Next we close our eyes, break a piece and inhale deeply. This is the most important analysis. Are the aromas pineapple? Walnut? Hummus? Wet grass? Cloves? Leather? It can be any of those things based on age and cheese terroir.
Here is my latest creation, a ham-and-cheese cocktail that I can't decide whether to call a Manhamtan, a Cheesy Mary or a Hamlet. I was inspired to create it after attending a very educational ham-and-cheese evening last Friday hosted by TV celebrity chef Joanne Weir.