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The Lord Bude posted:Since you appear to be an enthusiast of fine cheeses, I would like to draw your attention to the traditional method of eating haloumi cheese (best at breakfast time): haloumi is great I need to grab some it has been a while
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Aug 2, 2015 04:22
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Casu Marzu posted:
holy christmas. they had such a thing at the Chelsea Market one time and I pussied out because I was too cheap I always regret that.
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Aug 26, 2015 19:24
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Casu Marzu posted:
Was it actually good though? I'm extremely wary of cheeses aged past five years because they generally end up tasting like barf.
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Aug 27, 2015 21:38
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yes posted:Was it actually good though? I'm extremely wary of cheeses aged past five years because they generally end up tasting like barf. Barf in a good way, or in a bad way?
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Aug 27, 2015 22:21
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WD40 posted:I'd say it's like French-kissing the goddess Venus at a party after she's drank a bottle of brandy. It looks so bad for you, like it can kill you in many different ways. But it also knows that you want it in your mouth, you dirty slut. Go on, go buy some. You know you want to. Yeah. Just like that. Mmm. I love this so much that I went out and got a round of Affedelice (more or less the same cheese, just washed in Chablis instead). It's dinner with a bottle of cider! Your flair for description has inspired a beautiful Friday.
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Oct 3, 2015 00:35
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I've made a huge mistake. Was at the store picking up some cheese for snacking. Saw they had limburger, which I haven't had before, so I picked some up. I didn't look closely at the packaging until I got home, where I found it had a funkiness guide. 6 months before the sell-by date, the cheese is pretty mild. 3-4 months before, it's somewhat funky but "most people" will like it. Less than 3 months it's quite funky and the packaging says it's for "dedicated limburger fans." The sell-by date on the package I bought is Tuesday. I ate some anyway. It loving reeks. There's a hint of good flavor in there, surrounded by a musk of rotten. I'm going to try to finish it (I loathe food waste), but there's no way I'm opening the package indoors again. E: I threw it out. I like funky cheese, but that was inedible. ColdPie fucked around with this message at 23:59 on Oct 11, 2015 |
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Oct 11, 2015 20:00
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I tried really hard to like Limburger, I bought some really nice rye bread, nice mustard, cooked up some onions... The smell didn't bother me, I just couldn't enjoy the taste.
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Oct 12, 2015 06:49
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Was this the Country Castle Limburger? It sounds like the little aging guide they put on the side. I've tried it at about the same point, it had just gone out of date so we had to throw out a few packages, and it was pretty bad. If you're trying it again, cut off the outer layer and stick with the very inside. If that's still too strong (probably will be) then I'd just give up
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Oct 12, 2015 17:20
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A few years ago I had a cheese plate dessert at a nice restaurant and one of the four on the plate had a no-joke buttered popcorn taste. We think it was the manchego and I've spent the last ten years eating tons of manchego which is fine by me, it's a really tasty cheese. I haven't encountered anything that tasted quite like that buttered popcorn flavor though. Any ideas what it might have been?
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Jan 10, 2016 14:55
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yes posted:Was it actually good though? I'm extremely wary of cheeses aged past five years because they generally end up tasting like barf. I know this is like 5 months ago but dang dude. You're really missing out. Cheddar starts to get super awesome after like 7-8 years. By 15-20 absolutely mindblowing.
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Jan 10, 2016 19:28
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Casu Marzu posted:I know this is like 5 months ago but dang dude. You're really missing out. Cheddar starts to get super awesome after like 7-8 years. By 15-20 absolutely mindblowing. It's not that I haven't tried long-aged Cheddars. It's just that i often find them to be overpriced and overwhelmingly bilious.
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Jan 10, 2016 20:57
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Maybe a silly Q: can I age a factory-sealed small block of cheddar by leaving it in my fridge for a few years?
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Jan 11, 2016 22:43
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You sure can. It would do better in a slightly warmer environment (~52F), but your fridge will still be effective.
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Jan 11, 2016 23:39
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Got myself £13's worth of PR for 65p today ($19 worth for 95 cents). Put it all in the freezer to use as and when required. 
