After being a, very, dedicated vegan for a decade I began to eat dairy agin for ease of international travel. Well the first bit of enlightenment I discovered was that cheese is rather on the side of totaly awesome. These are some of my favotre cheeses to spred on a freah epi or great fench bread.
Port Salut is wonderful on a thick slice of nutty whole grain bread and a tinny bit of chooped parsley is a great bonus.
Bucherondin is a yummy soft goat cheese from france. I like this in round slices in a fresh green salad with green beans and creamy dressing.
Cotswold cheese with fesh basil and a glass of white wine Cotswold makes spring heaven on a plate.
Pecorino Toscano I've eatten varities of this cheese all over Tuscany and it always reminds me of hot Florence nigths.
All I want to say baout Goat Brie is yum, yummy. You can even mix a little bit in with some whole wheat pasta and munch away to the sy-fy network marathons.
Dry Jack is so tatsy on a thick slice of frnech bread with a rich beer.
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