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: This cheese is made by the cheese guy in Okinawa. Sakuna is a local herb. In standard Japanese, it’s called chomeiso – the “long life leaf” because of its health benefits. This herb doesn’t have a strong taste, but subtly changes the taste of the cheese. This is a mild, but well rounded, full bodied cheese that goes well with anything.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
2 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: This cheese is made by the cheese guy in Okinawa. Sakuna is a local herb. In standard Japanese, it’s called chomeiso – the “long life leaf” because of its health benefits. This herb doesn’t have a strong taste, but subtly changes the taste of the cheese. This is a mild, but well rounded, full bodied cheese that goes well with anything.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Wow, that one looks a bit scary!