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Jan 12, 2016 01:44
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taqueso posted:Maybe a silly Q: can I age a factory-sealed small block of cheddar by leaving it in my fridge for a few years? If you can, I suggest waxing it for storage. The high temp of the wax kills off any bacteria or spores that latched onto the surface when it was cut and packaged. And if you do see mold develop, you can re-wax it. Don't use paraffin.
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Jan 12, 2016 02:05
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Speaking of aged cheddar: 40 year Tillamook just showed up at my office.  I'll be honest, I was expecting it to be much worse than it actually was. It comes on strong and sweet, with malt and light butterscotch flavors that quickly fall away to a metallic, slightly spicy and butyric finish that sits heavily on the back of your palate. Overall, not horrible. I'm not sure I'd pay money for it, but I'm glad I was able to try it.
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Jan 12, 2016 16:57
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yes posted:Speaking of aged cheddar: 40 year Tillamook just showed up at my office. They really don't clean out the back of the cheese aging room too often. They also got Jimmy Hoffa back there. Suspect Bucket fucked around with this message at 02:31 on Jan 13, 2016 |
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Jan 13, 2016 02:09
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Just had a little bit of Midnight Moon. Still not 100% used to goat-milk cheeses, but at least the little crystals were a delicious touch.
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Jan 13, 2016 02:39
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ColdPie posted:I've made a huge mistake. Look at this bitch. I bet you take your steak well done. Dr. Arbitrary posted:I tried really hard to like Limburger, I bought some really nice rye bread, nice mustard, cooked up some onions... If you warm it up it loses a good deal of potency and becomes pretty mild. Last time we did limburger we tried rye crackers (worked alright), apricot jam paired well, salamis were hit and miss, caramelized balsamic red onions + a drop of apricot on a cracker was really good, tried a piece with kimchee as a joke and that was just a mess in my mouth.
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Aug 20, 2016 13:44
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Oh hey the cheese thread got resurrected. I accidentally bought four pounds of five year aged gouda the other day(hasn't been delivered yet). I have no idea what I'm going to do with four pounds of cheese. I probably should have done some better reading comprehension(less drinking).
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Aug 21, 2016 00:43
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In the meantime, the cheese store near me went out of business and never got around to ordering Epoisses for me. I guess I've gotta get on that again.
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Aug 21, 2016 00:55
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Dr. Arbitrary posted:In the meantime, the cheese store near me went out of business and never got around to ordering Epoisses for me. The one I used to walk to back in college got some before but my schedule didn't permit me getting it. Nor did I have proper storage for it, as I understand. Maybe someday.
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Aug 21, 2016 01:04
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There's a place on the other side of town that has a huge selection of import cheeses, but mostly hard and firm stuff. It's really hard to bring myself to go there and buy cheese because I have to pass by a super nice charcuterie place where I can get meats instead of cheese for a better price... Maybe one day I'll have enough money to actually go to both.
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Aug 21, 2016 01:19
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Gibbo posted:Look at this bitch. I bet you take your steak well done. I'm no bitch, and I don't care for Limburger. I've tried well over a thousand different cheeses and I find Limburger to be a pedestrian, gimmicky mess that's often severely overripe and inedibly ammoniated. Even young, it's not very good. quote:If you warm it up it loses a good deal of potency and becomes pretty mild. This is wrong
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Aug 22, 2016 16:49
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Shrapnig posted:Oh hey the cheese thread got resurrected. It's going to be really sweet, so prepare yourself for that. Aged gouda goes really well with salty - I love shaving it into pasta, actually. Another great combo is dark chocolate. I like to say that it tastes like an "adult butterfinger". Great to pair with Gose as well.
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Aug 22, 2016 16:52
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yes posted:I'm no bitch, and I don't care for Limburger. I've tried well over a thousand different cheeses and I find Limburger to be a pedestrian, gimmicky mess that's often severely overripe and inedibly ammoniated. Even young, it's not very good. I'm just satisfied that I made a proper, good-faith effort to enjoy it.
