/jp/ - Otaku Culture

>>44183568
Don't test me with a cheese analogy .It would be too easy to build a Cheese Hag Classification System™ (patents pending):

>Fresh cheese hags
These are unripened hags. Aromachads would say they tend to have a fresh aroma with subtle lactic and creamy flavours . These hags have a smooth, melt-in-the-mouth texture, and can be easily consumed by any /jav/ enthusiast.
- eg Nao Jinguji, Rio Kuriyama, Sora Amakawa, Sumire Kuramoto

>Pressed cooked hags
The aroma and flavour can be quite diverse within the class but often include fruity and lactic notes. Their long, slow ripening gives them their fruity flavor and firm texture, making them easy to enjoy by the masses.
- eg Yuu Shinoda, Kana Morisawa, Julia, Saki Okuda,etc

>Soft white mould hags
Now we're starting to get to the good stuff with one of the most popular types of hags, soft matured with mould skin. Recommended as a gateway to smellier hags.
- eg Kana Mito, Ryo Ayumi, Ririko Kinoshita, Fuji Kana, Marina Shiraishi, etc

>Soft washed rind hags
Now this is easily the smelliest type of hags. Hags in this category are often wearing tasteful makeup with a salt or alcoholic solution while they mature (up to several years).
While their aroma tends to be very strong and yeasty, the flavour is often more subtle and delicate.
- eg Maki Hojo, Momoko Ishiki, Yuka Oshima, Rieko, etc

>Blue hags
A category for the bravest among us. The mould that manifest as veins betray the long maturation process. Blue hags can have a range of textures from semi-soft to hard and their flavour intensity can vary from mild to spicy.
- eg Honoka Nakayama, Rie Takeuchi, Maiko Kashiwagi, etc