About Me

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I received teaching and engineering degrees and have traveled extensively, living ten years outside the US. I moved from the big city of Houston to a small sleepy community in North Carolina, which has been a tremendous change and a great inspiration for my novels, full of the local color. My time has been filled with writing and helping to physically construct three additions to our former farmhouse. I have a great view of the mountains ten miles away across the broad valley and the sunsets are breathtaking. I am an avid reader of all kinds of mystery and contemporary fiction.

Thursday, October 4, 2012

Review of Vincent Cheese

Vincent cheese is imported from Holland and I purchased it at my local supermarket in a town of about ten thousand.

The package says it is a “unique, fully ripened, full flavor” cheese. This is absolutely true although it is not as full of flavor as the cow’s milk cheeses that have been aged for many months. It is strong in flavor and is a grainy, crumbly cow’s cheese with a little bit of a sour taste, much like a goat cheese.

I don’t normally like cow’s milk cheeses, but this one is my favorites. It is both good with fruit such as pears or peaches, but I mainly have it with baguettes and port. If you are serving it with other cheeses, I would recommend that it be served toward the end of the cow’s milk cheeses that have not been aged or at the beginning of the goat cheeses or after any goat goudas.

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