Author Topic: Mouldy basement taste  (Read 4251 times)

Offline Mike Richards

  • Mature Cheese
  • ****
  • Location: Knoxville, TN
  • Posts: 477
  • Cheeses: 23
    • Lilac Harvest
Re: Mouldy basement taste
« Reply #15 on: January 22, 2013, 08:57:53 PM »
I'm not very fussy about smells and tastes, i happily eat very old Danbo-style cheeses that reeks of ammonia and almost liquefy (danish "Gammelost"), but the mouldy basement smell just puts me off in a very definitive way.

If your Danish gammelost is anything like the Norwegian gammelost, I am impressed that you can eat it.  I tried for months to develop a tolerance of that stuff, but finally gave up.  It is one of the few foods I've been exposed to that I have never been able to get over the gag reflex it causes.  Perhaps it would be different now (it's been 10 years since I last choked some down).

Anyway, if they are the same, and you can stomach it, this moldy smell must be something else.
« Last Edit: January 22, 2013, 09:03:39 PM by Mike Richards »
If only I could make cheese as well as I grow a mustache...

Offline sofusryge

  • Medium Cheese
  • ***
  • Location: Denmark
  • Posts: 64
  • Cheeses: 2
  • Bees, chickens, gardening, brewing, cheesing
    • Fremstillet i Forstaden
Re: Mouldy basement taste
« Reply #16 on: January 23, 2013, 01:30:16 AM »
Al Lewis:

No, i don't think we have got that product, but i could probably find something similar. I prefer the limewashed walls though, all sorts of nasty things can happen if you seal the moisture in the wall instead of letting it through. When i get the roof sorted out, I'll whitewash the whole thing a couple of times again, that ought to minimize the remaining contaminants and sort of "reset" the cave.

Mike: Nope, Danish "Gammelost" (it litterally means "Old Cheese") is just Danbo style cheese that is aged for a very long time. It is an acquired taste though  >:D

Offline High Altitude

  • Mature Cheese
  • ****
  • Location: Colorado
  • Posts: 236
  • Cheeses: 18
  • Cheesemaking & Winemaking
Re: Mouldy basement taste
« Reply #17 on: March 20, 2013, 10:08:20 PM »
As a teenager I worked in Norway in a kitchen and was responsible for arranging breakfast items.  I will NEVER forget unwrapping from it's foil/paper wrapper a huge wheel (10"x12") of gammelost!  It was brown and hairy all over, and from what I could tell it wasn't much different inside.  I did not venture to taste it at the time, and likely will not regret that decision EVER.  It was something that only the old folks seemed to enjoy...hmmm.

Wow, I will say that it is definitely something every aspiring cheesemaker should see (and smell) in their lifetime  :o!
Have some (homemade) wine with that cheese!