Go get yourself some real Italian balsamic vinegar, the kind that pours like syrup and comes in a bottle that looks like Vermont maple syrup. and drizzle it over some slices of that Parm. Nothing more. You'll spend a fortune on the balsamic, but it goes a long way and is worth every penny.I just got a 14 Lb. wheel of Livredoux Raclette. It's sublimely stinky.
I still have a pound or 2 of nice Gouda, and I have a really nice 3 Lb. block of Parm that's soft enough to slice, and sharp enough to make your mouth want red wine.I can't recall the name of the Parm, but it's not Reggiano....
I used some grated in baked potatoes the other day and it was better than the asparagus and grilled steak together.
The St augur is pretty nice, mild for a blue.St. Augur Bleu cheese (French)
Old Croc Extra sharp cheddar (Australian)
my three go to cheeses this week
I heart cheese ;-)
My wife broils Stilton into filet mignon.A classic English Stilton, served at the end of a fine dinner with some vintage port.
Love Comte, in September I did motorcycle trip that started through the French Jura to Italy and rode the Rue d´Comte for a bit. Bought lot's of it at several small farms and ate it for the whole trip through Italy, Slovenia, Austria... Sat right on the boarder at the top of the little St. Bernard Pass eating Italian Prosciutto with French Comte seemed fitting.The St augur is pretty nice, mild for a blue.
Comte is a nice hard cheese
Our house cheese is mainland tasty, New Zealand.
Slicing cheese is such a pain. Does that come in a spray can?View attachment 558957
Of course! Murca!Slicing cheese is such a pain. Does that come in a spray can?
FUUUCCCKKKKSlicing cheese is such a pain. Does that come in a spray can?
$30 a Lb. is not reasonably priced!!!!!Balderson 2yr old cheddar (canadian ). It's reasonably priced and widely available here. also they have a smoked version and versions up to 5 yrs aged. but the 2yr is good value.