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.

This cheese has chives in it! Delish.

Kevin and I enjoyed this one along with a few other cheeses while we were having a night in to watch a movie. It is perfect for snacking - creamy and slightly sharp, and soft enough to press some on to a cracker. After trying so many stinky cheeses, I found this one straightforward and delicious.

After a bit of searching, I found a description on the products page of the Somerdale website: "Cotswold is made of English Double Gloucester combined with chives and onion to create one of the best cheeses you will find. Cotswold is named after the picturesque region of England, known for its rolling hills and lush pastures. Traditional villages made from local sand stone nestle in the countryside having not changed in over 200 years. Similar to Cheddar, English Double Gloucester has a wonderful creamy smooth texture that melts in the mouth. With chive and onions added, Cotswold becomes a wonderful cheese that compliments any cheese board."

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Cheeses

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

#10 - Somerdale Cotswold

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