cm0002@mander.xyz to The Shitpost Office@lemmy.dbzer0.com · 6 days agoSomething about the texture of biting into a entire brick of cheese compels me to keep doing it.lemmy.mlimagemessage-square9fedilinkarrow-up1137arrow-down15cross-posted to: [email protected]
arrow-up1132arrow-down1imageSomething about the texture of biting into a entire brick of cheese compels me to keep doing it.lemmy.mlcm0002@mander.xyz to The Shitpost Office@lemmy.dbzer0.com · 6 days agomessage-square9fedilinkcross-posted to: [email protected]
minus-squarelurch (he/him)@sh.itjust.workslinkfedilinkEnglisharrow-up2·6 days agoI sometimes do this with Parmigiano Reggiano or old Gouda. It feels like a waste to mix it with other things or even just use it as an ingredient to sprinkle on salad or noodles. It has a good rich taste all by its own.
I sometimes do this with Parmigiano Reggiano or old Gouda. It feels like a waste to mix it with other things or even just use it as an ingredient to sprinkle on salad or noodles. It has a good rich taste all by its own.