Quote:
Originally Posted by P1
If gorgonzola or stilton is a bridge too far for you, I would suggest giving cambonzola a try.
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Possibly. The issue isn't really the flavor itself that's a turn off, its that it blows away EVERYTHING else to me, I just get the tang. I've tried parings, etc, but instead of enhancing a wine or steak it just becomes all I taste for like the next 30 minutes.
I think its because I have an abnormally strong sense of smell as I dont mind heat and bitter, which is something that bothers people usually classified as super tasters. For example I love parsley and cilantro.