@komemiute have you tried Harzer Roller?
It is tasty, but many people describe it as “too stinky to eat” if it has had more time to ripen.
(And yeah, I probably wouldn’t touch the one that you mentioned either)
@komemiute have you tried Harzer Roller?
It is tasty, but many people describe it as “too stinky to eat” if it has had more time to ripen.
(And yeah, I probably wouldn’t touch the one that you mentioned either)
Oh, I thought you were speaking about me, Mr Wensleydale!
https://m.youtube.com/watch?v=Hz1JWzyvv8A
That it’s taken to this point for someone to post this shows a tragic lowering of our high sophomoric standards!
Yes actually!
It has a very strange “farmhouse” smell- definitely not in my top ten but I can eat it without issues.
I like to pair it with strong tasting meat (cold cuts like fat-rich salami) or in some other way, never really by itself.
Yeah, same here. I enjoy it on a good piece of bread as well, but only now and then.
Some cheese is just not for everyday use.
I have a bit of a weird relationship with Gorgonzola for example: I love to eat Rigatoni Gorgonzola (or any other pasta with Gorgonzola sauce) and every few months I make it, and also usually buy a bit more of it to put it on bread. I really enjoy my 2-3 Gorgonzola days.
…and then I don’t eat any Gorgonzola for 3-6 months, except maybe on a four cheese pizza or so.
Dude, we are twins in that! Same for me!
Truer words were seldomly spoken.
That’s a great story! Somehow I can imagine the French just being utterly flabbergasted with American cheeses if they consider Gouda to be plastic.
Um…yeah. That Casu Martzu is a bit too exotic for me to try.
Exotic? Sure, that’s one way to call it… but let’s face it, it’s literal trash…
I’m not sure ‘exotic’ is the appropriate term for Casu Martzu. We’ll consider it the Ravenholm of Italian cuisine and never go there.
Still, you’ve got the makings of a Packers fan!
Perfect.
I’m not even French, but American cheese (Germans call it “Schmelzkäse” which means “melting cheese” and I am required to mention that strictly speaking it doesn’t even legally count as cheese here) is the most bland cheese to exist.
It has its uses, obviously, but it is cheddar’s less tasty brother, made for burgers or so because it melts well, but otherwise it is rarely used for anything and generally considered rather low quality.
We eat it regularly, but it is kinda like with bread: Americans are often seen as having a weirdly low standard and eat that soft white bread that we call “Toastbrot” or “Sandwhichscheiben” (toast bread or sandwhich slices) because it is almost never used for anything except for that because it isn’t particularly tasty or stable.
And we watch in horror as Americans eat it “raw” as if it was a proper slice of bread. Madness!
Edit: about the Gouda: the “old” Gouda is good. “Young” Gouda is kinda bland. My wife, the kids and I usually meet in the middle and eat the one in between. Maybe they have more sensitive taste buds.
I really got to agree with you, on the whole line.
Awesome stuff. More cheese to try… and not try.
I quick search shows; Gudbrandsdalsost, Tilsiter, Harzer, even Wensleydale (which I have never tried), are available in Australia.
And, @tempusmurphy give yourself a slap. Pineapple on pizza… Really!
We all know that the only good use of pineapple is Pina Colada
Another stinky but tasty one is Limburger, a cheese from Belgium.
But beware, it is so stinky that you have to have a container that closes tight or your whole fridge will stink for days.
Oooh, I like that one!
I’ve got to try “seriously strong cheddar”! I like my cheddar extra sharp.
Jesus I swear to god I’d eat a pound of each.
Failed at Cacio e Pepe yesterday. What a great, simple dish. It punishes bad technique with glop.
You should post a cheese map of Italy. Some great stuff there too!!