Help /ck/

>>7338661
Welcome to pungent cheeses, they're a killer but you learn to love the smell of wet dog.

Cheese breathes, it's possible it was stored incorrectly and got some rather nasty scents and spoiled. If you don't like it, throw it out, it's very possible it is spoiled.

>>7338676
well I'm worried because this is the first time I'm trying to love a cheese and it just won't stick.

It also worries me that it doesn't taste like it's been described in the reading I've done.

I am really entertaining the idea that it's spoiled. Thanks for the input.

>>7338661
What's the best cheese to spread on crackers?
I just tried brie, and it was okay. Nice when combined with a small bit of blackberry jam on a cracker. Nothing great, though.
What do you recommend?

>>7338661
>I consider myself a cheese lover.
>cheese stored in plastic
You do not love cheese.

>>7340101
How would you store it?
To keep the smell off your other food?

>>7338661
>bleu cheese
Plebeian.

>>7340130
Real Fontina is supposed to breathe, which it can do through the natural rind it forms. The Danish stuff in wax is already a little fucked up on that level, but if that's too much for you I don't recommend seeking out and springing for the real stuff. It ain't cheap.

Generally when you buy really good cheese you let it breathe by wrapping it in wax paper instead of plastic. Tape it shut and you're good to go. If that results in too much of an offensive odor for you store your wrapped cheeses in a large sealed container in the fridge. As long as the cheese can breathe a little you're fine. (Of course don't buy it in large enough quantities that it'll dry out before you eat it).

If you want to try a more approachable cheese that still has some pungency Taleggio might be a good choice. Its aroma is as powerful as Fontina, but the flavor is much milder.

>>7338689
Brie + Fig Spread + Prosciutto + Stone Wheat thins

>>7338689
Personally I prefer fresh goat cheese.