.
Yes, but now? At 8:06, mountain, it is to 42? Wow. Cool
nights of late. Though, really, it is artificially lowered, from
smoke... blocking the sun.
Not much happening. I have just been gaming. Will try to stay up
into the afternoon again. I wasn't sure that was going to be possible,
but it has started warming. It is up to 73 in here, near the computer.
I keep trying the rembrandt gouda. Of course, but I mean with
intention. To compare it to the other cheeses. I have finally
decided. It is an 8.0, the other is an 8.5. And, I do remember
having something closer to a 9.0. Why? It was saltier (had salt
crystals) more than the rembrandt, but less than the vintage. And less
hard than the vintage (12 and 36 month aging). So, anywhere from 18 to
probably 24 months, there is a gouda in there that is... still softer than the
older, but much saltier than the young. I'll bet the company still has
it, but I'd have to go through many orders. Still, I might. Though
it might not be listed as a gouda.
Oh, and I did look up gruyere, at my favored cheese place. They have
several, and they were all $12 or less? If it remains true, I may try
some next month. And some gorgonzola. Someone keeps driving my
hunger, and curiosity, for cheese to new levels. Oh, and I may get more
of the three milk type gouda. That is... a very fine fresher cheese, and
rather inexpensive.
