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Old 07-26-2012, 01:09 AM   #41
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I already know the difference between sharp and white cheddar.
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Old 07-26-2012, 02:11 AM   #42
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Quote:
Originally Posted by no mayonnaise View Post
I already know the difference between sharp and white cheddar.
Would you care to explain to me what the difference is, between sharp and white cheddar? Those seem to be a regional way of describing cheddar. For all I know, those could be standard descriptions everywhere in the US.

To the best of my recollection, I have never seen anything labelled "white cheddar" or "sharp cheddar". The descriptive adjectives that I have seen on the cheddar that is sold around here are: extra mild, mild, medium, old, and extra old. Sometimes the label says how old it is.
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Old 07-31-2012, 03:22 PM   #43
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Originally Posted by taxlady View Post
Would you care to explain to me what the difference is, between sharp and white cheddar? Those seem to be a regional way of describing cheddar. For all I know, those could be standard descriptions everywhere in the US.

To the best of my recollection, I have never seen anything labelled "white cheddar" or "sharp cheddar". The descriptive adjectives that I have seen on the cheddar that is sold around here are: extra mild, mild, medium, old, and extra old. Sometimes the label says how old it is.

Yeah, it must be a regional thing. The sharpest cheddar we could get in a regular grocery store where we lived in MD was a white cheddar. The sharpest that most of the grocery stores around here sell is a yellow. Food companies and their funny labeling... *sigh
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Old 07-31-2012, 04:56 PM   #44
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Would you care to explain to me what the difference is, between sharp and white cheddar? Those seem to be a regional way of describing cheddar. For all I know, those could be standard descriptions everywhere in the US.
Wisconsin boy and former cheese factory worker here.

"Sharp" or "extra sharp" cheddar is a marketing phrase, as is "aged cheddar", which means essentially the same thing. It's not standard. It's not regional. Some companies use those terms, while others specify the age in years.

Sharp cheddar is typically six months to a year, while extra sharp is between one and two years old.

Personally, I'd rather that they just told me the age in years.

White cheddar is just cheddar without the orangey annatto coloring added.

And yes, there can be cheddar that is both white AND sharp:
White Extra Sharp Cheddar Cheese - Tillamook
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Old 08-01-2012, 12:13 AM   #45
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At my local grocery store, if I'm not at the deli, the cheddar cheeses are labeled Mild, Medium, and Sharp across the one brand I buy, so the distinction is relative to that specifically. I didn't take into account that (nor expect discussion revolving around how) different brands and regions may label it differently. There is no white cheddar in that brand at my store, hence the original distinction in my post. The point was that you should avoid mild-flavored cheddar for the recipe.
I didn't think it was such a big deal, considering anyone can put any cheese in a grilled cheese. Cheddar is probably not even the best match for my sandwich but I like the extra tangy bite it gives and the stringy quality it has when melted, while not being some $15/lb specialty cheese. I also don't think I've made a grilled cheese sandwich the same way twice in years. I'm always switching it up, and along with eggs, it's one of my favorite base foods to get creative with in the kitchen.
So an overmedium egg on a grilled cheese just puts it over the moon for me.
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Old 08-01-2012, 09:11 AM   #46
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Quote:
Originally Posted by no mayonnaise View Post
At my local grocery store, if I'm not at the deli, the cheddar cheeses are labeled Mild, Medium, and Sharp across the one brand I buy, so the distinction is relative to that specifically. I didn't take into account that (nor expect discussion revolving around how) different brands and regions may label it differently. There is no white cheddar in that brand at my store, hence the original distinction in my post. The point was that you should avoid mild-flavored cheddar for the recipe.
I didn't think it was such a big deal, considering anyone can put any cheese in a grilled cheese. Cheddar is probably not even the best match for my sandwich but I like the extra tangy bite it gives and the stringy quality it has when melted, while not being some $15/lb specialty cheese. I also don't think I've made a grilled cheese sandwich the same way twice in years. I'm always switching it up, and along with eggs, it's one of my favorite base foods to get creative with in the kitchen.
So an overmedium egg on a grilled cheese just puts it over the moon for me.
I think adding an egg to almost anything improves it , but then, I am a bit biased when it comes to eggs...
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Old 08-01-2012, 05:52 PM   #47
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Imported Swiss on marbled rye with a slice of tomato along with mayo and a big mug of cocoa on a cold winter night for a TV snack. Maybe two sammies to finish off with the cocoa.
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Old 08-08-2012, 02:24 AM   #48
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Pugliese bread slice not too thick, some EVOO or burro tartufato (truffle butter), Piedmontese tomini cheese, some herbs, and a glass of Chardonnay
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Old 08-08-2012, 05:08 AM   #49
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Luca and Kades,

Thanks for your two grilled cheese sandwiches.

As I had told Kades, I detest that orange false waxy cheese that many people seem to use for grilled cheese sandwiches ... Gross.

I would sub the orange wax for Provolone with Herbs, Taleggio, Asiago, Semi cured Spanish Manchego, and / or San Simón Galician Smoked Cheese ( cow variety ) or Idiazabal, a Basque ewe smoked cheese ... or go with a French goat variety ... or even Gorgonzola aged or Cabrales Asturian blue vein ...

Cool post Sprout.
Thanks for the ideas,
Margaux.
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Old 09-18-2012, 06:45 PM   #50
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I found a webpage a while ago that had a bunch of grilled cheese variants on it, & I jotted down some notes on my computer!
I haven't tried any of these, but they sounded good to me :)


Bacon & Avocado
Bacon & Tomato
Mozzarella, Basil, & Tomato
Dill Pickles & Mustard
Thinly Sliced Apple & Cheddar
Brie, Maple Bacon, & Pear
Goat Cheese & Pesto
Parmesan, Pepperoni, Pizza Sauce, & Mozzarella
Goat Cheese, Avocado, & Turkey
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