Tiroler-Adler cheese
this one fucking REEAKS. but the French gave me the advice when I was in Nice in 2016, with a table full of foreign-to-me cheeses- “the stinkier the tastier.”
I have lived my life this way ever since.
I went to the grocery store to pick up cheese for my very picky mother visiting from America. And I went to TOWN looking for new cheeses.
One stood out as the stinkiest. I could smell it through the package. honestly my hands stink as soon as I pick it up. and continue to smell until I wash my hands.
Check this website here (then translate) to see what kind of cheese Tiroler-Adler is.
it is potent. fully loaded.
so of course you can only take so much at one time.
I got creative today making my canned chicken noodle soup for 90 cents from Lidl. And just like ramen, I like to spice it up. you can’t just keep eating the same taste- gotta make it your own!
well I don’t know how you like your canned chicken noodle soup, but I have some staples:
- fresh cracked pepper
- herbs de Provence.
DELICIOUS. can’t have it with out those two. Then I will either leave it with those two or build from there.
well one day I decided to try out parmesan melted on top. because… parmesan.
goes with everything.
so I thought.
Sadly, the parmesan just doesn’t really add to the soup. it kind of honestly retracts from it.
I was also surprised!
but a girl loves melted cheese.
so when I looked into my fridge and smelled the whiff of the Tiroler-Adler as soon as I pulled back the fridge door, I thought to my self, lets get rid of this thing.
I ADDED IT. AND IT IS THE BEST THING TO ADD TO MY SOUP. it pairs so perfectly with the semi-flavorless canned soup, and makes it taste homemade. the flavors are completely elevated.
Now I would say that it is staple number three, but I don’t think I will constantly have this cheese in my fridge. But! I will definitely remember this evening when I make my own chicken noodle soup.
please comment below and let me know how you spice up your canned goods! I would love to hear from you.
Greta Goes 