corytheboyd, Blue Cheese is the IPA of cheese. It has a lot of “flavor” which makes you think it’s “good” but… is it? It’s good, but not slap-your-own-mother amazingly life changing. I used to love it, but got tired of being punched in the face, and started to appreciate subtlety way more. Same with beers. I still like an IPA occasionally, if it’s of a higher quality, not just WE FUCKED ONE MILLION HOPS INTO THIS. It’s the same bullshit with “truffles”. Not really that good, thrown onto cheap garbage food to mark it up by $10. Again, the good, real truffles, are actually quite nice (and hard to come by for obvious reasons).
Boozilla, IPA is a great comparison (and I hate how “IPA” has become synonymous with “beer”). I like blue cheese, but I agree it can quickly overwhelm. I prefer to go easy with it in recipes. For salad dressings I prefer the ones that are toned down a bit.
LaSaucisseMasquee, I think you don’t have proper cheese available.
Gimly, I don’t find blue cheese so strong. Some are, and they can become too strong if they are a bit old, but they can also be very delicate. There are also way stronger and more in your face cheese than blue cheese.
owen, Totally agree. Not to mention that blue cheese is typically eaten in small quantities
ElderWendigo, The comparison with IPAs is apt. For me an IPA is really only suitable when it balances the flavors of some other food. But, let’s be honest. People aren’t getting IPAs for the hops. They’re getting IPAs for the higher ABV. And, while I love blue cheese I never sit down and just eat it alone like I could disappear a block of aged cheddar. Blue cheese is always better when it balances the flavors of other foods like bacon, dates, cured meats, buffalo wings, cauliflower, salads, etc.
Truffle oil on the other hand might as well be snake oil. Truffle oil is never authentic, it’s just flavored oil. Just give me some damn mushrooms and if truffles aren’t available find another good mushroom and stop trying to make it an oil.
psud, People get IPAs even when they’re normal strength
ElderWendigo, Facetious - adjective treating serious issues with deliberately inappropriate humor; flippant.
That part of the comment was facetious.
psud, Maybe. But it used to be more true, back when IPA meant strong and bitter, and other terms were used for the high flavour beers
isthingoneventhis, I respect your opinion but I hate that you’ve done this to me. I hate IPA (mainly because it’s fucking everywhere now) but love blue cheese.
Cethin, Imagine thinking eating spoiled milk from a cow isn’t weird, but the mold part is. There are quite a few cases where mold is good. It’s not like blue cheese is the exception.
FluffyPotato, Pretty much anything containing some form bread, like pastries, pizza and well bread, is commonly made with yeast which is also a fungus just like mold.
Ainiriand, And beer!
Ainiriand, And wine!
nyctre, I assume you also find disgusting alcohol and all the other products obtained through fermentation? Or is stuff eaten by bacteria somehow better than fungi?
FishFace, Alcohol is made by fungi, as is bread, and mushrooms are literal fungi.
nyctre, Right, forgot that yeast is considered fungi and not bacteria, my bad.
FishFace, You make it sound like you are unconvinced by the division of eukaryotic life into kingdoms!
pomodoro_longbreak, Yeah, what they said! Are we gonna have a problem here, buddy? You think you know better than Robert Whittaker??
squiblet, Blue cheese culture is literal fungi as well.
FishFace, Yes, that’s why I mentioned mushrooms.
pastaPersona, Mfw downing shots of apple cider vinegar for “health benefits”
Crackhappy, But there are health benefits. I mean, not as big as some people claim, for sure, but they do exist: …clevelandclinic.org/exploring-the-health-benefit…
pomodoro_longbreak, Yeah but it’s always about some rapid wait loss hack with these fads
dejected_warp_core, That’s nothing. There are even https://en.wikipedia.org/wiki/Casu_martzu cheeses out there.
Also aspergillus is used in the production of ricewine and sake. Moldy food is all over the place.
dantheclamman, I had forgotten that the larvae jump. For some reason that makes it so, so much worse to me. If I were to eat an arthropod-originating cheese I would probably prefer to try mite cheese.
