Over the last several month's I have made a foray into the world of cheese. This all started when Kathi was telling me about a cheese shop that used to be at Tower plaza, when Tower plaza used to be where it isn't. She was reminiscing about her memories of her father buying cheese there and how good it tasted.
The cheese in question is called "Danbo" a Danish cheese. I located a seller online at Igourmet as there appear to be 0 (zero), none, nil "cheese shops" in Phoenix, and the places that sell "exotic" cheeses did not carry it. I ordered 2 pounds of Danbo, one with caraway seeds and one without.
I'm not snooty enough to boar you with how self absorbed I might be with grand descriptions of all the wondrous flavours one might find in partaking of cheesy comestibles. I'll keep it closer to home. Danbo smells like Mike's (or anyone else's) stinky feet. The taste is similar to a very, very sharp cheddar. thankfully it does not taste like it smells. I didn't much care for the one with caraway seeds.
The next cheese was "Havarti". This cheese was an attempt to copy Danish cheeses and was first made in the mid 1800's. The smell is very mild and so is the taste. It tastes good straight or melted. It also comes with caraway seeds.
Then there is Brie.
I bought some Presidente Brie. This stuff looks freaky but tastes pretty good. The rind of this cheese is a mold that is related to penicillin. The Rind is 100% edible and taste just like... hmm... well... MOLD (blech). However the cheese itself is extremely soft, creamy, and tastes allot like unsalted, Velveeta (They're getting their torches and pitch forks in France now), with a very, very, slight ammonia aftertaste (in some brands).
Next up Gouda. I tried 2 different kinds, a young Gouda, and Beemster XO (extra old) which I am partaking of as I type.
This is definitely an old cheese. Igourmet reports it has "The flavor of butterscotch, followed by alternating waves of whiskey and pecan". Now I have tasted Butterscotch, Whiskey and Pecan, and this cheese taste nothing like those things. It has a STRONG but not unpleasant taste. There is a pleasant cheesy aftertaste. It does however have lots of tiny little white crunchy specks in it which at first I thought was salt, but I have yet been unable to identify. Regular Gouda is very smooth and tastes like a strong Muenster, Monterrey Jack, or Havarti. Chris and Mike like it melted on a hamburger.
Cheese connoisseurs like wine connoisseurs go on and on about all the different flavors they find in their favorite indulgence. I have a pretty good sense of taste and smell. I can tell when milk has gone bad, long before anyone else can. I can tell you what the ingredients are in most prepared foods I have eaten, but the whole "this taste like, this stuff" and "this is reminiscent of whatever" is BS. Food taste like it tastes, don't try to "church it up". if you like it eat it. If it doesn't look or smell too disgusting try it.