Food Cheese

I am in love with Gouda. It's my cheese of choice for all general cooking/top-up purposes.

On the breakfast table, I also greatly enjoy Leerdammer and Edamer cheese.

SO's favourite is Camembert, but she's very picky about the maturity level of it. Don't even come close to her with President produce that hasn't aged in the fridge for at least a month since the date of purchase.

 

Brie and Camembert are basically exactly the same thing. I thought neither were really supposed to be eaten aged. Each to their own I guess. I my house neither last too long - bloody children with good taste in cheese!

 

I can't handle the stuff in all but small amounts and very infrequently. If there's too much of it around me, I find the smell nauseating.

My SO is a bit of a weirdo when it comes to food. She claims Asians are much more exacting of their tastes and do taste a huge range of flavours during their childhoods to develop their palate, so the differences between the cultures can be pretty staggering.

I will never understand how someone can have ice cream/cake as first course, Pad Thai second and sweets/baklava third.

 

I'm addicted enough, I'm not sure I want to add another cheese that I love to the list. But, thank you.

 

I miss cheese almost more than anything else. I did have a vegan house - made mozzarella at a restaurant last weekend that was awesome. And I can do some goat cheese. But it's not the same. I'm addicted to salad with goat cheese crumbles, walnuts, and dried cranberries, though. Topped with Newman's Own lite raspberry and walnut vinaigrette.

 

Baked ricotta and apricot preserves on crackers. Awesome treat!

 

To each their own. I really don't see a point behind saying things such as "it isn't supposed to" when it comes to the enjoyment of food. Neither perception of things denotes a particular sophistication of taste and understanding, it is simply a preference.

Regardless, SO disagrees with both of you. According to her, Camembert is best consumed aged for its development of a gooey and pungent interior (I made the mistake of bringing this thread up, so she went on a 20 minute rant) whereas fresh/young cheeses are too firm and lack depth.

 

Never have tried it and I would not attempt to judge it without doing so, but the "gooey and pungent interior" part does not sound appealing.

 

"Gooey" as in the texture of the cheese, and "pungent" not in the bad smelling sense but instead in the richness and sharpness of the smell/taste.

 

I see. "Gooey texture" still fails to catch my attention quickly, but I seldom eat cheese in forms other than thin slices in a sandwich, melted over a beef or chicken patty, or turned into a cheese sauce for proper macaroni & cheese. That powdered crap in the instant boxes is vile but fits well enough when you buy something that cheap I suppose.

 

Melted cheese has what texture, exactly?

 

Sounds about right. If you ask me "cheese" that is pure powder, vaguely smells like real cheese, and almost sorta tastes like it isn't cheese.
--- merged: Apr 16, 2013 at 12:13 AM ---

very true. To be more specific I was thinking of cheese you can actually hold in your hand, contrasted with the situation I had in mind where there is some kind of bread or buns you hold when you eat the sandwich or burger.