Also, my kids, while not head-over-heels in love with the cheese, are open to it, so it may be worth a redo just so as adults they can say they grew up with the stuff and are crazy about it. Schmierkase you "smear" on bread, & is a "thicker" cottage cheese: excellent drizzled with molasses, & eaten on bread. [1] A variation of the German cheese "Kochkäse", it is a specialty food product labeled as cup cheese because it is sold in a cup. I just dug my last container for cup cheese out of the freezer and put it in the refrigerator and am really enjoying it. Best in Lancaster.'. Heat the milk to 115 to 130 degrees, stirring gently. I love it. My dad, who loves sharp cheese flavor whether its Cup Cheese or Cheddar or Longhorn loves it. ; One serving of celery root contains almost 10 percent of the recommended daily intake of potassium. Pour into a buttered serving dish. Because the milk solids have been removed, ghee does not have the creamy mouthfeel of butter. My brother just sent me 6 containers of Shenk's Sharp.for Christmas. Try a French muenster or, God forbid, Limburger! If you use cheddar, the mac and cheese will taste like cheddar cheese. This brand can be quite expensive as it's sold in specialty stores like Whole Foods, but it is worth every penny. I grew up with it, my parents came from Ohio. Now that the world seems to be turning around with the "eat local" movement concentrating more on freshly grown fruits, vegetables and other locally produced items from farmers perhaps its time for the Shenk group to begin to make an effort to see their product return to store shelves. She made a mild flavored one and a strong one that she'd send with my dad to work. Jennifer Meier. It had to be sold in cups because it was a runny cheese (snotty is a good description). I've made this cheese quite often. Remove from the heat (or, if you want your curds to be firmer, keep the milk at that temperature for up to an hour) and separate the curds and whey by pouring the mixture into a cheesecloth-lined strainer. There are a number of variations on the classic Monterey Jack cheese. We grew up eating cup cheese and potato chip sandwiches. 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. I can't keep it in stock and at the price its running I could bankrupt myself very quickly buying as much as I want. He couldn't remember enough about how she made it for us to try it ourselves, but he dearly loved it. Now I am inspired to try it again… With cheeses like this, there are two issues, how it melts, and how it tastes. 1 1/3 cups grated Asiago cheese, salt and pepper to taste, 2/3 cup bread crumbs, sesame Rhodes Bake-N-Serv You have ten years on me (been eating Shenk's cup cheese for 49 years). I googled the cup cheese after seeinng it in a series of Amish books by Sarah Price. Vegan Cashew Cream Cheese - 3 ways! Perfect creamy, slightly tangy, spreadable, vegan cream cheese. (Reserve the whey for other baking projects.) Mix all ingredients together in a bowl. (Side note: someone once told me it’s a remnant of the actual cheese-making process, so I like to think ofeating cheese curds as being resourceful and not wasteful. Needless to say, it was not fit for pizza. Anyway, cup cheese is wonderful served as a breakfast cheese, right on your plate, eaten with eggs & bacon, sausage, liver puddin, or panhaus = scrapple (pronounced pun hoss, & means house pan.) While I still lived at home we became hooked on it again when my dad developed high cholesterol problems. What Does Cottage Cheese Taste Like? This is not a hard cheese to make, though it felt hard because it was my first time and I was super-vigilant throughout the whole process (which is lengthy but doesn’t involve much active work time). Back when I used to drive I would drive up to York to the New Eastern Market and buy out what ever stock of sharp cup cheese and bring it back to DC and put it in my freezer. I was diagnosed about 10 years ago with Celiac disease and even though I have to search out gluten free crackers to eat with it I buy it for myself as I do without so MANY other things I love. I loved it and still do. The normal cheese is very creamy, and has a pungent garlic taste, uplifted by the dried herbs. I tried four different microwavable macaroni and cheese options available at most supermarkets. This cheese is comparable in flavor and texture to mascarpone cheese. it is totally different. My Amish MIL makes it all the time for church but the Amish started making a easier recipe. I've lived in Lancaster County all my life and I encountered cup cheese the first time only a few years ago. Mascarpone Cheese is so easy to make and perfect for recipes like Tiramisu or Bruschetta. That is to say, it might be sweet or sour, metallic or bitter, salty or sharp. Comté (or Gruyère de Comté) (French pronunciation: ) is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France bordering Switzerland and sharing much of its cuisine. I love it but my family doesn't! "Real" munster, at least the Munster I've had in Germany, does not have the orange food coloring on the outside, does not have the same creamy texture, and does not have the same sweetened taste. Not sure if that was a traditional way to make it or a shortcut they discovered. Cup cheese is a soft, spreadable cheese rooted in Pennsylvania Dutch culinary history. It is delish on them and on pretzels. I'm SHOCKED to discover this recipe to make it as its something I never DREAMED could be made at home but considering its origins I should have known better. The main trick is getting the milk to sour. I wanted to make the real stuff for his birthday and came across your blog. After 24 hours, my milk was