(no subject)
Note to self:
OF COURSE the Pyrenees Brebis makes a kind of oily grilled cheese. Sheep's milk has twice the fat of cow or goat. DUH!
The Manouri sandwich is also sheep, but it's a much drier cheese than a brebis. It's a tad crumbly for a grilled cheese, but is still luscious.
The young goat gouda that the fromagieuse said would make a wonderful grilled cheese is actually a little disappointing alongside these titans. It melts best, but loses a lot of its (mild for a goat cheese) flavor.
I think the Manouri wins this round.
OF COURSE the Pyrenees Brebis makes a kind of oily grilled cheese. Sheep's milk has twice the fat of cow or goat. DUH!
The Manouri sandwich is also sheep, but it's a much drier cheese than a brebis. It's a tad crumbly for a grilled cheese, but is still luscious.
The young goat gouda that the fromagieuse said would make a wonderful grilled cheese is actually a little disappointing alongside these titans. It melts best, but loses a lot of its (mild for a goat cheese) flavor.
I think the Manouri wins this round.