The article reviews two distinct cheeses, starting with the Cotswold double Gloucester, characterized by a Velveeta-like smooth texture and onion-chive flavors reminiscent of a loaded baked potato. The reviewer enjoyed this cheese, particularly as a topping on baked potatoes. The second cheese, creamy Toscano soaked in syrah, emerged as the favorite for both the reviewer and their spouse, noted for its creamy, granular texture, offering a sharp yet sweet taste. Pairing recommendations included sweet crackers like Carr's whole-wheat and those containing dried fruit.
The Cotswold double Gloucester cheese had a smooth, almost Velveeta-like texture. The assertive cheese's onion and chive flavors, which reminded me of a loaded baked potato, grew on me after a few bites.
The creamy Toscano soaked in syrah was the clear-cut favorite for me and my wife. It was creamy and granular, sharp and sweet, with only a breath of wine flavor.
This cheese paired nicely with a sweet cracker - I'd recommend the Carr's whole-wheat variety or anything with dried fruit.
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