I'm partial to Manchego these days. But there will always be a soft spot in my heart for Jarlsberg.
Kudos for liking our Norwegian cheese! As far as everyday yellow cheese is concerned, I'm partial to Jarlsberg too. It's the only cheese that works on my homebaked pizzas.
I'm partial to Manchego these days. But there will always be a soft spot in my heart for Jarlsberg.
Our local supermarket sells Drunken Goats' cheese, which is a Manchego steeped in red wine. I think it was very fashionable some four or five years ago and socially may have had its time in the sun, but I still have the taste for it.
I'm partial to Manchego these days. But there will always be a soft spot in my heart for Jarlsberg.
Our local supermarket sells Drunken Goats' cheese, which is a Manchego steeped in red wine. I think it was very fashionable some four or five years ago and socially may have had its time in the sun, but I still have the taste for it.
I'm partial to Manchego these days. But there will always be a soft spot in my heart for Jarlsberg.
Our local supermarket sells Drunken Goats' cheese, which is a Manchego steeped in red wine. I think it was very fashionable some four or five years ago and socially may have had its time in the sun, but I still have the taste for it.
I'm very partial to all the northern hard cheeses - Dutch, Norwegian, whatever. Thor, are you familiar with Gjetost? As the name suggests, a goats' milk cheese, but with a caramel flavour and a very creamy consistency. Hugely rich - you wouldn't have it in a sandwich or on toast - but lovely in small amounts. I think I've mentioned it before in another thread a couple of years ago, after first encountering it at the York Racecourse.
I'm not a huge fan of cheese with fruit - except that cheddar and apple go beautifully together (per the thread on the subject of two contrasting tastes that are greater than the sum of their parts). Can't disapprove of the big W under any circumstances, however.
