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: Winslade, developed over a five year period, is the sibling cheese for Tunworth. This Vacherin/Camembert cross is encircled in a spruce collar which gives Winslade a unique and distinctive pine note. Matured in the same way as traditional Camembert, Winslade has an unusual pinkish hue and a dappled rind. A ripe Winslade is soft and unctuous with a quiet floral earthiness. More mild than Tunworth, yet superbly rich and gentle on the palate, this is a very popular choice on a British cheeseboard.
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 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: Winslade, developed over a five year period, is the sibling cheese for Tunworth. This Vacherin/Camembert cross is encircled in a spruce collar which gives Winslade a unique and distinctive pine note. Matured in the same way as traditional Camembert, Winslade has an unusual pinkish hue and a dappled rind. A ripe Winslade is soft and unctuous with a quiet floral earthiness. More mild than Tunworth, yet superbly rich and gentle on the palate, this is a very popular choice on a British cheeseboard.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
An excellent cheese.
1776 is good timing