Where you at rep wise?

Growan

Growan

Well-Known Member
Cambozola is good, Camembert with blue veins. With port. On digestive biscuits.

...This thread ain't what it used to be...
 
Thundercat

Thundercat

Well-Known Member
I will say I'm not a huge fan of the stronger tasting blue cheeses. I've had milder ones that were good, but some are very intense. Not that its blue but limburgher is way to strong for my liking.
 
MojoRison

MojoRison

Well-Known Member
I often wondered, there are rumours that Cleopatra bathed in milk do you think they made cheese with what was left?
 
sunni

sunni

Administrator
Staff member
i was more a fan of like parmigiano reggiano , pecorino toscano, and asiago. i grew up very italian so basically our lunches would be like wine, a tomato cuccumber salad with basil, a plate with meats on it, some bread buns, and a plate of different cheeses. and no one made it into sandwhichs you jusst like ate it all with your hands basically LOL
 
dannyboy602

dannyboy602

Well-Known Member
sunni said:
i was more a fan of like parmigiano reggiano , pecorino toscano, and asiago. i grew up very italian so basically our lunches would be like wine, a tomato cuccumber salad with basil, a plate with meats on it, some bread buns, and a plate of different cheeses. and no one made it into sandwhichs you jusst like ate it all with your hands basically LOL
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Hmmm cucumber and Philly cream sandwiches. Thx for the inspiration.
 
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