A handy reference guide.
How Could you leave out havarti?!?!
You forgot to mention how “mitey” good Mimolette is. 😉
Heh, mimolette is as far as I can go with that style. As adventurous as I am, I draw the line at casa marzu.
It’s Casu marzu*
Sorry for the Hermione attitude, but I’m pretty susceptible when comes to my native tongue 😉
I’m a fan of mozzarella myself. 🙂
Mozzarella for life!
I need this on a t-shirt. Cheese-lovers, unite!
What? No Fontina??
I’m actually partial to a good smoked Gouda myself. Melted over a piece of lightly toasted bread with a cup of tea, and life is suddenly just a little bit better.
I will now forever imagine A&K as Wallace and Grommit.
* Forever meaning, of course, until the next strip.
Have you heard the good news about cheeses?
Hello, we’ve come to talk to you about Cheeses.
cheesus christ! our lord and saviour.. or is it savory?
Hello sir. Do you have a moment to talk about Cheeses?
I have a soft spot for Muenster. Just gently warm.
That and Cotswold.
Not a fan of Halloumi? It squeeks! and it is amazing 🙂
A connoisseur after my own (congested) heart.
Wondering – have you seen Monty Python’s (Flying Circus) Cheese Shop sketch? If you haven’t, it’s easy to find.
Second the vote for a t-shirt of this!
I’m a camembert fan…but all those are pretty enjoyable.
you should try the “camembert”, a normandy regionnal cheese =)
(imagine this entence with an horrible french accent ! )
I love cheeses! The fancy cheese section at the grocery store is friggen dangerous. And then when others are like, OMG CHEESE, then I’m like have you tried all these other brands and styles?
And they’re like, uhhh wat?no
Then I have a sad and proceed to force them to try the cheeses.
I particularly love Ski Queen Gjetost (brand)
Here in Soviet Russia we have one brand of cheese – it is called “cheese” 🙂
“Young” mimolette tastes really gross.
~18 months+ mimolette is delicious 🙂 I never really understood.
oh! Parmigiano-reggiano is parmesan. Took me a bit to make the association ^^;
IIRC, it’s mainly about enzymes breaking down the milk fat and fermenting it under specific temperature, light and atmospheric conditions.
Wensleydale with cranberries. Just divine!
you need to come in France
If you made a print of this I would buy it and put it in my kitchen and in my heart.
Indeed. Cheese is love.
I’m one that loves feta cheese on my pizza or salad. The soft creamy nature of it fits perfectly…
I love nacho cheese because it’s nacho cheese, it’s my cheese.
I fucking love that joke, okay? Also there’s a semi-soft goat cheese called Drunken Goat that’s wrapped in a red wine wax rind and it’s amazing with anything. Or nothing. I’m guilty of just eating it by the wedge. Griffin don’t care, griffin’s got cheese to consume.
You know, where I’m from they do this cheese https://en.wikipedia.org/wiki/Casu_marzu
and it’s considered a delicacy (not kidding).
©2011-2017 A. Stiffler and K. Copeland | Powered by WordPress with ComicPress
| Subscribe: RSS
| Back to Top ↑