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  #21  
Old 02-03-2018, 01:04 AM
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i'n Brazil we have almost 50 local cheeses like manteinga(butter cheese)(https://pt.wikipedia.org/wiki/Queijo-manteiga) sorry but no english links, minas cheese(https://en.wikipedia.org/wiki/Minas_cheese) coalho cheese(https://en.wikipedia.org/wiki/Queijo_coalho)
prato cheese(https://en.wikipedia.org/wiki/Queijo_prato)
and my favorite requeijão(https://en.wikipedia.org/wiki/Requeij%C3%A3o)
the last one its like a creamer cream cheese with a soft taste and with bread its wonderful. anyway cheeses are the brazillian snacks
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  #22  
Old 02-03-2018, 01:41 AM
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Cool! Now that's something I've never had...
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  #23  
Old 02-03-2018, 07:44 AM
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Just remembered my 2nd favourite "cheese". It's a Cyprus cheese made from goats milk that I fell in love with while working in Cyprus for a while. It's the first cheese I've come across that's served grilled or fried in a dry pan as it doesn't melt at usual temp.... Halloumi, or squeaky cheese (squeaky while chewing)
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Old 02-03-2018, 10:07 AM
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  #25  
Old 02-03-2018, 03:37 PM
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Originally Posted by Jaknet View Post
Just remembered my 2nd favourite "cheese". It's a Cyprus cheese made from goats milk that I fell in love with while working in Cyprus for a while. It's the first cheese I've come across that's served grilled or fried in a dry pan as it doesn't melt at usual temp.... Halloumi, or squeaky cheese (squeaky while chewing)
With mint and lemon or without
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  #26  
Old 02-03-2018, 04:07 PM
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Gjetost is another abomination from Scandinavia, caramalized goat's whey.
I'm trying to imagine how this would taste, but then again, do I really want to know?
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  #27  
Old 02-03-2018, 06:28 PM
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Back in 2010 had the privilege of being invited to a sheep dairy evening in Belgium. Cheese, ice cream, etc... All the alcohol in the world cannot make me forget that evening. To top it off the car wouldn't start and I ended up having to sleep in a crowded room in a farm house that had the permanent odor of cattle shit.

The hilight of the evening... Fucking Tuvan throat music - may as well have listened to an orchestra of dental patients gargling

Last edited by Scene; 02-03-2018 at 06:33 PM.
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  #28  
Old 02-03-2018, 07:12 PM
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Originally Posted by Avyctes View Post
I'm trying to imagine how this would taste, but then again, do I really want to know?
I tastes like goatey caramel. I really can't be any more descriptive than that unless I start using other languages

es un quesa que tiene sabe come de dulce de leche y cabron.

Although, in Mexico (and here in New Mexico) they do make a milk caramel from goat's milk called cajeta. It's tasty.

The thing with goat milk and things made from it - either you can handle the goatiness, or it's the worst thing ever. I'm okay with it.
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  #29  
Old 02-03-2018, 09:42 PM
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Originally Posted by Drokalypso View Post
I tastes like goatey caramel. I really can't be any more descriptive than that unless I start using other languages
That's not as awful as I had imagined. Surprising given Scandinavians eat such delicious (ahem) things like that Swedish fermented herring in a can (just the smell, dear gods) and one I haven't tried myself but still: fermented, buried shark meat. I mean, come on
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  #30  
Old 02-03-2018, 09:46 PM
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That's not as awful as I had imagined. Surprising given Scandinavians eat such delicious (ahem) things like that Swedish fermented herring in a can (just the smell, dear gods) and one I haven't tried myself but still: fermented, buried shark meat. I mean, come on
"Hey Bjorn."
"Yeah Sven?"
"You know what would make this fish better?"
"What, Sven?"
"Fermentation."
"Dammit Sven, you're a genius."
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