Demographics,

Damn, am I the only Wenslwydale girl?

calypsopub,

Havarti

cheesymoonshadow,
@cheesymoonshadow@lemmings.world avatar

Moonshadow, definitely.

shandrakor,

A good brie or manchego will get me everytime!

asexualchangeling,

I’ve always been a fan of Munster

thisbenzingring,

makes the best grilled cheese sandwich

verity_kindle,

Aged Irish Cheddar with alllll the lactic acid crystals in it.

I_Fart_Glitter,

Little crunchies… nom nom nom…

FlyingSquid,
@FlyingSquid@lemmy.world avatar
ohlaph,

You make a point

garbagebagel,

Even a broken clock is right twice a day

I_Fart_Glitter,

What do I steam in the bloody rag??? I NEED TO KNOW WHAT TO STEAM IN THE BLOODY RAG!!!

Worx,

Probably a pudding

rosymind,

Fresh mozzarella, particularly the kind with truffel oil

thelastknowngod,
DiatomeceousGirth,

This woman cheeses

Franzia,

I’m looking for a different kind of brand, I could say. Let’s say you cut the cheese. And it doesn’t smell so bad… Good, even. Now that’s fascinating to me.

RBWells,

Humboldt Fog cheese has everything I want in a cheese, in one cheese. It is amazing. My kids got me an entire wheel of it for Christmas, I portioned, double wrapped and froze it but it’s gone now. My favorite fancy cheese by far.

I am fascinated by Limburger though. How can something that smells like literal shit taste that good?

I_Fart_Glitter,

It smells like an athletes foot infection. I had a room mate who was obsessed with it, mostly because it made her feel fancy. I got her some glass containers to keep it in the fridge, but she would just put it on a plate uncovered in there and make everything in the fridge taste like athletes foot. We had to throw away the britta pitcher.

MargotRobbie,
@MargotRobbie@lemmy.world avatar

Brie. It’s soft and buttery rich on the inside, with a white moldy rind that tastes kind of fruity on the outside.

It’s such a contradiction of flavors that I often lay awake at night, wondering about how does a cheese as facinating as brie could exist.

klemptor,

Shropshire Blue!

hansl,

Haven’t seen anyone mention this one, so let’s go.

The most fascinating cheese would be Casu Martzu (en.m.wikipedia.org/wiki/Casu_martzu). It is illegal to produce and consume pretty much everywhere, including in Sardinia where it is produced and was invented. It is the world most dangerous cheese, and people have died eating it.

The Wikipedia articles goes into how it is produced, but essentially you leave a good old pecorino outside with some rind removed to allow flies to put their eggs in the cheese. The larvae then consume the cheese and ferment it further. You need to eat it while the larvae are still alive, although the larvae can survive your digestive system and grow in our intestine. Traditionally you should eat the maggots, but you don’t have to.

I would never eat it, mind you, but it is definitely fascinating that such a thing exists.

reagansrottencorpse,

Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed,[4][12] diners hold their hands above the sandwich to prevent the maggots from leaping.

wahming,

That’s one of the grossest rabbit (maggot?) holes I’ve ever been down

shandrakor,

Apparently you need to wear safety glasses to cut it because the maggots leap at you, while the cheese weeps salty tears.

CherryRedDragon,
@CherryRedDragon@lemmy.world avatar

Boursin. I’ll do positively filthy things for that spreadable delight. And pretty much anything for the cheese too ;)

Evia,
@Evia@lemmy.world avatar

Garlic and herb or black pepper? Personally, I don’t mind either but my partner will only buy garlic and herb so I have to smuggle black pepper into my work lunches

CherryRedDragon,
@CherryRedDragon@lemmy.world avatar

I haven’t tried the black pepper one but am always happy to be fascinated by a new cheese

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