He ate her piece, his own, what was left and then licked the container. If it is all that I hear it is I will seek it out. People seem to have a strong opinion on goat cheese. Since it’s rich in antioxidants, celeriac is an anti-inflammatory food. NewsletterShopSite FeedbackFAQ / Help Center. The normal cheese is very creamy, and has a pungent garlic taste, uplifted by the dried herbs. It’s a love/hate thing, with not a lot of people in the middle. I like it on a sandwich, melted. The variant of the cottage cheese that you will choose will have an effect on how it will taste like. Bring the cheese to a boil (mine never got there—I just cooked it for awhile) and pour into dishes. Art is the only way to run away without leaving home. When aged or dry it resembles Cheddar, but when soft and un-aged it is similar to Muenster in flavor. Cup cheese was an adult-only delicacy enjoyed when we went back to York for vacations. Boy: Dad, I don't like the holes in my cheese. Pour into a thin sack and press out whey until the curd is dry (or hang outside overnight). . Serve warm with homemade bread. Cup Cheese is described in James A. Michener's novel Centennial in 1974: 'You ever tasted my mother's cup cheese? Later I ate cup cheese spread on a toasted bagel – heaven! You have ten years on me (been eating Shenk's cup cheese for 49 years). When my husband and I were in Frankfurt we went to the cider pubs, and they served a soft cheese that the locals called stinky cheese–and it was the cup cheese I remembered from the Shenk's of Lancaster County! I wanted to make the real stuff for his birthday and came across your blog. My dad often bought it as a treat for himself since non of us liked it. Cut the curds into ½ -inch cubes with a knife. It is my best present. The normal cheese is very creamy, and has a pungent garlic taste, uplifted by the dried herbs. but that's okay I like it anyway. Tangy, acidic: citrus-like, makes the sides of your mouth salivate (some fresh goat cheese is like this) Caramelized: intensely sweet, like sucking on a piece of salted caramel candy; Complex: every bite tastes a little different, a strong but very pleasant flavor; Full-flavored, robust: an … or b) run for the nearest exit. I've had some cheddar in the fridge for about a month and after cutting off the hard or mouldy edges it tastes cheddary but more tangy. Turns out that despite not having a particularly savory reputation like Colby, Swiss or gouda, cream cheese is cheese. If you add a starter, and want a milder cheese, only let it set out overnight or around 8 – 10 hrs until the curd is thick. Imagine that! I too grew up in Lancaster Co PA and have always loved this funky smelling cheese! Kite Hill's cream cheese is made with artisan almond milk and has a very subtle taste. My dad, who loves sharp cheese flavor whether its Cup Cheese or Cheddar or Longhorn loves it. I used to live in Dallastown, PA in York Count. What Does It Taste Like? When someone doesn't know the difference, I tend to distrust their recipe. With more people than ever following a vegan diet , demand for plant-based alternatives to meat and dairy products continues to grow. I just wanted to let you know how much it meant to me that you would stop by and leave such a sweet comment on my blog the other day. Dad made a sandwich of white bread, apple butter and Schmierkase. Pour into a buttered serving dish. It's a sort of salty cheesy dairy flavor. Now they're selling it at a Pennsylvania Dutch Market which opened in Hagerstown about 10 years ago and Carol, your great-grandfather would probably pass out today if he were here and knew what it was selling for today the same as MY great-grandfather (whom I miss dearly) would fall over in shock to hear what I'M paying for it. It is hard to describe the flavor, but it is a rich cupcake, usually with cream cheese frosting. Additionally, products vary on milkfat (1%, 2%, 4%, fat free, etc.). My mother would mix the starter with the raw milk and leave the bowls on the kitchen counter to start the process, then refrigerate them. It had to be sold in cups because it was a runny cheese (snotty is a good description). Several years ago, I invited some of her nieces (my father's first cousins) to show me how to make it. Schmierkase is sort of a mild, dry cottage cheese, or a crumbly farmer cheese. Btw my mom used to use fresh milk and clabber with citric acid for a less sharp taste. With cheeses like this, there are two issues, how it melts, and how it tastes. Hi thanks for the recipe! A lot of people assume that all goat cheese … It is classified as a Swiss-type or Alpine cheese. Very similar to bree? My favorote treat was only 25 calories an ounce and fat free! Green Acres Jersey Farm in Lebanon Co. PA makes a very good mild cup cheese! This year I had some Costco torta rolls. Schmierkase and cup cheese are different cheeses, by the way. 'That's the good part.' 149 16 Joined Jun 2, 2015. This was helpful information thank you. Now I am inspired to try it again… (Reserve the whey for other baking projects.) My husband is weirdly fascinated by it (the brand I see most often looks like snot – sorry – and I think that's a factor in his inability to eat the stuff). Gruyere is sweet but slightly salty, with a flavor that varies widely with age. We grew up eating cup cheese and potato chip sandwiches. My great-grandfather was Mennonite from whom the family line came out of the Pennsylvania and the general Lancaster area many years ago and I imagine that's how the Cup Cheese was known in our family. Serve with crackers, bread, etc. It is: To 3 gallons farm-fresh skimmed milk, add 2 cups sour milk (clabber). It also tastes creamy. I've made this cheese quite often. If you use cheddar, the mac and cheese will taste like cheddar cheese. Keeping on top of the media sensation that is Daniel Angerer’s “Mommy’s Milk Cheese” is like trying to chase an out-of-control toddler. ; One serving of celery root contains almost 10 percent of the recommended daily intake of potassium. Raw whole milk made a nice layer of cream on the top, and the fermentation process, if it involved a good starter, produced a fil that would reach in long strands from the spoon back to the bowl (lang mjolk or long milk). The cup cheese I grew up with was decidedly funky and snotty. It's just potatoes, onions, sausage and they add cabbage (our family never did the cabbage) but no maw. A healthy vagina tastes and smells like a healthy vagina. Unlike goat and sheep cheeses, which can put people off or be considered an “acquired taste,” … Lid the pan and set aside until the milk is thick enough to cut with a knife—about 36-48 hours. It is made with cream cheese (and not leaner white cheese as in European versions) like the American version, but it’s extremely light, halfway between a soufflé and an angelfood or chiffon cake. 1 teaspoon salt. My late husband, of German heritage, told me about his Mother making this when he was growing up. We have a local small market that makes something in their deli and calls it hog maw. Each blend of VitaCup is unique and you will not taste the infused vitamins! I would suggest a couple of options: 1) How much of the experience do you want? Could you tell us what the story is? 1) It makes a certain sense, in that "cultured" butter (the butter people made and ate before pasteurization) is made from cream that is covered with something breathable and left to the bacteria naturally growing in it for 3-5 days before churning. Schmierkase you "smear" on bread, & is a "thicker" cottage cheese: excellent drizzled with molasses, & eaten on bread. I live in Washington, DC now and as many mentioned it is practacily not available unless you live in Lancaster County. With three brands and four total varieties, the battle was between Kraft Easy Mac ($1.79 at Target), Velveeta Shells and Cheese ($2.79 at Target), Annie's Real Aged Cheddar 4-count ($6.79 at Target), and Annie's White Cheddar 4-count ($6.79 at Target). We lived west of Lancaster County, just over in Ohio where this was very popular with a Mennonite family I knew. When people first hear what it is, what the casing is, especially these city slickers or folks outside of the PA/MD area. Join the discussion today. This perfect Mascarpone Cheese Substitute is a must make for any baker or cheese lover. I admit, it probably is an acquired taste. I hope you can come to enjoy it! It might even have faint hints of what you had for dinner. It’s soft, smooth and mild. I love it. The sharper the better as far as taste goes. 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