If you want to learn about the differences between types of rennet, I can do no better than to send you directly to this wiki page: http://en.wikipedia.org/wiki/Rennet
You just can’t go wrong with British Stilton. Growing up in England this was naturally the first blue I experienced. I’ve been a stalwart fan ever since. I like its comparative dryness next to other blues. The stronger the Stilton, the better as far as I’m concerned. I sort of lose interest when there’s only [...]
Isn’t this pretty? That’s vegetable ash in the center of this French semi soft cheese. I think Morbier is already on my blog but I’m having fun with my new mobile WordPress app. This reminds me of the Chaumes I sampled yesterday .. but perhaps a little saltier than the Chaumes… there’s a hint of [...]