how about a meme generator thread...

[Kent88]

the good stuff is called "brokkelkaas" but it doesn't get exported out of the netherlands much.

Wouldn't mind learning how it's made.

 

[Kharnynb]

Wouldn't mind learning how it's made.

basically taking a young cheese but with a slightly thicker layer of paraffin wax and leave it in a cool, dry cellar for 4-5 years, turning it every month.

 

[Kent88]

basically taking a young cheese but with a slightly thicker layer of paraffin wax and leave it in a cool, dry cellar for 4-5 years, turning it every month.

Ok, but I was wondering more about how the young cheese is made. Is it cows milk? Are there any special microbes or microbe blends? Is anything like annatto added? What kind of temperatures is the milk or are the curds held at? At what point is rennet added? Any special equipment or techniques used that's unique to brokkelkaas?

I did spot one of my wife's cheese making recipe books yesterday. I should see if there's anything about this variety.

 

[balrog]

“Blessed are the cheese makers”

 

[Jonakr]

“Blessed are the cheese makers”

"it's not meant to be taken literally, but any makers of dairy products."

 

[Kent88]

@Jayjay1976

This reminded me when you posted here on a good tequila night

 

[Kent88]

View attachment 824641

 

[Jayjay1976]

This will stay with me always.

 

[Kent88]

 

[Kent88]

 

[Kent88]

 

[bleme]

Not a Rollie Pollie anywhere? It's like we don't even speak the same language...

 

[Kent88]

 

[Kent88]

 

[MaxStout]

 

[Kharnynb]

Ok, but I was wondering more about how the young cheese is made. Is it cows milk? Are there any special microbes or microbe blends? Is anything like annatto added? What kind of temperatures is the milk or are the curds held at? At what point is rennet added? Any special equipment or techniques used that's unique to brokkelkaas?

I did spot one of my wife's cheese making recipe books yesterday. I should see if there's anything about this variety.

it's a similar process to gouda, so cow's milk and salted, rennet and culture added(the cultures are very much by farm and might be decades or centuries old), for the older farmer's cheeses nothing more is added, but young ones can have cumen, nettles or other "flavourings"

 

[balrog]

View attachment 824959

"forcey fun time"?!

Ew

 

[Pkrd]

I dated an Indian Doctor! She never told me!

 

[MaxStout]

"forcey fun time"?!

Ew

 

[GrogNerd]

"no time for the ol' in-n-out, love, I've just come to read the meter"

 

[Kee]

I haven't seen horse meat on the menu since I worked out of Pointe-Noire, Republic of Congo. Menu was in French, the guys that ate it, not knowing what it was, said it was delicious.

 

[Hoppy2bmerry]

 

[Kent88]

 

[doug293cz]

Brew on

 

[MaxStout]

I just threw up a little in my mouth.

 

[pshankstar]

I just threw up a little in my mouth.

You and me both!!

 

[gingerdawg]

You and me both!!

You threw up in his mouth?

 

[pshankstar]

You threw up in his mouth?

It’s very possible. I don’t kiss and tell.

 

[MaxStout]

It’s very possible. I don’t kiss and tell.

HBT is not your personal erotica site. So knock that shiat off.

We now return you to your regularly scheduled programming...

 

[Kent88]

Grandma went viral for baking bread in her mailbox, but did she really do it?

 

[Kent88]

 

[Kent88]

 

[MaxStout]

 

[Kharnynb]

 

[balrog]

Nope. Nerp. Not gonna happen.

 

[MaxStout]

View attachment 825130

 

[Kent88]

 

[Kent88]

 

[Kent88]

 

[balrog]