The Review fromwww.artisanalcheese.com:
Tomme de Savoie is a semi-hard cow’s milk cheese made in the valley of the Savoie in the French Alps. It has a delightful nutty flavor and smooth paste that melts in your mouth. The hard, powdery rind has an earthy aroma and is usually speckled with many types of indigenous and harmless molds.
For the casual cheese eater, this cheese was voted an A+. For the lover of complex cheeses this is somewhat less deserving of that grade, but a wonderful cheese nonetheless.
June 23rd, 2007
From www.artisanalcheese.com:
Double Gloucester is a traditional English cheddar-style cheese from Gloucestershire with a bold orange (I mean really orange) color and bright eggy, and somewhat sharp flavor.
The casual cheese fan’s had to be told not to eat all of the cheese in one sitting. So they give the cheese a grade of A+. The sophisticated cheese eater, however, found the cheese visually interesting but tasting a little bit like egg bread. So they give the cheese a grade of B.
June 23rd, 2007
From www.artisanalcheese.com:
Gorgonzola Piccante, a formidable cow’s milk blue cheese from the region north of Milan, is Italy’s answer to Roquefort. It’s rough reddish rind protects a tender, light yellow, blue-flecked paste that is firm, moist and buttery. The flavor is sharp and sweet.
The casual cheese eater does not like blue cheese in general, and gives this a surprising C-. The sophisticated cheese eater is in love with this cheese. If nothing else it proves that the Italians can do whatever the French do, just better (see world cup). This cheese gets an A++.
June 23rd, 2007
