A Y Y L M A O

sup

Lol Ty for inviting me ;)

Brie, originally from France and traditionally unpasteurized, is a soft cheese with a rich, creamy texture. Made with cow milk, it is best served at room temperature or even slightly warmer. The cheese itself is pale with a slight greyish shade and enclosed within a white edible rind. Brie can be heated (often baked) and is sometimes surrounded by flaky crust or jam.

Lovely descriptions...

Comte is a hard, pale yellow, French cheese with a thin brown rind. It is mild, has holes in its texture and is nicely meltable, often employed in cheese fondue. The taste of comte is sweet and carmelized with hazelnut undertones

Cheddar, originally made in England, is a hard cheese made from cow milk. It has a full bodied flavor which is rich and nutty. It comes in varieties from mild (aged around 3 months) to sharp (aged around 1 year). The sharper the cheese, the more poignant the flavor and the crumblier the texture.

Brie, originally from France and traditionally unpasteurized, is a soft cheese with a rich, creamy texture. Made with cow milk, it is best served at room temperature or even slightly warmer. The cheese itself is pale with a slight greyish shade and enclosed within a white edible rind. Brie can be heated (often baked) and is sometimes surrounded by flaky crust or jam.

Blue D'Auvergne is a blue cheese variety from south central France. It's a creamy ivory colored cheese with dark blue veins which is made with cow's milk and textured with scattered holes. The cheese is very moist, semi-soft, and surrounded by a thin rind. Blue D'Auvergne has a strong, pungent flavor, but is milder, creamier, more subtle and buttery than other blue cheeses. It also tends to taste less salty than other blue cheeses.

Asiago is a mild to medium, tasty cheese to cook with or eat alone. Fresh asiago cheese is great for sandwiches, while aged asiago can be grated onto salads and pasta. Made with cow's milk, asiago is an Italian cheese which becomes crumblier with age. Fresh asiago is smooth and off-white in color. Aged asiago is hard, yellow, and has a fruity/nutty flavor

Pecorino Sardo is an Italian sheep's milk cheese which can be either young or aged. I tried the aged version. One might be tempted to confuse it with Pecorino Romano (as I did until I actually looked it up), but it's really a different cheese.

Slightly sharp, fruity and cheesy, pleasantly salty. This stuff is absolutely delicious. It was a bit crumbly, but still sliced well enough. I've read it goes wonderfully on sandwiches, although I just ate it plain.

The cat liked it as well, even though she didn't seem to be in much of a cheese mood

We are all used to the cheese and cracker; it is the staple food of Britain and is why Alex Cooke is so happy, although it could just be the ‘Canadians’. However, I have recently discovered news ways of improving this noble dish. One of these is the addition of marrow and elderberry chutney which improves both the flavour and intensity of the cheese (and cracker. That was a joke. Why are you not laughing? Well in that case I will just stop talking about cheese than. You don’t want me to, I thought so. I will continue on the sloe condition that you do not interrupt again!). Anyway, I find that the addition of the chutney really is a pleasant experience, just like a nice bit of Handel on a summer’s afternoon (on an English lawn of course). As I was saying ..............

I hate homework <.< BUT I LUV STEAM (^_^)