There are two types of cheese, and the quality of the cheese, such as whether it is soft or hard, ripens over time and can vary dramatically depending on the variety. And while these factors are important, they aren’t the real reason we get cured cheese.
The real reason we get cured cheese in the first place is because the cheese in question is cured with a special chemical called tricresol which basically makes it taste like cheese. This is the same chemical that makes the real deal, but without it you will get nothing as a result of eating it.
So then you have to ask yourself if you would want something with tricresol in it. Of course we all would, but we also wouldn’t want to. We would much rather eat something like a fresh cheese spread, or a salami, or some kind of cured ham, with that tricresol coating. And that’s why curing cheese is important.
This is just a case of you being a little too picky. There’s nothing wrong with curing cheese, but for all the reasons above, curing cheese is a bad idea. It’s a bad idea because you’re allowing yourself to get a bad chemical taste in your mouth. I’d rather eat a fresh cheese spread, or salami, or cured ham, with that tricresol coating. And thats why curing cheese is important.
I guess its called the “Sherry’s sauce.” Its not that bad, but its a very bad thing. It makes you feel like youre having an orgasm. Its not a terrible idea, but it makes you feel like youre having a nice time. Its actually just a case of you trying to get rid of something that makes you feel like youre having a bad orgasm, and youre feeling like a fool for not wanting to try that again.
You will not be forgiven by your friends for trying to cure cheese.
The problem with curing cheese is that you can cure it only once. Each time you try to cure it, you keep breaking the cure. This is called the Sherry’s sauce effect. If you’re like me and you only eat cured cheese once a year, then it’s easy to avoid the Sherry’s sauce curse. But that’s not the only problem.