Comments on: Shredded

By: Kathleen

Kathleen — Tue, 29 Apr 2008 21:02:58 +0000

Hm, yes, I was thinking of the one in the green bag — which seems to have been discontinued now.

By: Chris

Chris — Sun, 27 Apr 2008 21:54:09 +0000

I store my cheese in large ziplock also, but I wrap it in paper foodwrap first. That seems to contain the cheese bits and allow for ziploc reuse.

By: mamster

mamster — Fri, 25 Apr 2008 19:34:23 +0000

Kathleen, they have like three Italian cheese blends, so it’s possible we’re comparing provolones and mozzarellas.

By: Kathleen

Kathleen — Fri, 25 Apr 2008 16:11:54 +0000

I disagree -- I actually like the Italian cheese blend. I also dislike grating cheese, though, so that probably makes a difference. I do have a fondness for freshly grated parmigiano reggiano (or however you spell it), but I usually grate that in very small amounts directly onto the food.

Wendy, I use plastic wrap and a rubber band. I like the wider rubber bands, like the ones that come on a bundle of asparagus. The only problem is that my family likes to lose the rubber bands.

Tupperware was selling a cheese keeper a while ago, but they discontinued it before I managed to buy one.

By: Jake

Jake — Fri, 25 Apr 2008 05:46:31 +0000

We made spicy cream of cheddar last week with a full pound of the aged white. Came out incredible. Also, I combine the “blue box” with the Tilla-mac. Add about a 1/3 cup to your Kraft spiral mac and cheese (while still including the powder). It is really quite good.

By: mamster

mamster — Thu, 24 Apr 2008 23:40:57 +0000

Wendy, I store it in a Ziploc. I'm a major Ziploc waster.

I talked to some scientifically-minded folks today who hypothesized that the reason pre-grated cheese is flavorless is that the vastly increased surface area gives it a chance to oxidize. The surface of cut cheese tends to get weird in general, and this is basically all surface.

Ana, I used to get Tillamook ice cream at their ice cream shop in Lake Oswego, Oregon. Great stuff.

By: Ana

Ana — Thu, 24 Apr 2008 20:47:09 +0000

That extra sharp white cheddar really is quite good… Also, their ice cream is very very good. I had some strawberry at their factory, after the tour.. best I’ve ever had.

By: Maggi

Maggi — Thu, 24 Apr 2008 20:14:16 +0000

Wooops!. Now that I see it (six months later) it was supposed to say wouldn't feed it to your dog. Darn it!

But I am glad you decided to tell us about the Tillamook shredded cheese. See, I've been coming over here for a while now and I have come to trust your judgment on such things based on the other pieces written. So even if your review was the complete opposite; I still would have concluded that you were writing your opinion on your own volition and not because it was comped.

So, what did Iris think of it? Most kids I know (mine included) don't really get too picky over melted cheese...

By: Oregon Girl

Oregon Girl — Thu, 24 Apr 2008 19:27:22 +0000

OhmigoshIloveTillamookCheese.

We used to sell hay to ranchers in that area and they'd bring over the huge 5lb loaves.

It is the ONLY thing to put on grilled cheese, or to use for Mac & Cheese. (Still converting the hubby, who is a 'blue box' city-boy)

By: Wendy

Wendy — Thu, 24 Apr 2008 18:07:19 +0000

How do you store your baby loaf? We almost always have one or two in the refrigerator also (sometimes we have local cheese instead), and I store it in gallon ziplocs, which I can only use once—the cheese doesn’t seem to wash off well, and if I don’t wash them the tiny cheese particles from the previous loaf get moldy. So I’m looking for less trashy alternatives.