Friday, July 17, 2009 - 9:23 pm
By Colin

A Danish cheese.   Pasteurized cow’s milk.  Approaches bland.  Not something I would serve up by itself to guests.  But I could see it sliced thin in a ham sandwich.   Has many small holes (bubbles), no rind, and is yellowish, like a pale gruyere.  I had the “lite” kind.  I guess I can’t pass final judgement until I’ve tried the “heavy”.  Though I think that any cheese that attempts to increase it’s appeal by offering itself in various degrees of fat content must feel it is lacking something to begin with.  A sign of an insecure cheese, to be sure.

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