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The cheese course: perfect for both prolonging an enjoyable meal, and eating more cheese. Here's my wadge of post-prandial Taleggio at the Shangri-La. Taleggio's one of my favourite cheeses and you don't often see it in Muscat. It's so distinctively nutty and I wish you could smell it, but if you want experience it with a less exciting sensory organ, you can read its page on Wikicheese, or join the good people dedicated to the preservation of traditional methods of creating this fine creamy beauty, at the official website of the Union of Taleggio

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