Dear reader,
Usually I’d say avoid products sold to you by the gram and beginning with the word “kristal..”. If you have a trustworthy cheese guy, though, and it’s on sale… I mean… if it’s on sale. For today’s post I take the plunge and you can read from the safety of your couch. Or wherever you’re reading this from. Bathroom, probably.
Origin: Bregenzer Wald, Voralberg, Austira
Rennet: ?
Milk: cow… raw?!
Affinage: 12 months
Notes:
Who has time for notes?! Lets do this!
Thoughts:
New York’s hottest club is SPICY!!!!!
The first bite hits the nose hairs like a fireball. This is sharp, harsh, and aggressive. I get a lot of garlic, hot and firey like eating raw garlic. The front end is like hitting the sweet spot on an aged cheddar, but then it all builds and overpowers you. The flavor lingers all down the back of your throat. Buttefat blends into garlic, which then just stays. This will get into your pores, and it stays like an unwelcome guest. The odd calcium crystal is a treat, but the texture is generally totally overshadowed by the flavor. Could be substituted for smelling salts for bringing the dead back to life. This is a rare cheese, in that I had a hard time finishing it. The second and third bite were just the same, the second day of eating it just the same. This is seriously the funkiest and stinkiest cheese I’ve had since… since Gamalost. It may not take that crown (perhaps nothing ever will) but this is a contender.
This cheese easily makes the top 5 stinkiest list. Be ready for your whole refrigerator to smell like this cheese and nothing else. Stinky cheese lovers rejoice!
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