Montcabrer, Cabrales, Ubriacone, Wynendale, Strachitunt, and Grayson
Monday, November 16, 2009
Where's the Vacherin?
Aged, Sharp Provolone - Exactly as it sounds. It's harder due to the aging and its sharpness is just a notch below a sharp cheddar. Borderline fantastic and definitely a cheese I'd put out for cheese novices that would initially shy away from the stinkier, softer, more adventurous cheeses.