Sunday, December 9, 2007

Seal Bay

I just ate about a half pound of Seal Bay cheese from King's Island, Tasmania. It's one of those uber-creamy bries that you can scoop out of the rind with a cracker without making the cracker crumble. Very sweet and creamy, with an amazing aftertaste of seashells. It tastes like the beach, in a good way which I could never have imagined without actually trying the stuff. Plus, it's pasteurized, so even pregnant ladies can indulge!

Anybody with an interest in fine/oddball cheeses should snap this up if they ever see it.

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