I need help.
I want to fully appreciate stinky cheese.
I'm sitting here watching football and nibbling on some Cowgirl Creamery Red Hawk, and while I can certainly appreciate that this is a VERY nice cheese, this is my second time dipping into it and I'm still having a hard time getting past the funk. My tongue loves it...my nose does not. And I know that in the world of funky cheese, this is probably the kiddie pool.
To be clear...I don't HATE it. I just don't love it the way I would like to. Which is why I think there might still be a chance.
I think my problem stems from a nose that is excessively sensitive to ammonia. I would never consider myself a supertaster in any regard other than ammonia - I'm not talking about truly overripe cheese levels, I mean even the slightest hint lingers in my sinuses for days.
Is there any hope for me? Is there a stinky cheese gateway drug that will help me train up? A pairing that helps cut through the funk without covering up the good stuff (I will admit that a nice Belgian-style high-alcohol ale seems to be softening the blow today)? Any advice would be appreciated.