HOME > Chowhound > Cheese >

Discussion

What am I doing with this cheese?

i was given a wheel of Cougar Gold late last year that needs to go. It's kind of like white cheddar (but not quite) with some caramelly aged-gouda like flavors riding in parallel - at least, that's the best I can describe it. It's pretty dry and flaky at this point. I have about 30 oz to take care of. I don't eat much cheese so I'm at a loss - it seems inappropriate for fondue, and I'm not a big mac and cheese guy - any ideas?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. welsch rarebit, broccoli cheese soup, quiche all might be good. That's a lot of cheese!

    1. I love Cougar cheese...you could send it to me ;)
      But, if you really don't like alot of cheese, it freezes pretty well. I cut it up and freeze in a manageable size. At least you won't feel so pressured to use it up and you could enjoy it a bit more.

      It makes a great cheese sauce and Irish-style cheese and beer soup!

      1 Reply
      1. re: sedimental

        +1 on freezing. Vacuum sealing also helps prolong the life.

      2. What sedimental said, only send it to me instead. LOVE that stuff!

        1. Cougar cheese.
          Is that attracted to younger fresher cheeses like ricotta?

          2 Replies
          1. re: Paprikaboy

            LOLOL! No doubt. MEOWWW!

            ETA: Here's a way to use a little. Make Cougar chards (a la frico) instead of cheddar shards? Make extra and share with friends and fam?

            http://www.cabotcheese.coop/pages/rec...

            1. re: kattyeyes

              +1 on frico...I've seen them taken off the heat source, then put into cup molds (cup cake pan, e.g.) and then filled when cooled and hard.

          2. well I don't mind tellin ya that I'm about to head up to Seattle and pay a little visit to Washington State University to buy myself a 30 oz tin. sounds delicious

            4 Replies
            1. re: iL Divo

              iL Divo, you will have to drive a bit longer...WSU is not in Seattle, it is in Eastern Washington :)
              Well worth it though. Cougar Gold can age (like wine!) and it gets better every year. It is really good stuff!

              1. re: iL Divo

                I live in the Seattle area and have found Cougar Gold in QFC and Metropolitan Market stores. Don't know if they carry it all the time, though.

                1. re: jlhinwa

                  You can always order online if you really want to try some!
                  http://cougarcheese.wsu.edu/

                  Edit: I tell friends that all the Cougar Gold cheese I get, has cost me $40,000.00 so far....my kid brings it home for me from WSU. LOL

                  1. re: sedimental

                    I've never seen a cheese sold through a University website! What fun, makes me want to take out my cc just to experience a can.

              2. Make grilled cheese sandwiches doused with TABASCO® brand Green Jalapeño Pepper Sauce,
                OR make yourself some homemade Jalapeno-Cheddar bread of your liking. Freeze the BREAD, not the cheese by itself. I don't like the consistency of ANY cheddars after they've been frozen.
                They tend to chip apart like ice.

                1. I agree with freezing portions (I've got some smoked gouda in the freezer now). I'm sure you know that the consistancy won't be the same as fresh but that doesnt mean that the flavor wont be still good. That said, you could make the fricos by grating it, even making them large enough to hold individual salads. Breads are always a good choice, consider cheese straws and added to homemade biscuit mix to accompany breakfasts. Grilled cheeses or better yet, Croque Monsieur or Monte Cristo sammiches (lol) Grate it with softened butter & herbs then form into a roll and freeze to be cut off to top steaks, vegetables, potatoes, etc. French Onion soup would be nice topped with a crostini melted with a bit of this cheese or even some of the cheese butter mentioned. If you like stuffed jalapeno peppers, this would be nice to add to the stuffing. Lots of possibilities.

                  1. Here's a chicken dish that is quite tasty. I don't know if the Cougar would be too sharp for it, but I don't think you can go that wrong here.
                    http://www.saveur.com/article/Recipes...

                    1. Cougar Gold is fabulous - especially melted. Enhances any grilled sandwich - very good in a gratin, on a pizza. Amazing in a tuna melt. Think of it as a very good sharp aged cheddar. (Avoid touching it with your fingers as you remove it from the can 'cause your skin oils will accelerate mold.)