Time for an update on this weekend’s cheese choice.
- Some left over Valdeon, a Spanish blue cheese made from cow and goat’s milk. Still wrapped in chestnut leaves. Quite tasty and very smooth.
- A brie made from goat’s milk.
- A big piece of Taleggio, this is Eva’s favorite.
- Itche Bai, a French miced ewe and goat’s milk hard cheese. Excellent taste, lingers for a long time in the mouth after eaten. And we’re not alone in enjoying it (in Swedish).
For todays breakfast at Nöller I went for a ciabatta with Taleggio and cloudberry jam. For me a surprising but very tasty combination.