Sunday Cheese Reviews
@venezuelanbeaver.bsky.social
Pinned
Just a note: read the alt text in my reviews. Space limitations in the post body are going to force me to do more there; I haven't really taken advantage of that yet, but there's additional details there.
Reposted by Sunday Cheese Reviews
Deer Creek Private Reserve 5 Year Cheddar
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
December 7, 2025 at 3:51 PM
Deer Creek Private Reserve 5 Year Cheddar
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
Reposted by Sunday Cheese Reviews
Le Cyprien a la Liqueur de Noix from Rodolphe le Meunier
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
December 7, 2025 at 3:35 PM
Le Cyprien a la Liqueur de Noix from Rodolphe le Meunier
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
Reposted by Sunday Cheese Reviews
St. Helga's European Style Swiss by Caves of Faribault
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
December 7, 2025 at 3:42 PM
St. Helga's European Style Swiss by Caves of Faribault
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
Deer Creek Private Reserve 5 Year Cheddar
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
December 7, 2025 at 3:51 PM
Deer Creek Private Reserve 5 Year Cheddar
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
Semi-hard Wisconsin 🐄 🧀. No aroma. Firm, bit crumbly texture with crystals so large as to be a flaw; I thought I chipped a tooth, then that there were foreign objects that would chip a tooth. Quite sharp, lemony, becomes complex with toffee note, lingers.
St. Helga's European Style Swiss by Caves of Faribault
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
December 7, 2025 at 3:42 PM
St. Helga's European Style Swiss by Caves of Faribault
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
Semi-hard Wisconsin made/Minnesota cave aged 🐄🧀 in Emmentaler style. Sweeter than Swiss, young, with little Pediococcus (bacteria that makes Swiss holes) flavor or scent. Nuts detected in background. A sandwich cheese.
Le Cyprien a la Liqueur de Noix from Rodolphe le Meunier
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
December 7, 2025 at 3:35 PM
Le Cyprien a la Liqueur de Noix from Rodolphe le Meunier
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
Firm French 🐄 🧀 wadhed with Perigord walnut liqueur. Walnut aroma with a bit of alcohol. Springy smooth texture. Intense walnut flavor, especially in aftertaste. The cheese itself tastes ot toasted nuts and maple. I liked this a lot.
I'm eating a glorious cheese right now, but I'm not reviewing it tomorrow. You'll have to wait a week.
eating a cheddar so sharp i could shank a blue cheese hater
December 7, 2025 at 1:07 AM
I'm eating a glorious cheese right now, but I'm not reviewing it tomorrow. You'll have to wait a week.
Reposted by Sunday Cheese Reviews
The FDA is urging customers to toss certain brands of grated Pecorino Romano; at the same time, it escalated an existing recall of numerous shredded cheeses. n.pr/48yohW6
Check your cheese: Shredded and grated varieties are recalled nationwide
The FDA is urging customers to toss certain brands of grated Pecorino Romano; at the same time, it escalated an existing recall of numerous shredded cheeses.
n.pr
December 3, 2025 at 7:54 PM
The FDA is urging customers to toss certain brands of grated Pecorino Romano; at the same time, it escalated an existing recall of numerous shredded cheeses. n.pr/48yohW6
Reposted by Sunday Cheese Reviews
Caveman Blue Cheese from Rogue Creamery
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
November 30, 2025 at 3:52 PM
Caveman Blue Cheese from Rogue Creamery
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
Reposted by Sunday Cheese Reviews
Campo de Montalban
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
November 30, 2025 at 3:44 PM
Campo de Montalban
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
Reposted by Sunday Cheese Reviews
Champignon Brie from Hofmeister Kaserei
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
November 30, 2025 at 3:35 PM
Champignon Brie from Hofmeister Kaserei
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
Reposted by Sunday Cheese Reviews
Donnay Chevre
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
November 30, 2025 at 3:27 PM
Donnay Chevre
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
Reposted by Sunday Cheese Reviews
Vacherousse d'Argental by Fromagerie Guilloteau
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
November 30, 2025 at 3:24 PM
Vacherousse d'Argental by Fromagerie Guilloteau
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
Caveman Blue Cheese from Rogue Creamery
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
November 30, 2025 at 3:52 PM
Caveman Blue Cheese from Rogue Creamery
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
Semi-hard Oregon 🐄 🧀 with blue mold. The aroma is the only subtle thing about this blue. Crumbly, but fudge texture and a few crystals. Strong blue and salt flavor, with a background of pecans, bacon, and maybe roasted root vegetables.
