#f1cheese

[f1driversascheese]

cheeseboard i made for my flatmates and i!!

cheeses

saint-albray

young gouda (lando norris)

søhøjland krystal

accoutrements

raspberries

dark chocolate

hazelnuts

rhubarb preserves

butter (not pictured)

baguette (not pictured)

simple n sweet :)

[f1driversascheese]

happy april fool's day!!

i've prepared a list of my finest cheese "facts" for you all to enjoy :) (they are not true. also the links are informational like usual don't worry)

affinage, the process of cheese ripening, was invented in monaco by bored fans who could not properly see the track and had to wait one william years for the race to be over due to restarts and whatnot

max verstappen's famous "simply lovely" quote was actually in reference to a particularly lovely camembert

fromage (2024), the cheese-themed strategy board game, was the only training material used for ferrari's strategists in 2024, 2025 and 2026

oscar piastri's dna is only 81% mimolette. 15% of his dna is tetilla, and tasty cheese makes up the last 4%

quadrant, lando norris's epsorts venture, is set to produce their own line of cheese similar to saga but the spots will be lando-blob-shaped

alpine is named after the alpine family of cheeses. a garage in-joke is to refer to different items and people by the names of different cheeses. esteban ocon was referred to as "winter emmental" during his time there. because of all the holes.

a group of cheesemakers is called a rennet, referring to the enzymes that give cheese its texture. a group of cheese eaters is called france

sebastian vettel traded 2 of his wdc trophies to buy pastures in the alps. he is still working on a formula for a unique cheese

in ancient times, fig branches were used to make teleme, but in modern times, pieces of 2016 mercedes f1 cars are added to the goat milk instead

the reason the series is called "formula one" references cheesemaking formulas

cheese is my least favorite food. i run this blog out of hatred and spite

happy april fool's day :)

[f1driversascheese]

DUDE I am Obsessed with your blog someone liking something so passionately is so fucking sexy me and my girlfriend spent an evening just scrolling through and spam liking everything from your blog and she kept saying "how is it so accurate??" and she isnt even an f1 fan

also LOVE LOVE LOVE the wiki links I am the number ONE Wikipedia lover so THANK YOU

adore your blog

<3 @otterducks

aaaaaaa thank you so much!! i'm so glad that people like my wiki links ehehehehe thank you :) i'm super passionate about this blog and i'm stoked that you appreciate it!!

[f1driversascheese]

what is your thought process when you assign a cheese to a driver/pairing?

i think a lot is instinctual but like traits/persona and backstory are two of the most important things, which to me correspond with flavor and texture in different overlapping ways. once i have the general texture or flavor profile i will go and look through my cheese lists and resources to find ones that fit. if i have to narrow it down further, or if i think it's important, i will factor in the nationality or team country of a driver.

thanks for asking :)

[f1driversascheese]

Hello!!!!!!! If you're taking requests, could I ask what cheese Jim Clark would be?

Also! I thought you'd enjoy this photo of Niki Lauda eating a Giant piece of cheese, it seems like it'd be up your alley :)

hiya!! i am absolutely taking requests. i'll add jim clark to my queue cuz i want to respond to this separately, so it might be a few days, but don't worry!! i'll tag you in the post :)

thanks for this fantastic picture!! it looks like niki lauda is enjoying some form of emmentaler (probably a non-protected french variety, or emmental de savoie). emmentaler is The quintessential "swiss cheese," recognizeable by its butter-yellow color, large uneven eyes, semi-hard texture, smooth and squeaky mouthfeel, and mild flavor. it melts awesomely. great fondue cheese!!

my simple fondue recipe with emmentaler (2 people)

over medium-low heat, bring a glass and a half of dry white wine (i like a riesling) to a simmer

peel as many cloves of garlic as will fit on your thumb and add them to the wine

grate a block of emmental the size of your palm into the pot and continuously stir until it melts

if you like, add a little nutmeg, thyme, or black pepper

serve with chunks of bread, little potatoes, brussels sprouts, whatever

[f1driversascheese]

cheese board i made for my flatmates and i

cheeses:

manchego

roquefort (pierre gasly)

brie (checo perez)

aged havarti

accoutrements:

blackberries

almonds

milk chocolate

dijon mustard

blackcurrant jam

served with a sourdough boule :)

[f1driversascheese]

they put my fuckin caciocavallo in content review

[f1driversascheese]

how do you have a lot of cheese knowledge

i eat a lot of cheese

i buy my cheese from specialty shops/farmer's markets and i talk to the vendors

i discuss cheese in every situation possible, to learn what other people's experiences and feelings are (especially if they come from different backgrounds than me)

i do cheese research online but also in books and magazines

i spend significant amounts of my money on cheese (not recommended)

the only thing i like/think about more than cheese is f1. i am an annoying person to be around irl