Love cheese. By no means am I an expert but I love old sharp cheddar, stinky Parmesan, blue cheese... I can go on.we have dinner, beer, cocktail and scotch threads
any cheese heads here?
Parmesan......it's all about the bacteria
[video=youtube;ZgjWOo7IqQY]https://www.youtube.com/watch?v=ZgjWOo7IqQY[/video]
When I was a kid my dad use to go to a German deli at Brimley and Eglinton called "Hermans Meats" and buy a big chunk of Limburger cheese.On the hottest summer days he would leave that cheese on the dashboard of his car with all the windows rolled up and after a few hours send me out to get it.Fifty years later just the thought of that smell makes me want to puke my guts out.Kids don't know how good they have it these days.
anyone been in Italy - Sardinia, and try this wacky stuff?
Casu Marzu....I don't mind exotic chow, but it can't be wriggling around
[video=youtube;Y8F-0Ogp4fU]https://www.youtube.com/watch?v=Y8F-0Ogp4fU[/video]
Watching the parmesan video reminded me of the voodoo marketing BS that swirls around audio. Heating up to 55 C destroys all the bad bacteria and leaves the three that you want? Yeah. Check. It's tasty, but the harder marketers try to trick people, the less I want to buy it.
Acquired taste cheeses (blue, limburger etc) are not for me. I am happy with decent costco cheeses as my top end (reggiano, grand padano, baldersons 4(?) year cheddar, welsh cheddar).
If cheese is your thing, IIRC there is an amazing store near Summerhill with a cellar. Walking into the store either makes you salivate or want to vomit depending on your proclivities. Buying cheese there is like buying ice cream at Menchies, you buy a small amount to sample and wonder how that emptied your wallet. My google-fu cannot find it though, so I may very well be mistaken. It looks like Cheese Boutique in Swansea is about as good as it gets in Toronto.
given the 270% tariff on imported cheese ( thank you dairy marketing board , and F you) , at least the Ontario boutique producers are trying. Sure we dont have a cave with mold, sea air, or a secret 400yr old room in a monestarie cellar, but they are trying.
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I thought the dairy war was renegotiated through the new NAFTA and tariff dropped / lowered. Part of the trade off was us accepting US standards for bacteria.
I need to look up a summary of the deal.