Post Ai2b2vHPqarEmw5LTk by unnameduser@mastodon.social
(DIR) More posts by unnameduser@mastodon.social
(DIR) Post #Ai2RaIAQm5G5mq5hWy by thor@berserker.town
2024-05-19T04:53:43Z
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Italians: Would you like Mozarella, Mascarpone, Parmigiano Reggiano or Gorgonzola with that, sir?Spanish: Would you like Manchego, Ibérico, Cabrales or Majorero with that, sir?Norwegians: Cheese or no?Our foods are often like that. There is one variety of each food. It is bland and is the name literally just translates to "cheese", "ham", etc.
(DIR) Post #Ai2aA3hKqcBKyA30Yy by noondlyt@mastodon.social
2024-05-19T06:29:47Z
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@thor @mastobit@dannotdaniel
(DIR) Post #Ai2b2vHPqarEmw5LTk by unnameduser@mastodon.social
2024-05-19T06:39:42Z
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@thor Sorry, I couldn't resist 😁
(DIR) Post #Ai2bUxioMVScTCGlTU by VBR@piaille.fr
2024-05-19T06:44:47Z
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@thor nå er du urettferdig. Det var sånt 20 år siden, men ikke helt nå lenger. Det finnes utrolig mange gode, ordentlige norske oster. Men de produseres lokalt av små produsenter og i for små mengder til at de kan selges i butikker i hele landet. Samme med spekemat. Men enig: #TineOstNeiTakk #GildeNeiTakk
(DIR) Post #Ai2i3oDoH3uqrmlglE by thor@berserker.town
2024-05-19T07:58:19Z
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@julianlawson Which is not technically a cheese at all, but just whey and cream, boiled down. You can't really pair it with the same foods as cheese. It's called "cheese" because it's something solidified.Here's another example of a "cheese" that isn't really a cheese:https://en.wikipedia.org/wiki/Head_cheese
(DIR) Post #Ai2iDFDhGUQFCqDMIq by thor@berserker.town
2024-05-19T08:00:02Z
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@julianlawson When it comes to brunost, the question is why it's not more common in other countries. It's the world's simplest recipe.