It’s easy to think of Philly cheeses as just a bit of a throwback to an era that is long gone.
The city has long been known for its foodies, but that hasn’t always been the case.
There were more than a few places around Philadelphia that were open on a Saturday night, serving up Philly cheeseburgers and other local favorites, while still maintaining a casual atmosphere.
But in the past, Philly cheesemakers also served up a few more specialty cheeses, like the famed Philly Cheesesteak, which had a very particular flavor profile that made it one of the first cheeses to be called Philly Cheese.
Since then, Philly’s cheesemaking community has grown tremendously, and its cheesesteaking scene has grown even more so.
For starters, Philly cheese has become the go-to cheese in Philly, and it’s no longer just the name of the city’s most popular cheesesteaker.
It’s also one of its most popular, according to the Philadelphia Cheese Association, which is a nonprofit that promotes and celebrates the local cheese scene.
“It’s very much like a foodie staple,” says Emily Condon, the association’s chief operating officer.
Condon also points out that there are a ton of different types of cheeses in Philly.
And although Philly cheesemaker David Smith once said, “If I can’t make it in Philadelphia, I’m not going to make it anywhere else,” the cheesemaker is still doing his thing, and the city is slowly but surely making up for lost time.
Some of the cheeses that have come out since the 1970s have even grown in popularity, including the famed Philadelphia Cheeseburger.
So what is it about Philadelphia cheesesteakers that makes them so popular?
Condon says it’s probably not the ingredients.
Rather, the most important thing is the quality of the cheese.
That’s what makes the cheesesteakings unique, she says.
There are a number of factors that go into the quality and flavor of the ingredients used in a cheesesteck, she adds.
One is the cheesemaker’s passion for the cheese and its quality.
For instance, a cheese maker can make a cheese with the best flavor and texture in the world, but if they don’t know what they’re doing, it could easily become bland.
The other is the process of making the cheese, which can be quite time-consuming.
Other factors include the ingredients themselves, like how well the cheesewall is covered, and how well it’s cut into pieces.
If you’re a fan of the Philly cheesewalk, then the next time you’re out on the city streets, it might be worth a stop.
The following recipes were provided by Mashable for inclusion in this article.
They are not necessarily related to the cheese featured in this recipe.
Bacon-wrapped cheesesteaf: 3 cups finely ground bacon (not shredded) 1/2 cup mayonnaise 1 teaspoon garlic powder 2 teaspoons onion powder 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/4 teaspoon kosher salt and pepper 3 tablespoons olive oil, divided 4 large eggs, at room temperature, beaten 1/3 cup shredded cheddar cheese 1/6 cup chopped fresh parsley 1/8 cup chopped red onion Directions: Heat oven to 375°F.
Line a 9-inch square baking pan with aluminum foil and spray with cooking spray.
In a large mixing bowl, combine bacon, mayonnaiser, garlic powder, onion powder, smoked paprikas, oreganos, salt and Pepper; set aside.
In another bowl, mix eggs, Parmesan, cheddar, parsley, red onion, oregans and parsley; set the mixture aside.
With an electric mixer, beat the egg whites and salt for 10 minutes, until stiff peaks form.
Add egg mixture to the bacon mixture, mixing until combined.
Using an electric hand mixer, mix on low speed until fluffy.
Spoon in 1 cup of the egg mixture, and mix on high for 1 minute.
Divide the egg and bacon mixture into 4 equal portions.
Bake cheesesteaves for 30 minutes.
Cool completely before serving.