It was a pleasure to see the hardcore cheese-o-philes come out and join Say Cheese - cheese mongers have been thoroughly scoured and we have a most interesting selection that spans countries and styles.
On this virtual cheese board we have:
From Nora of Life's Smorgasbord
Binnorie Dairy - Duetto
Nora has selected a cheese from a small dairy in the Hunter Valley in New South Wales here in Australia. Duetto is a blend of Gorgonzola and Mascarpone - the Gorgonzola adding a pleasant bite to the creamy cheese which is perfect for those that are just beginning to explore the world of blue cheese.
From Zita of Simplicious
Camembert Le Rustique
Zita has a love of cheese but Camembert is her favourite - the reason why can be found in her post as well as a fantastic recipe for a most delicious Camembert Pastrami Basil Stromboli.
From Joelen of Joelen's Culinary Adventures
Cypress Grove - Humboldt Fog Goat Cheese
Humboldt Fog is noted for that distinctive line of vegetable ash running down the center of this surface ripened Goat Cheese and this is Joelen's pick when choosing to satisfy those cheese urges.
From Andreea of Glorious Food and Wine
From the Champagne-Ardenne region of France, Andreea shares with us her memories of Champagne and this beautiful washed rind, cow's milk cheese. Champagne is added to the natural well at the top of the cheese and left there while the cheese matures.
From Breadchick of The Sour Dough
Maytag Blue Vein and Apricot And Ginger infused White Stilton
After playing "spin the cheese", two cheeses remained inseparable so we get to enjoy both! An American classic, Maytag Blue uses Roqueforti cultures to produce a tangy, pungent and crumbly blue cheese while the White Stilton from England has been blended with with a mix of pureed apricots and ginger.
From Jasmine of Confessions of a Cardamom Addict
Jasmine confesses that she's also
From Jude of Apple Pie, Patis and Pâté
Juustoleipä is also known as Finnish Bread Cheese and shares similar characteristics to Haloumi - it squeaks when you bite into it. It also comes packaged with a lightly charred surface.
I would like to add my own selection - it's a cheese I can't imagine ever not having in my fridge Parmigiano-Reggiano
Besides its many culinary uses, a rough chunk served with crusty bread and perhaps a small glass of red wine will surely satisfy.
For Paalo, his choice is a blue and one I've previously featured Tarago River Shadows of Blue.
Mildly veined using Roqueforti cultures the end product is a rich and creamy blue with an appealing tang.
Paalo's involvement doesn't end here - he has the pleasure of drawing the recipient of the "Say Cheese" photo book.
Congratulations go to
I'll be contacting you shortly to arrange delivery of the book.
I would like to thank you all for joining in and sharing your love of cheese and do hope you enjoyed it as much as I did.
There will be an announcement for another "Say Cheese" in the beginning of September!