Cheese- Any cheese lovers out there?

win231 said:
Penicillin?
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I took a wine, spirits and fermentation biology class in college that covered all types of biological food and beverage transformation. At the time I was surprised that many cheesed are transformed with penicillium fungi. I'd say it was probably penicillium roqueforti based on the blue veins in the cheese.
 

asp3 said:
I took a wine, spirits and fermentation biology class in college that covered all types of biological food and beverage transformation. At the time I was surprised that many cheesed are transformed with penicillium fungi. I'd say it was probably penicillium roqueforti based on the blue veins in the cheese.
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And, I saw a TV special about cheese. One very expensive cheese is made from Athlete's Foot fungus.
 
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Aunt Bea said:
It's hard to tell.

Sometimes an old piece of Stilton gets that yellowish background color.

I'm surprised that the grocery market didn't provide the information about the type of cheese on the price sticker.
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On the clear out shelf they don't bother. Just the price tag.

Cheese is expensive. I didn't pay much and I figured old cheese would still be good.

It's very tasty. I figure you can make a dip with it.
 
Aunt Bea said:
It's hard to tell.

Sometimes an old piece of Stilton gets that yellowish background color.

I'm surprised that the grocery market didn't provide the information about the type of cheese on the price sticker.

This is a nice way to serve blue cheese as a quick lunch or dinner for one.

https://wearenotfoodies.com/meet-crostinis-big-brother-the-open-face-broiled-sandwich/

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The only thing missing for me would be a beer.

I don't know why but beer and cheese go together. No wine and cheese parties for me.
 
I had a big piece of Asiago given to me by a friend. It was actually labelled from Denmark, Wisconsin.
It was frozen when he gave it to me. I think it was in the freezer too long. I usually use it grated on spaghetti. It was a bit bland compared to Romano or Parmesan.
 
Camper6 said:
I had a big piece of Asiago given to me by a friend. It was actually labelled from Denmark, Wisconsin.
It was frozen when he gave it to me. I think it was in the freezer too long. I usually use it grated on spaghetti. It was a bit bland compared to Romano or Parmesan.
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Gosh, Camper, Asiago, when fresh, has a wonderful bite to it, equally comparable to that of a quality Parmigiano-Reggiano. I'll bet the Asiago that was given to you was old.
 
Aunt Bea said:
It's hard to tell.

Sometimes an old piece of Stilton gets that yellowish background color.

I'm surprised that the grocery market didn't provide the information about the type of cheese on the price sticker.

This is a nice way to serve blue cheese as a quick lunch or dinner for one.

https://wearenotfoodies.com/meet-crostinis-big-brother-the-open-face-broiled-sandwich/

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Great guess on the Stilton, Aunt Bea!

I'd say that's what Camper's, cheese is.
 
Yes! I love cheese.
Bleu_de_Gex.jpg

Bleu de Gex is a French cow's-milk blue cheese, made in the Jura mountains. (?)
 
Don't like blue cheese so I thought this might be a Stilton. I have a little story but will try to keep it short. My partner brought home a cheese called 'Stinking Bishop'. I refused to put it in the fridge because as the name suggests it was Stinking. Because the weather was very very cold I suggested he kept it in the garage but I said I believed we would find a mouse in our humane mouse trap in the morning because it is quite strong and 'smelly'. I rest my case. ☺
 

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Treacle said:
Don't like blue cheese so I thought this might be a Stilton. I have a little story but will try to keep it short. My partner brought home a cheese called 'Stinking Bishop'. I refused to put it in the fridge because as the name suggests it was Stinking. Because the weather was very very cold I suggested he kept it in the garage but I said I believed we would find a mouse in our humane mouse trap in the morning because it is quite strong and 'smelly'. I rest my case. ☺
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It very well could be Stilton.
Now that you mention it, I believe I have heard of Stinking Bishop but never saw it. I'm sure I would like it.
 
Just to add, mouse was released in a safe spot straight away. No distress I hope 'cos 'it' ate the nuts that were in the humane trap and my partner said 'it' was reluctant to leave but 'it' did. No more Stinking Bishop. :(
 
Cheese story. My best friend in college worked during vacations in her uncle's cheese factory. When she came back from spring break, she brought a huge cheese wheel back with her. I'm talking YUUUUGE, here. We ate as much as possible, but it started getting moldy, so we threw it down the incinerator chute in the dorm. Know what happens when large cheese wheel meets incinerator? Yep, toasted cheese.....very aromatic. The smell of toasted cheese wafted through the dorm, driving everyone insane. We never confessed to the crime. It was a pretty cheesy crime, anyway.
 

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