If you like sharp cheddar, the best cheese in the world is "Cougar Gold" from WSU Creamery in eastern Washington, USA, a region not known to be a hotbed of find cheeses. It comes in a can, also not thought of as a delivery vector for a great cheese, but there you have it. Tastes great out of the can or you can age it for a few years in the refrigerator. Five or 6 years is fine. I absolutely love the crystals. No mold forms unless you open the can.
WSU's other cheeses are okay but do not stand out to me. Nothing from England or France has delivered the sharp cheddar experience like Cougar Gold.
Not the first time I've seen it organically recommended, and I'm not surprised. A buddy has some of this stuff, he usually ages it for a minimum of a year, ideally 2+, in the fridge. Will sometimes have fantastic crystals, and even if it doesn't it's still exceptional sharp cheddar.
I just ordered two cans of the cougar gold, one of the viking, and one of the mild cheddar. If it's not good I will blame you.
The archaic checkout system and the fact that this is a Washington State school agricultural product make me think that this will be the best cheese I've ever eaten in my life. Quite fond of their apples!
I'd love to try that but the only site I can see selling it here in the UK wants 85 quid a tin.
There are plenty of extra mature cheddars with crystals here, though. Marks & Spencer have a 2 year aged one called Cornish Cruncher that I'm partial to.
Hmmm, I'm somewhat doubtful about cheese from the USA as my experience there (only on holiday, mind) was that most cheese seems to be made of plastic. However, I fully acknowledge my lack of knowledge about good/great american cheeses and I'm sure there are small scale producers of quality products.
Some of the best cheddars that I've tried are Wyke Farms Cheddar (from Somerset, but not quite in Cheddar itself) and my favourite is Davidstow which comes from Cornwall. Quite why you'd be expecting quality Cheddar cheese from France is beyond me - wouldn't they consider it insulting to be making an English style cheese when they have so very many unique types of French cheese?
Most of the mainstream cheese that you're going to encounter here in the US is boring and tasteless. Even most of the cheddar we get imported from the UK is terribly mediocre, I've found. It's just what many American's like, apparently. But that doesn't mean you can't get good cheese, both domestic and imported, if you frequent a specialist local cheese shop. There are quite a few farms in Vermont and New Hampshire, and also a couple in Massachusetts, that I've found make really good cheddars, rivaling some of my favorite Somerset cheddars. I'm sure there are good producers outside of New England too, I just know those ones as that's where I am.
> Actually, all cheese making produces quite a bit of wastage. On average, if a dairy starts with ten-thousand pounds of milk, they’ll end up with only a thousand pounds of cheese. The remaining nine-thousand pounds ends up as whey while the curd is formed.
> That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%.
Yogurt-making produces a lot of whey too, though probably closer to ~50% whey rather than 90% (when made at home). The only difference between greek yogurt and regular yogurt is that greek yogurt is strained to remove the whey, making it thicker / creamier. Though most commercial brands try to cheat and thicken it with something like pectin (which usually makes it kind of jello-y).
Anyways all that to say my favorite yogurt is the one where the only ingredient is milk + yogurt culture. No thickeners, added sugars, flavoring, I like to add those myself.
Whey goes to make protein powder, whey butter, animal feed, etc. The Ag industry is so competitive that usually every little bit gets used for something.
Thanks for catching my typo, I hope more people discover their cheese. I love every variety of their cheese, but the Merlot and Tennessee Whiskey cheeses are on another level.
Is it just me or does this have a familiar "edited by Chat GPT" feel to it? I can only take this chatty writing style in moderation but it seems everyone is using Chat GPT to edit their work in the same way.
If you like sharp cheddar, the best cheese in the world is "Cougar Gold" from WSU Creamery in eastern Washington, USA, a region not known to be a hotbed of find cheeses. It comes in a can, also not thought of as a delivery vector for a great cheese, but there you have it. Tastes great out of the can or you can age it for a few years in the refrigerator. Five or 6 years is fine. I absolutely love the crystals. No mold forms unless you open the can.
WSU's other cheeses are okay but do not stand out to me. Nothing from England or France has delivered the sharp cheddar experience like Cougar Gold.
I'm not easily Influenced so I'm mystified at how canned cheese had me checking out ways to order it.
The canning process is the result of post-WW2 government funded research at WSU. It's a cool backstory for a cheese.
Had no idea! Love this! The website looks like it dates from WWII tbh
Same...
https://cougarcheese.wsu.edu/DirectionsWEB/webcart_itemBuy.p...
Yeah I just ordered one. The effectiveness of this HN post plus this parent comment has me convinced they're in cahoots.
An elite zeal team has been dispatched from Wisconsin to take care of the issue.
NOT CAHOOTING
I knew you had it in you
Not the first time I've seen it organically recommended, and I'm not surprised. A buddy has some of this stuff, he usually ages it for a minimum of a year, ideally 2+, in the fridge. Will sometimes have fantastic crystals, and even if it doesn't it's still exceptional sharp cheddar.
I just ordered two cans of the cougar gold, one of the viking, and one of the mild cheddar. If it's not good I will blame you.
The archaic checkout system and the fact that this is a Washington State school agricultural product make me think that this will be the best cheese I've ever eaten in my life. Quite fond of their apples!
The well known Rainier cherry cultivar similarly comes from Washington State University - quite an ag program they have there!
I'd love to try that but the only site I can see selling it here in the UK wants 85 quid a tin.
There are plenty of extra mature cheddars with crystals here, though. Marks & Spencer have a 2 year aged one called Cornish Cruncher that I'm partial to.
