I opened the floodgates on some cheese discussion. This is just like a typical day at the cheese shop, and I love it.
happyballoonicorns asked you:
What kind of cheese would go well with my Crunchmaster Multi-Seed Crackers? :D
Oh, we have those at work! You can pair basically any non-sweet cheese with them. I like them best with something kinda gooey and creamy, like a double cream gouda or maybe like a cambozola if you like a mild bleu cheese.
I am fascinated by your cheese wisdom. Tell me, if I like Taleggio, what else would I like? :D
I like those washed rinds. Always so flavorful. Certain varieties of Robiola have washed rinds (orange outside instead of white), and a very sheepy taste. Raclette and Munster (not to be confused with muenster) are wonderfully gooey and delicious. But my favorite washed-rind cheese is the beloved Eppoises. Smells so bad, it’s against the law to bring in on a taxi in France, but it’s so yummy. I have one in my fridge right now why am I not eating it oh my god????
I have never thought to put honey and cheese together until that last ask you answered. Mind blown. Any other “strange” cheese combinations that are good?
It’s hard for me to determine what cheese pairings are strange. I think coffee is weird and gross, but lots of people think it’s great with cheese. Red pepper jelly is great with goat cheese. Very bitter dark chocolate is great with something aged and crumbly. Baby souls go great with a brie.
What is your favorite gouda? (I love how there are multiple people asking about and discussing cheese. Cheese is basically number one in my food pyramid).
Roomano Pradera, the three-year gouda I mentioned earlier. It’s so crumbly and crunchy and ooooold. All the flavors intensify throughout the years. I always have a hard time picturing this cheese as once being milk, the same way it’s hard to look at a very old man and imagine him as a baby. Instead I prefer to think there is a secret cave where they found this cheese embedded amongst the fossils, placed there by Satan because this cheese is like dirty, dirty sex.
oh great and mighty cheese guru! so, i love goat cheese. I *really love goat cheese*. One day goat cheese and I will elope to the Bahamas because our love is stronger than the impossibility of making that shit do anything you want like grating or spreading. it is the cat of cheeses. actual question being; the goat cheese I get goes bad hideously fast. is there a way to prevent this or am i buying the wrong kind or is this yet another hurdle i must accept for our love?
A tip for keeping any cheese fresher longer: keep it wrapped in deli paper or French paper. Check the paper for moisture. If you see it getting soggy, change the wrapping. Do this once a week anyway even if you see no moisture. You’ll get much longer out of things. Or you can buy more aged cheeses. Young cheeses like the softer goat cheeses spoil faster than something that’s aged. You gotta figure if something was aging in a cellar for three years, what’s a couple months in your fridge?
What cheese are the building blocks of the universe made out of? Also, what cheese would you recommend as a pick-me-up treat when you’re feeling down?
Something soft so I don’t have to do any work. Like, I just wanna sit here on the couch and eat a brie soft enough to cut with a cracker. The universe is made out a cheese so old, to attempt to eat it would send all of existence crumbling.
Yeah, cheese asks! I’ve recently found I’m pretty damn allergic to whey, but I love cheese. I know there’s a lot of cheeses that don’t contain it (or much.) Can you recommend a few so I can go on some cheese adventures despite my allergy?
Bummer! As far as I know, all cheese has at least a bit of whey in it, and I haven’t heard of a whey to get around it. (I’m sorry. That pun was bad and you’re living in a dark world with no cheese in it. I should not make jokes.) I know of cheeses for casein and lactose-intolerant people. I will do a bit of research, though. I love being able to bring cheese to people who thought they could not have it.
I know nothing about cheese besides the basics like cheddar, brie, swiss, parmesan and gouda. Can you recommend something a little different?
Oh man, but there’s so much variety in those categories! They’re broad categories. Cheddars and goudas can range from very creamy and mild to intense and crumbly, almost crunchy. Brie can be creamy, but it can also be firm, mild and buttery or tart and mushroomey. Similar to Swiss is gruyere. Outside of those categories, there are bleus that range from so mild you’ll wonder how you were ever scared of it to something so strong your eyes will water. Those are tears of joy, you just don’t know it yet. There are various animals besides cows who make great cheese, like sheep, goat, and water buffalo. And there are cheeses that fall outside of larger categories altogether, like diary-based hipsters. They knew about that new mold before it was cool.