I wish it to be known that I have made a cheese board.
That is all.
That is all.
Cheese board
- Thread starter Cloud of Sawdust Farms
- Start date
Better be Swiss!
So cute!
I beg your pardon? French all the way. Swiss is good but mimolette and comte are better. (In my opinion)
I’m not familiar with your two choices. Are they full of holes like Swiss cheese? That was my angle. Chuck
Ah, You were making a joke based on the holes. I was assuming you were stating your taste in cheese. My taste in cheese is for aged hard cheeses that form salt crystals and break when cut instead of making nice slices.
Perhaps a good blue with roasted garlic on a crostini accompanied by a bold red zin. Yummmmm.
Those crunchy white bits inside aged cheeses are not salt crystals. They are naturally occurring mineralized compounds called tyrosine or calcium lactate. Comté, the most popular French cheese, is one of my favorites, much like Gruyère.
Cool board!
Looks more like Jarlsberg than Swiss. Smoked Jarlsberg is a favorite.
Looks like a very religious cheese board...
Love it
- Thread Starter Thread Starter
- #13
Why would I ever have to cut cheese? I'm an American. Plastic-wrapped slices are the only kind of cheese I have ever seen.
[For the record: yes, I am well aware that the US has many high-quality domestic varieties of genuine cheese. But I have interacted online with several Europeans who appeared to believe, quite sincerely and unironically, that Kraft Singles are the only cheese available in the US.]
Plastic wrapped cheese slices are “cheese product”. The unwrapped sliced are cheese. Look at the label next time you are in the grocery store.
Oh by the way, Calcium Lactate is a salt. Just not table salt.