new cheese thread

sorry, just a parody of the new chess thread.

er, i tried pecorino sirbone recently.. it was ok. also tried ricotta salata, which is obviously meant to be used as an ingredient but i couldn't be bothered and just ate it.. it's ridiculously salty. why is there so much "goats cheese" around that's just called "goats cheese"? it's weird.

Sometimes it's just called chèvre, which just means "goat," which means "goat cheese" is actually more accurate and descriptive.

been taking a hiatus from the blues lately. been exploring aged goudas of late.. have a hunk of prima donna in my fridge that i'm about to go gnaw on right now.

yeah but it's pretty obvious it's cheese, goat is the most important part of the description

aged gouda is well good innit

i've never had that.. lived in holland for years

*googles*

apparently it can't be classified as Gouda because the fat content is 45% which is below the minimum (48%).

I could go for some brie right now. Or Camembert.

i'm not sure if i've ever had Reblochon...i must have

i'm currently eating arran cheddar on garlic crackers