Yes, I'd have to second this one. A nice Pecorino siciliano with peppercorns in it, or a nice raw milk Camembert (moulé ŕ la louche) would really hit the spot. But a nice aged, artisanal Gouda with some good bread will have to do. I'm such a cheese snob, but I'm not at all ashamed.

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Allolex
http://allolex.freeshell.org

In reply to Re: Re: Favorite Cheese by allolex
in thread Favorite Cheese by vroom

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