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« Reply #165 on: Thursday, April 24, 2014, 19:09:29 »

Looks disgusting, was it?
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« Reply #166 on: Thursday, April 24, 2014, 19:10:15 »

We've talked about good cheese, but what about worst cheese. I can't see this being beaten

   http://en.wikipedia.org/wiki/Casu_marzu

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Derived from Pecorino, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from Sardinian language for "tear") seeping out. The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long. When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming while others do not. The cheese, along with one of its Sardinian makers, Giovanni Gabbas, received attention on Bizarre Foods with Andrew Zimmern. Zimmern described the taste of the cheese as "so ammoniated" that "...it scorches your tongue a bit." The cheese is known to leave an aftertaste for a duration of up to several hours.

WTF?!?!? "The larvae can launch themselves up to six inches?" Fuck me, being attacked by your cheese must rank alongside eating dog vomit or admiring boy bands.
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« Reply #167 on: Thursday, April 24, 2014, 19:11:10 »

Looks disgusting, was it?

I have tried it as well. Fucking horrid.
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sonicyouth

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« Reply #168 on: Thursday, April 24, 2014, 19:11:18 »

Looks disgusting, was it?
The texture was interesting. It didn't taste or smell particularly dreadful.

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« Reply #169 on: Thursday, April 24, 2014, 19:12:17 »

The texture was interesting. It didn't taste or smell particularly dreadful.

Sorry James, but cheese should not be brown. No way. Never.
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sonicyouth

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« Reply #170 on: Thursday, April 24, 2014, 19:15:38 »

Brunost is allowed because it's not proper cheese, however, I agree.
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Reg Smeeton
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« Reply #171 on: Thursday, April 24, 2014, 19:17:00 »

 I've got some Epoisses in the fridge....stinking away for the weekend.  The smell is likened to the durian  Smiley
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Arriba

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« Reply #172 on: Thursday, April 24, 2014, 19:27:08 »

Quite into the Bavarian cheeses on offer in aldi. Smoked with ham or chilli in them,sliced up ready to eat.
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Ginginho

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« Reply #173 on: Thursday, April 24, 2014, 21:01:09 »

It's difficult to have one favourite cheese, I love so many and for different reasons.

Cheddar. A strong, mature cheddar is a staple in my fridge.
Brie. Decadent, can only be eaten at room temperature, don't have it often enough.
Parmesan. Great in homemade Italian dishes.
Stilton. Love a strong, blue, tasty cheese, but more of a winter cheese.
Tomme de Chevre. A lovely goats cheese, perfect just with some fresh, crusty bread.

I just can't choose my favourite, it would probably change each time someone asked me.
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Samdy Gray
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« Reply #174 on: Thursday, April 24, 2014, 21:27:26 »

You just can't name a single favourite cheese. Someone who can doesn't have anywhere near enough appreciation for cheese.
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Ells

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« Reply #175 on: Thursday, April 24, 2014, 21:31:21 »

You just can't name a single favourite cheese. Someone who can doesn't have anywhere near enough appreciation for cheese.

Disagree. There are 9.5s/10, 9/10s, many 8s and 7s but the perfect piece of strong cheddar is always a 10.
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Honkytonk

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« Reply #176 on: Thursday, April 24, 2014, 21:43:35 »

Disagree. There are 9.5s/10, 9/10s, many 8s and 7s but the perfect piece of strong cheddar is always a 10.

Motherfucking cheddar. King of cunting cheeses.

End thread.
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Ells

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« Reply #177 on: Thursday, April 24, 2014, 21:46:47 »

Motherfucking cheddar. King of cunting cheeses.

End thread.

Exactly. It's SCIENCE PEOPLE.
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horlock07

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« Reply #178 on: Thursday, April 24, 2014, 22:15:30 »

Cheese is brilliant.... and now our little lass is over one we have been able expand her cheese horizons.

She has already polished off Brie, Stilton,  Shropshire Blue and garlic Boursin - but mature Cheddar is the favourite - a chip off the old block!

If you are ever in the Dales,  Hawes creamery worth a visit.
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« Reply #179 on: Tuesday, April 29, 2014, 16:20:07 »

Firstly, why has this thread been unstickied? How very dare you!

Secondly I am sat in my hotel room looking at a bottle of Matusalem 30 year old sherry and a packet of the aforesaid Castello creamy blue.

http://www.gonzalezbyassuk.com/brands/gonzalez-byass-sherries/rare-old-soleras

This could be just like living in paradise.
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