On Thu, 7 Feb 2008 18:26:30 -0800 (PST), Doc wrote:
> I've never really made a study of cheese so the other day got some
> muenster and monterey jack at the grocery store to see if I could tell
> the difference.
>
> I recognize the taste of swiss, parmesan, cheddar, American (at least
> the kind that comes in sandwich slices), cottage cheese (if it's
> really considered a cheese) which all seem to have distinctive flavors
> and seem pretty consistent from brand to brand, but trying the
> muenster and monterey jack, I really didn't find a distinctive flavor
> difference. I doubt I could tell the difference blindfolded.
>
> It occured to me, how do you know if the cheese you get tastes the way
> that type of cheese is supposed to? How do you quantify a cheese
> taste? Are there "standard" formulas for making various cheeses? Are
> there particular brands that are readily available in grocery stores
> that you can be sure are "the real deal"?
>
> Thanks for all input
Eat your cheeses at room temperature. And stop smoking. Then
you'll be able to tell the difference.
-sw
--
Very few of the peppers grown on Avery Island are used to
make Tabasco pepper sauce. They are used only for seed to
grow peppers elsewhere.
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