This is just another one of those Aussie joke terms to confuse the foreigners, right? You don't like coon? Tasty is just a term which refers to cheddary type all purpose cheeez. I would venture to say that it's the same as "American" cheese, but obviously Aussies don't want to show proper respect to their lords and masters, so they simply call it "tasty".
As The Crafty One mentioned, this is the generic all-purpose cheddar cheese. Although Quote: This is just another one of those Aussie joke terms to confuse the foreigners, right?
I wouldn't necessarily dismiss that either. It's just cheddar cheese. And chianku has it half right. No self respecting Aussie would eat something called "American cheese", just as we would not drink "Balinese water".
Industrial cheese's flavour varies significantly enough that food packaging will usually indicate a strength using adjectives such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage , which may indicate the maturation period, or food additives used to enhance the flavour.
There you go. WhiteKnight wrote: It's just cheddar cheese. Cheddar isn't worth eating unless it lists its age in years. Preferably 5 or so. I like my cheddar when you can smell it from 6' away. Yes, we can all read the wiki, but that's no fun! I'm just surprised slightly at how nobody seems to have ever wondered about it.
It's best not to ponder cheese too much. I have a burning hatred for the word 'tasty. I notice on the packaging that the sandwiches have no meat. What sort of heathen country is Australia? There should be beef, bacon, lots of mayonnaise, and maybe fried Twinkies too. Ah dammit. I had a long post written out about the tastiness of coons, and was about to post it when I realized nothing in it really specified whether I was talking about raccoons or was being racist.
This thread is a vile temptation that nearly started a lounge pile. This takes hours, and 'texturing' results in the cheese's unique flaky texture. The cheese is then matured for a minimum of two months. Almost white in colour, cheshire has a moderately firm body with a crumbly slightly granular texture. It is usually produced in a round wheel, either in cloth or waxed. This cheese is produced by combining the curd made on three different days. As the curds ripened at different times within the cheese, a mottled texture and three-dimensional flavour results.
As the cheese is only lightly pressed, the texture is light and crumbly. Lancashire is usually made in large, round wheels that are either waxed or wrapped in cloth.
Made in Gloucestershire from the 16th century, it has now been replaced by double gloucester. It is made with a combination of skimmed and full cream milk, and has a mild, sweet taste. Double gloucester is made with full cream milk. It has a slightly open, flaky texture and a pale orange colour from the added annatto colouring. Hannah Paine. More from eat. Read related topics: TikTok. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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