• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

should asians add cheese to asian food?

Page 3 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.

should asians add cheese to asian food?

  • Yes

  • Cheese does not belong in asian cuisine

  • this thread is cheesy

Results are only viewable after voting.
lxskllr said:
Here's a list of Asian cheeses. Not exhaustive I'm sure.

https://en.wikipedia.org/wiki/List_of_cheeses#Asia

Edit:
I also don't consider technical details to be highly important. It's like talking about beer, and excluding everything but lagers.
Click to expand...


The reason I asked is two fold - I honestly wasn't aware of any Indian cheese beyond paneer. The mention of chhena or khoa in your link was the first time I've heard of them. Also, in a debate about cheese and a certain cuisine, I think the type and variety of cheeses are germane to the discussion.
French food obviously stresses cheese and as a consequence there's like 400+ officially recognized varieties.

I guess what I'm getting at is what does it say about a cuisine paring well with cheese if there are only 4 or 5 varieties used in total (with only one really being a popular mainstay).
 
Btw, I love kimchi. Melting cheese on kimchi is a horrifying thought. Probably goes together like nuts and gum.
 
kage69 said:
I guess what I'm getting at is what does it say about a cuisine paring well with cheese if there are only 4 or 5 varieties used in total (with only one really being a popular mainstay).
Click to expand...

I'm not sure it says anything about how well it pairs. It only points out the disparity in cheese use by culture. Asians don't use as much cheese because it isn't culturally ingrained, not because they tried it, and thought it sucked.
 
Here's a thought:

Cheese is made from secretions from modified sweat glands of cattle, using stomach juices of sheep and bacteria, as well as extracts from rancid fruit. Furthermore, certain types of cheese like gorgonzola are discoloured by mold overgrowths.
 
Eug said:
Here's a thought:

Cheese is made from secretions from modified sweat glands of cattle, using stomach juices of sheep and bacteria, as well as extracts from rancid fruit. Furthermore, certain types of cheese like gorgonzola are discoloured by mold overgrowths.
Click to expand...


Some of them are flavoured by having mites or maggots in them as well.

Makes cheese even more awesome.

Casu marzu is considered to be unsafe to eat by Sardinian aficionados when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is usually eaten, although allowances are made for cheese that has been refrigerated, which can kill the maggots. When the cheese has fermented enough, it is often cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine. Casu marzu is believed to be an aphrodisiac by Sardinians. Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed, diners hold their hands above the sandwich to prevent the maggots from leaping. Some who eat the cheese prefer not to ingest the maggots. Those who do not wish to do so place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten.
Click to expand...
 
Last edited:
I cannot think of any asian cuisine that is enhanced by cheese (not incl. paneer)

philly rolls DO NOT COUNT
 
WelshBloke said:
Some of them are flavoured by having mites or maggots in them as well.

Makes cheese even more awesome.
Click to expand...

Accordingly to what I saw, it's the excrement of the maggots (which is almost exactly the same color as the cheese) that's considered awesome. Cheeses that are aged just right have allowed the little buggers to convert a good portion of the cheese to a softer, creamier substance. That show never mentioned the jumping ability of those maggots though, wow.

And before anyone asks, you can't buy it, it's actually illegal but Sardinian families still make it for themselves.
 
For those with lactose intolerance, try supplementing with probiotics. I went from getting deathly ill after a few scoops of ice cream and now can eat a whole pizza or half-gallon of ice cream with no problem.
 
Perhaps the lactose intolerance was a good thing, if it stopped you from eating whole pizzas (assuming they're the kind with tons of cheese) and half-gallons of ice cream.

A half-gallon of ice cream is 1500-2500 calories.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top