I am exhausted. I worked 14 hours at CheeseWorld today and when I came home all I could think about when I got home was the Crystal Reports problem I was having trouble with. We got slammed. It’s a great thing and I hope that we always have that many orders, but on the other hand, I got upset (not a new thing) about the incredible lack of organization. And there’s not a whole lot I can do about it-so enough said here.
I would love to put my website up here, but I think that for the moment I will stick to information and somewhat related other links.
I don’t think I’ve mentioned that I really like cheese before. That’s ok. There’s time enough for that. But for some general cheese education…check out this website Cheeses from Spain . Some generally good information on cheese that isn’t from France. French cheeses are great, don’t get me wrong, but someone’s gotta help out with the non-French cheese promotion at a non-paid advertising level.
I would suggest Mahon and Los Beyos. Two distinctly different cheeses. The Mahon, if you get a good one (not industrial), is dense, salty, and intense. A wonderful cheese to nibble on and if I had more money I would suggest a wine. This would probably even go well with cured meats. I would eat it without bread or crackers–it’s hardy enough on it’s own. Los Beyos is a most incredible cheese. When younger this cheese is firm, but creamy on the tongue. As it ages, you might think that it is going to be a dry, not so tasty cheese, but wait. You take a crumbly, yellow bite and the initial texture is that of cheesy chalk and then as you begin to chew the cheese magically begins to turn creamy in your mouth. No this isn’t a sex add. It is an incredible cheese though. Try it.
OK. I live in a studio and my typing is bothering my boyfriend’s slumbers.
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