:cheese: The Official Cheese Topic
-
@anotherusername said in The Official Cheese Topic:
For a minute I thought I landed on the breast milk thread by mistake.
It's made from breast milk. Goats' breast milk.
-
@dkf said in The Official Cheese Topic:
@anotherusername said in The Official Cheese Topic:
For a minute I thought I landed on the breast milk thread by mistake.
It's made from breast milk. Goats' breast milk.
Nevertheless, edited to clarify.
-
@anotherusername You're just biased against goats. Hirciphobe.
-
My poor thread...
-
@Magus said in The Official Cheese Topic:
My poor thread...
Sadly, it was pretty much inevitable given the forum.
Getting back to the Emmental, did it seem at all like a domestic Swiss, or like some other P. freudenreichii type cheese such as Jarlsberg (or pretty much any cheese with holes that weren't added after it ripened)? While most American-made Swiss is pretty bland and rubbery, usually what character it does have is at least a reflection of the original, so an Emmental shouldn't have had a totally unfamiliar taste and aroma if you know any of the others of that type.
-
@ScholRLEA It was imported from Switzerland, and said so on the packaging. It tasted like a good swiss cheese, just there was also a foulness. Not enough to make me hate it.
-
@Magus I wouldn't put that past Emmental, especially if it happened to be a commercial "Emmental, imported from Switzerland" one rather than a "Swiss Emmental". I find that especially the commercial French versions can have some slight differences in nutty or tart aftertaste depending on the batch and as such they may taste "off".
It's also a bit like cilantro, it might taste different at different times and minute changes in the taste components might make a difference.
EDIT: "Tart" is not the word I'm looking for because Emmental is actually slightly sweet. I don't know how to explain it really, how would one call the taste of e.g. a gruyere? Because Emmental to me slightly hints at it but always in varying quantities.
-
@ScholRLEA said in The Official Cheese Topic:
@asdf Damn, I should have used
myself; it's been too long since I got laid.On the subject of things one puts on one's mouth, I haven't tried either Gjetost (a brown whey cheese from Norway, apparently sickly sweet)
Do you know dulce de leche or tried it? It's almost that combined with the taste of a goat cheese.
You can buy it in relatively small portions but it needs to be sliced really thin so as not to overpower your tastebuds. If you don't like it you will still have wasted nearly the entire packet.
Also note that it depends a lot on how it's served. Sliced too thick or presented on a sandwich will give a far too sweet and sticky impression so you might want to use a cheese slicer and some salted crackers.
As said, it's special so I haven't had it again in years, but the best version I've had was when visiting Norway and having it served on crunchy pizza bread with olive oil, salt and rosemary (nearly impossible to find again I guess, I chanced to stay with a Norwegian whose wife was a proud Italian)
Finally I wanted to note that there's also Fløtemysost (no idea on pronunciation) which is light brown and has a milder taste.
Salmiak candy (a Finnish treat that Alex has mentioned encountering before), and I am torn between curiosity and fear.
The one time I've tasted it I had a Dutch brand (the NH4Cl variety, not sweet licorice). I think I did the sensible thing by spitting it out.
-
@Magus said in The Official Cheese Topic:
@ScholRLEA It was imported from Switzerland, and said so on the packaging. It tasted like a good swiss cheese, just there was also a foulness. Not enough to make me hate it.
Sorry if I wasn't clear: I get that it was marked as imported, but I wanted to know what it tasted like in comparison to domestic cheeses. From what you just told me, it sounds like it could the real deal after all, but that it was in poor condition. I mostly wanted to make sure it wasn't completely different from the ones you knew, which you are saying it wasn't.
Again, sorry if I came across as saying something else.
