DaKnife wrote:Cool on the curd. I prefer to get mine in Beaver, but that's a bit of a drive. Santaquin is still a ways, but it would be about an hour round trip rather than five. Do they have a cheese plant near there, cause that's the trick. It's gotta be fresh. Heating it restores a little bit of the squeak, but freshly made (that day) is best.
Kevin Jensen wrote:...and you didn't invite me to go shooting? I can see that Conoco from my kitchen window.
DaKnife wrote:Tip on Beaver, don't go to the Chevron go to the plant itself. They're only open to five or six in the evenings so after then hit the gas station, but you want fresh ya gotta get it at the plant. They make cheese daily and thus have fresh curd daily.
And anyone know why the cheese plant in Delta was built where it is? (minor riddle for everyone)
RustyShackleford wrote:.but it was lowsy and imported from Wissconsin...Highly overated for cheese i tell ya' what.
Users browsing this forum: UtahJarhead and 1 guest