I would willingly get into a windowless white van if you told me there was aged Gouda inside.
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!!!
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.
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.
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.
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
Dorstone Ashed seems similar in UK, a fine choice indeed
Do you prefer it young, or with some age on it?
It gets especially funky when its aged some. Big fan!
"You may fascinate a woman by giving her a piece of cheese."
Blue. Always blue
blue cheese has mold in it
This is the way
I get that reference!
hell yeah!
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.
Pretty much anything from Cowgirl Creamery
Stilton
Tête de Moine
(not a lady, but I am witness to the fascinating effect of more than one lady)
Goat cheese and jam!!
Cherry jam
onion jam!
Cheddar.
This woman cheeses
Fresh mozzarella, particularly the kind with truffel oil
Damn, am I the only Wenslwydale girl?
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 :)
Dick cheese
Edit: absolutely discriminatory
At least one answer that does not require rape and beastiality.
Tomme de Savoie
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.
Limburger or Esrom are probably my favorites. Mild, but aromatic cheese is what I prefer. Unfortunately the smell can be off-putting.
St nectaire.
Not actually fascinated by it. I'm not fascinated by any cheese. But it tastes divine.
Havarti
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.
I've been on a bit of a Manchego kick lately!
Shropshire Blue!
A good brie or manchego will get me everytime!
Moonshadow, definitely.
