The Universal Height-Increase Plan (Part 1)

Fresh sheep's milk made into cheese was very fragrant, with a faint sweetness. Since only a small amount of lemon juice had been added, mainly as a reaction catalyst, the sourness was not particularly noticeable.

The several kinds of aged cheese that Zhan Ying had found for Luo Chong, however, tasted entirely different.

After observing and tasting them, Luo Chong summed up several characteristics of cheese. The first was hardness. The longer cheese was aged, the harder it became. Cheese aged for more than three years even felt like rubber. It looked like an eraser, and its texture was even more like one. Cheese aged for over five years was practically like a brick— the kind that could kill someone if used to smack them.

Another characteristic was sourness. Perhaps because of the yeast fermentation, the longer cheese was aged, the more obvious its sour taste became. It was not the kind of sourness that could make one's teeth ache, though. In fact, its texture was more like yogurt.

Because salt had also been added, it had a unique savory fragrance, like roasted nuts.

All in all, cheese had quite a rich flavor: saltiness, milky fragrance, sweet-and-sour notes, and the aroma of nuts. All these flavors melted together, giving it a distinctive character.

The most outrageous kind—and the one Luo Chong found hardest to accept—was a cheese covered in blue patterns. The herdsmen had passed it down from generation to generation and did not actually know what it was. Luo Chong, however, recognized it immediately, because it was moldy cheese. Those blue patterns were actually fungal hyphae.

Of course, this kind of cheese could still be eaten. It was merely moldy, which was no big deal. After all, when it came to eating moldy things, no country in the world