Cheesy Oats

Cheese has always been a leader in the savoury oatmeal department. I have decided that one of my oataku side-tracks is going to be testing the efficacy of various cheeses as oatmeal toppings/additives. To kick off, I am testing Cahill’s Porter Irish Specialty Cheese, made from Irish cheddar cheese, and the dark beer called porter. That’s ‘porter’, not ‘port’, and yes, it was an impulse buy of a sub-half-pound chunk at the local Safeway.

At first glance, you’d think that this was a marketing department product, thought up by Celtic Mad Men who have come no closer to a real dairy than a glass of Harvey’s Bristol Cream. And you’d be almost right. The product is a breccia of cheese chunks in a dark, gelatinous matrix. The cheese is unremarkable. The matrix tastes surprisingly like the super-Maillarded meat juice you get at the bottom of a roast beef pan. It doesn’t exactly crumble when you try to eat it, it just comes apart at the seams. When served at room temperature, the matrix is runny. When chilled, the cheese is tasteless. If you don’t mind eating something that comes apart on the knife, it actually tastes pretty good.

It’s better on oatmeal.

Specifically, it’s better on a chicken broth oatmeal with enough extra broth to support a little extra potato, plus enough more for gravy. Don’t crumble the cheese on top, instead, add it as a last-minute ingredient, just after the potato, crumbled and stirred in. Any earlier and the cheese disappears into the oatmeal as a thickener. Any later and you are reminded of how cheesy this particular product is.

It isn’t quite as bad as I may have made it sound, but it isn’t something I’m going to eat on a regular basis. Not at $23/lb plus shipping from Amazon.

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3 Responses to “Cheesy Oats”

  1. Kurt Kremer Says:

    There’s a whole sub industry out there of mixing leftover cheese with liquor or other flavorings and selling it for 5 or more times its worth. I’ve tried several types and the results have always been, well, with the right savory cracker to give it some flavor…and now with the right oatmeal. If you’re going to spend that kind of money, may I recommend a nice Tinturn instead?

  2. Kurt Kremer Says:

    Note: I was able to successfully comment by using my Facebook login (after giving WP access to my retirement fund, psychiatric history, and most embarrassing medical records). Trying to use my WP or Gravatar login still fails. Oh well.

    • FoundOnWeb Says:

      Now we know how early man felt, trying to explain an inexplicable universe. I think that an excess of cyberphlostigen is the cause and that someone should open a vein in FBs bank account until the humors are in balance.

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