Campo de Montalban
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
November 30, 2025 at 3:44 PM
Campo de Montalban
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
Firm Spanish 🐄 +🐐+🐑🧀 with thin green wax rind. A Manchego (previously reviewed) made with other than sheep milk. It was starting to dry out, has a more intense flavor of buttered nuts than Manchego and the flavor was lasting.
Champignon Brie from Hofmeister Kaserei
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
November 30, 2025 at 3:35 PM
Champignon Brie from Hofmeister Kaserei
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
Semi-soft German 🐄 🧀 with added cremini mushrooms. Triple cream, so very rich, the flavor and texture of mushrooms are at the forefront. The pockets formed by the mushrooms create a more open texture than usual in Brie. I devoured this quickly.
Donnay Chevre
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
November 30, 2025 at 3:27 PM
Donnay Chevre
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
Very soft Minnesota 🐐🧀. More tart than most chevre and the packaging allowed some moisture to drain. Very nice as a spread.
Vacherousse d'Argental by Fromagerie Guilloteau
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
November 30, 2025 at 3:24 PM
Vacherousse d'Argental by Fromagerie Guilloteau
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
Soft French 🐄 🧀 with washed bloom rind. Mild aroma, creamy texture, paste melts on the tongue and is buttery in flavor. The rind is a bit firmer on the palate.
Reposted by Sunday Cheese Reviews
URGENT: Cheese Recall - Listeria
Walmart & Sam’s Club pecorino romano recalled for possible Listeria. Brands: Locatelli, Boar’s Head, Member’s Mark, Ambriola, Pinna Dates: Expires Feb-May 2026DO NOT EAT. Throw out or return. Dangerous for pregnant women, elderly, immunocomp. flip.it/nqYAxK%E2%80...
Walmart & Sam’s Club pecorino romano recalled for possible Listeria. Brands: Locatelli, Boar’s Head, Member’s Mark, Ambriola, Pinna Dates: Expires Feb-May 2026DO NOT EAT. Throw out or return. Dangerous for pregnant women, elderly, immunocomp. flip.it/nqYAxK%E2%80...
Walmart and Sam’s Club Just Recalled Cheese in a Total of 31 States and Washington, D.C.
The recall effort seems to be growing rapidly amid Listeria bacteria concerns as other retailers also alert customers.
flip.it
November 27, 2025 at 8:19 AM
URGENT: Cheese Recall - Listeria
Walmart & Sam’s Club pecorino romano recalled for possible Listeria. Brands: Locatelli, Boar’s Head, Member’s Mark, Ambriola, Pinna Dates: Expires Feb-May 2026DO NOT EAT. Throw out or return. Dangerous for pregnant women, elderly, immunocomp. flip.it/nqYAxK%E2%80...
Walmart & Sam’s Club pecorino romano recalled for possible Listeria. Brands: Locatelli, Boar’s Head, Member’s Mark, Ambriola, Pinna Dates: Expires Feb-May 2026DO NOT EAT. Throw out or return. Dangerous for pregnant women, elderly, immunocomp. flip.it/nqYAxK%E2%80...
A nice piece of cheese lore. I've heard that it's illegal in France to bring Epoisses on public transport, but I've never seen proof.
* In 1935, two Midwest postmasters held a much-publicized "cheese duel" over an ongoing argument about whether or not it was acceptable/legal to send stinky blocks of Limburger in the mail.
snackstack.net/2024/06/21/t...
snackstack.net/2024/06/21/t...
The great Midwest cheese duel of 1935
A story of regional identity, the postal service, and a block of Limburger
snackstack.net
November 25, 2025 at 5:22 AM
A nice piece of cheese lore. I've heard that it's illegal in France to bring Epoisses on public transport, but I've never seen proof.
Reposted by Sunday Cheese Reviews
Le Jouvenceau Goat Camembert from Ferme de la Tremblaye
Soft French 🐐🧀 with bloom rind. Though goat milk, a classic Camembert. Pungent, but not overpowering. Oozes at room temperature. Buttery, tangy, silky, mild,with woodsy tones. The rind adds a slight mushroom note.
Soft French 🐐🧀 with bloom rind. Though goat milk, a classic Camembert. Pungent, but not overpowering. Oozes at room temperature. Buttery, tangy, silky, mild,with woodsy tones. The rind adds a slight mushroom note.
