The white part of the cheese is milky and crumbly almost like a Wensleydale. But, of course, the blue veins give it a much stronger punch.
Wednesday, March 23, 2005
I am sitting at Bristol Airport waiting for a delayed flight to Dublin. Here is a picture I took earlier of some delicious Dorset Blue Cheese we bought at the Bristol Farmer's Market this morning.
The white part of the cheese is milky and crumbly almost like a Wensleydale. But, of course, the blue veins give it a much stronger punch.
The white part of the cheese is milky and crumbly almost like a Wensleydale. But, of course, the blue veins give it a much stronger punch.
3 comments:
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I want to go to Europe toooooooo bouhouh.
ReplyDeleteIt's amazing how your pictures let's figure out the taste of this delicious cheese. I want it with port and grapes, oh please!
Wensleydale?!?!?!? THAT'S WHAT WALLACE HAS ON HIS CRACKERS !!!
ReplyDeleteNot sure how Gromit feels about the Wensleydale.
Sam - I'm glad you're having a great time...
ReplyDelete