I went to San Diego and stopped by a little Danish place. The owner of said place said there was different levels of the taste, from mild to strongest. I felt adventurous and bought the middle one. I come home and the cheese is soft, I open and oof. It smells like unwashed booty hole and the taste is not good. Even after putting in the fridge and checking hours later, it still smells like day 3 swamp ass.
How do I eat this cheese, like with what? Fruit or something? Is there any way to get past the bad taste? I don’t want to have to throw it away š®āšØ
https://www.reddit.com/gallery/1noaef7
Posted by chicken_raver
37 Comments
Why do you know the taste of dead booty?
> Is there any way to get past the bad taste?
You grow up.
But more seriously, it’s one of those cheeses you either like from the get go or have to acquire the taste for. If you want to ease it in, I would put a little jam/marmelade on top of it.
Some swear, that you need a good amount of butter under it – and the odd one will suggest nutella under. (Yes, nutella, because of the chocolate / fat combo from the cheese).
The bread is also important, the darker it is the better. Whole grain rye bread is fantastic or a decent sourdough.
It’s an acquired taste, I guess.
It’s great on sourdough or white bread with lots of butter and perhaps a bit of jam on top.
Well, the name of it loosely translates to āCousin Coarseā or āCousin Harshā soā¦
Bread (sour dough or something at least somewhat full grain), toasted, layer of butter that melts, slice of cheese. Some people enjoy jam on the stronger cheeses (this is definitely in the stronger end. Middle my ass.), blackberry, black current or strawberry jam (preserves with actual fruit, not American jelly bullshit).
It’s a somewhat acquired taste. My wife hates strong cheese like this, I fucking love it.Ā
Thats the trick, you dont, unless you are a swamp creature that likes dead muck
Eat it with cheese and some jam.
Or donāt. Iām not your mom.
āFƦtter krasā Translates to āUncle roughā or sumth like that, so I guess it lives up to its name.
It smells worse than it tastes – itās made to eat on bread – id recommend you white bread, butter and a slice of the cheese, and if youāre still afraid, maybe put some marmalade on top.
I ate this cheese this morning, it just have this distinctive smell, but is made for bread.
The name literally means “Cousin rough”
A nice piece of bread and some jam is always great. Don’t eat the sides to it, those are pure rind. So cote that off and then slice the top part, lather some jam on bread and stick it on top.
Our strong cheeses are a bit of an acquired taste, but it’s great!
I would eat it like the other ones described, but whenever I buy a cheese that is too harsh I usually use it in toasts where it melts. That way it looses some of its strength.
You bought a strong one and you need to eat it on a toast or a slice of rye bread.
I can suggest to spread some jam or a strong mustard like a dijon on top. Some also like to sprinkle it with e.g. brown rum before eating it.
At least it is ecological š
Thats not Cheese. This particular substance is used in chemical warfare. Avoid contact at all cost
it is called cousin crass, so it might be as intended, i don’t know the cheese though
i’m a little confused by it being middle between mild and strong with your description, though it might be your tastes are normally in what we would consider mild cheese
some info about the branding, it is danish state certified organic, recommended by the animal protection foundation
you can eat it however you like, though if you think it is to strong, you can serve it with other cheese on a board to allow the taste buds to acclimate to stronger cheese like you might do with something spicy
This is not the middle one, this is one of the strongest smelling cheeses. Personally it makes me gag.
That cheese gets really sweaty, personally I don’t like those on bread, but I love them melted, for example as the cheese in a cheeseburger, or grated on or in a meatsauceš
That is an aged Danbo cheese. It’s absolutely delicious, and I will happily eat a lot of it, and then stay away from people for a day.
There is always the problem that if it has not been correctly stored, it can go bad. Any hard cheese go bad from room temperature after it has been cut, but Danbo is especially bad.
So I cant help you gauge if it’s bad or not, but I would suggest you try a good aged Danbo cheese in a cheese store.
Itās one of those things thatās not enjoyable on its own. Iād suggest a shot of cognac, cigar smoke in the eyes and a circle kick in the stomach.
