Cheese lovers

If this is expanding into a generic Good Cheese thread, then I'm going to have to hop over the North Sea and recommend Old Amsterdam Gouda. Sometimes a tad over salty but if you get the mature versions it really is a lovely dry hard cheese. I use the slicer thing to pull off thin slices to eke it out as it isn't a cheap one, and I find it easier to eat in thin slices or small chunks.
 


Manchego Sheep cheese from the heart of Spain knocks everything else into a cocked hat.

Goes down well with a bit of the old Serrano and a wee drop of Rioja.
 

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