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fresnelly · 12-30-2007, 06:59 PM

If you like Roquefort (and I certainly do) try and find Shropshire Blue. It's orange in colour and salty like Roquefort, but melts in your mouth like you wouldn't believe. It's wonderful.

Just as aging can change chedder dramatically, try some other varieties that have been aged. The Cheese Boutique in Toronto house ages their Gouda for 3 years and it's a completely different beast from what you get at the grocery store. It's hearty and nutty and delicious.

I also agree that bread, especially a decent baguette, is the best partner for strong or soft cheeses. A baguette with some creamy brie or roquefort would probably be part of my last meal on Death Row. And yet don't be afraid to try the cheeses all by themselves to fully appreciate them.

12-30-2007, 06:59 PM	#3 (permalink)
fresnelly Functionally Appropriate Location: Toronto	If you like Roquefort (and I certainly do) try and find Shropshire Blue. It's orange in colour and salty like Roquefort, but melts in your mouth like you wouldn't believe. It's wonderful. Just as aging can change chedder dramatically, try some other varieties that have been aged. The Cheese Boutique in Toronto house ages their Gouda for 3 years and it's a completely different beast from what you get at the grocery store. It's hearty and nutty and delicious. I also agree that bread, especially a decent baguette, is the best partner for strong or soft cheeses. A baguette with some creamy brie or roquefort would probably be part of my last meal on Death Row. And yet don't be afraid to try the cheeses all by themselves to fully appreciate them. __________________ Building an artificial intelligence that appreciates Mozart is easy. Building an A.I. that appreciates a theme restaurant is the real challenge - Kit Roebuck - Nine Planets Without Intelligent Life Last edited by fresnelly; 12-30-2007 at 07:01 PM..