{"id":101,"date":"2015-09-10T22:50:15","date_gmt":"2015-09-10T22:50:15","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=101"},"modified":"2018-09-26T12:53:31","modified_gmt":"2018-09-26T12:53:31","slug":"cheese-favourites","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2015\/09\/10\/cheese-favourites\/","title":{"rendered":"Cheese Favourites"},"content":{"rendered":"<p style=\"text-align: center;\">[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ]<\/p>\n<p>Having lived in Europe now for nigh on 20 years, I find it very amusing retyping these very American views on cheese from the 1960&#8217;s, enjoy<\/p>\n<ul>\n<li>\n<h5>American Cheese: is a mild, processed, cheddar-type cheese that is often sold in slices. It is a staple of the all-American burger.<\/h5>\n<\/li>\n<li>\n<h5>Cheddar Cheese: is a firm, white-to-orange cheese <em>(only white in the UK, and I think the people that live in \/ near Cheddar Gorge would have quite an issue to think people describe it as orange)<\/em>, named after an English village, with a flavour ranging from mild to sharp. It is often shredded of a salad or melted over fresh, green vegetables to add extra flavour.<\/h5>\n<\/li>\n<li>\n<h5>Cream Cheese: is a spreadable, unripe, fresh cheese made from cow&#8217;s milk. Neufch\u00e2tel is the low-fat, and usually softer, version. Cream cheese is a popular cheesecake filling and bagel topping.<\/h5>\n<\/li>\n<li>\n<h5>Monterey Jack Cheese: gets its name from Monterey, California. It is a mild, buttery, semisoft cheese made from cow&#8217;s milk. It is sometimes flavoured with peppers and garlic, and it is often used in Tex-Mex cooking.<\/h5>\n<\/li>\n<li>Muenster Cheese: is a pale yellow with very small holes and an orange rind. American Muenster is mild in flavour, whereas European Muenster is more pungent. Kids love it as a snack or as a sandwich topping.<\/li>\n<li>\n<h5>Parmesan Cheese: is an Italian hard cheese that is usually aged to a dry, crumbly texture. Parmesan is pleasantly sharp with a salty flavour. It is excellent for grating over pasta sauces or salads.<\/h5>\n<\/li>\n<li>Swiss Cheese: is a generic name for a group of pale-yellow cheeses with large holes. They have a mild, nutty flavour and a firm, slightly dry texture. Swiss is often used in cooking and is a dearly loved sandwich topping. (<em>and I have never found it here in the UK, the closest I have found is Edam<\/em>)<\/li>\n<\/ul>\n<p>Now there are a TON of cheeses from Europe that should be listed here &#8211; UK: Stinking Bishop, Stilton or Cornish Yarg, France: Mont D&#8217;Or just to name my personal favourites but&#8230; I can&#8217;t wait to see the comments of cheeses people would like to cover (Zoey and I had a hard white cheese, like Parmesan, with black truffles inside that was the best I have ever had during one of our anniversary meals). So please comment and share your favourite cheeses or items missed<\/p>\n<p>[\/bg_collapse]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ] Having lived in Europe now for nigh on 20 years, I find it very amusing retyping these very American views on cheese from the 1960&#8217;s, enjoy American Cheese: is a mild, processed, cheddar-type cheese that is often sold in slices. It is a staple of the all-American [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,15],"tags":[],"class_list":["post-101","post","type-post","status-publish","format-standard","hentry","category-anecdotes","category-starters-n-snacks"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=101"}],"version-history":[{"count":2,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/101\/revisions"}],"predecessor-version":[{"id":1506,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/101\/revisions\/1506"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}