Top 10 Trout Streams in PA (only name brands)

[Kms]

I am fine calling it "cheese product." There is just nothing that compares to the meltability and flavor that it provides.

It’s perfect that this @Traveling Trout Co thread has evolved into a discussion of “cheese product.”

 

[dudemanspecial]

It’s perfect that this thread has evolved into a discussion of “cheese product.”

Just don't mention the cheeses that we don't want everyone to know about please.

 

[jifigz]

Just don't mention the cheeses that we don't want everyone to know about please.

Like the Roquefort. I like being able to buy every wheel that those monks manufacture. Oops. I guess I went too far already.

 

[jifigz]

It’s perfect that this @Traveling Trout Co thread has evolved into a discussion of “cheese product.”

You gotta eat while you're on the road.

 

[5footfenwick]

Yinzer here.....

They are hoagies. They are assembled on a bun, rolls are for buttering at Thanksgiving. Italian dressing on Italian hoagies, mayo on turkey. American cheese is disgusting in any format.

Carry on.

Wait Dudemanspecial even coopers cv sharp white American cheese is gross to you?

 

[5footfenwick]

Just don't mention the cheeses that we don't want everyone to know about please.

Top ten cheeses ( main stream only )

 

[DomR]

Mayo is pretty gross on most Italian meats. Might as well put butter on it.

Agreed. Mayo with capicola and soppressata is amateur blasphemy. Go heavy on the oil and red wine vinegar or GO HOME!

 

[caddisflyer]

For the trout fisherman Velveeta is an important cheese.

 

[Bamboozle]

This might be one of the most absurd things I have EVER READ ON THIS FORUM!

Cooper cheese, which is a type of American, is absolutely unbelievable in so many applications. Clearfield is okay, and I wish I could say it was as good as Cooper since I am a PA guy, but it just isn't. But Cooper, hot dang!

It's only downfall is that, if sliced thin, it can be very hard to get apart.

Even though it is technically Pasteurized Process American Cheese, Cooper Sharp is a major cut above the Kraft individual slice $#!+. It's great on a sandwich!!

While we are on the subject and sorry if it ruffles the feathers of Old Forge or Arcaro's (Taylor) pizza fans...

It should be ILLEGAL to put Pasteurized Process American Cheese on pizza!!!

 

[Bamboozle]

For the trout fisherman Velveeta is an important cheese.

Any cheese that doesn't have to be refrigerated until you open it scares the crap out of me...

 

[caddisflyer]

Shenks Cup Cheese is a good one

 

[dudemanspecial]

Wait Dudemanspecial even coopers cv sharp white American cheese is gross to you?

Never had it. I am willing to try it, but even at that if it is made like velveeta it's gross to me regardless of taste

 

[Swattie87]

Never had it. I am willing to try it, but even at that if it is made like velveeta it's gross to me regardless of taste

It’s not like Velveeta or Kraft singles. It’s closest to actual deli American Cheese, but has a stronger flavor. And yes, it needs to be refrigerated.

 

[caddisflyer]

Humboldt Fog is another fine cheese

 

[nd1001]

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.

 

[Bamboozle]

If we are talking sandwiches, Swiss Cheese, preferably Finlandia is my #1 choice.

I also discovered some really fine locally made snacking cheese from the Valley Milkhouse made right down the road from me in Manatawny, just outside of Oley, PA.

The creamery is located on the banks of Section 02 of the Manatawny Creek, a Stocked Trout Water with some natural reproduction (BTW - Not a Top 10 Trout Stream 😉), just feet from the Pleasantville Covered Bridge.

I don't know if they make a Velveeta styles cheese suitable for fishing the Manatawny, but it's really too good for fish bait.😎

They also sell their cheeses in quite a few farmer's markets locally and in other places from Philadelphia & NYC to Pittsburgh.

Good stuff!!

 

[Bamboozle]

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.

In my neck of the woods they roll that Lebanon Bologna up with some cream cheese with a sweet gherkin in the middle, shove a toothpick in it and call it "my favorite appetizer."

Holy crap are they good!!

 

[wildtrout2]

For the trout fisherman Velveeta is an important cheese.

Caught many a stocker with it back in the day.

 

[Bamboozle]

Caught many a stocker with it back in the day.

I was a salmon egg man myself, but then again my friends always considered me a snob bait fisherman...

You can tie an orange sucker spawn or egg fly, call it a "Velveeta fly" and use it in fly stretches if you still have the urge... 😉

 

[jifigz]

In my neck of the woods they roll that Lebanon Bologna up with some cream cheese with a sweet gherkin in the middle, shove a toothpick in it and call it "my favorite appetizer."

Holy crap are they good!!

Yeah, they are.