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Old 05-12-2009, 04:48 PM   #21
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Originally Posted by JMediger View Post
My apologies, I've lived in Wisconsin, Minnesota and Oregon and have never seen anything other than sharp (or aged) white cheddar. Mild or fresher white is typically called Farmer's Cheese and is a soft cheese, much like Colby or a very mild cheddar. I'm glad I learn something every day!
i use farmers cheese for my cheese and potato blintz. and it tastes and looks like a mild, wet cottage cheese (very soft creamy curd).
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Old 05-12-2009, 05:30 PM   #22
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[quote=Scotch;820495]You can substitute "regular" cheddar for white. While there is considerable difference between various cheddars, the only difference between yellow and white is food coloring, usually annatto or paprika oil, which is added to the cheese to give it the darker, orange color with which most Americans are familiar.

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i also go to a cracker barrel restaurant but i don't think they sell cheese.



they sell cast iron cookware, old time candies and other old time counrty store stuff along with counrty ham and bacon but no cheese. LOL
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Cabot's Vermont Cheddar is white. Pretty much, all New York and Vermont cheddars are white, because they aren't colored yellow. and you can get them in varying degrees of sharpness, depending upon your taste preference.
Thank you everyone, And Scotch, Different cheese play different roles in your dishes, We made this mac & cheesxe from AOL recipe data base and it called for mild white chedder, But we had mild chedder. Needless to say that the Mac & cheese tasted gritty for some reason.


By the way MSMOfet, That looks like our cracker barrol in Mi.
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Old 05-12-2009, 05:35 PM   #23
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By the way MSMOfet, That looks like our cracker barrol in Mi.
they all look alike thats why i love them!! i spend way to much money in the counrty store!! i don't think i have ever seen cheese for take home sale though. i would love one of the quilts, a rocker and one of those long benches they sell. but all i bring home lately is leftovers and maybe some counrty ham or bacon
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Old 05-12-2009, 06:41 PM   #24
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[quote=Chile Chef;820587]
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Originally Posted by Scotch View Post
You can substitute "regular" cheddar for white. While there is considerable difference between various cheddars, the only difference between yellow and white is food coloring, usually annatto or paprika oil, which is added to the cheese to give it the darker, orange color with which most Americans are familiar.

For more information, check Wikipedia:


Thank you everyone, And Scotch, Different cheese play different roles in your dishes, We made this mac & cheesxe from AOL recipe data base and it called for mild white chedder, But we had mild chedder. Needless to say that the Mac & cheese tasted gritty for some reason.


By the way MSMOfet, That looks like our cracker barrol in Mi.
The food coloring in the cheese undoubtedly did not cause the grittiness in your mac and cheese. It may have just been gritty cheese, which happens with both white and yellow cheddar, although more often with the longer-aged, sharper varieties.
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Old 05-12-2009, 06:43 PM   #25
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[quote=Scotch;820607]
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The food coloring in the cheese undoubtedly did not cause the grittiness in your mac and cheese. It may have just been gritty cheese, which happens with both white and yellow cheddar, although more often with the longer-aged, sharper varieties.
Thank you very much Scotch, Also would the grittiness be caused by salted butter? Instead of unsalted butter?
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Old 05-12-2009, 07:18 PM   #26
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No, I don't think so. The salt in salted butter -- which is what most people eat -- is completely dissolved and should be undetectable.
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Old 05-12-2009, 07:22 PM   #27
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No, I don't think so. The salt in salted butter -- which is what most people eat -- is completely dissolved and should be undetectable.
Ok, I'm just trying to figure out if it was the serenjento cheese? The recipe said it should have tasted smooth.
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Old 05-12-2009, 07:53 PM   #28
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I know what you mean -- I've had that happen. However, Sargento cheese is usually pretty reliable. Could it have been old?
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Old 05-13-2009, 08:42 AM   #29
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Chile Chef, can you post a link to your recipe? We may be able to help find your grittiness if we saw everything you put into your dish and how it was done.

The only way the cheese would have been gritty would have been if it was hard and crusty in the bag. Even the most aged / sharpest cheeses which will crumble a bit from the block melt smoothly.
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Old 05-13-2009, 08:02 PM   #30
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I get mine at Wal-Mart...they carry Cabot's white cheddar cheese

Cabot Cheese / Pressroom / Top Ten Facts

it comes in a black wrapper in two pound blocks.
I've bought this at Walmart near milwaukee WI too, it's excellent, very sharp, love it. <~$8/2 lbs
I Love the grittyness of the aged sharp cheddars, mostly on crackers and for snacking.
I've paid as much as $10/lb for a good 8-10 year aged sharp cheddar in WI. Sometimes, 'I'm worth it!'. ~Bliss
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