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I have much cheese leftover from Molly's birthday party.
1. An Italian Taleggio Ciresa. This is a soft cheese, nearly brie in consistency. The flavor is sour and quite mushroomy. The rind is flaky, brown and tan and gold in wide streaks, and mottled with greyish blooms. All by itself on crackers it's not inspiring, but it went quite well with pate.
2. A Spanish Mahon. Crumbly cheese with a mild, tangy flavor. This has been a consistent favorite of everyone who's tried it over the past few days. It was especially good on crackers with a sweet fig spread.
3. Danish Blue. This is my current favorite blue cheese. Very sweet and tangy.
4. French Comte Gruyere. Oh, dear. What we were *looking* for was Swiss cave-aged Gruyere. This is a paltry substitute. It's got a flabby texture like grocery-store swiss cheese. The flavor is acceptibly gruyere-like -- with a hint of mild chives -- but it lacks the zingy crystals of flavor I'm accustomed to.
5. Irish Heritage Cheddar. Quite the tasty mild cheddar! Medium sharpness, hint of white pepper, hearty flavor that's nearly bacony.
Posted by sev @ 12:47 PM PST |