People don’t really use the term “longhorn cheese” anymore. But to really understand it, we need to revisit our cheesemaking discussion.
July 17, 1899 The Daily Northwestern (Oshkosh, Wisconsin)
Colby was, and often still is, formed in 13-pound long cylindrical molds called longhorns. After being formed, the longhorns would be covered in wax and sent to market, where the cheese would be further divided and sold as thick round slabs or, more commonly, cut into half-rounds.
So longhorn cheese is actually a shape, more than a type of cheese. Typically, however, one of three cheeses (or a combination of them) is found in this shape: Colby, Cheddar (particularly mild Cheddar), or Monterey Jack.
From a box sold in Nampa, Idaho.
Zucchini Garden Casserole
A fine sauce with this dish is plain yogurt, laced with chopped cucumber, seasoned with salt, pepper, and mint.
4 medium sized ripe tomatoes, peeled and sliced.
4 zucchini (about 1-1/2 pounds), sliced
2 tsp. salt
1-1/2 lbs. lean ground beef
2/3 c. long grain rice (uncooked)
2 Tbsp. chopped parsley
1/2 c. each chopped green pepper and onion
1/4 tsp. each cinnamon, allspice, and pepper
1 c. tomato juice
1 c. shredded longhorn cheese
Grease 9″ x 13″ baking dish; arrange 1/2 the tomatoes on bottom. Arrange 1/2 the zucchini over the tomatoes and sprinkle with 1/2 tsp. salt. In bowl combine beef, rice, parsley, green pepper, onion, cinnamon, allspice, pepper, 1 tsp. salt, and tomato juice; mix until well blended and pat into casserole.
Top with remaining squash, then tomatoes; sprinkle remaining salt on top. Cover and bake 375 deg. for 1-1/2 hours or until vegetables are tender. Remove cover; sprinkle on cheese; bake another 15 minutes.