Top 10 Trout Streams in PA (only name brands)

[Swattie87]

American Cheese has its place. Basically when you’re looking for something salty, but not overly complex or overpowering, that melts well. It’s my favorite cheese on cheeseburgers, cheesesteaks, chopped cheese (cheeseburger sub), any form of breakfast sandwich, etc. I’m not a big grilled cheese guy, but it’s best for that too.

But I’ll admit, I’ll just take a slice or two of Cooper out of the bag as a snack. It really is different. I’ve never really met anyone (even cheese snobs like my wife) who tried it and didn’t like it.

American Cheese to me is like cheap macro beer. Not all the time, but sometimes, it just hits the spot.

 

[lycoflyfisher]

After a cold, rainy day hunting or fishing, a grilled cheese with american cheese and cheap beer hits the spot. More so if at camp with a group of guys

 

[Bamboozle]

After a cold, rainy day hunting or fishing, a grilled cheese with american cheese and cheap beer. More so if at camp with a group of guys

I got turned on to this variation at a place I hang out at when I'm in Staunton, VA...

A grilled cheese with a light schmear of tomato preserves.

Yum!!

 

[DaveKile]

I personally find most American cheese (especially the typical Kraft stuff) is pretty gross in solid slice form, but works well when melted in a hot sandwich (Cooper sharp on a cheesesteak is one example).

I remember as a kid going through the grocery store with my mom, I’d get a free cookie from the baker, but only if I ate the free American cheese slice from the deli. It was worth it for the cookie… but only barely.

But back home, my dad would make a snack consisting of a slice of Lebanon bologna microwaved with a slice of that same American cheese on it. Melted, incorporated with the meat… delicious.

On an Italian hoagie, I want the sharpest aged provolone possible. Luckily there’s a quality hoagie shop I know of a stone’s throw from one of the Top 10 Trout Streams in PA. Quality cheese, cold cuts, and rolls trucked from south Philly to Central PA.

Thank you for "On an Italian hoagie, I want the sharpest aged provolone possible."

 

[DaveKile]

American Cheese has its place. Basically when you’re looking for something salty, but not overly complex or overpowering, that melts well. It’s my favorite cheese on cheeseburgers, cheesesteaks, chopped cheese (cheeseburger sub), any form of breakfast sandwich, etc. I’m not a big grilled cheese guy, but it’s best for that too.

But I’ll admit, I’ll just take a slice or two of Cooper out of the bag as a snack. It really is different. I’ve never really met anyone (even cheese snobs like my wife) who tried it and didn’t like it.

American Cheese to me is like cheap macro beer. Not all the time, but sometimes, it just hits the spot.

Could coverage for American cheese, it has it's place.

 

[jeffroey]

Alright, if we're talking about Cooper "cheese product", this will change your life:

Miriam's Mac & Cheese​

​

1 LB Elbow Pasta​

1-1/2 LBS Shredded Cooper Cheese​

1 LB Shredded White Cheddar (2 x 8 oz bags but only use 1-1/2 to 1-3/4 bags)​

2-1/2 Cups Heavy Cream​

1/2 Cup Half & Half​

Grated Pecorino-Romano Cheese​

Grated Parmesan Cheese​

Salt & Pepper to Taste​

​

Pre-heat the oven to 375F. Cook the pasta (aldente). Drain & set aside.​

​

Spray a lasagna pan with olive oil Pam.​

​

Layer 1/2 of the pasta, 1/2 of the cooper, and half of the white cheddar. Sprinkle to cover with the grated cheeses. Repeat layering one more time.​

​

Mix the heavy cream, half & half, and salt & pepper. Pour over the top. Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes more. The top should be bubbling. If you want the top layer browned, broil for 3-5 minutes. ​

​

Rest the dish for 10 minutes, loosely covered with foil before serving. ​

Family recipe. You can thank me later.

