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This implies the existence of 'contrast' and 'brightness' as other variable metrics that can describe various cheeses.
But more seriously:
Sharp, Extra Sharp cheese is so fucking good.
I love it so much that I developed a healthy salad eating habit to avoid shitting bricks after eating a quarter of a brick of cheese, so sharp cheese + salads is a win win in my book.
My sincerest condolences to the lactose intolerant.
There isn't actually a lot of lactose in hard cheese.
Well, I'm hesitant to be the person that tries to convince somebody to eat something that their body doesn't like to process any amount of.
And, hard cheese and sharp cheese are or at least can be different things, ie, hard romano or parmesan, vs sharp cheddar... and then there's say gouda, that can be hard or sharp, or hard and sharp...
I know this is a different thing, but like... so many people just decide they're gluten intolerant, when they actually aren't... whatever brother/sister, eat or don't eat what you want.
I've met way too many people who just make up reasons to justify some diet they don't understand, as well as people who actually do understand their bodies, their particular differences, and actually have diets that make sense for them... I'm just going with the 'munch and let munch' approach.
EDIT:
And further, all of us who are not lactose intolerant?
We're actually the weird mutants.
Most humans don't come from a lineage of perennial milk drinkers, making food from the milk of other animals, developing a mutation to be able to better metabolize it.
Most people and most mammals in general do not regularly drink milk from another creature.
That's actually weird.
Yeah, it's specifically that hard cheese has most of the liquid drained off, and lactose content is reduced further with ageing.
I just don't want somebody out there thinking they can't have good cheese because milk is spicy for them, when the good cheese is actually the least spicy.
The sharper, the better.
The sharper the better for cheese. Add some fermented food to that salad mix and it makes a great dish. I used kimchi the last time I ate salad w/ cheese. I'm sure some sauerkraut would be dope too.
I agree with you, but I regret to inform you that if you have any roommates, decent chance they hate you, lol.
Brightness is a term ive heard people use to describe cheese
Okay but the knife in that image is a boning knife not a cheese knife and it's not going to be as sharp as you'd like it for its purpose if you keep cutting cheese with it
Are we sure that's a boning knife and not just a really old knife? My grandpa had a knife that shape that started life as a chef's knife 40+ years before.
...facts: this is the carcinization of all knives sharpened properly on a regular basis...
Look at how theyre mangling the cheese. They dont care. Their life has spiraled out of control. All hope is lost.
It'll be fine, they're cutting sharp cheddar!
From recent experience, 5 years' worth of peptides might taste like feet that haven't been washed in 5 years. Bigger number isn't always better.
Delicious, delicious unwashed feet.
Wait what
Listen - if you don’t like the taste of unwashed feet then fermented foods just might not be for you…
Knowledge Fight fan by any chance?
Red alert red alert red alert
I too thought this clwas not coincidence
I see what you did there!
Haha you caught me! I was hoping someone would make the connection
Love it!
Mmm, delicious peptides. Nothing better than a crumbly 3+ year old cheddar, especially when it has those nice salt deposits on the surface.
I like when those little crystals develop inside
Having a cheese with those crystals at home.
My wife: Uh, that doesn't look good. I think it's spoiled!
Me: WAIT, let me look first! Looks, sniffs, takes a bite nope, everything fine!
My wife, sceptical: You do you, I suppose...
... everytime...
Where I live a highly prized cheese is best when spoiled. It's not like they age it very long or in a particular way, they just throw it in a cellar to rot for a while.
It's delicious.
A really mature Red Leicester beats any cheddar.
Red Fox is great
Gimme moar please
Ur a bitter peptide
Got 'em
This is why my cheddar shivs are useless in the yard.
Huh. I would have thought it was characterize by the sourness. Extra sharp cheddar is more tart than mild or sharp.
Same with olive oil
I've got really strong taste for bitterness, and have never liked sharp cheddar because of this.
Presumably it's more about the level of acids than bitter compounds, so this association is secondary