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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Affichage des articles dont le libellé est product overload. Afficher tous les articles
Affichage des articles dont le libellé est product overload. Afficher tous les articles
mardi 29 septembre 2009
vendredi 29 mai 2009
The good, the bad and the ugly redux
The good
Ficelle de Bourgonne
Tomies
Morbier
Cœur de poivre rose
Comté
The ugly so so
Cœur fourrées avec lardon
I am experiencing slight overdose of cheeses. I need a holiday in a tropical country where dairy is not accessible or easily available. I will not be eating dairy products for a good month or so and when I come back refreshed I will surely be ravenous for dairy again.
Ficelle de Bourgonne
Tomies
Morbier
Cœur de poivre rose
Comté
The ugly so so
Cœur fourrées avec lardon
I am experiencing slight overdose of cheeses. I need a holiday in a tropical country where dairy is not accessible or easily available. I will not be eating dairy products for a good month or so and when I come back refreshed I will surely be ravenous for dairy again.
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