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discoveries after the wedding bells


i love cheese

as a kid, i was content with cheddar and the good old keso de bolla (which i now know as edam cheese). i loved it with apples, or grapes, or just by itself.

now that im a little older, i still love cheese so i was elated when on a valentines day hubby brought me to galileo, a wine cellar turned restaurant which sold good cheese and meat. i was happier when i found the shop put up a stall in the grocery where the tindera already knows me so well! hehehe! the best thing about this place is you get to taste test your cheese before you buy it. just like in paris!

so let me tell you about the cheese ive tasted



Sometimes mistaken for Edam, Gouda is creamier, and a little nutty with a bright yellow wax coating. Baby Gouda, in red wax, has a Cheddar-like flavor. And smoked Gouda wears a black or brown rind. Some Goudas are flavored with herbs, cumin or caraway seeds.



Brie dates back to 11th century France from the province of Le Brie. Both cheeses are round and have creamy yellow, soft interiors with a thin white powdery crust… you can eat it. Camembert has a higher moisture content and tends to be a bit taller. Mild to heady flavors, sometimes described as “mushroom like,” develop with aging.

Port Salut


Originally made by monks in Entrammes, France. Lactic bacteria is used in production, which gives the cheese a acidity to complement its mild taste.



Pecorino is the name given to all Italian cheeses made from sheep’s milk. Pecorino Romano is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily. These cheeses are generally aged up to a year, and develop a brittle, hard texture and a yellowish rind. Younger cheeses are softer and whiter. Pepato is a variety spiced with peppercorns. Serve with full-bodied reds.

a couple of slices of gouda are in the ref ready for my baguette tomorrow morning. yum yum!


August 24, 2008 - Posted by | Meandering

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