Pure curdled heaven @Scepticalscribe , I still have not found goat Gouda although I have tried all the others.
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The Cheese thread.......
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The goat Gouda is excellent; sweet and smooth, it is a really lovely cheese. I recommend it highly.
Bought Camembert, Vacherin Mont d'Or, Bleu d'Auvergne, Époisses, and Schnebelhorn today.
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I shall add Gorgonzola to this selection tomorrow, and possibly Taleggio, as well. And I still have some exceedingly aged Gouda which shall make its appearance on the cheeseboard, as well.
A late lunch of fresh French bread, Vacherin Mont d'Or, Camembert, Taleggio and Gorgonzola Cremosa.
Paid a visit to my cheesemonger today and purchased a variety of cheeses: These include Tetilla, Bleu d'Auvergne, Forme D'Ambert, Vacherin Mont d'Or, Schnebelhorn, and Camembert Rustique.
Breakfast consisted of blood orange juice (freshly squeezed), kefir, Ethiopian coffee and the following cheeses on French rye bread: Forme D'Ambert, Vacherin Mont D'Or, Camembert Rustique, Tetilla and a small piece of Schnebelhorn.
Bought some more cheeses today in the market: Parmigiano-Reggiano, Blue Gouda, Taleggio, Gorgonzola Cremosa, and Doruvael.
Purchased some cheeses today: Brin d'Amour, Camembert Rustique, Bleu d'Auvergne, aged Cashel Blue, St Nectaire, Tomme des Croquants, Gorgonzola Cremosa, aged goat's Gouda, and Taleggio.
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If you have any Dutch friends - or sources - they might be in a position to let you know where to find it; it is a wonderfully sweet yet slightly tart and smooth - quite lovely.
Just tucked into French rye bread with oozing, almost liquid, Gorgonzola Cremosa.
Yesterday, I treated myself to small slices of Époisses, Camembert Rustique, aged Cashel Blue, Munster, Tomme des Croquants, Delice de Bourgogne, and Schnebelhorn.
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Did I mention that breakfast took the form of Époisses, and Delice de Bourgogne on French bread.
Breakfast - again - was cheeses - Delice de Bourgogne, aged Cashel Blue, Camembert, and Époisses on French bread.
Has anyone ever used a spoon to eat (nay, devour) some seriously oozing Gorgonzola Cremosa?
I did, today.
Yum.
Breakfast this morning comprised fresh French bread, with the following cheeses: exquisite Roquefort, aged goat's Gouda, and Tomme des Croquants; served with kefir, freshly squeezed fruit juices, and Ethiopian coffee.
Purchased a slice of Camembert Rustique, a small piece of Crozier Blue, and a small slice of positively oozing Époisses.
Hard to read this thread sometimes. Makes me want to rush out to the cheese shop.
At home, I simply read this thread with pleasure; when I am abroad, though, I peruse with an ache akin to longing.
Breakfast was oozing Gorgonzola Cremosa, Époisses and Camembert with French bread.