Episode 24: Recessionista Cheesefreak Part Tres – We No Likey!

Hi Folks!

Sorry I’ve been M.I.A. on the cheesing. Been just so busy and with my computer committing suicide  nothing was able to happen.

A new motherboard, a new day – we’re back in action!

Today I am joined by my dear friends Sonal and Mahin – two fabulous foodies (seriously folks – it you ever get a chance for these ladies to cook for you – run, don’t walk).

Unfortunately for them, I made them submit to being in a Recessionista episode, and we’re batting three for three for bad cheeses (no worries – they’re in the next one with good cheeses too!).

So I made another trip to T Joe’s and looked for what I thought might be some interesting cheeses to try.

First up:

English Cheddar with Caramelized Onions.  This one was recommended by a viewer (yes, I actually do have some) and …well…it tasted like Frito Lay’s Sour Cream and Onion Chips, and that ain’t a good thang.

It’s almost impossible to tell where Trader Joe’s get their cheese, so “English” could just mean it’s written in English.  We No Likey!!

Numero Dos:

Panquehue from Chile.  It’s supposed to be Mild and buttery but instead it was rubbery and like crappy string cheese.  It’s a semi-soft cow’s milk cheese produced in the Aconcagua region of the Andes Mountains. That’s damn high up there….

It is one of the most popular cheeses in Chile.  It often has red peppers in it.  This was the first cheese imported into the US after the new trade agreement. Not sure why they bothered.  Maybe we just had a bad batch, but say it with me folks WE NO LIKEY!!

And the finale:

West County English Farmhouse Cheddar Cheese Truckle.  Ok this one was actually kinda good. It came wrapped in a lovely package and a nice black wax.  I was all excited because I thought truckle was something funky, but it just means a “wax round shape.”  This is a protected designation of origin cheese (although it was still Trader Joe’s brand – if someone understands how they manage their cheeses, I’d appreciate some learnin’).   This cheese can only be made in the countries of Somerset, Dorset, Devon and Cornwall in England (basically the Southwest).  It’s purdy there:

This cheese is worth your time if you’re TJ’s shopping. Tangy and tasty.  We kinda likey.

All of these cheeses get a big ol’

Stick around tho’ for the next post coming soon where Sonal and Mahin try some cheeses for reals yo.


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