 

[Swattie87]

Alright, if we're talking about Cooper "cheese product", this will change your life:

Miriam's Mac & Cheese​

​

1 LB Elbow Pasta​

1-1/2 LBS Shredded Cooper Cheese​

1 LB Shredded White Cheddar (2 x 8 oz bags but only use 1-1/2 to 1-3/4 bags)​

2-1/2 Cups Heavy Cream​

1/2 Cup Half & Half​

Grated Pecorino-Romano Cheese​

Grated Parmesan Cheese​

Salt & Pepper to Taste​

​

Pre-heat the oven to 375F. Cook the pasta (aldente). Drain & set aside.​

​

Spray a lasagna pan with olive oil Pam.​

​

Layer 1/2 of the pasta, 1/2 of the cooper, and half of the white cheddar. Sprinkle to cover with the grated cheeses. Repeat layering one more time.​

​

Mix the heavy cream, half & half, and salt & pepper. Pour over the top. Cover with foil and bake for 45 minutes. Remove the foil and bake for 10-15 minutes more. The top should be bubbling. If you want the top layer browned, broil for 3-5 minutes. ​

​

Rest the dish for 10 minutes, loosely covered with foil before serving. ​

Family recipe. You can thank me later.

Yeah, whatever that produces will be good.

 

[ryansheehan]

The only correct answer to the best cheese is Muenster!

I don't often support threads that are off topic but this is fantastic.

 

[Bamboozle]

The only correct answer to the best cheese is Muenster!

 

[jifigz]

The only correct answer to the best cheese is Muenster!

I don't often support threads that are off topic but this is fantastic.

I'm a fan of meunster!

 

[bringthepain]

Well i mean it was kind of a cheesey thread to begin with right, too 10 streams, lol, so i guess its only natural that it went here

I still find it hard to argue with good old sharp cheddar. And I really like smokey gouda as well

 

[dudemanspecial]

Havarti or swiss on a sandwich.

White cheddar with crackers.

Mozzarella in my eggs.

 

[bringthepain]

I find swiss cheese to be flat out offensive in any form

 

[lycoflyfisher]

Speaking of cheese in eggs, there is a form of cheese in a popular cooked form of eggs that them incredibly creamy. BUT, that might be a bigger secret than the top 10 streams in PA.

There back to the topic!

 

[tomgamber]

The only correct answer to the best cheese is Muenster!

I don't often support threads that are off topic but this is fantastic.

I melt a layer of Meunster on top of my mac n cheese.

 

[tomgamber]

Could coverage for American cheese, it has it's place.

But only LOL white american cheese (usually with lebanon boloney). None of that plastic crap. Not even sure how I feel about yellow american cheese at all.

 

[Tigereye]

Not a big fan of American but will agree, LOL is the best of the worst. I would adamantly refuse to eat Kraft singles, velveeta or God forbid Cheez whiz (aerosol cheese???)
As for favorites, I'd go with a extra sharp imported provolone, Feta, or bleu cheese

 

[jifigz]

I like all cheeses - every single one of them, but those of you denying Cooper’s place among the legit cheese are fools. It is THE BEST cheese for cheese steaks, omelettes, grilled cheeses, and melted on burgers. Yes, I love other cheeses in those applications, too, but the way Cooper tastes when melted is amazing.

Also, adding Cooper to mac and cheese alongside cheddar is the best. I think someone shared a recipe like that above. Also, I made a potato dish called heart-attack potatoes that I put an entire pound of Cooper in and it’s nothing short of heavenly.

 

[bdfish]

I like all cheeses - every single one of them, but those of you denying Cooper’s place among the legit cheese are fools. It is THE BEST cheese for cheese steaks, omelettes, grilled cheeses, and melted on burgers. Yes, I love other cheeses in those applications, too, but the way Cooper tastes when melted is amazing.

Also, adding Cooper to mac and cheese alongside cheddar is the best. I think someone shared a recipe like that above. Also, I made a potato dish called heart-attack potatoes that I put an entire pound of Cooper in and it’s nothing short of heavenly.

Smoked Coopers in mac and cheese is the way to go.

 

[wildtrout2]

You know cabin fever has set in when a Top Ten Trout Streams in Pa thread morphs into a cheese thread.