Say CHEESE!

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sour_grapes

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That looks FANTASTIC! I haven't had it. What's the flavor profile?
It is creamy and unctuous, as you might expect from a triple-cream brie, with that typical brie aftertaste; it is pleasantly salted. The 'shrooms give it an earthy, umami note; fairly subtle, to be candid, but still detectable.
 
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jswordy

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Originale Gouda is a very interesting cheese, harder and more crumbly than the gouda I am used to eating, slightly sharper, with a more intense taste.
 

jswordy

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Wow, looks to me like she wasted a lot of cheese cutting off that rind. I would like to get a wire to do that, just haven't done it. Since I buy by weight, which includes the stuff I throw away, too, I like to shave them off as close as I can. Dunno how well some of these techniques would work in my dark living room after half a bottle of wine with just the light from a movie on the big screen to cut by. :D I still have all my fingers, by some happenstance.

Here's 42 minutes on cutting the cheese!

 
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sour_grapes

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do any of yawl use feta cheese ?
Dawg
Gosh, it is funny that you post that right now. I was preparing to post the current offering that I have open. (More in a minute.)

Yes, I enjoy feta. For me, it is more of a summertime thing, but I didn't have much (any?) this summer.

But, my current cheese that is open is like a feta, but from France. I had never heard of Valbreso before, but it is feta-adjacent :) . It is from one of the large cheese conglomerates (Président) in Europe.

 

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