Cheese review No.3 - Castello Black

Well, there are a whole bunch of whisky reviews on the way, but I want to finish the UDV classic malt series before I move on to another whisky and I still haven't got round to ordering the last two, which are Dalwhinnie and Oban. I'll stick a little list of reviews you can expect at the bottom of this post and hopefully you'll get all excited and keep reading my blog. I've had 1001 views as I'm typing this, so big thanks to everyone who's taken the time. Even bigger thanks to those who've taken the time more than once. In the mean time here's a cheese review. Spoiler alert: I liked it!

Cheese review No. 2 - Castello Saga Classic

I was going to do the Norwegian cheddar as my second cheese review to compare it with the Cathedral City, but I couldn't find it in the shop. Castello Saga Classic was on offer so I got that instead. It was 40% off because it goes out of date today, so I'm expecting it to be fully ripe and tasty. I haven't had it before, but I have had a couple of Castello's other cheeses before and generally enjoyed them as far as I can remember. I usually like blue cheeses, but I'm a little wary of ones I haven't tried. There's a certain flavour you sometimes get with them that I find a bit unpleasant. I once had a fairly cheap dolce latte from Tesco and that had the flavour I don't like in it. Kind of a metallic type flavour that burns your mouth. Weird, and for now, quite irrelevant.

Cheese review No.1 - Cathedral City Extra Mature Cheddar

I'm still waiting for my order of whiskies from Vinmonopolet to arrive. It should only be two more days, but then it'll be a few days of tasting before I'm ready to post another whisky review, so in the mean time I thought I'd have a go at a cheese review. It's the first time I've made cheese tasting notes, so I apologize in advance for wasting your time if it's rubbish. I've been reading up about cheese tasting and watching cheesy youtube videos for a couple of days so it shouldn't be all bad. Hopefully my cheese reviews will improve when I get a bit more experience and some interesting cheeses.