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-   -   Stinky cheese really STINKS ! (https://www.flyertalk.com/forum/diningbuzz/948793-stinky-cheese-really-stinks.html)

flyerwife Apr 29, 2009 10:50 am

Stinky cheese really STINKS !
 
OK, so I am not an exotic cheese lover. Exotic to me is extra sharp Cracker Barrel ;) . But my husband and daughter like them.

We just bought a Raclette grill and purchased several cheeses to go along with it. But my gosh, they are stinking up my refrigerator something awful!! Even in a ziploc bag, the offensive odor is driving me NUTS!

I am going to try using a plastic Tupperware type container, but these things are pretty potent and that may not solve the problem. Is there any secret to keeping the cheese from knocking me out every time I open the fridge? And is there such a thing as a separate cheese refrigerator-type keeper so I can get them out of my fridge altogether?

Steph3n Apr 29, 2009 11:15 am

baking soda fridge pack.

Also I have a small fridge for drinks that I sometimes put some 'stink' cheeses in :)

Linda VH Apr 29, 2009 12:30 pm

Ooooooh! www.chowhound.com would really love your question. Check it out!!!!^

Gaucho100K May 2, 2009 4:21 am

Wirelessly posted (Palm TX: Mozilla/4.0 (compatible; MSIE 6.0; Windows 98; PalmSource/Palm-D050; Blazer/4.3) 16;320x448)

Good cheese can be like durian.... smells like sh!t but tastes like heaven.....

BamaVol Feb 7, 2022 10:42 am

I put a charcuterie board together last night for the cocktail hour. I had bought a half dozen cheeses (got carried away) and cut three. One was an aged provolone (aged 2 years). Fresh provolone is one of the most inoffensive cheeses going. I don’t think there’s a whole lot of flavor. But after 2 years, the stuff stinks to high heaven. Strong on the tongue as well. Fortunately, I had ordered a honeycomb. Spreading a little honey on it totally controlled the tang and stench.

I am learning to put things on cheese. I have a sour dark cherry spread that goes well on strong cheese. I haven’t opened it yet, but I also have an orange fig spread that should do the same thing. I think either would tame the aged provolone as well and I will be trying that tonight.

Charcuterie board last night: aged provolone, aged Irish cheddar, NY state champagne cheese, Finnish rye crackers, salted smoked almonds, olive salad, Genoa salami, prosciutto, cantaloupe chunks, honeycomb.

LondonElite Feb 7, 2022 10:45 am

Nothing like a smelly Epoisses

corky Feb 7, 2022 11:28 am


Originally Posted by BamaVol (Post 33971324)
I put a charcuterie board together last night for the cocktail hour. I had bought a half dozen cheeses (got carried away) and cut three. One was an aged provolone (aged 2 years). Fresh provolone is one of the most inoffensive cheeses going. I don’t think there’s a whole lot of flavor. But after 2 years, the stuff stinks to high heaven. Strong on the tongue as well. Fortunately, I had ordered a honeycomb. Spreading a little honey on it totally controlled the tang and stench.

I am learning to put things on cheese. I have a sour dark cherry spread that goes well on strong cheese. I haven’t opened it yet, but I also have an orange fig spread that should do the same thing. I think either would tame the aged provolone as well and I will be trying that tonight.

Charcuterie board last night: aged provolone, aged Irish cheddar, NY state champagne cheese, Finnish rye crackers, salted smoked almonds, olive salad, Genoa salami, prosciutto, cantaloupe chunks, honeycomb.

Sweet things such as jams or honey go really well on blue cheeses and those can be stinky too. Your board sounds yummy.

gfunkdave Feb 7, 2022 12:02 pm

The French call it "les pieds de Dieu" - smelling like the feet of God. :)


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