The rule of thumb I've heard is hard white: crystal. Soft white: mold.
If you can't tell, I would dump it.
See https://www.eatortoss.com/how-to-tell-if-white-stuff-on-chee..., https://www.eatortoss.com/aged-cheddar-with-a-crusty-white-s....
Sadly, the wayback machine has snapshots of the article going back to 2020, but doesn't seem to have archived those broken image links.
WSU's other cheeses are okay but do not stand out to me. Nothing from England or France has delivered the sharp cheddar experience like Cougar Gold.
There are plenty of extra mature cheddars with crystals here, though. Marks & Spencer have a 2 year aged one called Cornish Cruncher that I'm partial to.
The archaic checkout system and the fact that this is a Washington State school agricultural product make me think that this will be the best cheese I've ever eaten in my life. Quite fond of their apples!
Some of the best cheddars that I've tried are Wyke Farms Cheddar (from Somerset, but not quite in Cheddar itself) and my favourite is Davidstow which comes from Cornwall. Quite why you'd be expecting quality Cheddar cheese from France is beyond me - wouldn't they consider it insulting to be making an English style cheese when they have so very many unique types of French cheese?
https://www.wholefoodsmarket.com/product/sartori-cheese-rum-...
> That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%.
Yogurt-making produces a lot of whey too, though probably closer to ~50% whey rather than 90% (when made at home). The only difference between greek yogurt and regular yogurt is that greek yogurt is strained to remove the whey, making it thicker / creamier. Though most commercial brands try to cheat and thicken it with something like pectin (which usually makes it kind of jello-y).
Anyways all that to say my favorite yogurt is the one where the only ingredient is milk + yogurt culture. No thickeners, added sugars, flavoring, I like to add those myself.
Percent yield is an odd choice of words when the "waste" product is 90-95% water.
skinwill•8h ago
There is an extra "www." which breaks the link.