Don't you get bored of having too much of the same thing?
You want to spice it up, keep it exciting and with a little variety.
I just felt that way when I laid my eyes on a piece of 'Gran Queso'.
It took actually my second purchase and a quick search to realize that what pleased my taste buds was not from the Iberian peninsula but rather from Wisconsin, the creation of Roth Käse.
The cheesemaker describes it as a cousin of Manchego.
Made with fresh (thanks God) cow's milk, it is cured in their cave d'affinage for 6 months.
It is very firm and rather ivory than ebony colored.
Not pungent but rich in flavor, needs a wine with character to match it.
Read the way back tasting notes from A Cheese a Day.
As a fringe benefit of fact checking Roth Käse, I discovered the existence of Brooklyn, Wisconsin.
Somehow related: Brooklyn, South Africa
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