Comment on Episode #156.

Annotations

Watch out for the cheese puns!

Panel #5 -

Gouda: A yellowish cheese made from cow's milk that is cultured and heated until the curd is separate from the whey.

Chaource: A cow's milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height, weighing either 250 or 450 g. The central pate is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum rind.

Trôo: A cheese made from May to January.

Morbier: A semi-soft cows' milk cheese. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of ashes separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery. The bottom layer consists of the morning milk and the upper layer is made of the evening milk.

Panel #6 -

Jack: A type of semi-hard cheese using cows milk.

Cremini: A soft, small cream-cheese.

Lipski: A cheese.

Panel #7 -

Pommel: A double cream cheese, unsalted, made all the year around.

Parmesan: A hard, granular cheese, cooked but not pressed.

Bleu: A general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mold.

Muenster: A smooth textured cheese with an orange rind with white interior.