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More Cheese, Grommit
Cheese blogging corner today brings you two very similar-looking, but utterly different tasting, cheeses.
Tomme is possibly the most revolting cheese I've ever smelt. It's like nothing else: a sickly sweet smell of damp and rotten grass. I very nearly put it straight in the bin after I'd unwrapped it. The texture, too, is unappealing: softly rubbery and sticky. It adheres to teeth like peanut butter does to the roof of your mouth. After this, the taste, of almost nothing, a slightly sweet version of very mild Edam, is a relief. The rest of the block, though, went straight in the bin.
Comte, by contrast, was utterly delicious. It has a warm, nutty odour, and a firm texture that's just begging to have teeth marks in it. The mild colour belies a marvellous flavour. I hate to sound like an expat English person, but it's very like a good medium chedder: nutty, salty, slightly sour, with wonderful crunchy bits amongst the smooth cheese. We'll definitely buy this one again.
Posted by Somewhat under Food and Drink on 2006.04.19 @ 16.32.
You have the conch:
srah
said:
Have you had Ossau yet? YUM! That's my favorite. Bleu d'Auvergne is good too, if you like blue. Cantal is another favorite - good with butter on a baguette.
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2006.04.19 @ 17.51
Somewhat
said:
I'm ADDICTED to Bleu d'Auvergne - I just haven't blogged it yet because it gets eaten before I remember to take a piccie! Other recommendations received with thanks.
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2006.04.19 @ 18.00
NiC
said:
The fewer people that know about Bleu d'Auvergne the better... I want it all!
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2006.04.25 @ 08.50
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