Is chedder cheese the greatest food of all time?

[Dark Lord Al]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

[VictorCharlie]

Boursin is more of a spread but damn I love it...I always forget the name but whats the Dutch cheese with seeds in it? Anyone here ever bread and bake brie? Fucking love that shit

[Kirkland Laing]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

[Kev]

It's not even the best cheese of all time. Buy a camenbert, keep it in the fridge till its expiry date then take it out, wrap it in a plastic bag so the flies can't get to it and wait. In the summer it only takes a few days. When the kitchen smells like a public urinal, that's when it's perfect to eat. If you're really lucky it'll have a minature orange fungus growing on the rind by then, you can either eat it with the cheese or scrape it off and add it to an omlette, it adds a piquant sharpness to anything you add it to.

The best food of all time is venison. Red meat with all the taste of beef but only half the fat and cholestrol of chicken, it's the Holy Grail of meat. If you roast a haunch carefully you get a quarter inch of brown on the outside and the rest solid rare red meat. Almost no gristle and if you leave it out for a few days before cooking to get a little smelly it greatly adds to the taste.

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

I get the feeling you'd be one of the few people who'd enjoy working with old socks.

[Diane]

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

I get the feeling you'd be one of the few people who'd enjoy working with old socks.

That line really did make me laugh out loud!!

Sorry Kirkland no offense from me laughing, it's just a good line.

[Dark Lord Al]

Im afraid you are very wrong my friend , no cheese should be refrigerated it completely kills the flavour .But yes u do need to eat most rind cheeses when they are matured.
I like most cheeses , a current favorite of mine is a mature Lancashire Blue , produced at a small farm near my home.

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

I get the feeling you'd be one of the few people who'd enjoy working with old socks.

If you buy cheese from a supermarket , then yes they are refrigerated , go to the makers direct and you will find a better product. Also have you tried SMOKED CAMEMBERT ? IT HAS A WONDERFUL FLAVOUR WHEN MATURED.

[Kirkland Laing]

The problem is camemberts are refrigerated when you buy them and if you leave them out straight away after a few days when they're ready to eat the inside of the cheese hasn't all turned runny, there's still a big lump of solid stuff. So you need to let it gradually rot in the fridge till its expiry date then speed the process up at room temperature for a few days after that. Even better would be to find a supplier of camemberts made with unpasteurised milk but they don't export them outside France.

The inside of the cheese should look like this when you break the rind :




If you don't let it mature and start it well before expiry date it looks like this when you open it :




and it doesn't have the wonderful smell you get when it's ripe.

I get the feeling you'd be one of the few people who'd enjoy working with old socks.

If you buy cheese from a supermarket , then yes they are refrigerated , go to the makers direct and you will find a better product. Also have you tried SMOKED CAMEMBERT ? IT HAS A WONDERFUL FLAVOUR WHEN MATURED.

I had smoked stuff one time but it wasn't mature. If I see some smoked stuff I'll buy it and let it get smelly.

It's a bit of a trek from Sunderland to Normandy just to get some cheese.

(The British version isn't on.)

[El Kabong]

Mahon is pretty good...not very smelly as far as cheese goes.

[CFH]

If goat cheese was a woman I would sodomize it in the most loving way possible. Goddamn I love that stuff. My girlfriend makes this great veggie pizza with goat cheese on it.