I think for most of them I intend to enjoy them as a cheese. But also if the best way to enjoy a particular cheese is within a recipe I can start with the cheese and then find the recipe.
Once I have my hands on a cheese I do intend to eat it multiple ways to get as many experiences out of it as I can. And I'll use a little search and youtube to guide me.
I've voted for Limburger, so that x0 can tell us what it tastes like. Also: truffle tremor, [aged] chedder, Parmigiano Reggiano, Gruyère d’Alpage, Ossau-Iraty, Stilton, Shropshire Blue, Comté, and Humboldt Fog
I did just put some Truffle Tremor onto a pizza a few minutes ago. It was pretty ok. The original cheese on the pizza already had more flavor than most pizza cheeses so I think that helped the favors blend. If it was trying to go with a zero flavor variant of a mozzarella it might have been more weird.
That's a good idea. I'll probably do some bulk adds in a bit because I'm sure people have additions. I might as well wait for a few more to come through.
What little cheese I eat these days is almost exclusively reggiano or parmesan. THey are very very similar. Both of their production processes removes a lot of proteins that trigger a lot of dairy allergies. I didn't vote, because voting is gay.
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Kobe beef is fancy. I bet their cheese is too.
WTF? I only see one kind of goat cheese. I can get it with blackened pepper, cranberry, etc. a block away.
Without saying what recipe the cheese will be a part of, it's impossible to make a recommendation.
I think for most of them I intend to enjoy them as a cheese. But also if the best way to enjoy a particular cheese is within a recipe I can start with the cheese and then find the recipe.
Once I have my hands on a cheese I do intend to eat it multiple ways to get as many experiences out of it as I can. And I'll use a little search and youtube to guide me.
🤦♂️
Add American.
Just so we have something to universally downvote
I was looking for nacho, grated, and solid.
Also bacon cheese. I often get burgers with it.
LOL - also, no Babybel? /s
I've voted for Limburger, so that x0 can tell us what it tastes like. Also: truffle tremor, [aged] chedder, Parmigiano Reggiano, Gruyère d’Alpage, Ossau-Iraty, Stilton, Shropshire Blue, Comté, and Humboldt Fog
I did just put some Truffle Tremor onto a pizza a few minutes ago. It was pretty ok. The original cheese on the pizza already had more flavor than most pizza cheeses so I think that helped the favors blend. If it was trying to go with a zero flavor variant of a mozzarella it might have been more weird.
So I can try these cheeses on pizza too.
😳
There's nothing I'd rather have on a burger.
People say it's a fake cheese. But what it really is is real cheese then has later been mixed with an emulsifier. It's just more melty cheese.
Cool video: NileBlue makes American Cheese
Edit: I just had a horrible thought. What cheeses should I process into American Cheese?
That's a good idea. I'll probably do some bulk adds in a bit because I'm sure people have additions. I might as well wait for a few more to come through.
What little cheese I eat these days is almost exclusively reggiano or parmesan. THey are very very similar. Both of their production processes removes a lot of proteins that trigger a lot of dairy allergies. I didn't vote, because voting is gay.