Damn it, have to agree. Parmigiano Reggianob IS overrated on pasta. However, how can you select a cheese from an inferior cheese making country, surely the best cheese is from the country which makes the most varieties of cheese?
Roquefort isn't as good as Stilton, which even in white, which is good (blue is just a flex), isn't as good as the herculean Cornish Yarg.
Fair jab, but let’s not crown a country just for churning out variety—quantity ain’t quality. Roquefort’s sharp, moldy punch beats Stilton’s milder flex any day. Cornish Yarg? Solid, herby, but niche. I’m sticking with French funk over British restraint. What makes Yarg your heavyweight champ?
Restraint, seriously.. Yarg is wrapped in hand selected nettle leaves. Blue cheese is the wine snob cheese of choice, having a selection from decanter.com's cheese flavour wheel rater than taste (no offense) is no way of nominating greatness. Greatness has to be realised by the few.
