08-27-2018, 12:29 PM
We've got milk, eggs, bread, so we need cheese, right?!? 
Here's a #2 can:
![[Image: vd_cheese_cheddar_fd_01.jpg]](http://PitaFree.com/users/fzm0smtd40volg3aqf9di/vd_cheese_cheddar_fd_01.jpg)
Opened:
![[Image: vd_cheese_cheddar_fd_02.jpg]](http://PitaFree.com/users/fzm0smtd40volg3aqf9di/vd_cheese_cheddar_fd_02.jpg)
NON-rehydrated FD cheese & crackers:
![[Image: vd_cheese_cheddar_fd_03.jpg]](http://PitaFree.com/users/fzm0smtd40volg3aqf9di/vd_cheese_cheddar_fd_03.jpg)
It definitely does have a different texture, since most of the water has been removed.
I tried it "as is" in a quiche (store bought crust), when I ran out of "normal" cheese:
![[Image: vd_cheese_cheddar_fd_04.jpg]](http://PitaFree.com/users/fzm0smtd40volg3aqf9di/vd_cheese_cheddar_fd_04.jpg)
Here's the final cheese & onion quiche:
![[Image: vd_cheese_cheddar_fd_05.jpg]](http://PitaFree.com/users/fzm0smtd40volg3aqf9di/vd_cheese_cheddar_fd_05.jpg)
The cooking process inherently rehydrated it, and it was difficult to tell which part was "normal" and which was from freeze-dried.
I have not yet tried "normally" rehydrating the cheddar before eating directly, but have tried it with mozzarella, and the moz tasted just like normal moz - quite a pleasant surprise.
I put the above opened cheddar can (with top tightly on) into storage a year ago, and haven't had a chance to dig it out & re-test it. I will soon, and will report back.
As with all of these "high speed" kewl foods, I recommend it only if you find it at a good price, and/or "need" your cheese.
P.S. This thread posted "live" from America's Cheese capital... Wisconsin!

Here's a #2 can:
![[Image: vd_cheese_cheddar_fd_01.jpg]](http://PitaFree.com/users/fzm0smtd40volg3aqf9di/vd_cheese_cheddar_fd_01.jpg)
Opened:
![[Image: vd_cheese_cheddar_fd_02.jpg]](http://PitaFree.com/users/fzm0smtd40volg3aqf9di/vd_cheese_cheddar_fd_02.jpg)
NON-rehydrated FD cheese & crackers:
![[Image: vd_cheese_cheddar_fd_03.jpg]](http://PitaFree.com/users/fzm0smtd40volg3aqf9di/vd_cheese_cheddar_fd_03.jpg)
It definitely does have a different texture, since most of the water has been removed.
I tried it "as is" in a quiche (store bought crust), when I ran out of "normal" cheese:
![[Image: vd_cheese_cheddar_fd_04.jpg]](http://PitaFree.com/users/fzm0smtd40volg3aqf9di/vd_cheese_cheddar_fd_04.jpg)
Here's the final cheese & onion quiche:
![[Image: vd_cheese_cheddar_fd_05.jpg]](http://PitaFree.com/users/fzm0smtd40volg3aqf9di/vd_cheese_cheddar_fd_05.jpg)
The cooking process inherently rehydrated it, and it was difficult to tell which part was "normal" and which was from freeze-dried.
I have not yet tried "normally" rehydrating the cheddar before eating directly, but have tried it with mozzarella, and the moz tasted just like normal moz - quite a pleasant surprise.

I put the above opened cheddar can (with top tightly on) into storage a year ago, and haven't had a chance to dig it out & re-test it. I will soon, and will report back.
As with all of these "high speed" kewl foods, I recommend it only if you find it at a good price, and/or "need" your cheese.

P.S. This thread posted "live" from America's Cheese capital... Wisconsin!

"Cause how you get there is the worthier part." Shephard Book to Kaylee, Firefly
![[Image: dobby.png]](https://PitaFree.com/users/fzm0smtd40volg3aqf9di/dobby.png)
2019-Dec update:
I've escaped Winter!
![[Image: dobby.png]](https://PitaFree.com/users/fzm0smtd40volg3aqf9di/dobby.png)
2019-Dec update:
I've escaped Winter!