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Aug 23, 2016 00:47
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yes posted:I'm no bitch, and I don't care for Limburger. I've tried well over a thousand different cheeses and I find Limburger to be a pedestrian, gimmicky mess that's often severely overripe and inedibly ammoniated. Even young, it's not very good. Good for you. Although if you think a little limburger is "inedibly ammoniated" you're either a bitch or a oval office for the sake of being a snob. "yes James. Remove that from my presence. It... Offends me" *sips overpriced wine* Boldface calling the dude who makes his own cheese regularly and is responsible for upwards of thirty percent of the posts in this thread a bitch is about as wrong as it can be. It's called purposeful stupidity. I hope nobody takes that seriously. The last limburger I had definitely did lose a lot of punch when I warmed it slightly though, so I don't know what else to say there. (USER WAS PUT ON PROBATION FOR THIS POST)
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Aug 23, 2016 01:51
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Gibbo posted:Good for you. Although if you think a little limburger is "inedibly ammoniated" you're either a bitch or a oval office for the sake of being a snob. "yes James. Remove that from my presence. It... Offends me" *sips overpriced wine* I feel like you seriously misread this conversation somewhere along the line.
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Aug 23, 2016 14:06
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Edit: I'm just gonna re-read the conversation before I decide if I want to talk about anything other than Cheese.
Dr. Arbitrary fucked around with this message at 16:29 on Aug 23, 2016 |
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Aug 23, 2016 16:26
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"The reading of Gibbo" posted:everyone's a cheese bitch but me
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Aug 24, 2016 01:56
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So what's my best bet for storing this monstrosity after I start digging into it? The cheese on top is a half pound of random grocery store provolone for scale. Actual weight 3.67lbs. 
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Aug 24, 2016 23:25
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Depends how fast you eat it I guess, and what it is. I'd portion it out and vacuum seal it.
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Aug 24, 2016 23:48
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hogmartin posted:Depends how fast you eat it I guess, and what it is. I'd portion it out and vacuum seal it. It's 5 year aged gouda so it shouldn't really go bad anytime soon but I don't have any real plans for it other than bringing a chunk or two to a party or something in the future. As of now it's still vacuum sealed. I would like to portion it out though as it's taking up a lot of space so the vacuum sealer idea is a good one.
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Aug 25, 2016 00:23
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If you don't have a vacuum sealer, another option is to rewax it. Don't use paraffin. So sayeth the limburger bitch.
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Aug 25, 2016 03:23
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Don't rewax it, and there's no need to vacuum seal it. Just wrap it in plastic wrap or use a ziplock with the air squeezed out. The cheese has such low moisture that it'll never go bad (and I do mean never), so your goal is to keep what little moisture is left in the cheese from escaping.
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Aug 25, 2016 14:16
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Well that's why you vacuum seal it, it keeps the air out. I've found a wedge of Fontina in the depths of my refrigerator that was a year past the sell-by date but still in the vendor's vacuum bag and it was great. The goal is not to keep it from going bad, it probably never will. It can get dried out in the refrigerator, though, vacuum sealing is a quick and easy way to remedy that.
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Aug 25, 2016 14:40
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Shrapnig posted:So what's my best bet for storing this monstrosity after I start digging into it? You're never going to finish it, just bury it and run away from the great London fire like a champ.
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Aug 25, 2016 16:31
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I have a friend coming to stay with me tomorrow from France and he happens to bring some cheese. I need condiments and crackers/etc to match this. What should I get to not look like a fool 
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Oct 4, 2016 19:55
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someone gave me a gift card to whole foods for the holidays and I used it all on cowgirl creamery cheese
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Jan 12, 2017 01:48
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goodness posted:I have a friend coming to stay with me tomorrow from France and he happens to bring some cheese. A nice crusty baguette that you slice on a bias, some crackers (can be plain water crackers or lightly-flavored variety like olive oil and cracked pepper, I wouldn't go crazy with Flavor Blasted Cheezy Guzzlers or anything like that), red and green grapes, olive tapenade, perhaps some charcuterie (coppa, salami, prosciutto), and some sort of marmalade or pepper jelly or something like that.
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Jan 12, 2017 15:58
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