vuduchile 1,941 Posted January 2, 2020 Anybody else like those occasional crunchy bits when you bite into a good aged parm or gouda? Share this post Link to post Share on other sites
Patriotsfatboy1 1,432 Posted January 2, 2020 Fromunda cheese? Share this post Link to post Share on other sites
Hawkeye21 1,853 Posted January 2, 2020 I like a good aged sharp cheddar or swiss. I love trying new cheeses from Wisconsin. 1 Share this post Link to post Share on other sites
Djgb13 2,338 Posted January 2, 2020 Depends on the cheese honestly. Parmesan/cheddar? Hell yea. American? Fock no Now smoked cheese? That’s the sh1t. Had some smoked cheddar last week while at my in-laws and it was damn good Share this post Link to post Share on other sites
vuduchile 1,941 Posted January 2, 2020 Just now, Djgb13 said: Depends on the cheese honestly. Parmesan? Hell yea. American? Fock no I've never had an aged american cheese. Is there such a thing? Share this post Link to post Share on other sites
Djgb13 2,338 Posted January 2, 2020 Just now, vuduchile said: I've never had an aged american cheese. Is there such a thing? I meant the crunchy bits you were talking about in your first post. I don’t wanna eat the crunchy bits of American cheese lol Share this post Link to post Share on other sites
Filthy Fernadez 2,696 Posted January 2, 2020 Yer mom's.....had to say it Share this post Link to post Share on other sites
vuduchile 1,941 Posted January 2, 2020 17 minutes ago, Djgb13 said: I meant the crunchy bits you were talking about in your first post. I don’t wanna eat the crunchy bits of American cheese lol I still don't understand. The crunchy bits I'm referring to in fine aged cheese are like little crystals. I don't think there's any way American cheese could have them. https://culturecheesemag.com/cheese-bites/crystals-cheeses-best-friend Share this post Link to post Share on other sites
Bier Meister 1,513 Posted January 2, 2020 yeah. in moderation. aged cheeses are wonderful 1 Share this post Link to post Share on other sites
Bier Meister 1,513 Posted January 2, 2020 a few favorites: goudas pecorino jack vecchio dolce mahon (i also like younger mahon) cheddars mimolette if you guys are hosting and putting together a cheese plate, mix it up with texture (soft, semi-soft, hard), age, country, and source (cow, sheep, goat, buffalo) 1 Share this post Link to post Share on other sites
