This website is for those that just want to have a laugh and enjoy the sillyness that is cheese.
I'll be talking about Cheese and anything else I find fun or interesting.
I'll talk about how is the greatest thing to ever grace planet earth.
What are my favorite cheeses?
Brie
Brie (/briː/; French: [bʁi]) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France
Gouda(black)
Gouda (/ˈɡaʊdə/ (About this soundlisten), US also /ˈɡuːdə/ (About this soundlisten), Dutch: [ˈɣʌudaː] (About this soundlisten); Dutch: Goudse kaas, "cheese from Gouda") is a sweet, creamy, yellow cow's milk cheese originating from the Netherlands.[1] It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner.[2]
Borsin(garlic)
Boursin [buʁsɛ̃] is a brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavours, with a flavour and texture somewhat similar to cream cheese. The first Boursin flavour, Garlic and Fine Herbs, was created in 1957 by François Boursin, a cheese maker from Normandy.[1] Boursin's product was derived from a traditional party dish, fromage frais (French for "fresh cheese"); guests would take their cheese and add herbs for flavour. His recipe would be the first flavoured cheese product to be sold nationally in France. Boursin cheese was first developed in Normandy,[2] and at one time was produced exclusively in Croisy-sur-Eure, France, by the Boursin company. In 1990, the Boursin name was acquired by Unilever, who sold it to Groupe Bel in November 2007 for €400 million.[3]
Camembert
Camembert (/ˈkæməmbɛər/, also UK: /-mɒmbɛər/, US: /-məmbərt/,[1][2][3][4] French: [kamɑ̃bɛʁ] (About this soundlisten)) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese.