Graphs
12
Oct 10
Unified Theory of Cheeseboard Part 1
From each category of the mainstream bacterial/microbial/fungal actions that make cheese CHEESY, I chose a favourite from what I’d reviewed so far. I assembled them together, and got some folks around to eat them for me, and rate each of them out of ten.
And here, in reverse order, are the best cheeses so far, and how they rated with my tasters.
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