Wednesday, March 16, 2005

Bread and Cheese Wednesday 16th March 2005

Good bread is hard to beat. I don't mean that cotton wool bleached bread with a shelf live of a milllion years. I mean real bread full of flavours. The bread I had this morning for breakfast was "Vaasan Kaura Pellava" (Oat and linseed) I topped it it off with JuustoPortti Pohjanmaa, a semi hard, full fat, mature cheese.

Finns are spoiled for good bread, especially rye bread. Finns who are abroad usually want three things cardemum for pastries, Turun Sinappia mustard for sausages, and Fazer Rye bread to compliment a bottle of lager.

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