I would willingly get into a windowless white van if you told me there was aged Gouda inside.
windowless white van
That sounds difficult to drive.
No drive. Only cheese.
That’s half the fun
how convenient, you should have a look in the back. sorry no rear passenger doors you’re gonna have to squeeze past this folding seat.
Why does the van have to be white?
subconscious purity
Tbh I’m not really a cheese girl. Give me fancy tomatoes. Fancy tomatoes will hold my attention.
Fav fancy tomatoe? And best way to prepare and eat it??
No favorite. All tomatoes are good tomatoes. Raw, sliced, lightly salted, maybe a a little pepper or paprika.
Wait, seriously? No olive oil?!
Both of the responses to this seem to assume that my love of tomatoes comes from Italy or Italian culture. It comes from the American deep south, much closer to where tomatoes actually come from. Adding oil or extra ingredients takes away from the moist, cooling nature of a tomato on a hot summer day. A tomato is bursting with refreshment. All you gotta do is let it out.
Adding oil or extra ingredients takes away from the moist, cooling nature of a tomato on a hot summer day
Tell me you never had Gazpacho, without telling me you never had Gazpacho /s
Seriously though, enjoy your tomatoes however you prefer! 🍅❤️
Sliced tomato, slice of bocconcini, pepper, basil and a bit of olive oil
🤤
All of these but on a good slice of focaccia
Curious too
I like tomatoes, but don’t know what makes a tomato good or bad
Store-bought tomatoes are designed to ripen at exactly the same time, get picked early, be sturdy during transit to the produce store and store for a longer time on store shelves.
Heirloom tomatoes are selected to taste good when grown in your region.
No tomato can do it all, so when selecting for store bought tomato characteristics, flavor gets lost in the shuffle.
I’m not a tomato snob. All tomatoes are good tomatoes. A fancy tomato to me is pretty much anything you can’t regularly get in any old grocery store. Go into any fancy supermarket or natural grocery store and get any tomato that looks more interesting than your average tomato. I’ll get excited about it.
Try some kumamoto tomatoes and I think you’ll really like them. They have a more tangy taste, almost like they’re pre-salted.
Brandywine Pink is the best, hands down.
I just had tomato sorbet for the first time in my life and it changed me. It tasted like the pure essence of a fresh homegrown tomato.
“Only two things that money can’t buy and that’s true love and homegrown tomatoes.”
Paillot de chévere. Local cheese man got me hooked on it.
Chèvre 😉
“Find local cheese men in your area”
Blue. Always blue
blue cheese has mold in it
This is the way
Luxurious, benevolent and delicious mold that is, you yobbish, cultureless ragamuffin.
I get that reference!
hell yeah!
Things happen to me when I get a little Humboldt Fog in my mouth
If you haven’t tried it yet check out the Truffle Tremor. It’s Humboldt Fog with truffle, usually promoted around the holidays. - ex-cheesemonger
Do you prefer it young, or with some age on it?
It gets especially funky when its aged some. Big fan!
Dorstone Ashed seems similar in UK, a fine choice indeed
“You may fascinate a woman by giving her a piece of cheese.”
OP asking the real questions here
Haven’t seen anyone mention this one, so let’s go.
The most fascinating cheese would be Casu Martzu (https://en.m.wikipedia.org/wiki/Casu_martzu). It is illegal to produce and consume pretty much everywhere, including in Sardinia where it is produced and was invented. It is the world most dangerous cheese, and people have died eating it.
The Wikipedia articles goes into how it is produced, but essentially you leave a good old pecorino outside with some rind removed to allow flies to put their eggs in the cheese. The larvae then consume the cheese and ferment it further. You need to eat it while the larvae are still alive, although the larvae can survive your digestive system and grow in our intestine. Traditionally you should eat the maggots, but you don’t have to.
I would never eat it, mind you, but it is definitely fascinating that such a thing exists.
Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed,[4][12] diners hold their hands above the sandwich to prevent the maggots from leaping.
That’s one of the grossest rabbit (maggot?) holes I’ve ever been down
Red Leicester and missionary.
Why fuck with the classics? They work for a reason and Red Leicester is a certified pantry dropper.
Boursin. I’ll do positively filthy things for that spreadable delight. And pretty much anything for the cheese too ;)
Garlic and herb or black pepper? Personally, I don’t mind either but my partner will only buy garlic and herb so I have to smuggle black pepper into my work lunches
I haven’t tried the black pepper one but am always happy to be fascinated by a new cheese
Stilton
Tête de Moine
(not a lady, but I am witness to the fascinating effect of more than one lady)
Stilton and blue cheese but no other cheese. Not even Wensleydale.
blue cheese has mold in it
Bro youre saying this like no one knows this. You know what else is mold? Mushrooms, and I bet you eat those.
It’s a reference to a meme
Ah. I guess im just not hip and with it anymore. Shame this had to happen in my early twenties.
Don’t worry, it was posted on a Facebook repost community on here a couple of weeks ago, I just happened to see it and you didn’t.
I remember seeing that meme almost ten years ago. You couldn’t mention blue cheese in school without someone claiming it was gross because of the mold.
I stopped participating in those memes though when they started to say margarine was made of plastic. I would later discover that was just big dairy marketing.
It happens sooner and sooner. In convinced someday no one over 7 will get the memes.
You have replied to both mentions of blue cheese to say it has mould in it.
Are you okay?
It’s a reference to a meme! It was on one of the Facebook repost communities not too long ago
Pretty much anything from Cowgirl Creamery
Brie. It’s soft and buttery rich on the inside, with a white moldy rind that tastes kind of fruity on the outside.
It’s such a contradiction of flavors that I often lay awake at night, wondering about how does a cheese as facinating as brie could exist.