Man i wish you used different nouns to describe the taste š
But yeah.. FƦtter kras is one of those cheeses only grandpa could stomach
If you prefer mild cheeses like cheddar and gouda, this is not for you. Try āhavartiā next time.
I would grab a sour dough bread, a slice of that cheese, then depending on the mood and having a beer or not, I would put on marmelade/jam or mustard if I had the beer, personally a dark sweet like [Roulv.](https://brewerbox.dk/products/bryggeriet-frejdahl-roulv?srsltid=AfmBOorm1HVobqLTIvIn0RoFzBBajtxVtqYzzV6WVG2Tqd_KgE4tj2dO)
It’s common to eat this sort of cheese on bread, rye or softer with plenty of butter and then rhum on top of it.
First congratulations. You are about to learn about cheese with flavour. This is NOT our strongest cheese, but it does separate the sheep’s from the bulls.
When you get the more mature cheeses, I prefer raw onions and aspic instead of jam. Maybe a nice glas of rum on the side. Dijon mustard goes well with strong cheese to.
The cheese have to be cut by string, and if it crumbles, you know you are on the right path š
It’s definitely an acquired taste. If that is how you feel initially there is only two options. Keep on going until you eventually develop a deep love for that taste – or just give up and never go back to FƦtter Kras.
Same way you eat bootyĀ – Without restraint.Ā
You donāt. I could never stand it š¬
You guys are really foul-mouthed across the Atlantic ā itās dismaying, to say the least.
This is water beside other danish cheese – Take a slice bread and maybe some marmelade š„
Honestly, a strong cheese like that is just not for everybody, it’s certainly not for me.
That particular cheese is indeed on the lower end of that particular range from that cheese maker – but still strong. They have ones that are much stronger, they actually forgot a pallet a couple of years and when opened one of the sales ladies called the smell “Ren ondskab / pure evil” and they named the cheese that. It went into the news and people from all over the country pilgrimaged and it was sold out in a few days. That would be the top end of the scale.
Now they have made a second batch, probably also sold out in hours. Mainly to men with grey hair… As one stated “I like my cheese so strong my butthole snaps after my shirt” – roughly translated.
On rye bread with butter and onion rings. It’s an acquired taste, often desired by elderly people with worn down taste buds and olfactory system. Aged cheese is mostly about taste (salt, bitter, and heavy umami), and to less degree for the smell.
I can enjoy an open sandwich with extra matured cheese now and then. I prefer to let it reach room temperature as it lets of some of the worst smell, and enhances the taste.
It’s less common today, but 25+ years ago, many stores would have a cheese counter where people could taste and chose their piece of cheese. It would always reek of matured cheeses. There’s still outlets and the smell is absolutely wonderful or terrible, depending on who you are.
Edit: The strong smell is sulfur and ammonia due to the cheese being quite wet when aging, which encourages microbiological activity, when compared to more dry aged cheese (parmigiano etc).
This one isn’t that strong. At least the taste isn’t. I don’t like strong cheeses, but I like this one.
You eat it on buttered bread, usually for breakfast. If you can’t handle the flavour, use marmelade or additional toppings like sliced bell peppers, strawberries, or tomatoes. But I would encourage you to try it without additional toppings.
Slice it and put it on bread with some jam. it’s amazing! The stronger one is called Kras – Harsh. This one is only his Cousin so you can still kick it up a notch when you get through this lovely brick of firm dairy bacteria. If you can’t finish the whole thing within a week, you can break it up and put it in a mason jar and pour over some hard liqour / spirits and make PotkƤse. I’d say Rum or Bourbon would do the best job with this mid level stinker. <3
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I never eat that shit, my mum and her husband does tho, on bread!
As a Dane; put this on a slice of toasted full grain rye bread with a decent layer of Dijon mustard underneath. Enjoy!
Tip for the smell: Put the cheese bag inside another bag (frysepose) and add a few slices of onion in the outer bag. The onion absorbs the smell. For the taste, some people like the taste it, others donāt. š
Not my kind of thing. I dont want to have to fight and kill my cheese before ingesting it.
But some of the savages I know; eat it with onion and mustard, on rye-bread of cource.