1 HARD CHEESE : jarlsberg, parmesan,
gruyere, emmental, traditional cheddar, double Gloucester
2. SOFT CHEESE : brie, livarot, Monterey jack, camembert,
wisconsin brick
3. BLUE CHEESE : Roquefort, stilton,
Danish blue, gorgonzola, bresse bleu
4. GOAT’S OR SHEEP’S CHEESE: feta, bucheron, buchette D’Anjou, crottin De
chavignol, pyrenees
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