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Cheese
See also our boards: Appetizers, Cheeseballs, Dips
Bleu des Basques is a semi-firm, slightly crumbly, blue cheese. It has bluish-grey veins, and a rind, and is milder and less salty than other blue cheeses.
Bleu de Bresse is a mild #bluecheese with a mushroomy aroma and flavour. It has a smooth, off-white rind similar to Brie and Camembert cheese. Inside, it is creamy and soft like Brie, almost spreadable, with patches of greenish-blue mould.
Ayib is a soft Ethiopian fresh cheese similar to cottage cheese. At meals, it often serves as a simple, cooling foil to many of the complex and sometimes fiery tastes in Ethiopian cuisine.
Brie de Melun has a stronger, saltier taste than most other Bries, and won't ripen to runny inside. It may be the oldest of all the types of #Brie. The white rind may have red or brown blushes on it.
Boursin cheese is a creamy, mild cheese made from pasteurized cow's milk to which is added cream and seasonings. It is typically used as a snacking cheese but can also be used as an ingredient in cooking.
Maytag #BlueCheese is a mild blue cheese with a bit of a lemony tang to it. The texture is moist and crumbly. And yes, it is made by members of the #Maytag family.
Bruss cheese is a fermented #cheese spread made. Many people dislike it because it has a strong, putrid smell — and its sharp taste tastes just like it smells.
Brie de Nangis has a white crust with reddish brown streaks and is light yellow inside. It is made from raw cow's milk. As it ages, it will get quite liquid inside. It is the rarest type of #Brie.
Brie de Coulommiers is a particular version of #Brie cheese made in Seine & Marne, France. It has a more pungent smell than other Bries. It is often used as a breakfast cheese.
