How about some
CHEESE talk?
I am a huge fan of the stronger tasting
cheeses. Like Jarlsberg and Stilton Blue and Red Lester. I also like Pecorino and Feta. I'm also a HUGE fan of a SUPER sharp white or yellow cheddar!
Mozzarella (fresh) is good with fresh basil and tomato and balsamic (caprese) but otherwise I have little use for it.
I like Brie but it has to be paired with something with substance to accentuate the creaminess without overpowering it.
Are you a strong(stinky
)
cheese lover or a mild or dare I say
processed cheese lover?
What do you love (or hate) about strong
cheeses? Do you pair them with fruit and wine?