Another night, another night of great cheeses! I am thoroughly enjoying mixing and matching different flavors and textures of cheese during this hot summer.
Last week we enjoyed the American Cheddar, Irish Cheddar and Danish Blue. With the remaining portions of those cheeses, I added three different ones to the selection.
Manchego is a sheep's milk cheese from Spain. The consistency of Manchego is firm and compact with a smooth buttery texture. The flavor is not too strong is very creamy.
Havarti is a semisoft Danish cow's milk cheese that can be sliced, grilled or melted. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties, much like Swiss cheese. When left at room temperature, the cheese tends to soften quickly.
The goat cheese (Chevre) is a very soft, spreadable cheese with a lemony thyme coating. It is excellent spread on crackers.
The cheese, along with Italian herb flatbread crackers and seedless red grapes, once again is a lovely dinner.