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byob....
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irish_goat wrote: »The stinkier the better.
True facts.
If you can get Cashel Blue that was milked in and around winter (December) calving season and aged until about this time of year you get an amazing blue cheese, later in the year it's still nice but the sheer fat content in the milk in December makes a gorgeous creamy cheese. You get all the sharpness of the blue it's balanced by a gorgeous nuttiness of the milk and an amazing creamy texture.
Spread a nice lump of that on a water biscuit and take a sip of Black's Black IPA and you're laughing.0 -
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