Posted on 03/19/2025 8:11:09 AM PDT by Red Badger
As a rule the harder the cheese is and the more aged it is the better. Sometimes it can be an issue with the size of the fat globules, look for something that is homogenized. Sheep and goat are naturally so.
Try manchego, if that doesnt work then nothing probably will. If you can handle that then try some 10year old cheddar. Then try some meunster.
Thanks for the pointers! Will try some of those. I guess my love of parmesan is okay, then!
I even tried buying an auto warranty. Nothing helps.
Most of the superheroes from Wisconsin dont have the A+ leading edge powers like those that reside in and around Gotham so we have to take turns wearing the big C (Cheeseman) and taking care of societies normal daily cheese emergencies so that the others can concentrate on freeing cows stuck in the mud and de-icing those Jeez-O-Mighty ramps around Oshkosh.
If you can find it then Mobay, the Wisconsin version of French Morbier(should have been named Morebeer) would be a delicious and relatively cheap way to check if there is an homogenization issue. Its hard and has sheep on one side and goat on the other. Try the sheep side and if no problems try the goat side.
If you can already handle more than a shaving of parmesan and are tired of cheddar you could try some brick cheese. Its related to cheddar but tastes quite different. When its young its very mild like Muenster. Although many cheeses get a more intense the flavor the longer it ages, brick has a sort of accelerated smell and taste intensity setting. When its fresh its the mild tang in a Detroit style pizza. By around 5 years you really get that strong foot fungus/rotting flesh thing started that comes with Limburger but its quite firm. Despite the smell the taste is delicious and one of those few cheese flavors that can stand toe to toe with strong acids like some tomatoe sauces and doesnt get totally washed away by a strong beer. The best "italian roast beef" sandwich ever.
“OMEGA-3 ESSENTIAL FATTY ACIDS. Seriously.”
I take 4 grams/day and my tinnitus is going strong. I was taking that amount for years prior to the tinnitus onset because of their many benefits. I think my tinnitus is related to nerve damage due to a viral sinus infection (it appeared shortly after the overt infection cleared up). Of course there’s no way of knowing if it’d be even worse if I hadn’t been taking Omega 3’s.
Sorry about the double ping on this!
LOL
Do the lactase-supplement tablets not work for you?
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