I love Merveilles des Maroilles and Boursault cheeses. They are utterly delectable: tasty morsels of dripping, runny dairy with bite and strong character/gôut.
I also love love love the ultra creamy 'Masgonzola' which is a 50%-50% mix of Mascarpone and Gorgonzola. I find Most Italian cheeses fad, bland and tasteless but I particularly like Masgonzola. mmmmmm
Engadiner is a blergh cheese. I have to include my likes and dislikes contrasted agaisnt one another for comparison.
After the assault of cheeses on sale, I now have cheese withdrawal symptoms aka dairy product overload. I need to stave off the coagulated milk for a short while before I will regain my lust for cheeses.
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