Well, mostly English cheeses.
I’ve been making a few of our traditional English varieties over the past few months and had a chance to showcase them yesterday.
On the boards are Cheddar, Cheshire, Lancashire, Sage Derby, Shropshire Blue, and then both hot and cool aged Mountain Tomme’s (proper post to follow for my cheesemaking pals) which taste like Caerphilly’s and with a similar texture, a Raclette/Reblochon hybrid, and on the small board Strachiatelli, and a failed Camembert that got overdry and tastes like a mold ripened Tomme Crayeuse.
Decent reviews and interesting how little changes in make process can result in quite different cheeses.
by Smooth-Skill3391
Dining and Cooking