"Jenn Ridley" > wrote in message
...
> wrote:
>
> >"Vox Humana" > wrote in message
>.. .
> >> > wrote in message
> >> om...
> >> > > It sounds like something from the Iron Chef!
> >> >
> >> >
> >> > What's Iron Chef?
> >>
> >> Iron Chef is a crazy ass TV show from Japan where a contestant faces
off
> >> with a master chef in a stadium setting. They use ingredients that can
make
> >> your stomach turn. It wouldn't be unusual for them to make a mouse out
or
> >> eel eyes and garnish it with a sauce that included bodily fluids from
> >> amphibians. They will start with an ice-cream that includes anchovies
and
> >> carob followed by a course featuring fried insects.
> >
> >Wow, if you all think edam and camembert cheese is crazy you need to
> >crawl out of the rock you live under.
>
> I think you might want to rephrase that a bit. It comes off as more
> than a bit snarky. (If you want tolerance, you need to show a little
> yourself, eh?)
>
> Now, to reply to the sentiment. Edam and Camembert as food stuffs are
> not crazy. Using them in a dessert dish is a little bit out of the
> mainstream....
>
> Most people think of cheesecakes as sweets, using fairly bland cheese
> like ricotta or cream cheese. Both Edam and Camembert have a bit more
> cheese flavor than many people expect to find.>
> jenn
Exactly. The OP posted the recipe for the cheesecake, which had a normal
(read: significant) amount of sugar. In fact, the recipe was fairly
standard up to the point where the Edam and Camembert cheese was specified.
I would have no issues with a savory cheesecake made with a substantial
amount of either of these cheeses, but with no sugar. I have had a salmon
cheesecake that was terrific as an offering with cocktails.