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Old 01-22-2009, 02:06 PM   #1
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How can I make mild cheddar taste sharper?

There is an obvious answer - use sharp cheddar. However my wife is on medication that prevents her from eating any foods that have been fermented, smoked, etc. All cheese is out except mild cheddar, processed cheese slices, cream cheese and cottage cheese.
We have a lot of dishes we enjoy that use cheese. Is there any way of adding something to fake the taste of older cheddar?

Pete

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Old 01-22-2009, 02:14 PM   #2
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You could try adding powdered cheese, but it seems to have a high sodium content and that might be another issue.
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Old 01-22-2009, 02:14 PM   #3
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How about adding some sharper cheddar to your plate after your wife takes her portion.
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Old 01-22-2009, 02:19 PM   #4
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I think Andy's suggestion is the best you are going to get.
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Old 01-22-2009, 03:37 PM   #5
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Doesn't solve the problem in two ways

The cheese is in the dish - for instance scalloped potatoes. And it doesn't help my wife who misses her cheese badly. I am hoping someone knows a clever herb, spice or whatever that might be useful.

Pete
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Old 01-22-2009, 03:40 PM   #6
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OK just brainstorming here, but maybe a little lemon juice?
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Old 01-22-2009, 03:41 PM   #7
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Personally, I would look to developing other flavours rather than try to recreate another flavour in a different way.
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Old 01-22-2009, 03:48 PM   #8
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Hmm cheese is sort of like bacon hard to 'replicate' the taste...

My thoughts would be use the milder cheese for the texture factor and ramp up the other flavors in the dish to compensate for the milder flavor coming from the cheese.... it wont taste exactly like it did with the aged cheese but wont be bland as if you just subbed mild for sharp with no other accommodation.

Cream Cheese is particularly adaptable to mixing flavors in to so you can do about anything with it.... it can go spicy or sweet.

Mild Cheddar as well... you could add jalapenos for Mexican or something.

I would not try to "fake" the taste of sharper cheese because it will never be quite right.... but you can figure out how to work with the ingredients at hand and still make your dishes tasty.
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Old 01-22-2009, 04:25 PM   #9
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Are you looking for a permanent solution or just something to get through a temporary medication period?

For the short term, lemon juice will add a tang that may be missing in mild cheddar. Added salt in some form may also help. I use miso frequently, but that is also fermented. If it is a long term issue, there are ways around cheese. I used to be a huge cheese junkie until my triglycerides levels got too high for me to count. . . and I make do without.
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Old 01-22-2009, 04:49 PM   #10
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Quote:
Originally Posted by pcharters View Post
The cheese is in the dish - for instance scalloped potatoes. And it doesn't help my wife who misses her cheese badly. I am hoping someone knows a clever herb, spice or whatever that might be useful.

Pete
for scalloped potatoes, try adding a small amount of fresh thyme. but there's no cheese in my scalloped potatoes. That's Au Gratin Potatoes, with the cheese.
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