Sunday, May 10, 2009

Colby, Week 19

Happy Mother's Day!

Before I begin with this week's posting, I want to take a moment and grieve over Snofrisk.  I brought a croissant and Snofrisk in to work for breakfast, and it was just delicious.  When I returned home, I was caught up playing with my favorite dog and quickly forgot about my precious cargo.  The next day, I went to pack my breakfast again, but there was no Snofrisk in my fridge!  Where did it go?  My handbag!  You know it's been excellent week of cheese when it upsets you days later that your cheese spoiled.  Dear Snofrisk: It was the best of times; it was the worst of times.

Today, however, another letdown.  My computer does not particularly feel like recognizing my photo card.  I have Googled my way to "reset your computer and try again," but no luck.  Perhaps my PC knows I've been looking for another...and browsing the Apple Store.  I am finally free of some stress for awhile, and it goes and stages revolt.

When my PC decides I'm worthy, I will post photos of the cheese of the week, Colby.  It was rather rainy and gloomy last week, and I just had a craving for macaroni and cheese.  Yes, there was an entry about Cheddar Mac & Cheese all the way back during Week 8, but this is different, I swear.  

I took the basic Baked Macaroni and Cheese I recipe from and traded the Chedda' for something betta'--- Colby.  I also doubled the bacon, which was seasoned with red pepper while it was frying.  There is definitely a trick to making the cheese sauce.  Between melting the butter just so and intense stirring with heat resistant spatulas for the flour and milk, it's much more of an art than it seems.  I've learned the hard way about thickening creamy sauces and soups with too much flour at a time (endless straining and Cuisinarting is just no fun).

I wish I could show you my Colby photos.  That macaroni and cheese was the best I've made in years.

Verdict: Colby just happened to be a cheesier and more delicious alternative to Cheddar than I thought possible. It was so soft and melted wonderfully. I'm rating it higher than Vermont Cheddar because of this, but lower than Irish Cheddar because it wasn't as distinctive.

End tally: Midnight Moon > Lamb Chopper > Manchego > Paneer > Comte > Irish Cheddar > Colby > Vermont Cheddar > Emmentaler > Bucheron > Delice d'Argental > Brie > Snofrisk> Oaxaca/Asadero > Red Square > Port Salut > Stilton > Pecorino Romano > Monterey Jack

1 comment:

  1. mm~~ sounds like my white cheese pasta sauce that goes wonderfully with shrimp and GF pasta ;D I bought some sweet smoked swiss the other day and thought of you!


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