I cannot shut the fuck up about cheese, here's each of the papa's favorite cheeses.
Casu Martzu is a Sardinian cheese that uses larvae from the cheese fly in the aging process, and is often consumed with the maggots still inside. The cheese is illegal in many countries and can pose a risk when digested, as the larvae have the potential to survive the digestive track. The cheese is soft, with a creamy, tangy, pungent taste and spicy after taste. With a slight danger of digestion, this seemed an obvious choice for the most deranged papa.
He will shout until he is blue in the face that his favorite cheese is Pule, the world's most expensive cheese, but in his heart of hearts, the honor goes to Murcia al Vino, or Drunken Goat cheese. This Spanish goat cheese is semi soft and tangy, though creamer and more mild than most goat cheeses due to it's aging. The wheels are also soaked in wine for 72 hours, adding a hint of fruitiness that makes the cheese easy to indulge in for hours on end.
We know from many shows that Terzo both loves cheese and has a major sweet tooth. With this in mind, I believe a sweet cheese is the perfect fit. Brunost is a semi-soft Norwegian cheese that gains it's brown color by boiling the milk until the sugars have been caramelized. There are multiple variations of this cheese, which use various milks in the mix to emphasize tangy or nutty flavors.
Copia is a simple man and by default gets a simple cheese. A classic Brie is creamy and buttery, developing a more fungal taste to the rind depending upon how long it is aged. The simple flavor allows for it to pair well with savory or sweet, and it is easy to consume large quantities of without thinking much about it. It goes well with nearly everything and is found everywhere.
Roquefort is a blue sheep cheese, aged in the caves of France. Sheep's cheeses have a culture that predates cow's cheese, much like Perpetua's performance and music harkens back to papas before him. The penicillium roqueforti used to age the cheese provides the "blue" to match our new papa's eccentricities. The flavor is sharp and salty, with a hint of sweet and earthy tones that I think appeal to Perpetua.
Năsal cheese is a traditional cow milk cheese that still uses techniques from the middle ages. It is smear-ripened, made in the caves of Romania where brevibacterium linens live, providing a unique flavor from the region. This cheese is strong, earthy, and funky, with a spicy after taste and creamy texture. I imagine it reminds him of home.