Sanyanov, To all of you cheese lovers: this is your Penicillium roqueforti, blue cheese mold, in a microbiology lab. Bon appetit
colour-online-Penicillium-roqueforti-from-potato-dextrose-agar-PDA
rustydrd, Not really the same thing, though. I also wouldn’t lick bacteria out of a petri dish, but I’ll happily eat yoghurt and sourdough bread.
kSPvhmTOlwvMd7Y7E, I am totally licking it.
Kolgeirr, Hell yeah that looks delicious, throw that on a steak and lets eat.
Enk1, Wait til you hear what’s in the pills they give you when you’ve got a bacterial infection. It’s gonna blow your mind
Sanyanov, Most of simple antibiotics are of fungal nature, yes
Using life against itself.
marx2k, Stop. I can only get so hard.
MudMan, You didn't need to go to all the trouble, if you let some bread out in a humid place you'll get it all over it as well.
Still delicious.
Sanyanov, Yeah, moldy bread will do (though it can contain some more nasty stuff as well)
dangblingus, You can’t eat a big bite of it. That’s a rookie move. Just a little bit on a triscuit, maybe some mustard or salami with it, fucking mint.
xuniL, Cranberries are awesome with it
dangblingus, Damnnn. I’m about to go get some stilton and cranberries right after work now.
dantheclamman, I am a blue cheese veteran and I would literally eat a big bite. it’s so good. gimme the mold
datelmd5sum, I’ve grown to like a lot of tastes I’ve previously hated. Salted herring, olives, strong cheeses, whiskey… but moldy cheese is never going to happen. My body autonomously removes the piece of moldy food from my mouth and attempts to also empty my stomach just in case.
Chetzemoka, You could actually have an allergy. I met one other person who had a mold allergy that was cross reactive with blue cheeses, and had a similar reaction to them
EatYouWell, That definitely sounds like an allergic reaction to me.
psud, And people are allergic to penicillin, which is that fungus, but super purified (as caffeine pills are to coffee, but more so)
fsxylo, Blue cheese drizzled with honey and topped with pecans is great.
pomodoro_longbreak, Honey and cheese in general – mwah. I like a fresh slice of challah with brie and honey on top.
Psychonaut1969, Wait until you find out about Koji and how soy sauce is made.
MudMan, Wine is spoiled grapes, all cheese is just milk you left out for so long it got dry and sausages are what happens when you disembowel a pig and stuff its guts with its own minced ass. Today I ate a thing that looks like the first draft of an Aliens facehugger they rejected for being too spiky.
People buy food so processed they forget we're just gross hungry animals just putting random things in their mouths to see if it keeps them alive for a bit.
Lemjukes, “Cheese is just milk gone off big time styly.” - Stephen Fry
Pipoca, Sausages are also commonly inoculated with mold. The powdery coating on aged salami is Penicillium nalgiovense.
And some of the fanciest, most expensive wines are made from moldy grapes. Botrytis cinerea, when consistently wet and humid, causes “grey rot” which spoils the grapes. When it dries out, though, it becomes the “noble rot” which is prized.
MudMan, Absolutely, if you've ever made the types of sausages for cold cuts at home it's very obvious. People think the white powdery thing is just cool packaging (and to be fair in ultraprocessed crap it can be), but nope, that stuff is transparent when you get started.
Also, the "transparent stuff"? Disemboweled guts. I mean, the mold should be the least of your concerns if you're going by gross-out factor.
Sanyanov, Fun part is, Aspergillus oryzae (fungi used to make koji) can develop into dangerous strains that release heavy toxins able to easily paralyze an adult forever.
Psychonaut1969, This is one if the reasons they say not to try making your own spores and to restart batches with commercially purchased spores. One of the things people do with it is fast age steaks over 24 hours at room temp by growing a layer of it on the steaks surface (moldy steaks). Also isnt Aspirgillus is a mold not a fungi?
Sanyanov, Mold is a structure formed by some fungi. Mold is always fungal.
guriinii, Blue stilon is amazing
yamanii, Yes, come to the mold cult, it’s worth it.
eezeebee, It’s rare for a meme to make me salivate
teft, I love it so much.
MudMan, It's amazing, but I never peer pressure anybody to try it.
Because it's great when there's a cheese board and you get to hoard the blue cheese because people are "ew, gross, mold".
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