FOOD SCIENCE DAY 2: cheese that’s good to fry part 2

The experiment continued: finding which cheeses are good if you fry them. This time I used my tiny wee small frying pan bcz a. i had to carry it by bus to the HOUSE OF THE BOPKIDS and b. it is teh cuet.

Cheeses tested previously: i. red leicester; ii. mature cheddar; iii. stilton & shropshire blue; iv. cheshire; v. camembert; vi. jarlsberg; vii. edam; viii. parmesan — w. haloumi getting a bye obv

method: cut into thinnish slices (a quarter of an inch approx), place on hot surface of pan, allow to melt, bubble, fry in own oils and slightly solidify (see previous results); remove and place on paper towels to drain excess oil; offer to INDEPENDENT OBJECT FREAKY TRIGAN PANEL OF TASTE EXPERTS to partake of and discuss

test conditions: i did not make a salad as previously ftb i cd not be bothered it might impact the objectivity in diverse negatory particulars

panel: THEBOPKIDS (T), STARRY (S) & PTEE (P)

cheeses tested this time (inc.codes)
a. babybel classic = BBB
b. babybel plus = BBBplus
c. austrian smoked sausage cheese = SOS
d. pie d’angloys = (english) PIE
e. leedammer = LEER
f. chaumes = CHAU
g.manchego = sticky mancheese = STICK
h. formes d’ambert = (form) DOM
i. double gloucester plus onions and chives = DG

grid o taste-test points:

– | T | S | P ||| total (out of 10 i think*)

a. | 4 | 1 | 0 ||| 5

b. | 2 | 1 | 1 ||| 4

c. | 3 | 3 | 2 ||| 8

d. | 1 | 5 | 5 ||| 11

e. | 4 | 4 | 3 ||| 11

f. | 2 | 5 | 4 ||| 11

g. | 3 | 3 | 3 ||| 9

h. | 4 | 5 | 4 ||| 13

i. | 3 | 0 | 2 ||| 5

hence in reverse order of objective taste excellence (with taster comments)

9: BabybelPlus
“Isn’t this just WAX?” (P)**

7=: Babybel Classic
“Two-day old chewing gum” (P)
“[something illegible abt battleships] — THIS IS CHEESE JERKY!” (T)

7=: Double Gloucester plus onions and chives
“Burntish” (P)
“Looks good, tastes like ash” (S)

6: Austrian Smoked Cheese
“Doesn’t look promising — also RUBBERY” (S)
“Entirely uninteresting” (T)

5: Manchego
“Just like Double Gloucester” (P)
“Doesn’t taste of much” (T)
“Not much taste, cheesy aftertaste” (S)

2=: Chaumes
“Very nice” (P)
“That’s horrible” (T)
“Pleasantly spongy, smells like cheese soaked in CHLORINE” (S)

2=: Leedammer
“Rubbery” (P)
“Crisp-like yet SQUISHY, bland, nice with a dip in an EXPENSIVE CINEMA?” (S)

2=: Pie D’Angloys
“The GOURMET NACHO of the fried cheese world!” (S)
“Mmm, a jump up!” (P)
“Crumbly, texture of biscuit — with a greasy and acrid aftertaste! Started well ended badly” (T)

1: Formes D’Ambert
“Nice consistency” (P)
“Looks like spinach omelette, strangely chalky” (T)
“Spinach omelette, MINI-STILTONS!” (S)

*i forgot to note how many the points were out of — they may be out of FIVE not ten
**the “plus” in BabybelPlus indicates that the cheese has indeed not been peeled: the cranberryish colour benefit is offset by a nice candlistic texture and taste…

1. FT's Tim on January 26th, 2007

   Were there really only three of us brave / dumm / scientifical enough to do this taste test?

   Look at my lovely parquet!

2. FT's pˆnk s lord sükråt cunctør on January 26th, 2007

   yes cz to save time i only made four slices of each type of fried cheese

3. FT's Tim on January 26th, 2007

   Where’s yer conclusion, eh? BAD SCIENCE! See me.

4. Matt on January 27th, 2007

   PLease note that a book about cheese by a highbury posh woman features a recipe which involves grating parmesan and then frying it slightly and making it into shapes. I simply thought you should know.

5. FT's pˆnk s lord sükråt cunctør on January 27th, 2007

   parmesan was tackled (and approved) in the first part of the experiment: this knowledge is publicly available via FT which is read and imiated even in highbury