More Cheese Notes
Stopped at the Cheese Store on the way to Trader Joe's. One of the guys who works there, Paul, has been very happy to give queersolitude and me numerous samples. We tried about a dozen cheeses, or more...
We bought four (dinner last night, breakfast this morning, plus some left over for a snack).
Parano: A dutch cheese that looks and feels very similiar to a slightly aged Gouda, but tastes like Parmesan. Very useful cheese, since I don't like the consistency of Parmesan for use as a straight eating cheese.
Lincolnshire Poacher: Another artisanal British farmhouse Cheddar. Excellent authentic cheddar with a crumbly, slightly grassy taste. Not as strong a grassy, earthy taste as the Montgomery Farmhouse Cheddar we got last time.
Saint Nectaire: A french brie-like cheese, without bries blandness. As Paul described it "tastes like potatoes and a little bit of asparagus." What can I say? It really tasted like potatoes. Really good potatoes.
Munster: Not German Munster like what you eat on a sandwich, but French Munster. queersolitude asked for "your most exotic cheese" and this is what Paul showed us. Soft cheese kind of like a brie, but the edges of the cheese around the rind were actually melted and oozing out at room temperatue. Wish I knew better how to describe the taste, kind of the smelly, moist smell of many strong cheese, but very rich. Would make an entertaining cheese to serve guests.
Some other notes:
-- When eating enough of the stronger cheese, it's really nice to have something sweet like a grapes or fruit chutney to freshen the palate between bites of cheeses.
-- Loved Morbier, a soft french cheese with a black layer of ash. Very clean, fresh taste and mouthfeel that would be great with pear slices.
-- Tried an aged goat cheese with a rind make from paprika. Can't remember the name, but must check it out again.
OK, back to studying...
We bought four (dinner last night, breakfast this morning, plus some left over for a snack).
Parano: A dutch cheese that looks and feels very similiar to a slightly aged Gouda, but tastes like Parmesan. Very useful cheese, since I don't like the consistency of Parmesan for use as a straight eating cheese.
Lincolnshire Poacher: Another artisanal British farmhouse Cheddar. Excellent authentic cheddar with a crumbly, slightly grassy taste. Not as strong a grassy, earthy taste as the Montgomery Farmhouse Cheddar we got last time.
Saint Nectaire: A french brie-like cheese, without bries blandness. As Paul described it "tastes like potatoes and a little bit of asparagus." What can I say? It really tasted like potatoes. Really good potatoes.
Munster: Not German Munster like what you eat on a sandwich, but French Munster. queersolitude asked for "your most exotic cheese" and this is what Paul showed us. Soft cheese kind of like a brie, but the edges of the cheese around the rind were actually melted and oozing out at room temperatue. Wish I knew better how to describe the taste, kind of the smelly, moist smell of many strong cheese, but very rich. Would make an entertaining cheese to serve guests.
Some other notes:
-- When eating enough of the stronger cheese, it's really nice to have something sweet like a grapes or fruit chutney to freshen the palate between bites of cheeses.
-- Loved Morbier, a soft french cheese with a black layer of ash. Very clean, fresh taste and mouthfeel that would be great with pear slices.
-- Tried an aged goat cheese with a rind make from paprika. Can't remember the name, but must check it out again.
OK, back to studying...