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 “Taste Atlas” for the cheese image 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: Given the popularity of this Catalonian cheese, it’s hard to believe it was nearly extinct. One taste of its mild tanginess, hit of hazelnut, and white pepper piquancy, and you’ll understand why production was revitalized in the 1980s. Pasteurized goats’ milk makes up the cakey, semi-firm paste, while the smooth gray mold lends a woodsy aroma to the inedible rind. Up your grilled cheese game with this melter or pair it with a cider for fruity balance
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
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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 “Taste Atlas” for the cheese image 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: Given the popularity of this Catalonian cheese, it’s hard to believe it was nearly extinct. One taste of its mild tanginess, hit of hazelnut, and white pepper piquancy, and you’ll understand why production was revitalized in the 1980s. Pasteurized goats’ milk makes up the cakey, semi-firm paste, while the smooth gray mold lends a woodsy aroma to the inedible rind. Up your grilled cheese game with this melter or pair it with a cider for fruity balance
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Lord I love garrotxa