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The Cheese thread.......
- Thread starter rhett7660
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That looks interesting.Having a Danish cheddar, the Castello Kant 48 (matured for at least 21 months), very salty yet creamy, with a nice glass of German Muskateller and fig mustard.
Looks like a piece of butter, but is rather interesting. If you like your cheese very salty.
It is a cheese that I have never heard of, let alone actually sampled and savoured.
Do enjoy.
Actually, given that it is a country with a fairly substantial - and well-developed - dairy and agricultural sector (and has the climate and conditions for the production of good quality dairy agriculture), I am surprised that we don't see more quality Danish products - such as cheese - that are widely available.Having a Danish cheddar, the Castello Kant 48 (matured for at least 21 months), very salty yet creamy, with a nice glass of German Muskateller and fig mustard.
Looks like a piece of butter, but is rather interesting. If you like your cheese very salty.
Same here. This was my first dive into Danish cheeses and I should keep one more eye on it in the future.
Earlier today, I paid a visit to the cheesemonger:
The cheeses I bought included two blues:
Forme d'Ambert, and Bleu d'Auvergne (from France) and Crozier Blue (from Ireland).
Camembert Rustique, and Époisses (both from France) comprised the semi-soft, somewhat aromatic, washed rind style, while a small slice of seductively soft and utterly decadent Delice de Bourgogne comprised its own category of sheer, sinful indulgence.
A young Comte, and a goat's Gouda with fenugreek - two hard cheeses, one from France, the other from the Netherlands, completed the selection.
The cheeses I bought included two blues:
Forme d'Ambert, and Bleu d'Auvergne (from France) and Crozier Blue (from Ireland).
Camembert Rustique, and Époisses (both from France) comprised the semi-soft, somewhat aromatic, washed rind style, while a small slice of seductively soft and utterly decadent Delice de Bourgogne comprised its own category of sheer, sinful indulgence.
A young Comte, and a goat's Gouda with fenugreek - two hard cheeses, one from France, the other from the Netherlands, completed the selection.
In addition to the cheeses I purchased yesterday in the cheesemonger's, this morning, I treated myself to some gorgeous Gorgonzola from the olive oil stall.
The Gorgonzola was gloriously creamy, absolutely perfect when served with some fresh French sourdough bread.