2 Years of Service
I have always wondered, do you eat the white outer layer of the Brie or do you cut it off? I've never eaten it, but have often wondered. Thanks.Oh I am fully aware of the "moldy cheeses" but they also have common vernaculars that will fall into one of three categories all of which completely avoid the word moldy
Blue cheeses
Bloomy-rind cheeses
- Roquefort: A tangy, crumbly, and sharp French cheese made from sheep's milk.
- Gorgonzola: An Italian classic with a rich, creamier texture and a slightly milder, sweeter bite than Roquefort.
- Stilton: A crumbly, creamy semi-soft cheese from England, renowned for its strong, earthy finish.
- Rogue River Blue: A celebrated, organic cow's milk cheese from Oregon aged in caves and wrapped in pear liqueur-soaked grape leaves
Washed-Rind Cheeses
- Brie: A soft cow's milk cheese with a mild, buttery, and mushroomy flavor profile.
- Camembert: Slightly smaller than Brie, offering a more earthy, intense, and deeply savory taste.
Sorry went on a bit of a Cheese Tangent there... ummm back to our regularly scheduled broadcasts?
- Taleggio: A semi-soft Italian cheese that is surprisingly mild and fruity on the inside despite its strong aroma
- Limburger: Famous for its incredibly powerful smell, it delivers a smooth, robust taste favored on rye bread