On 1/23/12 11:16 AM, David C COLLYER wrote:
I'm not sure how many realize that whatever you put under
oil cannot go "off".
When I lived in New York, decent colby wasn't to be had for
love or money, not even in the specialty cheese shop. Here
almost any colby is edible, but honestly-sharp cheddar for
seasoning can be found only rarely.
So when we came out for a visit once a year, I would take
home a whole horn of County Line. (This was before Beatrice
bought out County line and cheapened the product.)
Now and again I would use a piece of dental floss and two
pencils to cut a wheel off the horn (Score a line around the
cheese with a paring knife, put the floss in the score, pull
on the ends.) Then I would butter the newly-cut surface to
keep the horn from spoiling.
--
Joy Beeson
http://roughsewing.home.comcast.net/
http://www.debeeson.net/LakeCam/LakeCam.html
west of Fort Wayne, Indiana, U.S.A.
where the lake is half thawed from the rain.
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