Ancestors

Written by Chris Huck :freecad: :ubuntu: on 2025-01-20 at 23:59

If I mentioned “Door Cheese” in conversation with you, would you know what I mean?

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Written by ink and yarn on 2025-01-21 at 00:35

@chrishuck I feel like I should, but I don't. :(

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Written by Chris Huck :freecad: :ubuntu: on 2025-01-21 at 00:36

@emery Well, what do you think it is??

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Written by ink and yarn on 2025-01-21 at 00:37

@chrishuck Answering at this point wouldn't be fair because I looked it up right after I answered you!

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Written by Chris Huck :freecad: :ubuntu: on 2025-01-21 at 00:41

@emery I never thought to Google it to see what the results would be, but if what you found involves anything “artisan”, it is decidedly not that… ;)

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Written by ink and yarn on 2025-01-21 at 00:52

@chrishuck Well, if it's not cheese, I don't know then :)

Is it the black powdery stuff that seems to collect around all the door hinges in this house?

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Written by Chris Huck :freecad: :ubuntu: on 2025-01-21 at 01:41

@emery I never said it wasn’t cheese lol

I just said it’s not artisan…

In my family, the green shaker can of Kraft Parmesan Cheese is referred to as “Door Cheese” because it was always kept in a shelf on the door of the refrigerator. 😂

I learned this evening that my partner’s family called it “Cheese Dirt” when she was a kid.

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Written by ink and yarn on 2025-01-21 at 01:50

@chrishuck When my brother was v. small, he couldn't quite manage "parmesan" - so for a while we all called it "margarine cheese."

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Written by Chris Huck :freecad: :ubuntu: on 2025-01-21 at 01:55

@emery That is absolutely adorable. :)

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Written by ink and yarn on 2025-01-21 at 01:59

@chrishuck I like "Door Cheese" though! it makes total sense.

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Written by Chris Huck :freecad: :ubuntu: on 2025-01-21 at 02:04

@emery Funnily enough, I don’t think I’ve ever bought Door Cheese for my own house in my adult life. Once I had the real thing, there was no looking back. However, last week at my parents’ house, the Door Cheese made an appearance when we had spaghetti.

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Written by ink and yarn on 2025-01-21 at 02:24

@chrishuck Nope, I've got a perpetual piece of proper parmesan in a pyrex that lives in the cheese drawer. :) It gets grated or microplaned as required, and then the rind goes into a bag of rinds in the freezer.

Did the Door Cheese taste "right" even though it's wrong?

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Written by Chris Huck :freecad: :ubuntu: on 2025-01-21 at 02:27

@emery So, you have “Drawer Cheese”? ;)

I couldn’t bring myself to eat any of the Door Cheese last week.

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Toot

Written by ink and yarn on 2025-01-21 at 02:39

@chrishuck I guess we've got Drawer Cheese! It's in good company with all the other cheeses. I admit it's not REAL Parmigiano-Reggiano from Italy, but it's pretty good - if I ever had the REAL real cheese, I might be too spoiled for this stuff!

Unfortunately now that the Thanksgiving-to-Birthday time period has passed, I think I have to go back to eating less cheese than I want to. I've taken all the weight off the bike that's reasonable, now I have to take weight off the rider. :P

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