How do you allow a piece of stinky cheese to warm up to room temperature without someone calling the EPA and HAZMAT?
Asked by
LuckyGuy (
43880
)
October 22nd, 2020
I was recently given a piece of wrapped cheese. The previous owner and his family found the odor it made in their refrigerator so offensive – even bagged in a sealed sandwich bag, they were unwilling to try it. Know that I’ll try, and enjoy, almost anything, they gave it to me.
Like fine Brie the directions suggest taking it out of the refrigerator 30 minutes before serving to allow the flavors to fully develop.
How do you do that without offending everyone else in the area? Is there such a thing as a stinky cheese warming device?
I ate some of it early this morning before anyone was awake. It was delicious on toast with a flavor and texture similar to limburger.
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12 Answers
Just wrap it in cling film.
Put it in the microwave. It’s air tight. Not to cook it, but to let it breathe.
I do have to wonder what it does to your breath.
Omigod, I love love love super stinky cheese! This is the real reason I live alone, so I can enjoy the stinkiest of stinker cheeses!
To be clear, I do wrap the piece I plan to eat in some form of food wrap. (Glad Press n’ seal.) The odor still manages to escape.
I have not found cheese to be a breath buster, like onions or garlic. It just tastes surprisingly good. There is no residual effect.
I was wondering if anyone has seen an air-tight warmer that brings something to room temperature and holds it there. That would be perfect for this application.
Why not just put it in a Tupperware or other similar container on the counter? Or wrapped in cellophane and then in a tight container?
If it is wrapped and in Tupperware it takes a long time to warm up. That requires planning.
I see an invention here. It would be a sealed container with a small heater and 2 temperature sensor. The heater would be turned on until the inside temperature was slightly warmer than room temperature , e.g. 2 deg F. The heating element would be relatively low power, like ¼ watt, so the item would not be damaged from exposure to high heat.
You’d put the item in the box, close the sealed lid, and it would be gently heated until it was slightly above ambient. Perfect for eating.
Or just put it in warm water.
You stick it in the heater duct/vent.
I am having fun with this cheese. It is called, “The Greatest of Ale Times,” made in Belgium and sold at Wegmans.
Everyone else is out today so I tried warming it slightly in the microwave for 5 seconds followed by 5 seconds more after repositioning the plate. That worked very well but I’m afraid I might need a new microwave. :-)
I just can’t resist old cheese questions.
If you’re still struggling with the cheese issue, you need a mild heat in a space with no airflow. May I suggest a jar of hot water as a heater, and put it with the cheese under an inverted mixing bowl?
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