From recent experience, 5 years’ worth of peptides might taste like feet that haven’t been washed in 5 years. Bigger number isn’t always better.
Delicious, delicious unwashed feet.
Wait what
Listen - if you don’t like the taste of unwashed feet then fermented foods just might not be for you…
Okay but the knife in that image is a boning knife not a cheese knife and it’s not going to be as sharp as you’d like it for its purpose if you keep cutting cheese with it
Look at how theyre mangling the cheese. They dont care. Their life has spiraled out of control. All hope is lost.
Are we sure that’s a boning knife and not just a really old knife? My grandpa had a knife that shape that started life as a chef’s knife 40+ years before.
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It’ll be fine, they’re cutting sharp cheddar!
Knowledge Fight fan by any chance?
Red alert red alert red alert
I too thought this clwas not coincidence
I see what you did there!
Haha you caught me! I was hoping someone would make the connection
Love it!
Mmm, delicious peptides. Nothing better than a crumbly 3+ year old cheddar, especially when it has those nice salt deposits on the surface.
I like when those little crystals develop inside
A really mature Red Leicester beats any cheddar.
Ur a bitter peptide
Got 'em
Gimme moar please
Same with olive oil
Huh. I would have thought it was characterize by the sourness. Extra sharp cheddar is more tart than mild or sharp.
This is why my cheddar shivs are useless in the yard.
I’ve got really strong taste for bitterness, and have never liked sharp cheddar because of this.
Presumably it’s more about the level of acids than bitter compounds, so this association is secondary
