Milk + bacteria x time = wondrous variety.
Cottage cheese.
“Just stick some pineapple in it and sell it to dieters. No one will notice that it tastes like slightly sour air.” – The cottage cheese marketing board.
Flickr: freeloosedirt / Creative Commons
Ricotta.
“Hey, you know what the world needs? A nothingy cheese that's full of lumps and tastes a bit like yoghurt” – No one, ever.
Flickr: illuminato / Creative Commons
Emmental.
Delicious in a sandwich with ham, mustard and gherkins, or in a fondue with other cheeses. On its own, though, a little bland and rubbery. Sorry, Emmental.
Flickr: chez_loulou / Creative Commons
Feta.
The saltiest cheese of them all! Sometimes the benchmark for cheese is whether you can gnaw it straight from the block while gazing blearily into your fridge. Feta does not meet this benchmark, but luckily it's perfect with black olives in a Greek salad, or even with cubed watermelon (seriously).
Flickr: lexnger / Creative Commons
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