I’ve had this kind of Wisconsin cheddar you describe and I had the same reaction. Eaten straight, it was just too intense for me. Great as a garnish or addition in cooking, though.
I ate all of it straight over the course of a week lmao
When I want to make them fancy, I do a platter/board of mixed bruschetta.
classic with tomato, basil, and mozz
parm, persimmon, and chives
fig jam, prosciutto, and blue cheese
apricot jam, brie, and smoked turkey/ham
cheddar, apple/pear compote and Soppressata
the list goes on and on.
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Which wine to pair with?
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This Frenchie is fond of real Cheddar, Stilton is also quite a treat (especially on rye bread with a bit of fig jam), but right now what I’m craving is a good lump of Shropshire blue. Can’t get enough of that one.
That, alas, is about all I know in terms of British cheeses.
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Has no one referenced this yet?
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Forget judging by looks - try smell instead.
This one would win hands down as it is the stinkiest cheese I know (Limburger would be Sunday School in comparison)
The EU tried to ban it, because it didn’t fit under their rules. My favourite cheese in the world. And surprisingly not that expensive either but I don’t they export it to North America unfortunately.
There is a famous restaurant in Olomouc where the menu has this cheese and some other snacks, along with a toothbrush, (they ask you to return the toothbrush as the restaurant only has one).
On my last trip to Czechia, my cousin told me to make sure I put it in a jar after opening it otherwise it stinks up the house, as it is so pungent gets runny very fast.
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Think i’ve seen the Olomoucke Syrecky cheese on some food travel shows. Think i would be game for trying it, even if it’s not to my liking having interesting food is an experience worth having. If it truly sucks it at least makes for a good story.
In a related note when i visited Sweden i tried to get my aunt or my swdeish friend to get surtromming and no one was willing to help lol. Some day.
Indeed, precisely! Which does not mean that only french cheese are good: there is excellent british cheese (someone mentioned shropshire blue: try it if you haven’t already!), world-class italian of course, more and more decent cheese from the us (although the idea of having cheese in a can still gives me chills), as well as Australia.
A nip of Malbec would do nicely.
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thx!!!
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By not helping, they helped.
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I once bough some particularly piquant stinking bishop to make stuffed chicken breasts wrapped in bacon. I was convinced all the way home that the guy next to me on the bus had shat himself, til I put the groceries away and realised the bag had split.
(ETA: proper Red Leicester, not the horrid rubber stuff, is also uniquely, Britishly good)
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when does a nip of malbec NOT do nicely?!?
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Can’t stop me. It’s gunna happen one way or another 
I’ve already tried durian and that was… an experience.
I occasionally indulge my gouda habit.
robusto/beamster
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like any ingredient, there are times to work with ‘the best’ and times when it’s just wasteful. You wouldn’t want to use an aged, sharp cheddar with those fabulous protein crystals in your mac and cheese. It won’t melt without becoming an oily mess, and you lose the texture and all the flavor complexity. It would be like asking for a whiskey and Coke made with 40 year old bourbon. You could… but WHY?!?
You know what’s awesome in mac & cheese? a slice or two of american or velveeta. They’re processed all to hell but it means they melt super creamy smooth, and often there’s enough emulsifier in them that they’ll help bring together other cheeses you might add for more flavor.
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Every second person these days seems to revel in not only their own ignorance, but at the inevitable comeuppance of those that dare to know more than them or have a more open mind. There’s a direct line from that way of thinking to the reason why you’ve inflicted your President on the world at large.
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There was recently an article interviewing local chefs about their take on burgers, and a few of them were going on about using an aged cheddar or smoked gouda or something, but all of the top chefs in town just laughed and scoffed and said that the best cheese by far for a burger is a Kraft American single. No greasy cheese oil, melts perfectly, tastes great on a burger and does exactly what cheese should.
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Damn right. That’s why that whipped ‘pub cheese’ cheddar spread is what is universally accepted as the proper cheese for cheese fries in any Chicago hotdog stand worth existing.
