I got to taste cheeses from British Columbia... in British Columbia!!
Most interesting was a tomme-style washed with blackberry port. It made me slightly homesick and very exited because it was just around 6 months old and still gave to pressure (just like cheesie!).
Saturday, May 26, 2007
Originally today was going to be the official "cut the cheese" day, but cheeseman is still a little soft and I really want to see what another month or two can do. It is a bit of a risk because flavors (both good and bad) will intensify, but since it wasn't too salty when I cored it, I think its worth the gamble.