#curd nerds

[mattsmemes]

[spiders-hth-is-an-outlier]

Favorite cheese? Favorite cheese pairing? Just opine about cheese all you want, really. I myself just played the bit in Dream Daddy where you go out with Hugo for wine and cheese and am hankering for brie.

Favorite cheese is smoked gouda -- really any smoked cheese, but yeah, gouda is the king of smoked cheeses in my opinion.  Ideally I’d pair it on a tray with like a pickled sweet pepper, maybe pile some kimchi on it if I’m feeling international, and with a zinfandel or a good dark red blend (I love Apothic, especially Apothic Dark, that’s my go-to wine for just-nicer-than-everyday occasions).

But I do have great love for a brie, especially warmed up and spread with a good chunky jam or a fruit chutney.  Brie with my Mate’s homemade fig jam and a bowl of corn nuts is for some reason just like -- The Holidays to me, idk!  Brie is so giving, though, what *can’t* you spread on it?  Apple butter!  Peach salsa! A drizzle of hot honey!  Brie’s door is always open, you know?

[spiders-hth-is-an-outlier]

Hey, Curd Nerds, how does it feel to see the Greatest Grilled Cheese of All Time, and it isn't in your mouth right now? I wouldn't know, because I ate this magnificent motherfucker for dinner.

[spiders-hth-is-an-outlier]

Okay but, regarding brie, what about spicy condiments? do you think it would work with a good mango chutney? or like, even, a jalapeño jam? it’s so rich... maybe only spicy condiments from cheese-living cultures, but not, perhaps, something like sambal oelek chili paste? i feel like i’m having a crisis of imagination, and you seem to possess expertise.

During summers when we have more free time, we do a big Peach Canning Experience around here, so I can say for sure that both peach chutney and peach salsa work excellently well -- mango I’m sure would also work!  And YES to hot pepper jelly, that’s also a good call, especially in winter months I think that touch of heat is nice.  Now, I’ve never considered chili paste before, and I’m not totally sure about the texture?  The idea of kind of a creamy paste on the creamy-melty cheese feels almost like not enough contrast to me, compared to the chunkier or jellier things, but -- you know, I think it’s worth trying!  Shit, I’ll try almost anything once!