November 23, 2025 at 4:00 PM
Le Jouvenceau Goat Camembert from Ferme de la Tremblaye
Soft French 🐐🧀 with bloom rind. Though goat milk, a classic Camembert. Pungent, but not overpowering. Oozes at room temperature. Buttery, tangy, silky, mild,with woodsy tones. The rind adds a slight mushroom note.
Soft French 🐐🧀 with bloom rind. Though goat milk, a classic Camembert. Pungent, but not overpowering. Oozes at room temperature. Buttery, tangy, silky, mild,with woodsy tones. The rind adds a slight mushroom note.
Reposted by Sunday Cheese Reviews
Funny Farm Goat Cheddar Cheese
Firm Wisconsin 🐐🧀. Remarkably sweet and enjoyably so. Atypical of cheddar and not very goaty either, but a great snack. Most of this cheese is packaged with macaroni, so I presume it melts well.
Firm Wisconsin 🐐🧀. Remarkably sweet and enjoyably so. Atypical of cheddar and not very goaty either, but a great snack. Most of this cheese is packaged with macaroni, so I presume it melts well.
November 23, 2025 at 3:53 PM
Funny Farm Goat Cheddar Cheese
Firm Wisconsin 🐐🧀. Remarkably sweet and enjoyably so. Atypical of cheddar and not very goaty either, but a great snack. Most of this cheese is packaged with macaroni, so I presume it melts well.
Firm Wisconsin 🐐🧀. Remarkably sweet and enjoyably so. Atypical of cheddar and not very goaty either, but a great snack. Most of this cheese is packaged with macaroni, so I presume it melts well.
Reposted by Sunday Cheese Reviews
Hika Bay Gouda from Saxon Creamery
Semi-hard Wisconsin 🐄 🧀. Buttery aroma. Very young gouda, mild, milky, elastic, a mouth coating buttering and just a touch of acidity in the finish. The label's "almond and fruit" weren't detected.
Semi-hard Wisconsin 🐄 🧀. Buttery aroma. Very young gouda, mild, milky, elastic, a mouth coating buttering and just a touch of acidity in the finish. The label's "almond and fruit" weren't detected.
November 23, 2025 at 3:48 PM
Hika Bay Gouda from Saxon Creamery
Semi-hard Wisconsin 🐄 🧀. Buttery aroma. Very young gouda, mild, milky, elastic, a mouth coating buttering and just a touch of acidity in the finish. The label's "almond and fruit" weren't detected.
Semi-hard Wisconsin 🐄 🧀. Buttery aroma. Very young gouda, mild, milky, elastic, a mouth coating buttering and just a touch of acidity in the finish. The label's "almond and fruit" weren't detected.
Reposted by Sunday Cheese Reviews
Pleasant Ridge Reserve from Uplands Cheese
Semi-hard Wisconsin 🐄 🧀 in alpine style. Aroma is bready and fruity. Has a few crystals in its firm paste. Deep savory flavor, complex, with tropical fruit and toasted nuts. Finishes with salt and a floral essence.
Semi-hard Wisconsin 🐄 🧀 in alpine style. Aroma is bready and fruity. Has a few crystals in its firm paste. Deep savory flavor, complex, with tropical fruit and toasted nuts. Finishes with salt and a floral essence.
November 23, 2025 at 3:42 PM
Pleasant Ridge Reserve from Uplands Cheese
Semi-hard Wisconsin 🐄 🧀 in alpine style. Aroma is bready and fruity. Has a few crystals in its firm paste. Deep savory flavor, complex, with tropical fruit and toasted nuts. Finishes with salt and a floral essence.
Semi-hard Wisconsin 🐄 🧀 in alpine style. Aroma is bready and fruity. Has a few crystals in its firm paste. Deep savory flavor, complex, with tropical fruit and toasted nuts. Finishes with salt and a floral essence.
Reposted by Sunday Cheese Reviews
Abbay de Bel'loc Brebis
Hard French (Basque) 🐑🧀. Aroma of lanolin and crème brûlée. Rind is chewy, paste is dense and tastes of nuts and browned butter.
Hard French (Basque) 🐑🧀. Aroma of lanolin and crème brûlée. Rind is chewy, paste is dense and tastes of nuts and browned butter.
November 23, 2025 at 3:36 PM
Abbay de Bel'loc Brebis
Hard French (Basque) 🐑🧀. Aroma of lanolin and crème brûlée. Rind is chewy, paste is dense and tastes of nuts and browned butter.
Hard French (Basque) 🐑🧀. Aroma of lanolin and crème brûlée. Rind is chewy, paste is dense and tastes of nuts and browned butter.