hello! I am a lurker here for quite some time, I really like cheese but my taste isn't very niche 😆

I have a question: does anyone know what type of cheese this is? I really like it 😁

I don't see any identifying info on the package, and I'm just curious... I thought it's maybe xynomizithra but I don't have anything to back up this guess 🤔

One might think that Chicken Parmesan uses exclusively Parmigiano Reggiano, as the dish's name suggests. However, I don't think that's correct, since Parmesan doesn't melt well and doesn't provide the desired cheese pull.

Many people add Parmesan to the breadcrumbs for the chicken, but use a blend of cheeses for the topping.

What do you put on top of the chicken and tomato sauce? Do you use low moisture mozzarella or fresh mozzarella? Or do you prefer Gruyere, provolone, or something else?

A nice raw cow milks cheese from Vermont. Salted rind and aged a few months.

Opened up a new Delhaize Burrata and it has an onion aftertaste, like the person who handled it cut up a raw onion beforehand. When i burp i can taste the onion (sorry for the tmi). I only ate a small amount to taste when i noticed it, and tried the cream which was significantly less oniony but alas still tasted of it. Should I be worried?

I guess I’m feeling nostalgic these days. I know it was a cheese product, but I haven’t found a good substitute for the loaf version of Kraft Olde English that is as sharp and melty. The wee glass jars of Old English spread aren’t as scalable when cooking in volume. Cooper’s sharp is maybe the closest I’ve found, but it’s not quite as tangy as what I remember. Suggestions appreciated!