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Your Own Personal Cheeses: Something in Camembert, Maybe Gruyere
- Thread starter Daikaiju
- Start date
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- Tags
- dear dairy
nosimpleway
(he/him)
Wisconsin would appear to take umbrage with the idea that Americans can't have cheese curds.
I want these. Right fucking now.
I had some cheese curds* a little while ago so I guess I was just celebrating this a little early.
*Or possibly "curds"
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).
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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Tiers in Rain
Gaming Replicant!
i would like some cheese curds please. please god give me them.
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.
They're more like bite-sized mozzarella* sticks that are battered instead of breaded.
*But the cheese isn't mozzarella
They're like dumplings, only instead of starch, they're cheeee.
Silly JBear, you can't tell Americans to not take something, that'll just make us want to take it more!
So they're gnudi?
Hm, I don't think they're ricotta, but maybe otherwise similar?
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).
I don't think they are - I was just being silly.
Has anyone ever had one of those hard cheeses with cheese crystals in it? I've wanted to try one.
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.
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".
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".
John
(he/him)
That's a fun story! Yeah, I get the ammonia now, and it's actually seeped through the cheap ziplock bag I put it in, so you get a whiff in the fridge when you open the door. Gonna have to double bag it with a freezer one.
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.
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.
Maasdam
Not really. Good on a cracker, not the right fight for popcorn.
End report.
When even Ritz aren't ritzy enough.