Why Yes, It's More Cheese
Went to the Cheese Store again on the way to get groceries. Again, a wonderful cheese plate dinner:
Lincolnshire Poacher > Great british cheddar that we've gotten before. queersolitude loves this.
Morbier > Soft cheese with a bluish layer of ash in the middle. Fresh, clean mouthfeel and slightly mushroomy kick. Yes, I said mouthfeel.
Cotswold > British cheese like a tangy american Cheddar, with little bits of onions and chives ground into it.
Onetik Blue > A real find. A soft, creamy blue cheese with a excellent but very mild blue taste. A really wonderful blue cheese. It's a sheep's milk cheese, called "brebis" -- a type that has been made by the Basques for centuries if not millenia. In the past few years Onetik, a cheese concern in the Pyrenees, has been making them in this "blue" version. Yeah, I googled it.
Next visit? Spanish cheeses.
Lincolnshire Poacher > Great british cheddar that we've gotten before. queersolitude loves this.
Morbier > Soft cheese with a bluish layer of ash in the middle. Fresh, clean mouthfeel and slightly mushroomy kick. Yes, I said mouthfeel.
Cotswold > British cheese like a tangy american Cheddar, with little bits of onions and chives ground into it.
Onetik Blue > A real find. A soft, creamy blue cheese with a excellent but very mild blue taste. A really wonderful blue cheese. It's a sheep's milk cheese, called "brebis" -- a type that has been made by the Basques for centuries if not millenia. In the past few years Onetik, a cheese concern in the Pyrenees, has been making them in this "blue" version. Yeah, I googled it.
Next visit? Spanish cheeses.