Not like we are short of Cheddars in the UK tbf.
What's your fave?
Davidstow Reserve - matured for 36 months.
I remember hearing about that cheese in the past. Does it need a cold chain to be shipped overseas?
Not sure what a "cold chain" is but yes, it's shipped ice-filled styrofoam containers. Without it the cheese would sweat, which freaks people out.
"chain" as in "supply chain".
I'll be making a stop in Seattle here in a few weeks. I'll see if this is available for purchase at Haggen.
Some guy cracked open a 15 year old can of Cougar Gold and said it was good: https://www.reddit.com/r/Cheese/comments/1oas900/update_i_op...
We once popped open a bottle of red wine from 1968. After tasting, we figured it was probably the best before date.
Hmmm, I'm somewhat doubtful about cheese from the USA as my experience there (only on holiday, mind) was that most cheese seems to be made of plastic. However, I fully acknowledge my lack of knowledge about good/great american cheeses and I'm sure there are small scale producers of quality products.
Some of the best cheddars that I've tried are Wyke Farms Cheddar (from Somerset, but not quite in Cheddar itself) and my favourite is Davidstow which comes from Cornwall. Quite why you'd be expecting quality Cheddar cheese from France is beyond me - wouldn't they consider it insulting to be making an English style cheese when they have so very many unique types of French cheese?
Most of the mainstream cheese that you're going to encounter here in the US is boring and tasteless. Even most of the cheddar we get imported from the UK is terribly mediocre, I've found. It's just what many American's like, apparently. But that doesn't mean you can't get good cheese, both domestic and imported, if you frequent a specialist local cheese shop. There are quite a few farms in Vermont and New Hampshire, and also a couple in Massachusetts, that I've found make really good cheddars, rivaling some of my favorite Somerset cheddars. I'm sure there are good producers outside of New England too, I just know those ones as that's where I am.
I enjoyed reading the article, but really wish it had photos to help educate the reader on how to distinguish between crystals and mold.
Totally agree - interesting info but nothing of practical use, especially because white spots can be mold.
See https://www.eatortoss.com/how-to-tell-if-white-stuff-on-chee..., https://www.eatortoss.com/aged-cheddar-with-a-crusty-white-s....
This is a bit confusing: "The crystals are soft, white, and sometimes appear damp."
The rule of thumb I've heard is hard white: crystal. Soft white: mold.
If you can't tell, I would dump it.
The article is from 2019 and I think it originally had photos.
There's a bunch of broken images there (at least I see them in Safari).
Sadly, the wayback machine has snapshots of the article going back to 2020, but doesn't seem to have archived those broken image links.
> Actually, all cheese making produces quite a bit of wastage. On average, if a dairy starts with ten-thousand pounds of milk, they’ll end up with only a thousand pounds of cheese. The remaining nine-thousand pounds ends up as whey while the curd is formed.
> That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%.
Yogurt-making produces a lot of whey too, though probably closer to ~50% whey rather than 90% (when made at home). The only difference between greek yogurt and regular yogurt is that greek yogurt is strained to remove the whey, making it thicker / creamier. Though most commercial brands try to cheat and thicken it with something like pectin (which usually makes it kind of jello-y).
Anyways all that to say my favorite yogurt is the one where the only ingredient is milk + yogurt culture. No thickeners, added sugars, flavoring, I like to add those myself.
Whey goes to make protein powder, whey butter, animal feed, etc. The Ag industry is so competitive that usually every little bit gets used for something.
I usually make my yogurt with powdered milk so that I can have less water in it. I don't add thickeners or sugar.
>> That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%.
Percent yield is an odd choice of words when the "waste" product is 90-95% water.
Hard calcium-lactate crystals are an intentional feature of Belvitano cheese. They add a great texture and add tanginess to parmesan-esque taste.
Rum Runner is one of my favorites
https://www.wholefoodsmarket.com/product/sartori-cheese-rum-...
LOVE Bellavitano! I'm a huge fan of most of their cheeses, but especially the Garlic & Herb—it's like a delicious pizza :)
Thanks for catching my typo, I hope more people discover their cheese. I love every variety of their cheese, but the Merlot and Tennessee Whiskey cheeses are on another level.
Same! The Merlot is my go-to, but the "Herbs de Provence" was my all-time fave (can't seem to find it in local grocers these days)
There is an error on that page. src="https://www.media.snipettemag.com/wp-uploads/2019/09/cheese-..." should be src="https://media.snipettemag.com/wp-uploads/2019/09/cheese-stre..."
There is an extra "www." which breaks the link.
Related, from a few months ago: It’s not mold, it’s calcium lactate (2018) – https://news.ycombinator.com/item?id=43535688
The Coastal aged cheddar that Costco sells has these. And she's right, it makes the cheese much more enjoyable.
Aged Gouda from the Netherlands (my favorite!) is riddled with these crystals.
My favorite super market bought cheese is mainland tasty cheddar, the best tasting blocks always have crystals.
Aged Cabot Brand cheese often has these crystals. It’s like a little salty crunch in every bite.
I'm picturing the author as Ratatouille, sniff-testing all the food for poison for his family
Is it just me or does this have a familiar "edited by Chat GPT" feel to it? I can only take this chatty writing style in moderation but it seems everyone is using Chat GPT to edit their work in the same way.
The article is dated in 2019, and the wayback machina has a version saved in 2020 [1] but ChatGPT was launched in 2022.
[1] https://snipettemag.com/cheese-crystals/
Thanks, good to know that I'm wrong!
Right about the calcium lactate crystals, though wrong about lactic acid causing muscle pain; this has been debunked.