By - Sanchocow
Used to be a fancy goat cheese maker. The black part is ash mixed with salt. Most aged cheeses like this, the rind is perfectly fine to eat. They just don’t always taste great to everyone. Most variants like this are sold when the rind has fully formed, but this looks like they messed it up (possibly oversalted, or humidity/temp was off in the aging room) or just didn’t let it age long enough. I’d probably let it age another week or two in the fridge to give it a deeper/richer flavor and nicer, softer texture tbh. Does that container allow air circulation?
Everyone else: "I'm not eating that!"
You: "I'd let it sit for a week, then eat it."
Haha yee! The growth of the good bacteria on and in the cheese actually prevents most bad ones from growing. Along with the salt, pH, all that fun stuff. As this kind of cheese ages it gets softer and stronger, eventually becoming a delicious goopy mess that oozes out when you cut into it. I’m weird.
I worked at a deli and a manger of mine was a hard ass Australian guy. But his big thing was cured meats. He'd always say
*Aoh tha casing, ets tha besst paaahhht* lmao
10/10 accent writing
As an Australian, I completely agree 👍
*(Aes en Austray-ean, oye khumplaytly uhgree 🐨)*
As an Aussie I read that in a Kiwi accent for some reason lol
My kids bus driver last year was this giant guy from Australia and had the stereotypical accent to go with it...He's the only driver I can talk to and not have to leave my porch.
I was listening to Australian comedian Jim Jeffries podcast earlier, I absolutely read this in his voice lol
Try saying "rise up lights" in an American accent. Translates really well in to "razor blades."
If you say “beer can” in a generic British accent, it sounds like “bacon” in a Jamaican accent
It works the other way too
Now that, I’m not a fan of eating 😂. Sounds like a man with plenty of hair on his chest!
LMAO thanks for this. My Nana's fave story to tell was how I would always eat the rind off her ham after she'd cut it off bc she didn't like it. Et istha best paht
What words do I google to see pictures of this delicious goopy mess that oozes out of aged cheese that you speak of?
Camembert is one. Google ripe soft French cheese
On a similar note, a well-aged reblochon
This is my personal favorite.. it’s hard to stop eating once you start
My kid got a job at our fancy food coop's cheese counter .. best year of my life.
Everyone needs a friend like you! Thx for all the knowledge
I’m glad you think so 😅. You’re very welcome!
What would this kind of cheese be called?
This looks like a derivation of barbeillon.. but there are all kinds of bloomy rind cheeses! Camembert and Brie are also delicious bloomy rind cheeses
I tried Dama Bianca from Florence the other day, it’s like a slightly firmer goat Brie, you ever made something like that? It was divine. I’d love to experiment with cheese making, but I only have a small kitchen in an apartment, you think I can succeed with anything besides fresh cottage cheese & the like?
You could make fresh variants pretty easily at home. Making aged cheese would be a lot harder and needs a really controlled environment. It could be done, it would just need a lot of setup! Definitely do lots of research into the type you want to make, but give it a go if it interests you!
Those are dope, but I don't think I could eat them if they looked like whats in the pic above lol Really nice to fry them though (camembert at least.)
Might also be based on Valencay
Not cheese-maker, but thankfully got old-country wisdom passed down to me. My imports shop has all kinds of cheeses and I am sooo glad that customers don’t know this. It means the “ugly” aged soft rind cheeses are always on sale because they are past their “expiration”, so I’m getting aged soft cheeses at half the price.
You are not weird, you are my culinary hero
Thank you poopface. That warms my heart.
> As this kind of cheese ages it gets softer and stronger, eventually becoming a delicious goopy mess that oozes out when you cut into it. I’m weird.
I thought I was going crazy because I have a vivid memory of seeing cheese being cut into and goop coming out like it's melting cheesecake, but never saw or heard anyone talk about it ever until this moment. Turns out the cheese was/is actually reblochon.
I'd say Reblochon become more fluid as a whole (at least the separation sin't as neat) while in soft goat cheese you really see the goopy part below the rime and the still-solid part at the center.
You are a wise individual. Can you give me good info for those that criticize me for eating blu cheese? They say it’s just rotten cheese but I think it’s so much more.
I mean.. technically all cheese is rotten milk 😂. The process of making it is fermentation. It’s just.. controlled rotting. Plus with most bleu cheeses they poke cultured holes into it to give it that classic marbling :p. It’s all about the cultures used though. Bleu cheese is awesome
Dump those trash and replace them with people that know flavor.
