[The Spirit Of Allegiance]

From the article:

And this young monk went to his boss and said... ‘Hey, boss. Come here…’ And the boss said, ‘Dude, you made it. You taste it.’ -- (Did Medieval monks actually talk this way?)

A pungent poem from a Pun-Gent:

Behold, the Farmer in the Dell-i
With the dirty socks so smelly--
Never mind, he's making cheese.
Camembert, Goat and Bries.
(But who wants rancid milk in their belli?)




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[Salamander]

Colby, Jack, mozzarella on pizza.

Hold the maggots please.

[SunkenCiv]

Gruyere? It’s more like a slightly sharper version of swiss cheese, with a more sturdy texture, better flavor, and it’s great stuff. I’ve only been munching it for a couple of years, and tend now to get it from regular stores rather than the imported slabs from the warehouse clubs, which tend to be almost as stiff as parm reg, and not as flavorful.

Sidebar, asiago was in vogue until gouda suddenly caught fire — my favorite gouda since the early 1980s has been leiden, which is gouda with cumin — and while I like it, I can no longer get the big-assed chunks of asiago at the warehouses (much cheaper that way).

One store in the nearby Big City carries something called “cave aged gruyere”, and of course there’s a smoked gruyere, just as there are smoked provolone, smoked gouda, smoked you-name-it. I’m glad sriracha didn’t catch on with cheese, btw.

Of the stinky cheeses, my hands-down fave is Fontinella (that’s not Fontina, no no no). I’ll nibble that, the taste is fab, and a surprise compared with the smell. The aftertaste is durable and it keeps me thinking about the next bite.

I’m thinking about getting lipo. ;^)

[Eleutheria5]

https://www.youtube.com/shorts/CmMTNcSwl10

[Red Badger]

Cheesus!....................