Lullabelle
Midlands, England
On the 3rd Tuesday of every month our local pub hosts a cheese club. The branch manager of a deli brings 4 different types of cheese, a different theme every month.
We are given a sheet of paper with details of each cheese. The manager Sam explains where the cheese came from and how it is made, we eat the cheese. Sam then talks about the 2nd cheese and so on.
Last night the first cheese was L-R, Morbier-unpasteurised cow, alpine semi soft. It was nice with a mild taste but not something I would buy.
The next was La Serena-ewes soft natural rind: it smelled and tasted sour a few people said it smelt of baby sick, not nice.
Next was Gorgonzola DOP-pasteurised cows semi soft blue, it was nice but not the best blue I have had.
The final cheese: Sam bought along a 40kg Parmigiano Reggiano-unpasteurised cows Italian hard cheese. Sam cut it in half and gave out shavings, it was delicious, a lot of flavour.
It is a great social evening, we go with a couple of friends and meet others at the pub, have a few drinks and a lot of laughs.
We are given a sheet of paper with details of each cheese. The manager Sam explains where the cheese came from and how it is made, we eat the cheese. Sam then talks about the 2nd cheese and so on.
Last night the first cheese was L-R, Morbier-unpasteurised cow, alpine semi soft. It was nice with a mild taste but not something I would buy.
The next was La Serena-ewes soft natural rind: it smelled and tasted sour a few people said it smelt of baby sick, not nice.
Next was Gorgonzola DOP-pasteurised cows semi soft blue, it was nice but not the best blue I have had.
The final cheese: Sam bought along a 40kg Parmigiano Reggiano-unpasteurised cows Italian hard cheese. Sam cut it in half and gave out shavings, it was delicious, a lot of flavour.
It is a great social evening, we go with a couple of friends and meet others at the pub, have a few drinks and a lot of laughs.