If you could pick out a cheese to represent your personality, which one would it be?
Trying not to take it personally that she thinks I have a cheesy personality I'll do my best to answer her question.
I found this in a book I have. I think that it pretty well describes me...
Fontina - Semisoft to firm texture, depending on the age, (unfortunately my texture is becoming less firm and more semisoft with age)
with small holes;
ivory (no matter how I try to tan, my skin stays pretty white)
with a wax rind;
pleasant aroma (well, that's obvious)
with a delicate (I love to think of myself as delicate)
to full flavor.
After a little searching on line I found a cheese test.
Cheese Test: What type of cheese are you?
It is amazing how accurate these on-line tests can be. It's like they really know me. :)
As for elastic, after reading her most recent post about her inalienable right to um, let freedom ring, I think swiss cheese is a good one...
Swiss-style cheeses usually have tough hard rinds and interiors dotted with
holes. These holes are caused by expansion of gas within the cheese curd during
the ripening period.
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13 people have something to say:
Oh my. I can't believe that quiz exists. =P
I don't know if they had Havarti on that quiz, but it wouldn't fit me anyway because I'm not Danish.
I was chevres. Made me sound like a pushover...
You took the Infidel Cheese Challenge! Yay!
Now then, as long as nobody compares me to the repugnant Italian delicacy known as Maggot Cheese, we're cool. Yes, it really is a high dollar made by the digestive tract juices of fly larvae.
Yum, where you hiding the Triscuits at, Mama?
I am Swiss? Hmmm..I demand a recount
I often feel more Cheesecake
You are a shiny, soft, round cheese. You are very imaginative and creative, but you don't like to stand out. You don't mind solitude at times and you love to do art.
The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed. [ Country: Italy || Texture: soft ]
I wouldn't call myself 'shiny'--glistening maybe in the summer heat. Soft and round--check and check. Being kneaded-supercheck! And I do like a good jacuzi.
kimberly: you can find anything on the internet nowadays!
millie: I'm not Danish either, but I do like cream cheese danish's!
tori: You are hardly a pushover!
elastic: Now that is totally disgusting! Why would people....
pj: mmmmm, cheesecake!!
elizabeth: Being kneaded...hahaha! I could go for some extra time in the vat, er I mean the jacuzi!
Cheese head!
I love pepper jack cheese. I just bought some for myself today. And some wheat thins to go with it. Mmmm!
I am blue cheese!? Ack....
Soft, crumbly white blue-streaked cheese. I am very cool and mellow. I am very knowledgeable and wise and people come to me for advice and help.
I didn't know they could see my white, blue streaked legs through the computer.?
You are chevres!
You are a cheese of different shapes, sizes, and textures. You are dependable, generous, and modest. You want to please everyone, but sometimes you have trouble remembering yourself.
Oh. My. Gosh. Seriously laughing about the question and even louder that there are answers out there!
I was hoping i'd be American cheese like you.
Instead I'm blue cheese. I don't like blue cheese :( it's stinky and it doesn't taste too good. But the I read this "it's spicy and peppery flavor'.
OK fine, I'll be Blue cheese.
LOL!!! Who comes up with these quizzes? :D
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