366 Days of Cheese
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It’s another Frenchy from the Champagne-Ardenne region. Similar in shape and size to the last one but this time with a washed rind, making it smell more and generally more funky. Ok once over the initial pungency of the rind. Had it in an omelette, not sure it was the best choice, and it definitely does not go with pickled Romanesco.
Nettle Cheese Tomme aux Orties
First of a selection of cheeses kindly brought back from France by Penelope, my first ever tasting of nettle cheese. It was a little like an edam , but more flavour maybe sheep’s milk? The nettle did not add a great deal, just bits to get stuck in your teeth! Tomme usually refers to a cheese made from skimmed milk so it is lower in fat than some cheese.
