Fig and pear mustard sounds like an excellent accompaniment to a sharp cheese.I hope I will. If necessary, I still have more than enough fig and pear mustard...
Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
The Cheese thread.......
- Thread starter rhett7660
- Start date
- Sort by reaction score
I found that it works great with most Cheddars, but it's a waste for Gouda.
I'll report back.
I'll report back.
Agreed.
They will readily take a robust chutney or relish.
Yes, Gouda tends to be milder in flavour, - even the aged, or mature ones - but, in my experience, Gouda makes an excellent (precisely because it is mild, and a little sweet) breakfast cheese.
I look forward to it.I'll report back.
A few cheeses made their way into my shopping basket this week-end:
They included two hard cheeses: A young Comte (from France), and Queso de Romero (a glorious sheep's cheese with rosemary, from Spain).
A small slice of Camembert Rustique (from Normandy, in France), comprised the semi-soft cheese.
And there were two blues: Roquefort (which was gloriously creamy, yet lacking that biting sting that can mar a good Roquefort), from France, and some perfect aged (mature) Cashel Blue (from Ireland).
They included two hard cheeses: A young Comte (from France), and Queso de Romero (a glorious sheep's cheese with rosemary, from Spain).
A small slice of Camembert Rustique (from Normandy, in France), comprised the semi-soft cheese.
And there were two blues: Roquefort (which was gloriously creamy, yet lacking that biting sting that can mar a good Roquefort), from France, and some perfect aged (mature) Cashel Blue (from Ireland).