Sour Cream vs Pastuerized Milk - Question

[2***@veribox.net]

If I add sour cream to pastuerized milk and heat it like yogurt. What
will I come up with?

[Joel Olson]

Post by 2***@veribox.net
If I add sour cream to pastuerized milk and heat it like yogurt. What
will I come up with?

Ranch dressing?

[Nick Cramer]

Joel,

What cheese would you recommend to smear on pumpernickle bread? It's been
many (over 20) years since I've done this and I believe I used Liederkranz
or Limburger. Thanks for any suggestions.

[Joel Olson]

Post by Nick Cramer
Joel,
What cheese would you recommend to smear on pumpernickle bread? It's been
many (over 20) years since I've done this and I believe I used Liederkranz
or Limburger. Thanks for any suggestions.
--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Imo, a strong bread supports a strong cheese. It really depends on what's
available to you. On the light end, you could put gobs of Cream Cheese,
onion
and salami. Or any of the Swisses.

Tilsit is a good sandwich cheese with a little more character (had some with
brats on Rye the other day.) Aged brick cheese would be good if you can find
it.
Limburger is widely available nowdays, but I've heard that Liederkranz
folded.

Yes, the full range goes beyond room-temperature Limburger. The new shop
down in Norman had some Stinky Bishop, which was pretty good. But the
best (to me) are the Trappist cheeses. Put some with onion on a strong rye
and a microbrew pale ale and I'm as close to bliss as these old bones can
get.

[Nick Cramer]

Post by Joel Olson

Post by Nick Cramer
Joel,
What cheese would you recommend to smear on pumpernickle bread? It's
been many (over 20) years since I've done this and I believe I used
Liederkranz or Limburger. Thanks for any suggestions.

Imo, a strong bread supports a strong cheese. It really depends on what's
available to you. On the light end, you could put gobs of Cream Cheese,
onion
and salami. Or any of the Swisses.
Tilsit is a good sandwich cheese with a little more character (had some
with brats on Rye the other day.) Aged brick cheese would be good if you
can find it.
Limburger is widely available nowdays, but I've heard that Liederkranz
folded.
Yes, the full range goes beyond room-temperature Limburger. The new shop
down in Norman had some Stinky Bishop, which was pretty good. But the
best (to me) are the Trappist cheeses. Put some with onion on a strong
rye and a microbrew pale ale and I'm as close to bliss as these old bones
can get.

Thanks, Joel. Room temperature Limburger. You've got my number! ;-D
Yes. Liederkranz folded several years ago, much to my regret.

I'll look into the Trappist cheeses.

I hoist one or three in your general direction!

[Sqwertz]

Post by Joel Olson
Put some with onion on a strong rye
and a microbrew pale ale and I'm as close to bliss as these old bones can
get.

I've tried a couple of the Chimay Grand cheese and they were
really bitter. So bitter that I think they were treated badly.
Is bitter normal for the Chimay cheese?

-sw

[Joel Olson]

Post by Sqwertz

Post by Joel Olson
Put some with onion on a strong rye
and a microbrew pale ale and I'm as close to bliss as these old bones can
get.

I've tried a couple of the Chimay Grand cheese and they were
really bitter. So bitter that I think they were treated badly.
Is bitter normal for the Chimay cheese?
-sw

I wouldn't think so. I may have tried one once, and not noticed any
bitterness - tried 3 or 4 from igourmet's "stinky" list. There's another
Chimay there, and many more choices than a few years ago. (Some
of them are of questionable 'stinkiness'.

The only cheeses I'd expect to be bitter would be those made with
hops, and even then i wonder.