Re: No more toast?

Bob Henson <[email protected]> wrote at 20:16 this Wednesday (GMT):
> 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.


I don't usually eat blue cheese, but I'll keep it in mind.
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