Autumn folks: throw that rind into the soup!
I love all cheese but what constitutes stinky? I use all sorts of English and French blue cheeses, English cheddars, Stiltons and aged American cheddars.
Do we have stinky cheeses in the USA or just highly refrigerated??
LOL! I probably should have said ‘strongly flavored’ instead of ‘stinky’!
-JT
I bought a chunk of provolone that was quite strong. It was nothing like that dry sliced stuff. maybe it was ‘fresh’.
I have an English cheese crock on my the kitchen counter that keeps cheese at a properg temperature for eating. A bit of vinegar in the bottom of the crock retards mold growth.
Mine is a pottery crock, but they were also made in glass in the mid 1900s.