The lady on the radio was raving about local cheeses. I must say I have a weakness for our crumbly yummy Lancashire cheese, as a kid I would to go to the cheese shop and buy a couple of ounces and eat it on the way home.
It got me to thinking about different cheeses I have sampled in my life time ( yes I know a bit sad but remember I was sat in rush hour traffic)
Can't do Camembert or Brie, it is the strong smells that comes from them. I am a Port Salut junkie though and I love it at Christmas when you can readily buy cheddar & other cheeses with cranberries, herbs, oranges and the like. As an adult I have learned to love Parmesan although it smells like sick!! Can't do Italian with out now.
There is one cheese that will never pass my lips again after a close encounter in Lac de Chalin, Jura region in France and that is Compte cheese. The smell and the taste is dreadful I couldn't believe how bad it was coming from such a beautiful part of France.
Maybe this postcard explains why?? Is that ectoplasm???
6 comments:
If I were you, I'd get the crackers out. Trouble is, which crackers? TUCs dissolve under stress. Krackawheat suit a strengthy cheddar. What say you?
What a late or early posting ??
TUC? a bit too salty
Krackerwheat? to dry
Now digestive biscuits are fab along with some cheesy melts ones that are made by the water biscuit peeps
It was a late posting. Much wine was drunk. It took me over an hour to type it.
gosh you type better drunk than I do sober..... now that is a bit of a concern :-)
I used my nose
Now that makes me feel even betterer... you type better than me with your nose when drunk!!!!!
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