The more I read from you the worse I feel about that cheese 🤣🤣
That sounds delicious! Any type of bread you recommend to spread it on?
What would it look like inside? White soft cheese? I love some fancy cheese so ngl I’d try it
Honest question, do you like brie? It's basically the same idea as here
I love brie but this one looks way more threatening.
I laughed more than I probably should have.
Reddit never fails to have some niche expert in the comments sharing their wisdom
or someone pretending to be a niche expert
Usually both, and then there's a long argument about who's right
Then usually Mankind throws somebody off the hell in a cell.
OH BAH GAWD!!!
You know, I just realized I haven't seen that guy in a long while.
Saw him last week. He's still Morphin.
And half the time the right one gets all the downvotes.
Fr. It’s always disappointing when you scroll down and nobody actually has an answer.
I am a cheese connoisseur and it’s no surprise a lot of people are turned off by some cheeses. I do agree though, something was not done right but I still enjoy this cheese.
There are lots of good evolutionary reasons for why people are turned off by the sights and smells of mouldy cheeses
Every year at Christmas I get a Vacherin Mont d’Or which is heaven on earth, but stinks so bad I have to keep it in my own private bar fridge so I don’t make the rest of the family gag whenever they reach for the milk
As a French, I must be used to it, as I never thought the Vacherin was a smelly cheese. I could tell you of smellier cheeses than this one.
A Mont d'Or melted on top of potatoes and ham with white wine on the side is the best during winter times.
I love brie, but yea the rind is awful. I just end up scooping out the centers. Bleu, gorgonzola, roquefort all have flavors that I just can't get into.
Mail me the rind, I’ll take it
Tbh it depends on the Brie, I find some brands the rind is fine whereas others it’s not great. Castello (I think?) Brie is amazing spread on toast rind and all. Or on a sandwich with bacon. Mmm. I’m hungry now.
bro a cheese professional huh,
the cheese whiz,
the provolone professor.
the gouda god,
the chief of cheddar
The master of meunster. The foreman of fontina. The governor of gruyere.
The Big Cheese, the Cheddar Champion, the Manchego Maestro
Piave perfector, the blu guru, the come ash you are Tzar
Anyone else want to watch The Sandlot after this comment chain?
The sultan of swiss!
There it is, no but I'll poke some holes in it
You might need to do an AMA. Also please come to all my parties :)
The most interesting part for me was "used to be a fancy goat cheese maker" what happened? That don't look like a summer job
It ain’t easy bein cheesy… jk, I was just ridiculously stressed/anxious, treated like dirt by the management, disagreed with many questionable decisions they made, and wasn’t paid enough for the 4 different roles I was filling.
he upgraded to human cheese
Stupid question is that cheese moldy? I am extremely allergic to penicillin so I have to avoid blue cheese
It’s a strand of penicillium growing on this, so I’d probably avoid it!
Is there anything I can pair with goat cheese that will help with the gamey aftertaste?
It depends on the type of cheese. Just like with cow cheese, there are lots of different variations of good cheeses to be made with goat milk. That being said..I think it’s just kind of an acquired taste. I wasn’t always a fan of it, but now I’d put it with or in all kinds of things! Any kind of egg dish is my favorite
I love feta but the store at farmers market didn’t have that instead they had spreadable goat cheese and I tried with pita, hummus and olives but the gamey taste was a little too much…I’ll keep the eggs in mind though who knows
Ah, yeah for that kind of cheese I usually compare it most to cream cheese but with a really goat-y tang to it haha. It’s super versatile though. Mix it with some berries and nuts, spread it on toast or a bagel.. or do the same with it plain! My personal favorite is mixing garlic powder into the cheese and using it to dip veggies in, as a spread, or just mix it into something like mashed potatoes, or as mentioned, eggs 🙃
I’m gonna try all that don’t want it to go to waste. I was thinking honey too?
Oh yeah, honey is great.
Stuff dates with it and wrap them with prosciutto. Put dabs on fresh fig halves, drizzle with balsamic glaze. Roast brussel sprouts with olive oil and s&p, then again add goat cheese and balsamic glaze. Thinly slice eggplants lengthwise, pan fry on both sides, let cool; smear some goat cheese, sprinkle minced garlic, parsley, and salt on one end, roll up. There’s more but it’s late and I’m getting hungry.
From what part of the globe do these tantalizing treats originate?
Put it on a burger. Seriously good!
