Re: No more toast?

On 13.11.24 7:40 pm, candycanearter07 wrote:
> Bob Henson <[email protected]> wrote at 17:43 this Wednesday (GMT):
>> On 13.11.24 3:41 pm, Kyonshi wrote:
>>> On 11/13/2024 3:40 PM, candycanearter07 wrote:
>>>> Kyonshi <[email protected]> wrote at 09:14 this Wednesday (GMT):
>>>>> On 11/8/2024 12:30 PM, Julian Macassey wrote:
>>>>>> On Fri, 8 Nov 2024 09:57:33 -0000, Citizen Smith
>>>>>> <[email protected]> wrote:
>>>>>>
>>>>>>>
>>>>>>> My sister likes emmental and strawberry jam sarnies. Never tried it
>>>>>>> myself.
>>>>>>
>>>>>> 	What is always nice is Havarti or Emmantaler (Jarlsberg)
>>>>>> and raspberry jam.
>>>>>>
>>>>>>
>>>>>
>>>>> Havarti is a strange one in that I really never encountered one I liked
>>>>> (except when melted). It just sits in a weird middle ground of taste and
>>>>> texture that I really don't care about.
>>>> 
>>>> 
>>>> I've never heard of it.
>>> 
>>> It's a danish cheese, inspired by German tilsiter cheese.
>>> Funnily enough I like tilsiter, but Havarti leaves me cold.
>>> 
>>> Although that fits with other experiences with Scandinavian cheeses come
>>> to think of it. I haven't really tried any I like. They all taste
>>> weirdly off to me.
>>> 
>>> (any Scandinavian here that would like to give me recommendations for
>>> really good cheeses which I assume exist there?)
>>
>> Danish Blue.
> 
> 
> How is it different from other blue cheeses? I dont know that much abt
> cheeses

It's quite difficult to describe it's uniqueness. It's soft, a bit 
roquefort/docelatte like, quite strong and a tad saltier than most  - 
which I personally like about it.

-- 
Tetbury, Gloucestershire, England

Inside every old man is a young man wondering what the hell happened.