Cheese

Can't rmb what I loved about it but this is quite a textbook blue, and quite blue it was (if you've never had blue you won't be able to accept)

4 year Gouda: Huge crystals, almost sandgrain-sized. It's a little bit diff from normal Gouda but again didn't rlly change my mind.

Surfin blu: the ale washing gives the exterior crazy complexity, each bite was a different note. Can clearly taste the stitching of the blue and the buffalo mozz, some parts are much stronger than others.

Abe rot: not much flavour, the texture is actl not bad but way too smelly, it's really really bad

A bit of crystals, flavour was good and for this type of cheese it's pretty good. But if you don't like this kind of dry semihard cheese like me it's not gg to change your mind.

Chili la bouse: The chili really works incredibly well w the slightly funky gooey cheese

Belper knolle jung: super soft, crumbly and a tad sour well complemented by the spice crust outside, for a tad of heat

Aarewasser: I think this is as good as this type of cheese gets. Very smooth and soft and with stickiness at the back of the throat. Flavour was pleasant too

The hazelnuts were meh and quite surprisingly the most expensive thing, so I guess you can ask for a change or just ask to do without it.

The last 2 items were my add-ons after I was sufficiently impressed, so generally the bill should be about 30+gst which is very reasonable for something of this standard, in fact it's a steal.

Apart from the annoying location, there's really no better place if you want a platter. Most atas restaurants serve 3 types which is really not enough for cheese lovers, plus how much can you eat after the meal. If you want to fix something like this yourself, with a 150g minimum of purchase per cheese it's gonna cost upwards of 200 bucks lol

From top left, clockwise:

A proper goat cheese, with funk and acidity and the whole works but not too much.

Ashed pyramid was mainly sour, not too much and it was quite smooth, a lot less dry than I expected

Quadrello was smashing. It's a simple cheese but the aroma of the rosemary was scintillating in this combination. I asked for another portion of this

Gorgonzola is next level as well. I got the more liquid parts, it's really mindblowingly good. The creaminess, the depth, the lack of a strong pungence all contributed, but there's something unreal about it, something undescribable that makes it unbelievable.
I got another portion of this as well, but it was the more solid part, and it's not as good at all.

Hard cheeses:
Goat Gouda tastes exactly like Gouda with a bit more goaty smell. Unlike what they said the crystals aren't that much actl, it's barely there

Gardsost has a strong durian aroma. It's uncannily close to the real thing, except for the sweetness, which to me is amazing
because of how far away they are from the tropics

Schlossberger also has a particular taste. Id say it's mushroom but that's not quite doing it justice.

And the final blue cheese was great as well. Unlike some overly pungent ones this was well balanced with body and I felt like I could keep going

Overall this is an amazing platter, esp for ppl who appreciate cheese. Nothing here is too strong, but there's plenty of flavour and a good variety.

Must try if you love cheese

Min order 150g, but obviously they always try to oversell you abit. Mine was a 180g block

While it's a dessert cheese, the crumbly cheese itself was abit salty. My french friend says it's abit like comte, that's a very good description. But the small bits of dried fruits added sweetness

Overall quite interesting and not bad

Strong seaweed aroma but the cracker itself was very plain, rightfully so because it's supposed to be paired w cheese.

Creamy textured, and surprisingly mild with a little bit of goat pungence. It's quite salty

When you melt it, it becomes curd-like and the goat stench is much stronger

Pretty high quality actl, the texture is fine and there's a milkiness to the taste.

Semi soft cheese, not much taste. There's a bit of pungency and the defining feature is it's bitterness, which is stronger at the middle than at the sides. Great texture after melting, and eating it w bread covers the bitterness enough to make it very enjoyable

Pictured 50g(eighth of a wheel). Their french cheese collection is solid, they had everything I tried, and wanted to try at ginett

The sharp pungency is real, I really didn't like the smell but it's bearable. I don't agree w what's said about the taste tho, it doesn't have a particular taste(if you ignore the pungency). Moderate saltiness and the texture is interesting abit like custard, like the president brie, not the usual fatty proper brie or camembert. Interesting but no need to try