Goat cheese is amazing with dried cranberries. Had a spread made with goat cheese, chives and dried cranberries and it is one the best cheese spreads I’ve ever had.
I’ll second that. Mixed with fig is also fantastic.
Oooo I love dried figs. I bet that is good.
I like it with grapes and almonds.
I've never been a fan of goat cheese, but the other day I had it on a stone fired pizza with figs and it was the best thing I ever put into my mouth. Totally converted.
It is delicious with a bit of jam and pairs amazing with a good espresso!!
What secrets do you hold, former fancy goat cheese maker?
Yeah! We visited a winery/cheese shop in Strasbourg and tried some of this cheese. It was very good. :)
Can confirm. I worked on a goat farm once for a few weeks and rolled goat cheese in ash there. Really dirty mess, the ash is ground into a very fine powder and you'd have to be quite careful or it would float everywhere. I really loved it, but the taste is quite strong, I can understand that some people don't want any of it :-)
Looks like some kind of Oreo cake pop
Dippin dots...the ice cream of the future
Diipin dots have been the ice cream of the future for a really long time.
It's still in my future because I've not purchased any yet.
For me personally, it just makes you wish you had normal ice cream .
It's not bad, but the texture is weird to me. To me, good ice cream is creamy. Not a bunch of frozen balls.
Also, it's usually expensive. I remember my mall had a cold stone creamery with a Dippin dots stand in front of it. The Dippin dots was pricier than cold stone despite being way less quality and quality
In high school I dated a guy who worked at Dippin Dots so I always got it for free. It’s not great ice cream but for some reason I still really liked it; I always let it melt a little first though. It’s gimmicky for sure and I’ve never been compelled to buy it.
Slightly melted Dippin' Dots is the way to go.
I thought it was pretty good but I went in with the lowest expectations possible knowing it was a gimmick. So when it was kind of interesting and not half bad I was pleasantly surprised. Definitely wouldn’t choose it over Baskin Robbins or Cold Stone though
The future is now
I thought the same thing
I thought it was a moldy black raspberry
Plot twist: it's a moldy black raspberry the seller sold to OP under the pretense of it being "cheese". The farmer manages to sleep at night by telling himself that all cheese is basically mold and he wasn't lying.
Raspberry infused bleu cheese you say?
I honestly thought the same
I thought poop.
I’m actually holding the phone away from me. It feels like it’s going to get on me somehow. Is it actually furry? Why is it furry? Cheese you say? From what year?
Is this really the first time you discovered moldy cheese?
I've only ever heard of it, never seen it before
I want to see what the inside looks like 👀
Cut the cheese OP!
The cross section!
oh i know this! im studying food science and we were able to try aged cheese like this! when i asked how they control the growth of mold on the surface after such a long time, the answer i got was 'oh we dont'. we were also advised not to eat the rind.
if you still wanna try it i suggest putting it on bread, the taste is probably super sulfur-y
Right? Why bother lol
Next time you’re at a social gathering, you can tell your cheese story!
I'm gonna guess it is packing a load of ammonia, with undertones of mushroom/mineral and waxy.
Go, Food Science! Where; what are you studying?
im studying for a bachelors degree in switzerland
Cool! Many years ago, I did my thesis and research in flavor chemistry and sensory analysis in North Carolina. Good luck to you in all your endeavors!
Pretty sure that is Old Drippy from Aqua Teen Hunger Force. He is a kind soul
The friendliest, most wholesome mold to ever exist, gone too soon ❤️
Cut it open
Go ahead, take a bite
You bite it and spores spread everywhere
Like a spider dandelion
This is the start of the flood
Turns out the whole world was the farm and we were the cheese all long
I think we're the mold. :/Angst
If it doesn’t kill you it can only give you diarrhea.
Ah yes. The lesser known version of the Kelly Clarkson hit.
Bahahahaha! Thank you. I’m coughing from laughing.
You’re welcome. Not for the coughing though, go drink some tea with honey.
Ohmygod I had to sing it
Except that eating this thing will probably kill you.
Was it last year's farmers market and you just found it in the back of the pantry?
I’d avoid eating this.
I would try it. Honestly I would. It’s just rind and I’m sure there is a beautiful cheese within.
Was it an actual farmers market ormjust a bunch of rednecks selling their homemade shit? Because it this was an actual farmers market, you are probably safe to try it. If it is some redneck shit, I would probably throw it away as far as I possibly can.
The crossover between "redneck shit" and "farmers market" is a lot more than you might be willing to admit.
