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Subject: CB Round 1 : Gouda vs Stilton
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Gouda
Exported Gouda has two varieties, the young Gouda cheese aged between 1 and 6 months, rich yellow in color and with a red or yellow paraffin wax coating. This cheese is easily sliced with a cheese slicer.
Exported Gouda which has aged more has a pungent underlying bitterness, yet is still considerably creamier and sometimes discernible by a black paraffin wax coating. This strong tasting cheese is hard and often too brittle to cut using a slicer, but it can be sliced by knife or served cut in cubes, with drinks. Smoked Gouda which is a processed cheese and Leyden Gouda, a spiced cheese are also popular variations.
Stilton
To be called blue Stilton, a cheese must:
* Be made only in the three counties from local milk, which is pasteurised before use.
* Be made only in a traditional cylindrical shape.
* Be allowed to form its own crust or coat.
* Be unpressed.
* Have delicate blue veins radiating from the centre.
* Have a "taste profile typical of Stilton".
Stilton has a typical fat content of ~35%, and protein content of ~23%.
Stilton's distinctive blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes approximately nine weeks.
(edited)
Exported Gouda has two varieties, the young Gouda cheese aged between 1 and 6 months, rich yellow in color and with a red or yellow paraffin wax coating. This cheese is easily sliced with a cheese slicer.
Exported Gouda which has aged more has a pungent underlying bitterness, yet is still considerably creamier and sometimes discernible by a black paraffin wax coating. This strong tasting cheese is hard and often too brittle to cut using a slicer, but it can be sliced by knife or served cut in cubes, with drinks. Smoked Gouda which is a processed cheese and Leyden Gouda, a spiced cheese are also popular variations.
Stilton
To be called blue Stilton, a cheese must:
* Be made only in the three counties from local milk, which is pasteurised before use.
* Be made only in a traditional cylindrical shape.
* Be allowed to form its own crust or coat.
* Be unpressed.
* Have delicate blue veins radiating from the centre.
* Have a "taste profile typical of Stilton".
Stilton has a typical fat content of ~35%, and protein content of ~23%.
Stilton's distinctive blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes approximately nine weeks.
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I'm going for the gouda, but the one I'm voting for really has cumin in it. At least, I think it's a gouda.
Anyway, voted, and it can't be changed now.
Anyway, voted, and it can't be changed now.
Gouda is Dutch so with all due respect it is neither the best of Dutch cheeses and definitely inferior to Stilton. Here is how you weak-minded Brits lost the empire, you had a wonderful thing of your own making and you threw it away for some foreign ideology, err I mean cheese.
Stilton is superb, unique, emphatic and mostly delicious.
Only someone who prefers anonymous mediocrity would vote for the Gouda here.
Bah!
Stilton is superb, unique, emphatic and mostly delicious.
Only someone who prefers anonymous mediocrity would vote for the Gouda here.
Bah!
Only someone who prefers anonymous mediocrity would vote for the Gouda here.
That would be the 80 % of humankind that makes up the 80 part of the 80-20 rule then, the 20 % being the out-casts, eccentrics, and clinically insane. On that basis, Stilton is doing quite well on over 40% of the vote.
That would be the 80 % of humankind that makes up the 80 part of the 80-20 rule then, the 20 % being the out-casts, eccentrics, and clinically insane. On that basis, Stilton is doing quite well on over 40% of the vote.
Being one of the common masses, your logic doesn't count for much.
However, being the open-minded aristocrat that I am, I will take note and say:
Your logic is subjective and presumptuous, thus flawed!
Now go polish my shoes.
However, being the open-minded aristocrat that I am, I will take note and say:
Your logic is subjective and presumptuous, thus flawed!
Now go polish my shoes.
he is from Naaaarch, you will need to explain what shoes are.
the problem i have is that blue cheeses to my tongue are just wrong, my body says do not eat this! As far as i am aware i'm not allergic though.
have you noticed how most aristocrats tend to be out-casts, eccentrics, and clinically insane ?
if i answer no, is your second question "would you like to be ?"
Yeah, like Vialli. Owned a huge castle and a fortune and still decided to run like an idiot after ball...
You mean unique, misunderstood geniuses? Yes!
Thanks.
Thanks.
Let's just say that if you are ahead of your time, then I worry for our future ;)
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