• @[email protected]
    link
    fedilink
    English
    196 months ago

    I spent the last couple of years selling and eating fancy cheeses and I’d say that isn’t true. Some are better melted, some I let come to room temperature long before eating and some (almost none, though) I prefer cold.

    Trust me, some cheeses will turn into an oily puddle when melted.

    My guess is your experience is with young, semisoft, and American cheeses?

      • @[email protected]
        link
        fedilink
        English
        126 months ago

        Yeah so young cheddar then, the aged stuff separates pretty badly and weeps oil instead of melting properly.

      • @[email protected]
        link
        fedilink
        English
        76 months ago

        Were living* unfortunately.

        I left to work for a non-profit a little bit ago. I seriously miss getting invited out to visit cheese, beer and wine (and whatever else local) producers. I spent my vacations just going from place to place.

        My dream is to produce goat cheese, so maybe someday I’ll be back in the life.

        • @Worx
          link
          English
          46 months ago

          Sorry to burst your bubble, but if you’re producing it, then it’ll be human cheese not goat cheese

    • @[email protected]
      link
      fedilink
      English
      26 months ago

      Trust me, some cheeses will turn into an oily puddle when melted

      Oh I trust you. I just think you underestimate my desire to consume a sandwich whose bread has been smothered in puddles of hot cheese oils.