[Sca-cooks] Irish cheese?

[Barbara Benson]

> In most cases, I like my cheese to have a taste. I much prefer sharp
> chedders to mild chedders. But I also like various aged Swisses, blue
> cheeses, Stilton, Fetas, some goat milk cheeses. Perhaps unique taste
> is more what I'm looking for than "strong" taste.

Stefan,

One of the farmer's markets in my area carries an aged Gouda that is
phenomenal. I know, gouda is normally kinda boring. But after it sits about
for 8 years it turns into soemthing special. It has a texture similar to a
good Parm/Reg and quite a bite. You chip off a piece about the size of a pea
and put it in your mouth. No chewing required and the flavour fills your
head.

Serena da Riva