But that doesn’t mean we haven’t enjoyed every bit of it.
Some times we’re a little salty like a feta, yet we crumble just as easily. Like an Emmenthaler, we can be a little nutty.
But what do we like the best?
I like a Bitto – as it ages it becomes harder and more flavorful.
A Boursault has the creaminess that I love.
Oh and I can never pass up the perfect velvety feel of Aredenne Herve. I love that velvety feel…
And, much like Stephen Fry, who can pass up a good Stilton? Rich, veined, and oh so yummy.
So, yes. We may get a little cheesy on the show at times, but you do, too, when you spend the time with us each and every week at Bubbles in the Think Tank.