The serious cheese lovers thread

[Huss]

Raw sheeps milk cheeses are the best. But here are some recent tastings I enjoyed:

Crozier Blue (Ireland) - Sheep of course, produced near Tipperary. It's pasteurized and made from vegetarian rennet. Mild for a blue, with a sharp edge on the after bite. A good blue for those who don't like blue.

Rumano (Holland) - An italian style Romano cheese but produced by the Dutch with Gouda methods. Hard and sharp, my favorite so far this year.

Piave (Italy) - Nutty cow's milk. Nice over salad when shaved. Kinda hints of almonds or nuts. Another sharp hard cheese.

Berksweel (England) - Unpasteurized ewe's milk, like a Pecorino. People say it's nutty but I find it very tangy. It bites hard.

I'll have more in a few weeks. I like to taste a lot of new cheese. No jokes please!

Thanks to Murray's Cheese Shop NYC.

[eric d]

Trying to restrain myself.

[SoFla Metro]

Originally posted by Huss
Raw sheeps milk cheeses are the best. But here are some recent tastings I enjoyed:

Crozier Blue (Ireland) - Sheep of course, produced near Tipperary. It's pasteurized and made from vegetarian rennet. Mild for a blue, with a sharp edge on the after bite. A good blue for those who don't like blue.

Rumano (Holland) - An italian style Romano cheese but produced by the Dutch with Gouda methods. Hard and sharp, my favorite so far this year.

Piave (Italy) - Nutty cow's milk. Nice over salad when shaved. Kinda hints of almonds or nuts. Another sharp hard cheese.

Berksweel (England) - Unpasteurized ewe's milk, like a Pecorino. People say it's nutty but I find it very tangy. It bites hard.

I'll have more in a few weeks. I like to taste a lot of new cheese. No jokes please!

Thanks to Murray's Cheese Shop NYC. All excellent choices.