Loppable bites: cheese: part 2

Ok, so just after I posted my adventure and the visceral need to cut one "leetle" piece of jarlesberg, I realized that soon it was going to get over, leaving me with no cheese to lop. This strong affinity to cheese makes me wonder, if I was a mouse in last birth. Last birth or not, this birth, till I am in US, I will surely try as many of vegetarian cheeses as possible. Though I feel like jerry mouse when I reach cheese section, I keep in mind, both quantity and cost factor, especially when I try a new cheese. A bit discriminating, I am yet to try blue cheese (gorgonzola included). Maybe in future I will be more gutsy. Digressions aside, so with weekly shopping, I found an affordable slim rectangle of muenster and another one of Monterrey jack. Monterrey jack is reliable since I have had his sexier brother pepper jack but muenster I was not so sure. I always have a tendency of finishing the dangerous first. and so I tore open the fat transparent vacuum pack to cut a piece back and carefully resealing it ( nothing can be as bad as freeze dried cheese). and I tasted it. Though it is rind washed, the cheese I had in hand was not very salty which at times a cheddar can be, a smooth taste, mild (lucky me) and elastic, it tasted clean and yum. In short I liked it. This cheese is made from pasteurized cows milk and can range from smooth and mild, to downright pungent. I am happy I tasted a mild one. Another cows milk that I had tasted long ago and which I just love is boursin. a nutty, paste like, spreadable cheese that is just out of the world.


The next block to attack will surely be Monterrey jack, though the next grocery visit may surely see fresh mozzarella in olive oil. lets see. as of now, a cold lop of muenster or remaining jarlesberg is all I need and then Monterrey jack is of course in queue.