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Mouldy cheese.

Is that the waxy brown cheese I see on the buffet at the Radisson SAS every morning ? I'm not brave enough to gove it a try
 
Well, since I am Dutch I think my opinion on cheese is relatively liberal. I eat all kinds of cheese with taste.

As an afterthought: did you know there is a Sicilian cheese that is not "ready to eat" until it is infested with maggots? (I guess with all the new EU regulations this cheese will quickly cease to be - pity that.)
 
The Don said:
Is that the waxy brown cheese I see on the buffet at the Radisson SAS every morning ? I'm not brave enough to gove it a try
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I think what you're looking at there is gietost, which is made from the whey rather than the butterfat. The brown colour is from carmelized lactose, and it's a very dense, sweet carmel-flavoured cheese. I'd strongly recommend trying at least a small piece of it; it's much nicer than cream cheese on the morning bagel.
 
EricD said:
Well, since I am Dutch I think my opinion on cheese is relatively liberal. I eat all kinds of cheese with taste.

As an afterthought: did you know there is a Sicilian cheese that is not "ready to eat" until it is infested with maggots? (I guess with all the new EU regulations this cheese will quickly cease to be - pity that.)
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I'm fond of all cheeses except the blue mould varieties. I really dislike the taste, and seem to have a mild allergy to the mould. White mould cheeses I'm just fine with, and are some of my favorites. Used to get these wonderful pyramids of... i forget the name, chevrefeuille i think; some soft of aged soft goat cheese... from a local co-up. Thick white mould over a runny, sharp nutty cheese.

Also love limburger if i'm in the right mood. Found one, locally, that was just amazing. Nearly liquid inside the crust.

Heard about the Sicilian maggot cheese from an Italian girlfriend, though doubt I would ever actually eat any.
 
Of course its allright to eat mouldy cheese, the mouldier the better.
I remember going to Madame Taussauds when I was a kid and there , in the dungeon of murderers, or whatever it`s called, was a peice of 100 year old cheddar that some victim of Crippen had spat out in her death thoes, under a galss dome. And whilst all the other kiddies were blubbering and trying to get out I remember thinking-
`Mmmm- that looks nice...`
 
The Don said:
Is that the waxy brown cheese I see on the buffet at the Radisson SAS every morning ? I'm not brave enough to gove it a try
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As luchog says, that is likely one of the Norwegian whey based "cheeses" (most likely Gudbrandsdalsost, not Geitost). I doubt you'll find gammalost at Radisson SAS outside of Norway, and at any other time than christmas season.
Gammalost is crumbly, speckled grey, tan, yellow, and smells awful. I'm not planning on tasting it, ever.
 
An important fact about mold is that one type of mold produces aflatoxin, one of the most carcinogenic substances known to mankind (I guess aliens may know more ---statements like this always make me think that) . It is not generally found on cheese but may be found on grain or nuts. In modern days most food produced and the ingredients used to produce them (both human and animal food) are now tested for several different toxins that molds produce. So for those saying mold is safe it is not.
 
bjornart said:
As luchog says, that is likely one of the Norwegian whey based "cheeses" (most likely Gudbrandsdalsost, not Geitost).
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So what's the difference? All the information I was able to Google up listed Gudbrandsdalsost as synonymous with Gietost, just a brand from a particular region. Is that incorrect? I'm curious, 'cause if it is different, I'll need to start looking for it.
I doubt you'll find gammalost at Radisson SAS outside of Norway, and at any other time than christmas season.
Gammalost is crumbly, speckled grey, tan, yellow, and smells awful. I'm not planning on tasting it, ever.
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Actually, that sounds like something I'd definitely be interested in tasting.
 
luchog said:
So what's the difference? All the information I was able to Google up listed Gudbrandsdalsost as synonymous with Gietost, just a brand from a particular region. Is that incorrect? I'm curious, 'cause if it is different, I'll need to start looking for it.
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Gudbrandsdalsost is, as far as I know, the only variant that's exported, and it's (again AFAIK) the most common. But people often use generic names like "Brunost" (Brown cheese), "Raudost" (Red cheese) or "Geitost" (Goat cheese) for whichever version they prefer, and Gudbrandsdalsost (or G-35) does contain some goat milk. (Ingredients listed by weight are: whey, goats milk, cream and milk.)
So it's really just my personal preference to reserve "Geitost" for what's called on the label "Ekte Geitost" (Real Goat-cheese). It's a darker brown, drier in texture, and has a much sharper taste.
There's also a version with no goat milk.

Oh, and the sacriligious chocolate flavoured stuff. :mad:
 
luchog said:
Actually, that sounds like something I'd definitely be interested in tasting.
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Even after I've told you it's made from sour skimmed milk, matured for two months where they turn it over every day and pat the fuzz down so the mold turns inward as much as possible?

Here's a recipe where it's only ripened for 1-3 weeks. Notice the ingredients:
Very sour milk

In a recipe from 1845 you're to let it stay in the mold for a couple of days, until it dries a little and starts smelling, and then you wrap it in straw, put it in a bucket, and hide it in the basement until some day when you're insane with hunger.
Okay, I added the bit about being insane with hunger, but the rest is true.
 
bjornart said:
Gudbrandsdalsost is, as far as I know, the only variant that's exported, and it's (again AFAIK) the most common. But people often use generic names like "Brunost" (Brown cheese), "Raudost" (Red cheese) or "Geitost" (Goat cheese) for whichever version they prefer, and Gudbrandsdalsost (or G-35) does contain some goat milk. (Ingredients listed by weight are: whey, goats milk, cream and milk.)
So it's really just my personal preference to reserve "Geitost" for what's called on the label "Ekte Geitost" (Real Goat-cheese). It's a darker brown, drier in texture, and has a much sharper taste.
There's also a version with no goat milk.

Oh, and the sacriligious chocolate flavoured stuff. :mad:
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:nope:
 
bjornart said:
Even after I've told you it's made from sour skimmed milk, matured for two months where they turn it over every day and pat the fuzz down so the mold turns inward as much as possible?
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Doesn't sound all that bad to me. Used to cook with sour milk all the time when I was younger. Compared to stuff like lutefisk, surstromming, or hakarl; this doesnt' sound particularly objectionable at all.
 
luchog said:
Doesn't sound all that bad to me. Used to cook with sour milk all the time when I was younger. Compared to stuff like lutefisk, surstromming, or hakarl; this doesnt' sound particularly objectionable at all.
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Lutefisk is perfectly edible. Done properly there's almost no taste at all, and the smell stays in the kitchen if you have a good ventilator. After drenching it in fat and bacon bits, you eat it with potatos and stewed peas, and there's just the getting used to the texture left.
Surstrømming and hakarl on the other hand are just vile. I mean, we imported the making of lutefisk from Sweden, but we're letting them keep their Surstrømming.
 
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