Cheese #01
I had been contemplating a lot to see which cheese should be coming at the top of my list, but after such thoughts of cheese in my head for so long it put me into ridicule that I decided I should just go with my current favorite.
Note, I do not know much about cheese yet at the moment, so the comments I put here would be nothing but my personal comments and thoughts! I hope I can gradually enlighten the readers with how they are processed, or the originalities of each cheese by the region, etc.
So the first pick here is the cheese from Gstaad. I found the cheese from Gstaad in MIGROS (one of the major supermarkets in
But is the cheese from Gstaad always have them coated with herbs? Not really. I went back to Jelmoli, the cheese section which I’ve shown to you all a while back, and found there were only 2 cheese from Gstaad, but both of them didn’t have the herbs coated. I picked one and took home.
Me and Tom tasted compared the two and found out not just that I love both – texture is fairly hard, but well-balanced in terms of taste, where it’s not salty, and not too milky. It does not smell, and I guess this is an “all-rounder” where it can fit into any kind of occasions, although I like to have them in the morning.
One thing Tom had mentioned is that of course, the texture will change depending on how long this had been processed. If it kept for 3 years compared to 2 years, then of course the texture would differ despite the same brand of cheese. Moreover, the herb-coated cheese had smelt a hint of herbs which gives originality to it.
I do not know whether there is a reason or not that the Gstaad cheese from MIGROS are herb coated. And I also would like to know whether the cheese from the same region would have common characteristics which would differentiate from the rest of the regional cheese in