Difference between revisions of "Great and Glorious Guide to Cheese, Pinnacle of Western Gastronomy"
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Welcome to this, the '''Great and Glorious Guide to Cheese, Pinnacle of Western Gastronomy'''. This article contains the wisdom of the [http://forums.somethingawful.com/showthread.php?threadid=3088948 GWS cheese thread] condensed and organized for optimal utility. Whether you be a total newbie, or a grizzled cheese veteran, this article aims to expand your horizons and stimulate your salivary glands. | Welcome to this, the '''Great and Glorious Guide to Cheese, Pinnacle of Western Gastronomy'''. This article contains the wisdom of the [http://forums.somethingawful.com/showthread.php?threadid=3088948 GWS cheese thread] condensed and organized for optimal utility. Whether you be a total newbie, or a grizzled cheese veteran, this article aims to expand your horizons and stimulate your salivary glands. | ||
| − | + | [[Image:Platter2.jpg|right|border]] | |
=Organization= | =Organization= | ||
| − | This guide divides cheese into several categories, such as blue, washed rind, etc. When a cheese doesn't obviously fit into one of the categories, it is categorized by the type of milk used. Any further ambiguous cheeses are gathered in the miscellaneous section. | + | This guide divides cheese into several categories, such as blue, washed rind, etc. When a cheese doesn't obviously fit into one of the categories, it is categorized by the type of milk used. Any further ambiguous cheeses are gathered in the miscellaneous section. |
| + | |||
| + | =Cheese= | ||
| + | |||
| + | ==Blue== | ||
| + | |||
| + | ==Soft-ripened== | ||
| + | |||
| + | ==Washed rind== | ||
| + | |||
| + | ==Cheddar== | ||
| + | |||
| + | ==Cow== | ||
| + | |||
| + | ==Goat== | ||
| + | |||
| + | ==Sheep== | ||
| + | |||
| + | ==Miscellaneous== | ||
Revision as of 01:23, 11 January 2010
Welcome to this, the Great and Glorious Guide to Cheese, Pinnacle of Western Gastronomy. This article contains the wisdom of the GWS cheese thread condensed and organized for optimal utility. Whether you be a total newbie, or a grizzled cheese veteran, this article aims to expand your horizons and stimulate your salivary glands.
Contents
Organization
This guide divides cheese into several categories, such as blue, washed rind, etc. When a cheese doesn't obviously fit into one of the categories, it is categorized by the type of milk used. Any further ambiguous cheeses are gathered in the miscellaneous section.
