Stinky cheese really STINKS !
Apr 29, 2009 | 10:50 am
#1
Original Poster
Join Date: Nov 2000
Location: New York USA
Posts: 2,933
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?
. 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?
Apr 29, 2009 | 12:30 pm
#3
Join Date: Feb 2005
Posts: 527
Ooooooh! www.chowhound.com would really love your question. Check it out!!!!^
May 2, 2009 | 4:21 am
#4
Moderator, Argentina and FlyerTalk Evangelist
Join Date: Aug 2000
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Good cheese can be like durian.... smells like sh!t but tastes like heaven.....
Good cheese can be like durian.... smells like sh!t but tastes like heaven.....
Feb 7, 2022 | 10:42 am
#5
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Join Date: Jan 2004
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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.
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.
Feb 7, 2022 | 11:28 am
#7
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 34,899
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 dont think theres 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 havent 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.
I am learning to put things on cheese. I have a sour dark cherry spread that goes well on strong cheese. I havent 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.
