thrawnSame brand of cheese, very blue vs. barely blue
lowspeedchaseDon’t buy it!!! I just grabbed (from grocery outlet) that wisconson mild blue you are holding as my s/o hates blue and I figured she could ease into it… it’s disgusting!! It tastes like a mausoleum smells and turns to powder in your mouth, 0/10, do not recommend!!
NOT_RICK
AeronMelonIt tastes like a mausoleum smells
That’s the best thing I’m going to read this week.
I didn’t like blue cheese and my mother tried to fase me into it a few times with mild blue cheeses. Didn’t work. One day a guy gave me a cube of Stilton - Colston Basset, if I recall right - and my mind was blown. The taste was strong but so good that itvsomehow clicked. Blue cheese is something difficult. I find average blue cheese awful.
MrsDoyleI’l grab a wedge, but I’m blaming you if she hates it! (thank you for the suggestion)
AlmaccaStilton’s are pretty strong. I’d suggest a Creamy Danish Blue for something a bit subtler and very delicious.
I’ve seen that at the grocer, will check it out, thank you!
The “bluer” one looks just plain moldy to me. Not with the good kind, I mean.
yeah I don’t like that there is what appears to be moisture inside the bluer ones packaging
I have eaten a LOT of different blue cheeses throughout the years, including blue cheeses with the “wrong” mold on accident, and I absolutely guarantee that the bluer one is the wrong mold. You don’t take a bite out of that shit without making sure you’re never making that mistake again…
Bho I’ve eaten basic Roquefort or even Gorgonzola looking more blue than this… are you using American blue-cheese scale or the European one? Sometimes it’s so blue it’s becoming green-ish but it’s still a treat.
I’ve only ever eaten european blue cheeses, and a great variety of them. It’s not just about the blue colour, it’s about the hairyness of the mold, the exact tint of blue that is in the picture, and the spread. The mold in the picture isn’t good.
No one can see it well enough from these pictures, still in it’s packaging, to be able to tell any of that.
Actually I do see bad mold, but it’s all over the other cheese, it’s super hairy and white so it’s hard to tell, but yeah, I can tell, that lighter one is no good! Seriously, you’ll die if you even smell it, I can see it! I’ve eaten so much cheese
Why are you making such a fuzz out of this? Is it that hard, to be told someone else knows something you apparently don’t?
Fun fact, if you look hard enough you can actually smell how evil the cheese is! I can tell that cheese on the left is gonna be super dry and crumbly from the texture, which I can feel through the picture, with my eyeballs.
I just like to try to get some of the light of reality to the people stuck in the shadows of their own Dunning-Kruger Effect fantasies. It’s almost always completely fruitless, but it doesn’t hurt anybody and, if it works, the world is that much less insufferable.
Softer cheeses often have moisture in/on them. Even some older “dry” cheeses can have a lot of moisture on the outside. I just had an 18-year cheddar this weekend and it looked like a slimy petri dish on the outside, but goddam that shit was fantastic.
That’s older than my grandchildren.
CaketacoWhich has always been confusing to me because I thought mold is bad to eat, like poisonous & tummy aches, possibly death
Maybe just a specific variety of mould that doesn’t cause that.
There are 2 varieties of milk bacteria that make curd and yoghurt.
Then a few varieties of yeast for bread, beer etc.
Makes sense to be one for cheese.
Why was your comment downvoted? I want to know the truth about edible molds vs inedible molds. What is the truth?
Some plants and fungi are good to eat, others make you sick.
Same thing with mold.
Same thing with mold.
ObiThere are molds that are edible and molds that are toxic, just like there are plants that are edible and plants that are toxic, or bacteria that are edible and bacteria that are toxic.
Penicillium roqueforti (the mold used in a lot of blue cheese) and penicillium candida (the mold used for bloomy rind cheeses like Brie or Camembert) are edible molds.
I use molds to ferment vegetables (think sauerkraut, but with squash, or cauliflower, or fennel, or leek…), to make soda (kombucha, often with apples or blackberry), to bake bread.
Coffee beans are fermented, too. And many other foodstuff.
Bacterias are our best friends. So tasty.
Coffee beans are fermented, too. And many other foodstuff.
Bacterias are our best friends. So tasty.
Mouldy mould
The process of making Roquefort start by making a big batch of moldy rye bread, then mixing this bread with milk and let it age like that.
Cheese is mold
asudoxBlue cheese is actually very tasty if you find the right one. I’ve tasted very awful ones and very tasty ones.
Gobbel2000That’s interesting that they look so different, but both look absolutely delicious. Weird how apparently some people in this comment section are unfamiliar with the concept of cheese.
Sam Rothstein would be pissed.