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Many cheese fans believe the stinkier it is, the better it tastes, and cooking with it improves the flavor. To help develop our palates, we spoke to an expert.
Washed-rind cheeses have a long history Diving into the history of washed-rind cheeses, which dates back as far as the 7th century, gives even more insight into how they're made.
Above: A visual aid to the impending move of Stinky Bklyn, the popular cheese shop that opened at 261 Smith Street back in 2006. If you’re a local who’s come to rely on Stinky for your cheese fix, ...
Any rinds softer than Parm’s are also good to eat ― like some of the (in)famous barnyard-smelling cheeses classified as washed-rind cheeses ― no matter how stinky they might be.
Cheese cultured using bacteria from human bodies not meant to be eaten Khalil Akhtar · CBC News · Posted: Dec 03, 2013 1:18 AM PST | Last Updated: December 4, 2013 ...
Of course, if you still don’t want to eat the rind on a stinky cheese, you can also trim it off — but both Todd and Reinhart say it would be a waste, especially if you want to taste the full ...