Let’s take a look at 4 of the most unusual cheeses from around the world.

Casu Marzu

Traditionally popular in southern Italy, casu marzu is a cheese that is served with live maggots. Left to rot until it attracts flies to lay eggs, the cheese is ready to enjoy after the eggs hatch.

Milbenkase

This German cheese is left among dust mites for several months until it turns progressively yellow, red-brown, and finally black. When the cheese is black, it is ready to eat—dust mites and all. It is said to have a strong earthy flavor.

Yak Cheese

Enjoyed among some Tibetan populations, this cheese has a hard resin-like consistency. It is made from dried yak milk and should be slowly sucked over several hours rather than bitten.

Lichen Cheese

A Canadian company is experimenting with a cheese called lichen cheese. It is made from combining Quebec goat’s milk with roasted and boiled lichen. It is then left to rest and ferment before serving. It is said to have a taste like the classic blue cheese.

The post 4 Unusual Cheeses from Around the World appeared first on thedancingcucumber.com.

Fat

What a lot of people don’t know is that you don’t necessarily need to put sweet with bitter to balance each other out. In reality, fat actually does a lot of good when combined with bitter to mellow out the unpleasant taste. And especially for bitter melon, it could definitely use some fat. Even if that just means sauteing it in a lot of butter, it’ll really lighten up on the bitterness.

Stews

A very traditional way to use bitter melon is to put it in a Bengali stew such as tetor dal with sometimes meat and usually lentils. As the bitter melon simmers away with the ghee and all the other spices, the bitter melon will really come alive and actually taste amazing.

The post How to Make Bitter Melon Taste Amazing appeared first on thedancingcucumber.com.

Let’s take a look at 4 of the most unusual cheeses from around the world.

Casu Marzu

Traditionally popular in southern Italy, casu marzu is a cheese that is served with live maggots. Left to rot until it attracts flies to lay eggs, the cheese is ready to enjoy after the eggs hatch.

Milbenkase

This German cheese is left among dust mites for several months until it turns progressively yellow, red-brown, and finally black. When the cheese is black, it is ready to eat—dust mites and all. It is said to have a strong earthy flavor.

Yak Cheese

Enjoyed among some Tibetan populations, this cheese has a hard resin-like consistency. It is made from dried yak milk and should be slowly sucked over several hours rather than bitten.

Lichen Cheese

A Canadian company is experimenting with a cheese called lichen cheese. It is made from combining Quebec goat’s milk with roasted and boiled lichen. It is then left to rest and ferment before serving. It is said to have a taste like the classic blue cheese.

The post 4 Unusual Cheeses from Around the World appeared first on thedancingcucumber.com.

Fat

What a lot of people don’t know is that you don’t necessarily need to put sweet with bitter to balance each other out. In reality, fat actually does a lot of good when combined with bitter to mellow out the unpleasant taste. And especially for bitter melon, it could definitely use some fat. Even if that just means sauteing it in a lot of butter, it’ll really lighten up on the bitterness.

Stews

A very traditional way to use bitter melon is to put it in a Bengali stew such as tetor dal with sometimes meat and usually lentils. As the bitter melon simmers away with the ghee and all the other spices, the bitter melon will really come alive and actually taste amazing.

The post How to Make Bitter Melon Taste Amazing appeared first on thedancingcucumber.com.