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

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GUS
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