@RusA #9857336 I had a Chinese friend who thought any kind of cheese was absolutely disgusting. He considered it nothing but spoiled milk. Then I'd point out to him that he ate this "preserved bean curd" stuff that didn't look or smell like it was very well preserved.
There's a Japanese dish I've made before, though, called misozuke, which is tofu that's been slathered with a mixture of miso and rice wine, and left to sit in the fridge for anywhere from a week to three months or so. Over time, it's supposed to develop a cheese-like texture, but I've never been patient enough to let it sit for more than a week or so, when it tastes like flavorful, extra-salty tofu.
And yeah, I love blue cheese, but my sister thinks it's just moldy cheese. She says, "How can you tell when that stuff has gone bad?" I wouldn't know, because around me it never lasts more than a couple of days.
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@RusA #9857336 I had a Chinese friend who thought any kind of cheese was absolutely disgusting. He considered it nothing but spoiled milk. Then I'd point out to him that he ate this "preserved bean curd" stuff that didn't look or smell like it was very well preserved.
There's a Japanese dish I've made before, though, called misozuke, which is tofu that's been slathered with a mixture of miso and rice wine, and left to sit in the fridge for anywhere from a week to three months or so. Over time, it's supposed to develop a cheese-like texture, but I've never been patient enough to let it sit for more than a week or so, when it tastes like flavorful, extra-salty tofu.
And yeah, I love blue cheese, but my sister thinks it's just moldy cheese. She says, "How can you tell when that stuff has gone bad?" I wouldn't know, because around me it never lasts more than a couple of days.