Cheeses

For a very long time, my favorite cheese was of the American variety. It was what I grew up with -- and to be honest -- perfect for grilled cheese sandwiches. Then, as a snack on my first inter-continental flight, I got to try a bit of Camembert, and the rest is history. So, follow along with me fellow cheese-lovers! I am not the most eloquent food writer, but I promise not to shy away from the moldy or the stinky and to share everything I learn along the way.

Up until this point, I have tried to write a "review" for each of the cheeses I tasted. It was fun at first, but by the time I reached #24, two things had happened. First, I basically was repeating the same handful of cheese-words over and over again (ex: Nutty! Creamy! Pungent! Gritty! Bloomy! Funky!) Second, and more importantly, I wasn't having fun posting anymore, so I stopped posting altogether.

THIS IS NO GOOD! A cheese blog ought to have CHEESE in it, right?

Here is how I will post in the future:

1) Make note of the name of the cheese.

2) Snap a photo of decent quality. No nitpicking.

3) Rate the cheese on the following scale:

Yuck = This cheese tastes bad!

Meh = This cheese is pretty good, but I don't feel the need to eat it again.

Yum = This cheese is really tasty and I would eat it again.

MMM = This cheese is mind-blowingly delicious and I can't stop saying "MMM!!"

ali mcmurtrie

ali mcmurtrie

Cheeses

ali mcmurtrie

A sporadic list of cheeses I have tried and enjoyed. Having no expert knowledge on this subject, the below are simply my observations!

A fresh approach

1) Make note of the name of the cheese.

2) Snap a photo of decent quality. No nitpicking.

3) Rate the cheese on the following scale:

ali mcmurtrie