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 “Cheese.com” 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: Lavistown is a semi-hard Caerphilly style cheese made using partially skimmed, pasteurized organic cow’s milk. One of Ireland’s oldest Farmhouse cheeses, Lavistown is made by Knockdrinna Farmhouse Cheese at their cheese dairy in Stoneyford. The dusty ochre natural brushed rind enrobes a buttery yellow paste with a creamy buttermilk flavour. As the cheese ages from 2 months up to 8 months, the texture becomes drier and harder. The cheese has a sharp acidic and green, leafy taste. It is made in the shape of millstones. Made from vegetarian rennet.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Floriderp on
Still here, still living these posts, keep on keepin on
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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 “Cheese.com” 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: Lavistown is a semi-hard Caerphilly style cheese made using partially skimmed, pasteurized organic cow’s milk. One of Ireland’s oldest Farmhouse cheeses, Lavistown is made by Knockdrinna Farmhouse Cheese at their cheese dairy in Stoneyford. The dusty ochre natural brushed rind enrobes a buttery yellow paste with a creamy buttermilk flavour. As the cheese ages from 2 months up to 8 months, the texture becomes drier and harder. The cheese has a sharp acidic and green, leafy taste. It is made in the shape of millstones. Made from vegetarian rennet.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Still here, still living these posts, keep on keepin on