Cheese

I adore cheese. The basic ingredients are pretty much the same for all of them (excluding cheeses with fruit in them, or cheeses wrapped in stinging nettle leaves, for example) but there’s a wide variety of methods of preparation and flavors. I’m going to list a few of my favorites here, and you can pick and choose.

Gouda

Currently my favorite cheese, Gouda is reminiscent of Parmesan’s semi-salty flavor and tang, but has an extra layer of complexity. I much prefer extra-aged Gouda instead of the soft “regular” gouda. After aging, the cheese turns golden and crumbly and has a richer flavor with caramel notes. It is flat-out delicious.

Saint Agur

A French cheese, Saint Agur is the only blue that I’ve ever liked. It’s not as salty as other blues such as Stilton, and is ever so creamy. It’s soft enough to be spreadable, and I suggest Carr’s crackers, especially the assorted biscuits. They are perfect for pretty much any cheese.

Parrano

For those of you who prefer Parmesan but still have a soft spot for Gouda, Parrano is the answer. It tastes like a gouda leaning towards parmesan. Like Gouda, it is a Dutch cheese.