Limiting myself to a top 3 is impossible.
1. Roquefort - apparently its unique flavour is from a mould native to
the caves of Southern France. Beautiful on a dry water biscuit.
2. Stilton - a really well matured one, with fresh bread and pickle. Have
not managed to find anything in NZ that comes close.
3. Rauchkäse (German smoked cheese) - and YES ... I do eat the rind!
Great cheese for snacking without any accompaniments.
4. Feta - the dry, crumbly Peloponnese-style, dressed with oregano and
olive oil on top of a tomato and onion salad.
5. Cheddar - the sharper the better. You can't beat the original from Somerset, UK.
And finally; NEVER drink beer with any cheese. It ruins the flavour of both! ðŸ˜
@wolfe63 saidNever tried that. (Never heard of it.)
Provolone
Is it similar to French Port Salut?
Cheese is, by far my favorite food...My local grocer offers a phenomenal variety, most of which I cannot afford in large quantities, but they save ends and bits of rounds, re-package and sell at prices that are in my budget ...My favorite is a semi soft white of which I cannot recall the name that contains specks of truffles.
I concur with the Brie selection
would add Fontina and Lancaster Cheddar with water crackers sliced meats and a robust Rioja.
Heaven on a cheeseboard!
