Treated myself to a nice selection of cheese at the cheesemonger's, while in the city, yesterday.
These included:
Roquefort, Bleu d'Auvergne, and Birbablu, three blues, the first two from France and the last from Italy.
Époisses (glorious and almost liquid), Camembert Rustique (wonderfully ripe), and Reblochon; three semi-soft cheeses from France.
Schnebelhorn, (an excellent hard cheese from Switzerland), the stunning Queso de Cabra al Romero (an amazing goat's cheese from Spain, that is rubbed with a generous amount of rosemary), and Tomme de Normandie from France.
These included:
Roquefort, Bleu d'Auvergne, and Birbablu, three blues, the first two from France and the last from Italy.
Époisses (glorious and almost liquid), Camembert Rustique (wonderfully ripe), and Reblochon; three semi-soft cheeses from France.
Schnebelhorn, (an excellent hard cheese from Switzerland), the stunning Queso de Cabra al Romero (an amazing goat's cheese from Spain, that is rubbed with a generous amount of rosemary), and Tomme de Normandie from France.