Quote:
Originally Posted by neelamishi
Yes, it's that Cabot brand cheese from Vermont is tooo good. At least when you put it in the pan and melt the fat out of it, you know it has to be less calories!! I never thought about putting it in the pan grated. That would speed up the process, I think! My weakness is mainly for this brand of cheese (in addition to blue cheese and feta). I say to myself: How can I be vegan when cheese this good exists in the world? Of course, I'm joking!
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yes, Cabot cheese !! I press my cheese between pieces of paper towel
after rendering the fat. It removes more fat.
I add Grated Romano cheese to the seriously sharp cheddar cheese. The romano cheese I use comes in bulk from my local co-op. I scoop out as much as I want to buy. For what I like, its the best i have found. Even though I am sure there is better quality. I scoop what I want.
I also eat fat free president feta cheese. The flavor is all there. Just no fat. It has 35 calories per ounce. Feta is not a melting cheese anyway.
Vegan is great. But for now I am a dairy queen
I do wish I could be vegan. I think its a great way to walk on this earth. Perhaps someday
Quote:
Originally Posted by hankster
Yeah casein was it. I read that that was the addictive ingredient. Thanks, that word was gonna drive me nuts if I didn't find it.
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A vegan friend told me the word. Because some "non dairy" cheeses have casein in them. She said those cheeses are not vegan because casien is animal derivative. I did not know though that it was one of those foods that causes people to want more
Quote:
Originally Posted by H3rmit
Flavourful cheese alternative for melting: dry cottage cheese with sprinkles of grated asiago and/or parmesan on top.
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That sounds good to me especially if the cottage cheese were mxed with some onion powder. I use that product a lot. I buy it in the co-op bulk section.
I am very pleased to announce that I was cheese free this weekend. I parked my cheese at my friend's house and never called or went there to make a withdrawal. It felt really good to do that. I must admit that I do not miss all that grease on top of my unfolded omelette where the cheese was broiled on top. In the future i think I would do it differently.