You must be familiar with Stinking Bishop cheese then?
You…are my soul-sister.
I don’t like regular “fresh” gouda, It’s bland and has a plasticy/rubbery texture. But the aged, black-label stuff is crumbly with a hint of spicy nuttiness similar to what you get in the best Parmesans.
One of the best ways to eat it is on fresh bread (straight out of the oven) that’s been lightly smeared with butter…the heat of the bread melts the butter and just barely softens the aged gouda. MMmmmm…
Last week, we were buying cheese at Whole Foods just when the bakery got a batch of baguettes fresh out of the oven. Heaven!
I like cheese. But cheese doesn’t like me. Lactose intolerant. Nasty.
Goat’s cheese, though, is fine, although its pretty strong stuff and tends to stink up the fridge.
If you’re lactose intolerant, take lactase enzyme caplets.
… will investigate!
Hockey Monkey, Parrano is another Gouda with a Parmesan taste. Good stuff.
Actually most cheeses, especially aged cheeses, are pretty darn low on lactose.
Oh cheese. Cheese alone, and cheese accompanied. Fondue. Sliced. Crumbled. Cheese with a side of cheese.
Kefalotiri would be one of my favourite favourites, because with lemon and butter it makes saganaki, which is what they serve you in Heaven at every meal.
German butter cheese, for its texture and its German-ness.
I once subsisted an entire summer on toasted rye bread spread with quark. I was happy then.
heh. My first movie date with my now-wife was to see “Curse of the Were-Rabbit”.
But no, I haven’t tried the Stinking Bishop. I most certainly would, given the opportunity, but I’ve yet to find it at the market.
Introduced to me by a Greek wholesale grocer friend. We always had saganaki when we went out to Greek restaurants, but he suggested this as being better. He was right. And so easy to cook/grill at home.
I love Beaufort cheese, but can no longer get it because it is made with raw milk. Morbier is tasty and I love aged Gouda.