Being utterly skint until payday at the end of the week, my first cheese was selected through a simple choice between cheese I couldn't afford to buy and cheese I already had in the fridge.
It's a softish cheese. Not as hard as a cheddar, but not as squidgy as brie, with a layer of ash through the middle. Light but tangy. You know, cheese-like, after the fashion of cheese.
Who bloody suggested this cheese lark? Much as I enjoy eating the stuff, do I really have to review them all? Won't a list be sufficient? It must be painfully obvious already that I have no idea what I'm talking about, and no lexicon of cheese-tasting terminology. This is going to be a really long year for you, of reading my inane lactic burblings.
Inane Lactic Burblings.
ReplyDeletePoetry.