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Ask Lemmy @lemmy.world ohlaph @lemmy.world 8 mo. ago

Ladies of Lemmy, what cheese are you easily fascinated by?

100 comments

I would willingly get into a windowless white van if you told me there was aged Gouda inside.
- windowless white van
  
  That sounds difficult to drive.
  
  No drive. Only cheese.
  
  That's half the fun
- how convenient, you should have a look in the back. sorry no rear passenger doors you’re gonna have to squeeze past this folding seat.
- Why does the van have to be white?
  
  Permanently Deleted
For those who didn't get the reference:
- What do I steam in the bloody rag??? I NEED TO KNOW WHAT TO STEAM IN THE BLOODY RAG!!!
  
  Probably a pudding
- You make a point
- Even a broken clock is right twice a day
Tbh I'm not really a cheese girl. Give me fancy tomatoes. Fancy tomatoes will hold my attention.
- Fav fancy tomatoe? And best way to prepare and eat it??
  
  No favorite. All tomatoes are good tomatoes. Raw, sliced, lightly salted, maybe a a little pepper or paprika.
  
  Curious too
  
  I like tomatoes, but don't know what makes a tomato good or bad
  
  Brandywine Pink is the best, hands down.
- I just had tomato sorbet for the first time in my life and it changed me. It tasted like the pure essence of a fresh homegrown tomato.
- Permanently Deleted
  
  Hell yeah Guy Clark
Paillot de chévere. Local cheese man got me hooked on it.
- Chèvre 😉
- "Find local cheese men in your area"
Haven’t seen anyone mention this one, so let’s go.

The most fascinating cheese would be Casu Martzu (https://en.m.wikipedia.org/wiki/Casu_martzu). It is illegal to produce and consume pretty much everywhere, including in Sardinia where it is produced and was invented. It is the world most dangerous cheese, and people have died eating it.

The Wikipedia articles goes into how it is produced, but essentially you leave a good old pecorino outside with some rind removed to allow flies to put their eggs in the cheese. The larvae then consume the cheese and ferment it further. You need to eat it while the larvae are still alive, although the larvae can survive your digestive system and grow in our intestine. Traditionally you should eat the maggots, but you don’t have to.

I would never eat it, mind you, but it is definitely fascinating that such a thing exists.
- Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed,[4][12] diners hold their hands above the sandwich to prevent the maggots from leaping.
- That's one of the grossest rabbit (maggot?) holes I've ever been down
- Apparently you need to wear safety glasses to cut it because the maggots leap at you, while the cheese weeps salty tears.
Blue. Always blue
- blue cheese has mold in it
  
  This is the way
  
  Permanently Deleted
  
  I get that reference!
- hell yeah!
"You may fascinate a woman by giving her a piece of cheese."
OP asking the real questions here
Things happen to me when I get a little Humboldt Fog in my mouth
- If you haven't tried it yet check out the Truffle Tremor. It's Humboldt Fog with truffle, usually promoted around the holidays. - ex-cheesemonger
- Do you prefer it young, or with some age on it?
  
  It gets especially funky when its aged some. Big fan!
- Dorstone Ashed seems similar in UK, a fine choice indeed
Brie. It's soft and buttery rich on the inside, with a white moldy rind that tastes kind of fruity on the outside.

It's such a contradiction of flavors that I often lay awake at night, wondering about how does a cheese as facinating as brie could exist.
Boursin. I'll do positively filthy things for that spreadable delight. And pretty much anything for the cheese too ;)
- Garlic and herb or black pepper? Personally, I don't mind either but my partner will only buy garlic and herb so I have to smuggle black pepper into my work lunches
  
  I haven't tried the black pepper one but am always happy to be fascinated by a new cheese
Red Leicester and missionary.
- Why fuck with the classics? They work for a reason and Red Leicester is a certified pantry dropper.
Kraft singles--the same way I am easily fascinated by soap bubbles, the milky way, and amethyst geodes.
- What do amethyst geodes taste like?
  
  Blood
Stilton and blue cheese but no other cheese. Not even Wensleydale.
- blue cheese has mold in it
  
  You have replied to both mentions of blue cheese to say it has mould in it.
  
  Are you okay?
  
  Bro youre saying this like no one knows this. You know what else is mold? Mushrooms, and I bet you eat those.
Tête de Moine

(not a lady, but I am witness to the fascinating effect of more than one lady)
Stilton
Pretty much anything from Cowgirl Creamery
I’m not a lady but my wife says Mimolette.
- Permanently Deleted
Goat cheese and jam!!
- Cherry jam
  
  onion jam!
Couple of favorites

https://www.murrayscheese.com/dp/river-s-edge-up-in-smoke

https://www.murrayscheese.com/dp/jasper-hill-farm-harbison
- This woman cheeses
Cheddar.
Aged Irish Cheddar with alllll the lactic acid crystals in it.
- Little crunchies... nom nom nom..
Young Gouda cheese with cumin seeds.

edit: cumin, not kumin! But still delicious :)
Fresh mozzarella, particularly the kind with truffel oil
Damn, am I the only Wenslwydale girl?
Humboldt Fog cheese has everything I want in a cheese, in one cheese. It is amazing. My kids got me an entire wheel of it for Christmas, I portioned, double wrapped and froze it but it's gone now. My favorite fancy cheese by far.

I am fascinated by Limburger though. How can something that smells like literal shit taste that good?
- It smells like an athletes foot infection. I had a room mate who was obsessed with it, mostly because it made her feel fancy. I got her some glass containers to keep it in the fridge, but she would just put it on a plate uncovered in there and make everything in the fridge taste like athletes foot. We had to throw away the britta pitcher.
St nectaire.

Not actually fascinated by it. I'm not fascinated by any cheese. But it tastes divine.
Tomme de Savoie
Havarti
Limburger or Esrom are probably my favorites. Mild, but aromatic cheese is what I prefer. Unfortunately the smell can be off-putting.
I've been on a bit of a Manchego kick lately!
I'm looking for a different kind of brand, I could say. Let's say you cut the cheese. And it doesn't smell so bad... Good, even. Now that's fascinating to me.
Aged friulano
I've always been a fan of Munster
- makes the best grilled cheese sandwich
Shropshire Blue!
A good brie or manchego will get me everytime!
Moonshadow, definitely.
Dick cheese

Edit: absolutely discriminatory
- I'm surprised there's no "Dick's cheese" from a small producer somewhere...
  
  There's a performer named Richard Cheese
- At least one answer that does not require rape and beastiality.

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