New Favorite Cheese
Oh, by the way -- this just in, important news flash! *plays the little "important news" beepy ditty.*
I have a new favorite cheese.
Havarti has long stood at the top of the tier, often losing the firm grasp on its lead to particularly good herbed goat cheeses. I presumed that the only way havarti could fall from its lead would be the discovery of some new herb-combination of goat cheese.
Not. The. Case.
What wondrous delicacy has plummeted havarti from its summit?
Rambol.
No, not Rambo, though this might as well be the Rambo of cheese flavor sensations, but rambol.
It's a French cheese made from gruyere which is blended to create a smooth, fondue-like consistency, then smoked. It has the texture of room-temperature brie, but a flavor that lingers somewhere in between Swiss and gouda.
It's fantastic. <3<3<3! Last night I put some over steamed broccoli.
I have a new favorite cheese.
Havarti has long stood at the top of the tier, often losing the firm grasp on its lead to particularly good herbed goat cheeses. I presumed that the only way havarti could fall from its lead would be the discovery of some new herb-combination of goat cheese.
Not. The. Case.
What wondrous delicacy has plummeted havarti from its summit?
Rambol.
No, not Rambo, though this might as well be the Rambo of cheese flavor sensations, but rambol.
It's a French cheese made from gruyere which is blended to create a smooth, fondue-like consistency, then smoked. It has the texture of room-temperature brie, but a flavor that lingers somewhere in between Swiss and gouda.
It's fantastic. <3<3<3! Last night I put some over steamed broccoli.