Jan 07

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

FT + Proven By Science + Pumpkin Publog5 comments • 2,188 views

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


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. 1
    Tim on 26 Jan 2007 #

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

    Look at my lovely parquet!

  2. 2

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

  3. 3
    Tim on 26 Jan 2007 #

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

  4. 4
    Matt on 27 Jan 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. 5

    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

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