Went ahead and got some beautiful looking brick cheese at Murray's today, which I should have tasted, since I never had it. It's my b-day so I went out on a limb.
I'd always heard it was sweet and fairly mild. when I got it home, it was almost rancid tasting, and I'm someone who likes roquefort, gorgonzola picante, etc.
It was obviously very mature, probably... was it fit for sale? Strange for me to find a cheese too stinky for me... can I cook with it and salvage the expense? It was not expensive, but I'd rather not waste it.
Any takers for nearly 1/2 lb of brick cheese in Queens?
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