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Gotta represent my hometown(ish) cheese of Wensleydale. Soft, crumbly, and with a delicate nutty yet tangy flavour, it's awesome with slices of fresh apple or with fruit cake. You can also find it with Cranberries or apricot mixed in, but for me that takes away from the cheese a little. It can also be used instead of feta in many recipes, having a similar but slightly drier consistency. If you can find it, Swaledale is maybe even better, although production is much lower.
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Jul 11, 2013 21:13
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Red_Fred posted:What is the best way to store various types of cheese? If I buy expensive cheese I want it to last as long and taste as good as possible. Vacuum sealing is a good way to preserve hard cheeses. A reasonable Foodsaver vacuum setup can be acquired for under $100, and opens up a whole new world of bulk food buying.
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Jul 19, 2013 21:10
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In general, the less appetizing it looks, the more you should try it.
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Jul 31, 2013 19:14
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yes posted:I don't think I "get" the idea of stacking five different cheeses on top of each other. I'm guessing it's similar to the trademarked 'Five Counties' cheese which consists of Cheddar, Cheshire, Double Gloucester, Red Leicester, and Derby, which are all fairly similar-tasting cheeses when mass-produced. It's mainly for a visual flair for dinner parties thing, rather than for any reason of taste. If you manage to pick up a small-batch version of any of those cheeses, I'd bet they'll taste much better than the cheese-stack version.
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Jan 6, 2014 21:22
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I bought some Cabrales from our local specialty cheesemonger last weekend. It's delicious but it's the first time I've had the sensation of a food actively chasing down my taste buds - "no, wait, there is MORE TO TASTE". It's an aggressive, spicy flavour, but I'm ok with that. Just make sure you wash your hands after handling it unless you want things you touch to also smell of cheese.
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Sep 17, 2014 23:17
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