Pixie Trix Comix & Hiveworks Community

Wow, Alex. A little whine with that cheese for you? Try the Havarti at the party.

This inspired me to google 'stinkiest cheeses', and the results are absolutely delicious. Mmm.

Mmmm, I haven't tasted all of them (German and British cheeses are not easy to find, Italian usually limited to mozzarella (industrial and "di biffala"), gorgonzola, Grana Padano / Parmiggiano [both called "parmesan" here]) but most. Pont l'évêque is my favorite ! I find munser too sweet...

The most easily available and "exotic" foreign cheese are the Swiss ones (Appenzeller, Gruyère, Mont d'or...)

Don Alexander wrote:Re: Blue cheese. I do not know the one you are talking about, but Roquefort is one of the best things in all of existence.

I have to admit to prefering grogonzola. Roquefort is too damn salty for me, even with bread. I still eat some sometimes.

The movement promoting raw milk cheese is extremely strong in France, to the point some would say cheese made with pasteurized milk is not real cheese. I saw the cheese analogue in a documentary, I was and and

Anyway, stinky cheese (Stinkeskäs, as my dad likes to call it)

What language is this ?

Well, "German". I'm not sure if it is from an actual dialect, or if my dad made it up. "Stinkender Käse" = stinky cheese.

Nev wrote:This inspired me to google 'stinkiest cheeses', and the results are absolutely delicious. Mmm.

Camembert on #2?? This must be a kind I've never had... I guess you can't get the raw milk stuff here. I once bought some good Camembert that was a bit beyond the date of expiry, and it was DELICIOUS. Heavily ammoniated and just... YUM!

Limburger and Munster are also very good.

Radbaron wrote:Love the sign in the background "Tastes So Gouda"

Radbaron, Dang it! You took the cheese, er words right out of my mouth!
;-)