I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: There is a tradition in Spain of making ewes’ milk cheeses using cardoon thistle rennet. This leads to the cheese age from the inside out, making the middle really unctuous and oozy and resulting in a full flavour. Torta de Barros is an excellent example of this process.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
JuicyBlushCharm on
look delicious !
Totalshitman on
Any recommendations on a soft creamy cheese besides bre?
Artistic-Bit-2401 on
A cheese so smooth it even makes the knife feel like it’s on vacation!
4 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: There is a tradition in Spain of making ewes’ milk cheeses using cardoon thistle rennet. This leads to the cheese age from the inside out, making the middle really unctuous and oozy and resulting in a full flavour. Torta de Barros is an excellent example of this process.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
look delicious !
Any recommendations on a soft creamy cheese besides bre?
A cheese so smooth it even makes the knife feel like it’s on vacation!