We have an artisan cheese company north of town. They are adding anything to cheese. Maple syrup, horseradish, Mediterranean spices, pesto, hot peppers, but I've never seen blueberries. Have to mention that to Keith.
Those are all pretty easy to enjoy. One thing that was not easy (for me at least) is flower buds in cheese. Specifically loroco. https://en.wikipedia.org/wiki/Fernaldia_pandurata
They're super-mild and not spicy. But the taste is just so far off from any northern taste that it starts throwing you for a loop by the 3rd-4th slice.
But can you relate to a cheese drawer? Ignore the Brie(not real cheese )
Sort of - the 1800g of Bulgarian sheep's cheese and the Manchego wheel don't fit in the drawer. And I say sort of because those are all for herself.
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