'Ewww, mould' isn't quite accurate for me - I'll eat mould-ripened cheese like Brie, including the rind, but not blue cheese mould as the specific taste is unpleasant. White Stilton is fine.
Hah, cheese! I can appreciate the value of turning milk into a form that can survive the winter, when the cows aren't lactating, but how on earth did it ever get invented? "Something horrible's happened to the milk... Hmm, let's try eating it and see if it gives us food poisoning!"
Once you've got one food that's basically something that's gone off, I don't think experimenting with other things when they've also gone off is that surprising.
I'd tend to agree when it comes to strong blue stuff like Stilton. A little Stilton once in a while is nice, but goes a long way.
However, I recently discovered dolcelatte, which is just blue enough to taste interesting and different but not enough to be overpowering. It's creamy and sweet and sharp all at the same time, and is rapidly becoming one of my new favourite cheeses.
Best thing ever: a toasted sandwich containing dolcelatte melted over mushrooms.
I love blue cheeses. Alas, if they're not really very good, they tend to just taste acidic and sickly. IME, it's really not worth skimping a few pence to get the cheaper Stilton/Gorgonzola/Roquefort, as they don't actually taste of cheese. Good blues should be extremely creamy, more so than non-blues, except with a slight tingling and tang.
I picked 'cow liberation front' because there wasn't an option for 'tastes about as pleasant as chewing Mark's dirty pants after they've matured in the laundry basket for about a month'.
[the cheese contains] Piophila casei larvae can pass through the stomach alive (human stomach acids do not usually kill them) and take up residency for some period of time in the intestines, where they can cause serious lesions as they attempt to bore through the intestinal walls. Symptoms include nausea, vomiting, pain in the abdomen, and bloody diarrhea.
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(no subject)
Date: 2007-01-22 01:28 pm (UTC)(no subject)
Date: 2007-01-22 02:21 pm (UTC)(no subject)
Date: 2007-01-22 01:37 pm (UTC)(no subject)
Date: 2007-01-22 02:14 pm (UTC)Never underestimate the desperation of the truly hungry.
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Date: 2007-01-22 02:49 pm (UTC)(no subject)
Date: 2007-01-22 01:39 pm (UTC)(no subject)
Date: 2007-01-22 04:55 pm (UTC)(no subject)
Date: 2007-01-22 05:00 pm (UTC)(no subject)
Date: 2007-01-22 02:08 pm (UTC)(no subject)
Date: 2007-01-22 02:43 pm (UTC)However, I recently discovered dolcelatte, which is just blue enough to taste interesting and different but not enough to be overpowering. It's creamy and sweet and sharp all at the same time, and is rapidly becoming one of my new favourite cheeses.
Best thing ever: a toasted sandwich containing dolcelatte melted over mushrooms.
(no subject)
Date: 2007-01-22 03:13 pm (UTC)(no subject)
Date: 2007-01-22 03:18 pm (UTC)(no subject)
Date: 2007-01-22 03:24 pm (UTC)(no subject)
Date: 2007-01-22 02:24 pm (UTC)(no subject)
Date: 2007-01-22 03:12 pm (UTC)(no subject)
Date: 2007-01-22 03:16 pm (UTC)(no subject)
Date: 2007-01-22 03:32 pm (UTC)For what it's worth, I think my stepdad's laundry basket achieved a finer vintage...
(no subject)
Date: 2007-01-22 03:36 pm (UTC)(no subject)
Date: 2007-01-22 04:56 pm (UTC)I'll take a dozen!
(no subject)
Date: 2007-01-22 04:57 pm (UTC)(no subject)
Date: 2007-01-22 06:51 pm (UTC)I'd prefer a nice mature Gruyère!