| Kaymak - In anticipation of our new striker 19:58 - Jan 28 with 980 views | Keno |
Anyone fancy trying any of this
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| Kaymak - In anticipation of our new striker on 20:00 - Jan 28 with 947 views | itfcserbia |
Just had some for dinner. |  |
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| Kaymak - In anticipation of our new striker on 20:07 - Jan 28 with 903 views | Keno |
| Kaymak - In anticipation of our new striker on 20:00 - Jan 28 by itfcserbia |
Just had some for dinner. |
whats it like? | |
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| Kaymak - In anticipation of our new striker on 20:19 - Jan 28 with 867 views | itfcserbia |
| Kaymak - In anticipation of our new striker on 20:07 - Jan 28 by Keno |
whats it like? |
It's honestly hard to compare to anything and is very local specific. It can be fresh or aged. Fresh is like if you can imagine the creamiest fattest (milk fat) white cheese, but with more flavor than a cheese can have because it's from boiled milk (usually cow) so it's more dense. Fresh is served with appetizers or grilled meet or baked dishes like casseroles or cabbage. Aged is saltier and drier so mainly used for appetizers along with cured meats, breads etc. | |
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| Kaymak - In anticipation of our new striker on 20:21 - Jan 28 with 851 views | Keno |
| Kaymak - In anticipation of our new striker on 20:19 - Jan 28 by itfcserbia |
It's honestly hard to compare to anything and is very local specific. It can be fresh or aged. Fresh is like if you can imagine the creamiest fattest (milk fat) white cheese, but with more flavor than a cheese can have because it's from boiled milk (usually cow) so it's more dense. Fresh is served with appetizers or grilled meet or baked dishes like casseroles or cabbage. Aged is saltier and drier so mainly used for appetizers along with cured meats, breads etc. |
Oh, sounds intriguing, I'll have to find some
I'm thinking very creamy rich brie | |
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| Kaymak - In anticipation of our new striker on 20:29 - Jan 28 with 825 views | itfcserbia |
| Kaymak - In anticipation of our new striker on 20:21 - Jan 28 by Keno |
Oh, sounds intriguing, I'll have to find some
I'm thinking very creamy rich brie |
Oh I love brie. Think more "curdly" in texture though and no mould.
If you can wait till April I can bring you some, as ITSC Serbia is coming to see the Town of Ipswich finally. :) | |
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| Kaymak - In anticipation of our new striker on 20:34 - Jan 28 with 784 views | NthQldITFC |
| Kaymak - In anticipation of our new striker on 20:07 - Jan 28 by Keno |
whats it like? |
Blancmange roll. |  |
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| Kaymak - In anticipation of our new striker on 20:43 - Jan 28 with 754 views | Keno |
| Kaymak - In anticipation of our new striker on 20:34 - Jan 28 by NthQldITFC |
Blancmange roll. |
Is that a euphenism? | |
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