Shortening and Cheese

I dont know.
It's been 20 years or more since i've tasted it... all i know is that i did not like it.

Well provolone is a pretty mild cheese, I think.  I find the cheeses over here much more flavorful (sharper) in comparison.  Maybe that's it?

Maybe, Carolyn.  Hubby sometimes brings it home from an Italian deli in London, and he calls it my 'stinky cheese'.  There is certainly a difference in smell between what comes from the deli and what used to come from Sainsburys.

Hubby sometimes brings it home from an Italian deli in London, and he calls it my 'stinky cheese'. 

LOL -- I wouldn't have thought that of provolone.  There was some kind of cheese I smelled as a little girl -- I'm thinking it might have been limburger cheese which is known for being stinkier than most.  From then on, I called it 'dog mouth cheese' 'cause I said it smelled like a dog's breath.

i have to disagree i dont like most of the cheese over here. i like a few like cathederal city & red leister & maybe 1 or 2 more thats about it. i will always love velvetta & kraft cheese slice singles. i have tried dairy lea cheese singles i wasnt that keen on them myself. as for the kraft mac and cheese there was an American lady who lives over here who was selling Kraft mac & cheese on ebay co.uk  but she was expensive i thought 2 boxes with shipping 8 pounds ouch!! my husband loves stilton cheese that absoluty stinks  [smiley=bleck.gif]and they r few others he likes as well that also reak to high heaven.  [smiley=bleck.gif]but i guess it is what you are brought up on i suppose. i have had the monteray jack cheese from tesco it is almost as good as the kind from back home. i have noticed that english stores dont carry hardly if any at all cheese flavorerd snacks like they did back in my home state of Indiana. so when i go home i usually load up on cheese flaverd snacks like cheese it's crackers, cheddar flavorerd chex mix, & chesters cheetah's cheese snack pack cracker's .

i have to disagree i dont like most of the cheese over here.  i will always love velvetta & kraft cheese slice singles. i have tried dairy lea cheese singles i wasnt that keen on them myself.

But Kraft singles, Velveeta, and Dairy Lea are not real cheese!
Obviously there's nothing wrong with liking them, (i dont  ) but you cant really compare them to real cheese! 

Ok maybe I am a nerd, but is there anything close to colby over here? I am soooooo wanting some colby right now I would love to have co-jack but I know my chances of getting that are about nil

You know what's worth a day trip if you ever have the time?  Go to Cheddar Gorge where the village of Cheddar is. It is quite an interesting little village with lots of cheese sold in every store and shop and loads of samples to be had!  (and a neat cave exploration in Wookey Hole)

Ok maybe I am a nerd, but is there anything close to colby over here? I am soooooo wanting some colby right now I would love to have co-jack but I know my chances of getting that are about nil

Red Leicester... anyone agree?   (its been that long since i had colby, i cant remember what its like)...

You know what's worth a day trip if you ever have the time?  Go to Cheddar Gorge where the village of Cheddar is. It is quite an interesting little village with lots of cheese sold in every store and shop and loads of samples to be had!  (and a neat cave exploration in Wookey Hole)

That was my first date with my bf!! Wookey Hole and Cheddar Gorge!

(Hijack over)

I think, forgive my poor geographical skills, that we are near cheddar Of course mapquest doesnt want to cooperate this morning, so if I am wrong I apologize but my df definitely mentioned going there sometime, he rarely mentions venturing out if its far off

I'm really craving some buttermilk biscuits but I've never made my own. I found a few recipes online that call for shortening. I tried Google for a shortening substitute and found something that said to mix equal parts margarine and butter to use as a shortening substitute. Has anyone tried that? Think it would work okay for biscuits?

I just used butter when I made biscuits here, and they came out nice.  I remember someone posting somewhere (maybe on a biscuit thread) that using lard is the key to flaky biscuits.  (Unless I dreamt that?)  I think there are shortening-like products over here...would have to search awhile to find the thread -- but they don't come in a can, rather in a little pack like where they sell the butter and marg in the store.  Vnice probably knows!

Lard is animal fat. If you don't mind that, then go for it! I've never used it for baking, but I have used stuff like Trex or even white Flora.

 would suet do it? 


http://en.wikipedia.org/wiki/Suet

I've never tried it but I've been curious. There is even a veggie suet.