Forest Hillbilly
Member
- Location
- in a hidey-hole
- Country
- Wales
I do like a bit of Saint Agur on my cream cracker. The cheese is best at room temperature, so it spreads easier. Not really a posh cheese as you can get it from most supermarkets.
It's a blue cheese, so i try to leave it on a radiator to ripen a bit.
It's a blue cheese, so i try to leave it on a radiator to ripen a bit.
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