*** Quoting Bj”rn Forsstr”m from a message to Carol Shenkenberger ***

 CS> gouda-like flavor at the background.

BF> If you like crackers with cheese you should try the Danish bluemold ch
BF> Yeah, it's really bluemold and it's superb and some of them are mature
BF> an old abandoned lime-mine where the temperature is constant all year
BF> and I think it's 12 C.

I will if i see them, but generally blue mold ones dont really 'fit' me
well. I ¨like all other types though.

One of my favs, you cant get.  It's a sort of accident.  American version
of ¨Brie.  Very aromatic and amoniac which most in Europe would think was
brie gone ¨bad.  I like it though that way.  Quite strong. Wonderful with
brined olives ¨and black pepper fresh ground over the top.  Smear small
amounts on a cracker ¨and top with the olive and black pepper.

                                       xxcarol

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