cheesier than ever

i'm back and-

It’s another day, another substack from me. Kidding! I have not written here in over a year. What’s new? :)

I’ve been thoroughly excited by the prospect of cheese recently.

I am so serious about cheese, guys.

I’ve spent time in the Timar household recently and experienced many satisfying combinations of cheese and various other snacks. Cheese is such a fine delicacy. It is hard for me to describe how wonderful my first bite of smoked gouda, halibut, micro-greens, and tomatoes on a wheat thins cracker was. It was love at first munch.

I could eat this until I die

Of course, I’ve had cheese like mozzarella, provolone, sliced cheddar, etc. But there was something distinctly pleasing about smoked gouda in a similar way that I found Gruyere, Brie, and Edam wonderful. Why?

It seems like there are some key differences in how they’re aged and created that cultivates such a rich texture and flavor than your standard swiss cheese.

• Gruyère and aged versions of Gouda develop stronger, sharper tastes as they mature, offering a more intense experience compared to younger, milder cheeses.

• Cheeses like Brie, Gruyère, and higher-quality versions of Gouda generally have higher fat contents, which can make them taste richer and more decadent. It’s the reason why they do such a good job at enhancing the flavor of fresh fish and vegetables.

• Due to lower water content, the hard textures of these cheeses (besides Brie) makes for a more satisfying, interesting, and flavorful bite than a softer cheese.

Recently, I’ve enjoyed combinations of Brie with apples/strawberries, smoked gouda with crackers and fresh fish, Gruyere with hummus and fish, and of course micro-greens. Having a bit of high-quality cheese as a snack or a side complimenting brunch has certainly added more excitement for me to have meals at home.

I also recommend this guide to building a satisfying cheese board.

That’s all for now — I just wanted to discuss a bit about my recent cheese interest. If you have any recommendations on cheese board combinations, I’m *always* down to talk about and have cheese.

Thanks for reading, friends! 🧀

-Sanya