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Smoked Cheese
Both Austrian and Bavarian varieties of smoked cheese have
found their way to the Stupops these past few days. Not that there was much
difference between the two varieties, but if I had to pick, I'd go with
Bavarian.
Both varieties pick up seven wedges in recognition of their cheesy excellence.
Mild flavoured, but delectable nonetheless
Less than fantastic texture-wise, and it loses a wedge for that. Another wedge
lost because, well, it's maybe a bit too mild. I'm a fan of strong
cheeses, and smoked isn't where it's at.
And the third missing wedge? It's hopeless as a sandwich-cheese. It
doesn't melt under normal toasting, and isn't flavoursome enough to hold up as a
sole topping on a non-toasted sandwich. Also, it usually comes in weird-ass
tubes which makes it tricksy to prepare for sandwiching.
Smoked cheese should probably be saved for a midnight snack
role, at which it would excel.
Eat the cheese and you will bleed!