retread Posted December 26, 2007 Share Posted December 26, 2007 We have had a full cheese given to us for Christmas, covered in very smelly cheese cloth with an aroma reminiscent of an old cellar, What do you do with it? Do you peel off the skin/rind? Feed it to the mice? The thought was great but my experience is limited to opening a packet of Cathedral chedar!! Link to comment Share on other sites More sharing options...
PaulT Posted December 27, 2007 Share Posted December 27, 2007 [quote user="retread"]We have had a full cheese given to us for Christmas, covered in very smelly cheese cloth with an aroma reminiscent of an old cellar, What do you do with it? Do you peel off the skin/rind? Feed it to the mice? The thought was great but my experience is limited to opening a packet of Cathedral chedar!![/quote]As a kid I used to love eating the rind......also the skin off of real rice pudding. Link to comment Share on other sites More sharing options...
cooperlola Posted December 27, 2007 Share Posted December 27, 2007 Nosh it. Link to comment Share on other sites More sharing options...
retread Posted December 27, 2007 Author Share Posted December 27, 2007 Thank you for your (Edited to conform with net decency rules) suggestions. I would willingly eat it but the outside of it smells and looks like a health hazard. Link to comment Share on other sites More sharing options...
Bob T Posted December 28, 2007 Share Posted December 28, 2007 All the cheese in France looks like it is well past its sell by date, that is why I don't touch the stuff. To keep the French economy going, I drink loads of red wine instead. Link to comment Share on other sites More sharing options...
Just Katie Posted December 28, 2007 Share Posted December 28, 2007 Could you not bury it somewhere,then give it to someone else for a present next year? [+o(]God, I hate cheese Link to comment Share on other sites More sharing options...
Kitty Posted December 28, 2007 Share Posted December 28, 2007 So do I , Katie. Sadly, my husband loves it. The smellier the better for him. The pong in our fridge is just ghastly.Has anyone tried "Stinking Bishop" cheese? Link to comment Share on other sites More sharing options...
Clair Posted December 28, 2007 Share Posted December 28, 2007 And the World's Stinkiest Cheese Is... Link to comment Share on other sites More sharing options...
Russethouse Posted December 28, 2007 Share Posted December 28, 2007 Yes I have, and as I love strong cheese I liked it. Last year we went to an upmarket restaurant in Waltham NYS, the waiters seemed to go into minute detail about each dish before we ordered it and was a little non plussed when he mentioned Stinking Bishop and I had heard about it previously, he obviously looked upon it with great reverence.......[:)] Link to comment Share on other sites More sharing options...
woolybanana Posted December 28, 2007 Share Posted December 28, 2007 [quote user="Clair"]And the World's Stinkiest Cheese Is...[/quote]Herve, from Belgium Link to comment Share on other sites More sharing options...
retread Posted December 28, 2007 Author Share Posted December 28, 2007 [quote user="Just Katie"] Could you not bury it somewhere,then give it to someone else for a present next year? [+o(]God, I hate cheese[/quote]Yes i was thinking of that too but I've lost your address. Link to comment Share on other sites More sharing options...
lacote0_0 Posted December 29, 2007 Share Posted December 29, 2007 [quote user="Bob T"]All the cheese in France looks like it is well past its sell by date, that is why I don't touch the stuff. [/quote]To quote General de Gaulle, « Comment voulez-vous gouverner un pays où il existe 246 variétés de fromage ? » Link to comment Share on other sites More sharing options...
Gail Smith Posted December 29, 2007 Share Posted December 29, 2007 Stinking Bishop is not really a smelly cheese. It is called SB because the cheese once made is washed in pear juice of the fruit called Stinking Bishop.I make cheeses and sometimes the rind can be quite thick on a really mature hard cheese. Just cut it off and enjoy the rest. I made a stilton once with a skin about half an inch thick but it was worth it once you get through it. The skin gets thicker as it gets older so this cheese prolly cost a lot of money. Dont throw it away, give it to someone who will appreciate the cheesemakers art and skill if you dont fancy it. I love the alchemy involved in cheesemaking. Did you know that by heating the milk one degree over the recipe requirements will create a totally different cheese. Also the time the curds are stirred for or how they are stacked after cutting will alter flavour and testure........ Fascinating!!!!Gail Link to comment Share on other sites More sharing options...
retread Posted December 29, 2007 Author Share Posted December 29, 2007 [quote user="Gail Smith"].I make cheeses and sometimes the rind can be quite thick on a really mature hard cheese. Just cut it off and enjoy the rest. I made a stilton once with a skin about half an inch thick but it was worth it once you get through it. The skin gets thicker as it gets older so this cheese prolly cost a lot of money. Dont throw it away, give it to someone who will appreciate the cheesemakers art and skill if you dont fancy it.Gail[/quote]You now present me with a problem the rind is almost non existant once the cheesecloth is removed, my belief is that this youngish cheese has been kept somewhere damp and thus has picked up a most un preposessing odour, not cheesy at all just a mixture of dry rot and drain, is this reasonable? Link to comment Share on other sites More sharing options...
Russethouse Posted December 29, 2007 Share Posted December 29, 2007 Could you not wrap it up again and leave it to mature ? Link to comment Share on other sites More sharing options...
retread Posted December 29, 2007 Author Share Posted December 29, 2007 Idont think the smell will go away I await recomendations from our Cheese expert, will it mature or will it just get worse? Link to comment Share on other sites More sharing options...
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