loup garou
Lifer
- Feb 17, 2000
- 35,132
- 1
- 81
Rocquefort
Fresh unsalted Mozzarella
Gruyere (you can't make a quiche without it!)
French Crottin (goat cheese)
Gouda (only if super-aged to almost hard)
Brie/Camembert
Greek Feta
Fresh unsalted Mozzarella
Gruyere (you can't make a quiche without it!)
French Crottin (goat cheese)
Gouda (only if super-aged to almost hard)
Brie/Camembert
Greek Feta
I've had them. Taste like crappy american cheese.Originally posted by: Summitdrinker
LOL, nobody votes for curds
How many people here have had FRESH cheese curds?
