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CHEESE TO CHERISH
Article posted on 30 April, 2009

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CHEESE TO CHERISH

With Leslie Back

The allure of cheese knows no boundaries. Whether dense, robust, strong and down to earth, creamy, delicate as a breeze, richly delicious or patrician and elegant. Cheese is a heavenly food to be cosseted, debated and deeply appreciated for the marvel it is and the intense pleasure it gives.

Tagged with: [ biscuits, blue veined, bread, brie, buffalo, butter, camembert, cheddar, cheese, colourants, cook, crumble, curd, dessert, edam, fats, feta, flavourants, Food Research, france, goats cheese, gouda, Gourmet, italy, jarlsberg, lactose, leslie back, milk, monterey jack, mozzarella, oysters, parmesan, pasta, pasta filata, pecorino, pont leveque, protein, rennet, roquefort, salt, tilsit, to the point, vitamins, water ]

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