Cheese

[Roma]

We've always been South Philly and Center City.
Always Whizz .. although they did do American if asked.
But you got that feeling that they were judging if you did .... 

I've only been to Pat's once (and had wiz).  Jim's on South Street was another where I mostly got wiz.  Oliveri's used to be in the Reading Terminal (Pat's son) and that was also wiz.

As you get out to the burbs is where you start to see the different cheeses.  And no, I never felt judged.  It's all in how you ask.  

On a side note, there's a place nearby that uses Cooper Sharp.  That's next on the list to try.

For those traveling to Philly Google has a quick guide on how to order:

• Start with the number: "One cheesesteak..." or "Two cheesesteaks...".
  
• Add the cheese:
  • "American": For white American cheese.
    
  • "Provolone": For provolone.
    
  • "Whiz": For Cheese Whiz .
    

• Specify onions:
  • "Wit": With fried onions.
    
  • "Witout": Without onions.
    

• Combine it: "One Whiz wit" or "One American witout". 
  

[SteamyAmerican]

Yay! Thanks for this thread. String cheese, Roquefort, cheddar, Swiss, mozzarella, Brie, on and on.

One of the main ingredients in my camp-food invention: Cheech-Mau(s).

Cheese FTW!

[UltraBudgie]

String cheese is just the best. I like how one can defy society's expectations by just chomping cylindrical chunks off without bothering with the whole "peel stringy fibres off" thing.

The only problem is someone crunched the numbers and decided that since it's a lunchbox staple, they can charge a ridiculous surcharge for the prepackaged convenience, and they're now like $0.75 a stick. Boo!

[chr0naut]

Have any on DI tried Blue Cheese drenched in Maple Syrup.

I think it's better than Chocolate.

Give it a try, the alkaline bitterness of the Blue Cheese is completely balanced by the sweetness of the Maple Syrup. But the creaminess, smell, flavours and textures are dynamic, changing as each mouthful is eaten, in different parts of the mouth, and as it breaks down in the mouth. It's not just a single simple flavour or texture.

[FlyersFan]

Oliveri's used to be in the Reading Terminal (Pat's son) and that was also wiz.

Reading Terminal Market we always go Italian.
Never did Cheesesteak there.

[Oldcarpy2]

Have any on DI tried Blue Cheese drenched in Maple Syrup.

I think it's better than Chocolate.

Give it a try, the alkaline bitterness of the Blue Cheese is completely balanced by the sweetness of the Maple Syrup. But the creaminess, smell, flavours and textures are dynamic, changing as each mouthful is eaten, in different parts of the mouth, and as it breaks down in the mouth. It's not just a single simple flavour or texture.

Sounds like that might be nice on pancakes with bacon and eggs?

[UltraBudgie]

Sounds like that might be nice on pancakes with bacon and eggs?

Salt&Straw on the corner of Amsterdam and 77th has an excellent pear and blue cheese ice cream, next time you're in the city.

[Raptured]

fun thread!


my opinion = Cojita > Feta.  I used it on everything instead of feta.  No reason other than I find it a bit saltier and softer/flakier ie. less "crumbly"

DTOM mentioned mozz.   Fresh mozz is the soft, slicey kind you make Caprese with
Worked, for lack of a better term, starts as fresh but has as much of the liquid pressed out as possible through folding, stretching and pressure.  This is the kind you find on pizza typically or as kids like..string cheese.
I've made fresh mozz before and it's very very simply.  only 3 ingredients (milk, acid and salt) with the acid being rennet or vinegar.  Many recipes out there and it's a fun activity to do with kids and grandkids

I am a HUGE pizza nerd.  A dream is to open a shop some day where the cheese is made fresh along with the dough and sauces.   I will maintain that dream until I die.

[Bilbous72]

My go to cheese is Red Leicester, but I love most cheeses. Feta goes with every salad we make as well, I also like to melt some stilton on my steaks as well.

[chr0naut]

Sounds like that might be nice on pancakes with bacon and eggs?

Sounds like an idea!

When I have a migraine, I find the 'sulphur-yness' of egg yolks overpowering but we have a stack of free-range chickens (and a wandering rooster that has seemed now to have taken up residence on an adjacent property) so we have to either eat, incubate or give the eggs away.

However a dollop of egg fine-blended with sour-cream or mayonnaise (or both) and poached, makes a great addition to savoury delights like bacon on toasted, thick sliced and thick-buttered home-made yeasty wholegrain bread.

Also, I find that if you toast the bread in a pan, very slightly oiled with olive oil (butter burns at a lower temp and so isn't as nice), you get a very crispy crust without drying or overcooking the core of the bread. It makes it crunchy and releases a lot of flavour - but you still need real butter on top to make it zing.