from upstate New York.

Best grilled cheese is a slice of moz and a slice of prov on some nice bread grilled with real butter. I may look into some of the good cheddars, though I'm not expecting much, as much as I've hated what I've had.

Myself, I prefer a young Gouda and Havarti. Never been a fan of Cheddar in grilled cheese.



Since we're on a cheese kick, I found a source for Brick cheese smeared with Limburger cultures.... it reeks ...and I love it.




Oh, anyone here MAKE there own cheese? So far I've only made Mozzarella.

 

[Hoosier8]

They're not up to snuff and could go bad quicker than they normally would. If you have them return them to the store for a refund or exchange. Needless to say, you shouldn't eat them.

Not The Cheese!! Kraft Recalls American Singles For Possible Premature Spoilage - Consumerist

Note, do not try to store them for more than 50 years.