The Cheese thread.......

[it wasnt me]

Emergency (cheese) purchases yesterday included a small slice of Roquefort, a small slice of Comte, and a small slice of both Taleggio and Cashel Blue.

“Quickly, Scepticalscribe, to the emergency cheese!”


Nananananananana nananananananana

 

[Scepticalscribe]

New in my list of interesting cheeses: Manchego.

There is a version of Manchego that is coated with rosemary, an amazing cheese, and one I recommend that you seek out (to try, taste, sample, savour) if possible.

Actually, Manchego is one of those cheeses (in common with Comte and Gouda) that also comes in different aged versions, which differ (sometimes surprisingly) not just in age, but in taste, texture and complexity.

I find that my own personal preferences for these cheeses can change dramatically, depending on mood, season, craving at that particular time: Sometimes, I long for a young, almost buttery, version (young Comte and young Gouda are both wonderful when young, as is Manchego), whereas, at other times, I crave the deep and rich complexity of taste and texture that is only found in a mature cheese.