Origin: FranceWhere & When: Whole Foods, October 10, 2009
Milk: Cow
Style: Semi-soft/Washed-rind
How Used: On a cheese board with sea-salt pita crackers
Modeled after a cheese previously made by Trappist monks. Strong aromas lead into a very mild cheesewith a salty-sweet flavor. Texture is soft like a spreadable cheese, but spongy and springy in that it won't spread and it will return to original shape. We found it delicious on crackers and would make a great addition to a cheese platter at a party.
2 comments:
I'm a bad person, when I read the title I thought it said "port-slut." I knew you liked the cheese, but not that much!
...
I tried to come up with a witty comment, but I think I am still flabbergasted.
You win.
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