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Reply to: Cheesy DOOM
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Previously on "Cheesy DOOM"
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Surely letting it lie around for a few months/years would make it mouldier and it would taste even better.
Wonder if cannibals have an equivalent?
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On a serious note, are there any "Russian" cheeses that you know of and would recommend?
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Cheesy DOOM
“ It was mentioned by Daniel Defoe in the early 18th century as “our English parmesan” and was the first British cheese to be awarded European designation-of-origin status, but the future of stilton producers is under a cloud after a slump in sales of the famous blue cheese.
According to the Stilton Cheesemakers’ Association, sales have declined by up to 30 per cent because of the impact of the lockdown on the hospitality and events industry, farmers’ markets and export markets.”
Stilton cheesemakers feel more than a little blue as sales crumble because of coronavirus lockdown | Business | The Times
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