Sono andato a San Diego e mi sono fermato in un posto danese. Il proprietario di detto luogo ha detto che c’erano diversi livelli di gusto, da lievi a quelli più forti. Mi sono sentito avventuroso e ho comprato quello centrale. Torno a casa e il formaggio è morbido, apro e oof. Ha un odore di foro di bottino non lavati e il gusto non è buono. Anche dopo aver messo in frigo e aver controllato ore dopo, ha ancora un odore di culo da palude del giorno 3.
Come faccio a mangiare questo formaggio, come con cosa? Frutta o qualcosa del genere? C’è un modo per superare il cattivo gusto? Non voglio doverlo buttare via 😮💨
https://www.reddit.com/gallery/1noaef7
di chicken_raver
25 commenti
Why do you know the taste of dead booty?
> Is there any way to get past the bad taste?
You grow up.
But more seriously, it’s one of those cheeses you either like from the get go or have to acquire the taste for. If you want to ease it in, I would put a little jam/marmelade on top of it.
Some swear, that you need a good amount of butter under it – and the odd one will suggest nutella under. (Yes, nutella, because of the chocolate / fat combo from the cheese).
The bread is also important, the darker it is the better. Whole grain rye bread is fantastic or a decent sourdough.
It’s an acquired taste, I guess.
It’s great on sourdough or white bread with lots of butter and perhaps a bit of jam on top.
Well, the name of it loosely translates to “Cousin Coarse” or “Cousin Harsh” so…
Bread (sour dough or something at least somewhat full grain), toasted, layer of butter that melts, slice of cheese. Some people enjoy jam on the stronger cheeses (this is definitely in the stronger end. Middle my ass.), blackberry, black current or strawberry jam (preserves with actual fruit, not American jelly bullshit).
It’s a somewhat acquired taste. My wife hates strong cheese like this, I fucking love it.
Thats the trick, you dont, unless you are a swamp creature that likes dead muck
Eat it with cheese and some jam.
Or don’t. I’m not your mom.
“Fætter kras” Translates to “Uncle rough” or sumth like that, so I guess it lives up to its name.
It smells worse than it tastes – it’s made to eat on bread – id recommend you white bread, butter and a slice of the cheese, and if you’re still afraid, maybe put some marmalade on top.
I ate this cheese this morning, it just have this distinctive smell, but is made for bread.
The name literally means “Cousin rough”
A nice piece of bread and some jam is always great. Don’t eat the sides to it, those are pure rind. So cote that off and then slice the top part, lather some jam on bread and stick it on top.
Our strong cheeses are a bit of an acquired taste, but it’s great!
I would eat it like the other ones described, but whenever I buy a cheese that is too harsh I usually use it in toasts where it melts. That way it looses some of its strength.
You bought a strong one and you need to eat it on a toast or a slice of rye bread.
I can suggest to spread some jam or a strong mustard like a dijon on top. Some also like to sprinkle it with e.g. brown rum before eating it.
At least it is ecological 😀
Thats not Cheese. This particular substance is used in chemical warfare. Avoid contact at all cost
it is called cousin crass, so it might be as intended, i don’t know the cheese though
i’m a little confused by it being middle between mild and strong with your description, though it might be your tastes are normally in what we would consider mild cheese
some info about the branding, it is danish state certified organic, recommended by the animal protection foundation
you can eat it however you like, though if you think it is to strong, you can serve it with other cheese on a board to allow the taste buds to acclimate to stronger cheese like you might do with something spicy
This is not the middle one, this is one of the strongest smelling cheeses. Personally it makes me gag.
That cheese gets really sweaty, personally I don’t like those on bread, but I love them melted, for example as the cheese in a cheeseburger, or grated on or in a meatsauce😃
That is an aged Danbo cheese. It’s absolutely delicious, and I will happily eat a lot of it, and then stay away from people for a day.
There is always the problem that if it has not been correctly stored, it can go bad. Any hard cheese go bad from room temperature after it has been cut, but Danbo is especially bad.
So I cant help you gauge if it’s bad or not, but I would suggest you try a good aged Danbo cheese in a cheese store.
It’s one of those things that’s not enjoyable on its own. I’d suggest a shot of cognac, cigar smoke in the eyes and a circle kick in the stomach.
Man i wish you used different nouns to describe the taste 😭
But yeah.. Fætter kras is one of those cheeses only grandpa could stomach
If you prefer mild cheeses like cheddar and gouda, this is not for you. Try “havarti” next time.
I would grab a sour dough bread, a slice of that cheese, then depending on the mood and having a beer or not, I would put on marmelade/jam or mustard if I had the beer, personally a dark sweet like [Roulv.](https://brewerbox.dk/products/bryggeriet-frejdahl-roulv?srsltid=AfmBOorm1HVobqLTIvIn0RoFzBBajtxVtqYzzV6WVG2Tqd_KgE4tj2dO)
It’s common to eat this sort of cheese on bread, rye or softer with plenty of butter and then rhum on top of it.
First congratulations. You are about to learn about cheese with flavour. This is NOT our strongest cheese, but it does separate the sheep’s from the bulls.
When you get the more mature cheeses, I prefer raw onions and aspic instead of jam. Maybe a nice glas of rum on the side. Dijon mustard goes well with strong cheese to.
The cheese have to be cut by string, and if it crumbles, you know you are on the right path 🙂
Same way you eat booty – Without restraint.
This one isn’t that strong. At least the taste isn’t. I don’t like strong cheeses, but I like this one.
You eat it on buttered bread, usually for breakfast. If you can’t handle the flavour, use marmelade or additional toppings like sliced bell peppers, strawberries, or tomatoes. But I would encourage you to try it without additional toppings.