Serious now: I know plenty people who dislike blue cheeses. Mostly for the same reason I like them - they taste really strong. (And if you’re cooking with them, there’s definitively something like “too much cheese”, they quickly overpower everything else.)
I just don’t like the “funk” of blue cheeses. There’s something about that scent that’s off-putting to me. (Which is weird because I love durian and “stinky tofu” which are often compared to blue cheeses.)
Cheeses - emmenthal, gorgonzola and brie in special.
I can do without the mouldy cheeses, but Emmenthal and Brie (yes, I know the dust is mould too, but you know what I mean) are great!
Delicious, delicious mould! 🤣
Serious now: I know plenty people who dislike blue cheeses. Mostly for the same reason I like them - they taste really strong. (And if you’re cooking with them, there’s definitively something like “too much cheese”, they quickly overpower everything else.)
I don’t mind strong cheeses.
…Limburger and Handkäse have entered the chat…
I just don’t like the “funk” of blue cheeses. There’s something about that scent that’s off-putting to me. (Which is weird because I love durian and “stinky tofu” which are often compared to blue cheeses.)