Sage cheese

General Cheese making discussion

Sage cheese

Postby GUS » Mon May 18, 2015 4:34 pm

Looks nice, intense green & light cheddar colour marbling ..which I think is its key selling point.

However, (it's a commercial product & not cheap) ..it tasted pretty "strong herby, yet sour" ...not good.

Is it common to have a sour taste sensation through sheer strength of herbage used or something else.

(glad it was reduced, no way would I pay for that normally).
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
User avatar
GUS
Registered Member
 
Posts: 600
Joined: Sun May 26, 2013 1:05 pm
Location: Cambridgeshire U.K.

Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 12 guests