Generally I probably would go for the unadulterared versions of most things (except in cases of reduced-sugar-no-added-sweetening-substances), but I have trouble digesting fat because I have no gallbladder. So I'm glad that the lower-fat versions of things exist. Though 1% or skim milk is nasty. I do 2% because whole is Bad for my system, but I wish it weren't.
Low-fat is a gamble for me. Some I find edible. Some I don't. (Some of it is probably what I grew up on; I can't stand full-fat milk because I grew up on skim.)
Okay weird think is, I don't notice much of a difference in the flavor of different milk fat percentages, so much as a difference in the texture, and I like all of them at different times for different applications. If you can get yourself some fresh goat milk tho, that's the good shit.
Oh my god saaaame. We have a lady at our local Farmer's market who sells dairy goat products and I'm so addicted to the feta. The whole family will eat it straight out of the package. We always buy it intending to use it in some kind of recipe but then it disappears before we get around to making anything with it. Goat meat is also delicious. I want to raise boer-nubian crosses when I finally get a little bit of property.
I grew up on 1 or 2 percent and didnt like it, but if i buy homogenized i can drink it without chocolate syrup in it :p I also like straight up drinking 10% table cream? Or half and half or whatever. But I try to stick with 3% milk because it's cheaper/fortified with vit D and also my family has a history of gallbladder problems so I shouldnt push it with the high fat things Also cheeses like cheddar have a bad texture unless they're melted or shredded
Half and half on cereal is a guilty pleasure of mine. (i've also put chocolate syrup on cereal I am a disgusting heathen)
Any milk with a fat content higher than 2% leaves my tongue feeling like it's got a coating of some sort on it. Whipped cream is especially bad in that regard. I'm not fussed with fat content when it comes to cheese, though. Blue cheese tastes like soap and idg why it's so popular.
What the fuck kind of soap tastes like blue cheese? Blue cheese literally tastes like licking the inside of that blender you forgot to clean up after making a milkshake two weeks ago.
I grew up with 1% milk and I'm never going back tbh. 2% is unarguably superior, and skim is frankly upsetting. I never actually tried drinking whole milk until sometime last year, when I had some left over from a special baking project, and if it didn't cost so much I'd be all over it bc damn that is pleasant blue cheese is acceptable as an ingredient in moderation but I have no desire to eat it like it's a food independent of that. one of my former roommates would eat it straight out of the package :S imo the rind on brie cheese tastes like mushrooms but in a bad way. I treat it like wax rinds on cheese and just slice it right off.
I'd suggest you also stay away from the rind on camembert, in that case, because it tastes equally weird to me.
I really like the rind on brie, its pleasantly weird. I really like a lot of cheeses, excluding havarti, which is nasty
well now I have to try blue cheese by itself just to see if it actually tastes like Ivory soap (I was a weird kid alright)
(Just to be specific, it's more the aftertaste of blue cheese that I find soapy; the initial flavour is just super intensely earthy.)
My biggest heathen habit is eating cereal with no liquid added. Just plain dry cereal. Why ruin it by making its texture all bleh with milk?
