Quel Fromage! (part deux)
Thursday, November 27th, 2008 02:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
caddymanI am in my once-a-year space.
Having acquired the cheese for the GASPs weekend, there is a pleasing aroma around my desk that ensures I am left alone by all but aficionados of the curd.
I bought a little Berkswell at the request of Furtle: that's staying at the Carpathia. The GASPs cheese menu (I do not include the bulk-standard cheddar we also take) for 2008 is:
Colton Bassett Stilton (0.495kg)
Gouda Extra Mature (0.270kg)
Vacherin mont d'or (0.795kg)
Waterloo (0.185kg)
The Waterloo comes in as a last minute experimental replacement for the Cooleeney. It's a similar sort of brie-like soft cheese, but from Somerset rather than County Tipperary (it's a long way to go). Waterloo is made using rich Guernsey milk that originally came from the Duke of Wellington's own herd, hence the name.
As usual, getting this produce home without attracting sideways glances from the curious and unlearned will be a challenge. I am now going to stick my nose in the bag and inhale a lungful of the fine, fine aroma...
Having acquired the cheese for the GASPs weekend, there is a pleasing aroma around my desk that ensures I am left alone by all but aficionados of the curd.
I bought a little Berkswell at the request of Furtle: that's staying at the Carpathia. The GASPs cheese menu (I do not include the bulk-standard cheddar we also take) for 2008 is:
Colton Bassett Stilton (0.495kg)
Gouda Extra Mature (0.270kg)
Vacherin mont d'or (0.795kg)
Waterloo (0.185kg)
The Waterloo comes in as a last minute experimental replacement for the Cooleeney. It's a similar sort of brie-like soft cheese, but from Somerset rather than County Tipperary (it's a long way to go). Waterloo is made using rich Guernsey milk that originally came from the Duke of Wellington's own herd, hence the name.
As usual, getting this produce home without attracting sideways glances from the curious and unlearned will be a challenge. I am now going to stick my nose in the bag and inhale a lungful of the fine, fine aroma...