I like to eat the rinds.
I love eating rock hard parmesan rind. It’s good in cooking as well. Lotsa umami.
The funkier the better. I don’t know if I’ve ever eaten a cheese that I felt was too strong, but I’ve had hundreds that didn’t have enough taste, sharpness, funk.
Germany has some good cheese, but overall is a land of rubbery mediocrity. 500 versions of the same rubber. Northern Spain was a great location for powerful cheeses.
There are a few okay Finnish cheeses, but mostly you can forget it, Jarkko, it’s karjalanpiirakkatown.
you guys like havarti?
I haven’t had it in years. It never really rocked my world.
It’s typically kind of bland but has a great mouthfeel and is versatile.
cheese doesn’t have to be funky or sharp to be good. Feel like you guys have retarded tastebuds.
Eh, I guess I just got a tongue full of Bam Margera tastebuds over here.
You don’t know me and you don’t know my style. My favourite milder cheeses would be buffalo mozzarella, comte, ricotta, halloumi (although that’s admittedly quite salty) and Spanish semi-curado cheese.
yeah but have you tried havarti?
Gouda is excellent, but I’ll admit that aged Dutch gouda is my favourite type, and that’s not a mild cheese. I had some that was 2 years old or so and had turned into a salty cheese rock. I like mild, young gouda fine as well as long as it’s not tasteless.
tastelessness is its own taste
Galaxy brain cheeseposting.
The food of champions.