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Oszczypek
Oszczypek is a very old, smoked cheese, made by shepherds living in the Tatra mountains of Poland from unpasteurised sheeps milk. It has a distinctive, slightly salty taste, and its colour various from pale yellow to brown, depending on the duration of smoking.
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I have not had this cheese! Nor can I pronounce it. Maybe we should go to Poland next....
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Your cheese rating is: Brie
Probably the best known French cheese, Brie is a soft cheese with a leathery, edible rind, and a white, creamy body. Brie is known as the Queen of cheeses, and used to be part of the tributes that had to be paid to the French Kings.
"a white creamy body" - How did they *know*?
Your cheese rating is: Bel Paese
A creamy semi-soft cheese from the Lombardy region of Italy, Bel Paese is matured for 6-8 weeks, and has a light, milky aroma. It is similar to the French cheese St. Paulin. The name Bel Paese means "beautiful land", and was inspired by the title of a book by Stoppani.
Ok, I'd be more weirded out by the "light, milky aroma" if I were currently breastfeeding as opposed to merely pregnant...
Your cheese rating is: Gouda
Gouda is a traditional hard cheese, named after the Dutch town of the same name.
Hm.
I am Red Leicester.
The Internets must have followed me into the Kensington High Street Pret A Manger back in '98.
Your cheese rating is: Gorgonzola
Gorgonzola is a semi-soft blue cheese made in the village of the same name in Northern Italy. The cheese is yellow/white with green/blue penicillin mould marbling giving a sharp, spicy flavour.
I want to go to Italy next:)
I'm curious - did folks put in their full names, just first name or just first and last names? Because I could be three different cheeses. Yes, I'm a variety. A sampler pack of sorts. Take your pick among: Port Saluf (NW France), Testouri (Egyptian), or Romano (Italian).
Oh god, I'm Limburger. With my first name only.
A traditional soft cheese, originating in Belgium. Limburger has a red/brown rind with corrugated edges, and a creamy yellowish body. It tastes almost meaty, and has a legendary aroma due to enzymes breaking down proteins on the surface of the cheese.
Legendary aroma... they must know about the pregnant thing.
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