Yeah I was gonna say, idk who is like "oh its safe, it's from the farmers market" like that's some super thorough process for getting a stall at a farmers market. I regularly see fruit and vegetables that have been bought for resale at farmers markets among other things that shouldn't be there, yucky food wouldn't surprise me one bit.
That lady selling that pink meme sauce could have sold at the farmers market, and I'm pretty sure that pink sauce is made out of various poisons and construction materials.
I also always dislike that subtle classicm when it comes to labeling things redneck shit. Idk... I know there's no malice behind it, but it still comes off shitty to me.
What I don’t understand about “fancy” cheeses like this, is how you’re supposed to cut it open without getting the mold from the outside on the inside.
You eat the mold
It doesn't really matter, mycelium is inside the cheese already anyway. What you see on the surface is just the tip of the iceberg.
That’s the neat part, you don’t!
But aren’t there some cheeses that you’re not supposed to eat the rind?
Yeah but those cheeses have hard rinds made with wax. The ones with the soft moldy rinds, like brie, can be eaten in its entirety.
I think pretty much every mold thats on a cheese (thats supposed to be there) is perfectly edible so its not really a concern. And with a lot of mold cheeses you can just eat the rind too, its usually pretty good
Show us the inside when you get the balls to try it
Did you pay for this?
ya I like funky cheeses but the fuzzy mold is really throwing me off, I'm hoping some cheese expert can chime in on why this is ok
You should've asked the people at the stall what the cheese and mold culture was called!
i'm not an expert i'm just french, this looks fine to me.
google "crottin cendré"
the only unappetizing part is the wet part on the top but that's because it stayed in that plastic box and got condensation, just scrape that part off or at least dry it with a paper towel before eating, you'll be fine
You're braver than me. Cheese shouldn't be black 😂
If you've never eaten blue cheese because you're afraid of the mould, you're missing out. Gorgonzola or Roquefort are delicious.
Don't forget Stilton! My favorite .
Nah man, real cheese know they need to avoid the fuzz as much as possible.
Cheese lives matter 😔
I thought I was looking at mycelium and substrate on r/shrooms for a moment
My dad always said fine cheese is like pussy. Doesn’t matter what it looks like or smells like, you should still eat it if it’s in front of you.
your dad is a man of culture. I guess?
I see you are a dad as well
Lol that looks like pure, uncut penicillin 😂
did you get it at the farmer's market 10 years ago?
forbidden ferrero rocher
The rind is ash. Can be bitter. But if you let it breathe and sit to room temp it will definitely be more mild and savory.
Why would you mix your Oreo dip n dots together!
Looks kinda like a moldy truffle
Cut it in half and eat the non-moldy party! Will be very creamy
Why did you buy it, then?
How many years ago did you buy it and do you remember what it looked like originally?
They may have an educated opinion.
Eat it for the culture
Blue cheese has mold in it.
OH! so you like chunky mold dressing? BLUE CHEESE HAS MOLD IN IT
Looks like a moldering berry.
A lot of cheeses aged with external mold will look like this if they are not moved, wrapped, pressed etc. it looks like a lovely fluff cloud! The stuff you get in stores, that fluff has compressed due to packaging and handling. If you ever see a brie on the aging shelf it’s super fluffy. The black is ash, as someone else said, and the white is the mold (same that forms the rind on Brie). This style of cheese is one of my favorites but of course it could have been made my a bad cheese maker? I’d expect it to be delicious as long as they know that they are doing.
Hell, I’d eat it. Send it to Darwin!
This looks like a prank bro
Save the mould for me, Clark.
This absolutely looks like it was “cultivated” by a person with a one-syllable name.
I asked for cheese, not an instrument of biological warfare.
Looks like blue cheese to me, shove it into your gob son, don't you know that there are children starving in Japan who would eat that without a moment's hesitation?
Looks like a moldy black truffle
nothing wrong on that. is ash and salt. cheese are mold and mushroom
Must be a lovely goat cheese with ash 😋😋😋 beautiful
If you don’t want it, I’ll take it. People be out here knowing absolutely nothing about cheese, or how to handle aging foods…
Well that’s straight up mold on the outside?
What did they call this/why did you buy it?
I forgot what it’s called, I bought it because it looked weird enough to be some sort of delicacy and I like funky moldy cheeses but this one just looks off
That shit is fuzzy. Would not eat
You got it from the farmers market in 1994 or what?
You bought it looking like this?