Best Kinds of Cheese in the World --
1. Blue Wensleydale -- sharp, bitter, cheddary white cheese with lovely blue marbling. It's like a less creamy gorgonzola. Very crumbly. Best part is, Bekah doesn't like it. All mine.
2. Saint Andre's -- Close to indescribable. It's label has created it's own variety of cheese. It's a creamy, fragrant cheese whose texture varies from soft, like Camabert, to semi-hard, like most blue. It's like Brie-flavored butter, but the flavor, while not bitter or overpowering, is more pronounced than most bries I've had.
3. La Gruyere -- An excellent French cheese, and nothing really needs to be said, since everyone knows about it. Excellent in melting, baking, or any application. A unique and classic flavor that even the most ardent opponent of Swiss cannot resist.
4. Danish Havarti -- A very smooth and very sweet cheese that is springy and pourous, and has a classic flavor that can accompany strong foods and spirits or sweet fruits and desserts.
5. Vermont White Cheddar -- Cheddar is the world's most consumed cheese, and everyone is familiar with it...but usually in the mass-market variety. The best of Vermont cheddars, especially uncolored types, is on a par with the best of hard French and Italian cheeses, carrying the finest flavors of Asiago, Parmesan, and various blue cheeses.
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3 comments:
I love this post! I love any kind of wensleydale, too. Great cheese. While Rachel was home she took me out to a trendy GJ spot called "626" and we got flights of wine and a cheese platter. Great idea for trying cheeses while you try wines. Have you ever had beemster? How about manchego?
I like this post too. almost as much as I like cheese.
attraction number 57 to allure you and your lovely wife to norman: gourmet cheese shop on main street.
highly recommend saint-nectaire. my greek professor's favorite cheese, which alone is enough to make it awesome, but it also happens to be remarkably tasty.
and GJ has 'trendy spots'?????
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