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Têtes de moine come from the region of Saint-Imier, just like the anarchist split from the 1872 International Workingmen's Association. It's anarcheese.
never had it. Power ranking: hard cheese- manchego, parmigiano. Semi hard- havarti, ghouda. Soft- brie/neufchatel/camambert, mozz.
I can't have an informed opinion about most of them. Like I've had a billion cheeses working in the restaurant biz but I can't remember which was which.
When I understood the picture I started salivating.
That slicing looks wonderful
Someday I'm gonna rebuild my dad's small scale cheese making ¿factory?
The best cheese is that one with the maggots in it: CMV.
All of those points, especially the last, only make it more delicious imo.