smelling strong but not thick so I added a cup of buttermilk. Lid the pan and set aside until the milk is thick enough to cut with a knife—about 36-48 hours. NewsletterShopSite FeedbackFAQ / Help Center. Schmierkase is sort of a mild, dry cottage cheese, or a crumbly farmer cheese. I know its illegal becasue it is raw, but what does it taste like. I hope you can come to enjoy it! Meaty, bacon-y: tastes like pot-roast or bacon 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 intense flavor you'll notice immediately It's a shame so many people are unable to try this cheese due to just the smell or the consistency. Basic Southern Pimento Cheese. You need a friend to buy it and ship it to you. There are several variations of burrata: the bufala burrata is a pulled-curd cheese in a rounded shape, and tied together with vegetal string, where a layer of cow/buffalo cheese hides a central filling of butter (burrata). I no longer live there but reports are that it's difficult to find. Schmierkase and cup cheese are different cheeses, by the way. 1 cup cream 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). We love it (even my children and they've not had it very often). Cup Cheese is the same thing. (Or perhaps we've already met.). I would be happy to share info with you. Thanks for working out the recipe for us! I've lived in Lancaster County all my life. Haley, your description sounds pretty close to the Shenk's cup cheese we enjoy here in Lancaster, PA. Mascarpone Cheese Substitute. Tie up the corners of the cheesecloth and let the curds drain for 8 hours or overnight. And I really want to be crazy about it. 1 4-ounce jar of diced pimento (add juice if you like) 1 to 1 ½ cups of Duke's mayonnaise, depending on desired thickness. Pleased to meet you, cousin! He ate her piece, his own, what was left and then licked the container. A healthy vagina tastes and smells like a healthy vagina. 5. yes it resembles mucus when room temperature and is rubbery when cold but it is heaven on a potato chip!!! Best I can tell, cup cheese (or soda cheese) is native to Lancaster County, the land of the Pennsylvania Dutch Mennonite dairy farmers, but the first ten years of my life were spent in Lancaster Country and I never encountered cup cheese, so I’m not for sure about that. It's more akin to an Edam or Gouda. Oh….I forgot to mention in my previous post that the cheese is made from skim milk and is fat free and only 25 calories per ounce! The Swiss make hundreds of different cheeses, so the generic name Swiss cheese is a bit of a misnomer. Cook slowly until all curds are dissolved. It must be thin made with a chicken broth and only use broccoli florets and the most a delicate balance of butter and cheddar, Gruyere and Swiss cheese. Serve with crackers, bread, etc. The cup cheese was really yummy on them. They don't have to eat the outsides. I from Lancaster and I LOVE cup cheese. I'm living in Costa Rica now and may try making my own. We used to go to Rutz(not sure of spelling) flea market and get cup cheese and sticky buns. I'm really late to comment, but I grew up in a PA dutch family that loved cup cheese. I don't know if it will go bad in the refrigerator for long periods of time but it won't last long enough to find out. And, "yes", I was raised Pennsylvania Dutch, born 'n raised into the Witmer/Sipe family, a York Co., PA, life-long resident. My parents were from Finland, and an old country delicacy they craved, especially in the spring and summer was the Finnish version of yogurt, called filbunke (pronounced feel bunk). However, I don't know if I'm brave enough to give it a try. I may have to try your recipe, although I'm a tad intimidated by it. If these folks ONLY knew what they were missing. It is unsurprising that there are many people who do not like cottage cheese, despite the fact that it has an abundance of health benefits. "Nutty sweet cream cheese. It tasted something like a bad cheese filling from a store-bought pastry. I don't know if anyone has tried freezing it but it does work. Been eating Shenk's cup cheese for 59 years, now, with no plans to stop!!!! Love to have it on a Pa. Dutch sourdough pretzel. Restaurants & Bars. 4. The cheese is … It's made with skim milk and baking soda (according to the ingredients list) and it's an almost translucent yellowish color. Mac and cheese is very cheesy. Season to taste with white pepper. My grandmother always had cup cheese in her fridge and she would let it come to room temp before she spread it on her bread. Crumble curds in a large bowl. The strange thing is, I’m not sure whether I like the cheese or not, and promoting a non-favorite recipe on my blog feels a little weird. Seemed kinda creepy but the whole family loved it and now she's passed away so I can't ask her how she made it. However, I think I know why it turned out strong and how I might make it less strong. My older sister sends me cup cheese each year for Christmas. BUT–you have given me hope with this recipe! Why is it the king of cheese? Wonderful stuff! The stuff is awesome, some of the most satiny, creamy, spreadable, scoopable cheese you can imagine. Its heritage dates back to the immigration of the Mennonites and Amish to Pennsylvania in the late 17th century. I think it's quite yummy. Like butter, commercial brands of ghee differ in flavor depending on the quality of the milk used to produce it. Let cool and Enjoy! It’s a love/hate thing, with not a lot of people in the middle. I also especially enjoy it on a good cracker. but that's okay I like it anyway. , although I 'm trying to do it first time only a few places still make sell! 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