I would willingly get into a windowless white van if you told me there was aged Gouda inside.
windowless white van
That sounds difficult to drive.
No drive. Only cheese.
Even the steering wheel is cheese
That’s half the fun
Why does the van have to be white?
deleted by creator
So, will the van look dirty afterwards? And if yes, is it on the outside or on the inside?
For those who didn’t get the reference:
What do I steam in the bloody rag??? I NEED TO KNOW WHAT TO STEAM IN THE BLOODY RAG!!!
You make a point
Even a broken clock is right twice a day
Paillot de chévere. Local cheese man got me hooked on it.
Chèvre 😉
“Find local cheese men in your area”
Things happen to me when I get a little Humboldt Fog in my mouth
If you haven’t tried it yet check out the Truffle Tremor. It’s Humboldt Fog with truffle, usually promoted around the holidays. - ex-cheesemonger
Do you prefer it young, or with some age on it?
It gets especially funky when its aged some. Big fan!
Dorstone Ashed seems similar in UK, a fine choice indeed
Haven’t seen anyone mention this one, so let’s go.
The most fascinating cheese would be Casu Martzu (https://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.
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.
Apparently you need to wear safety glasses to cut it because the maggots leap at you, while the cheese weeps salty tears.
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.
Boursin. I’ll do positively filthy things for that spreadable delight. And pretty much anything for the cheese too ;)
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
I haven’t tried the black pepper one but am always happy to be fascinated by a new cheese
Pretty much anything from Cowgirl Creamery
Stilton
Tête de Moine
(not a lady, but I am witness to the fascinating effect of more than one lady)
Red Leicester and missionary.
Why fuck with the classics? They work for a reason and Red Leicester is a certified pantry dropper.
Kraft singles–the same way I am easily fascinated by soap bubbles, the milky way, and amethyst geodes.
What do amethyst geodes taste like?
I’m not a lady but my wife says Mimolette.
Billions of mites cheering in unison: OH YEAH!
Stilton and blue cheese but no other cheese. Not even Wensleydale.
blue cheese has mold in it
You have replied to both mentions of blue cheese to say it has mould in it.
Are you okay?
It’s a reference to a meme! It was on one of the Facebook repost communities not too long ago
This woman cheeses
