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| There's no market in the Zürich HB this week so I'm taking the opportunity to nip to the UK later this week to find some new cheeses. Already on the way are Double Gloucester, Double Berkely and Hereford Hop (great with beer) from the Stinking Bishop stable (which is also coming back), Westcombe PDO "Slow Food" Cheddar from Somerset, Beenleigh and Harbourne Blues from Devon and a few new Scottish cheeses including Blue Monday (mentioned earlier) and Caboc, a soft buttery cheese rolled in oats. All the old regulars will be fully stocked up too including plenty of King Richard III Wensleydale. | |
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Mr GG
As the proud possessor and subsequent digester of the cheesy comestible
illustrated below, I'd just like to say that it's one of the best "flavoured"
cheeses I've ever had the good fortune to nibble on.
Makes one proud to be Scottish! (Well, OK, even more proud...!
)
Attachment 13583
The smoked garlic flavour is subtle, yet definitely there; it's dangerously
more-ish, especially when accompanied by a wee dram.
Please
bring back lots more of these on your epic trip to Blighty.
Oh, and can you end the current endless discussion: Is the garlic smoked
then added to the cheese, or is the garlic added and the whole cheese smoked?
WJ