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Your Own Personal Cheeses: Something in Camembert, Maybe Gruyere

Daikaiju

Rated Ages 6+
(He, Him)
To start things off, it's National Cheese Curd Day.
AJBombersCheeseCurds.jpg
 
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JBear

Internet's foremost Bertolli cosplayer
(He/Him)
Americans, you can't have cheese curds. They're ours.

(My SO made me some Quebecois pork loin the other night that was covered in cheese curds and it was *chefkiss*.)
 

Torzelbaum

????? LV 13 HP 292/ 292
(he, him, his)
I had some cheese curds* a little while ago so I guess I was just celebrating this a little early.

But are those actually cheese curds or just white cheddar cheese? I can't exactly remember. I know I have seen / had cheese "curds" that are just cheddar cheese (but still darn tasty).

I want these. Right fucking now.
Can't really disagree with you there. But I do feel like those curds could have used a little bit more time in the fryer.

*Or possibly "curds"
 
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Isrieri

My father told me this would happen
I knew of cheese curds, but in my mind I always envisioned like chunky blue cheese dressing so nuts to that.

Those however look like fried pork cutlets and yes please, captain.
 

Torzelbaum

????? LV 13 HP 292/ 292
(he, him, his)
Americans, you can't have cheese curds. They're ours.
You can pry our cheese curds from our cold, dead hands. Which won't be that hard after we die of heart attacks from eating fried cheese.

I knew of cheese curds, but in my mind I always envisioned like chunky blue cheese dressing so nuts to that.

Those however look like fried pork cutlets and yes please, captain.
They're more like bite-sized mozzarella* sticks that are battered instead of breaded.

*But the cheese isn't mozzarella
 

John

(he/him)
Fried curds are fine, if you want to use up old curds. If you have a chance to visit a creamery and get fresh ones, that's the true connoisseur's route. Biting into them should sound like you're scaring a family of mice, it squeaks so much. A day old, and the cheese firms up a bit, but still has a little squeak. Older than that, and you might as well just open up a cheese stick (or batter and fry them).
 

John

(he/him)
Oh yeah, those are the stuff. I bought a 20 year aged cheddar from a creamery a couple towns over, and it was super hard, crusty, delicious. The more aged the cheese, the more water's gone, so it doesn't sweat and get gross if you leave it out in air. We kept it on a cutting board with some nosh items for like a day and a half, just kept coming back and getting a salty taste now and then. The flavor was so concentrated, even the little bits that flaked off when cutting were sought after.

They had a 40 year hunk for sale as well, $50 for probably a half pound. We're going back to grab that for my 40th birthday in a couple months, so we can see which has aged better, the cheese or me.
 

John

(he/him)
I was mistaken about the ages of the cheese in that creamery. The ones I bought before were "only" 12 year, and their oldest was 20 year, for $99.99 a pound. We went back over the weekend, and I hemmed and hawed, and instead just bought another 12 year and some other types I hadn't tried yet. The 12 year's still amazing, with the little slightly crunchy texture of the cheese crystals.

Limburger - Rescue Rangers taught me that limburger is the stinkiest cheese known to man. It's not, it's in between bleu cheese and gorgonzola. It's a fine slightly skunky cheese, not one of my favorites. The one I have may be a younger one though, as they're supposed to get smellier and gooier as they age

Goat Sharp Cheddar - This was a nice young white cheddar, slightly crumbly in the goat way. Not as good as the 12 year, which overshadowed them all.

Beer Kaese - I had no clue what this one was about. Turns out it's not made from beer, but meant to be paired with beer. It's a swiss style, a little less fragrant than Limburger. I put this in a turkey sandwich, and just officially switched from "Living" in Wisconsin to "Living in Wisconsin".
 

Daikaiju

Rated Ages 6+
(He, Him)
Limburger - Rescue Rangers taught me that limburger is the stinkiest cheese known to man. It's not, it's in between bleu cheese and gorgonzola. It's a fine slightly skunky cheese, not one of my favorites. The one I have may be a younger one though, as they're supposed to get smellier and gooier as they age

There's a some real history on that cheese.
 

Kirin

Summon for hire
(he/him)
I got some 5-year aged cheddar from my local co-op that's nice and sharp. Only drawback is it makes a lot of oil when I melt it in the toaster oven, making my sandwiches kind of drippy and messy.

Also splurged recently on some "Drunken Goat" which is just a nice firm goat cheese with a red wine wash rind,, but man it's super tasty.
 

Johnny Unusual

(He/Him)
Does it taste good shredded on popcorn report:

Maasdam

Not really. Good on a cracker, not the right fight for popcorn.

End report.
 

Balrog

(He/Him)
Gruyere has been my go-to for sandwiches. I've also been pairing Ellsworth Cajun Cheddar Curds with a variety of Doritos (don't judge).
 

John

(he/him)
I may have splurged a bit on an early birthday present. That ain't mold, dem'r Cheese Crystals on that surface. In 2 weeks, we'll crack into this and see if there's any difference between this and the 15 year one we also got (only $40/lb for that one, a bargain).

oKI53ET.jpg
 

John

(he/him)
I’m gonna do a whole cheeseboard thing with it. Fig jam, grapes, pickles, prosciutto, etc. Make the most of a pandemic 40th birthday.
 
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