In Which I Am Vended Some Cheesy Comestibles
Had the 'rents over for dinner last night. Dinner being a big cheese plate. I've been wanting to do this for ages. Unfortunately my brother and his family couldn't make it because they were getting ready for my nephew's birthday party the next day.
Cabrales: Star of the evening (and much beloved by my mother). An almost absurdly strong blue cheese. Dry and crumbly consistency. Cheese made from a mix of all three types of milk -- goat, sheep, and cow. I'll admit I don't know why. Was too strong for me and the pre-Mrs. Me.
Majorero: Mentioned this before. Aged goat cheese rubbed in paprika. Very nice, but the paprika rind was a little too slimy, and didn't make enough of an impression.
Mahon: Firmish spanish cheese. I think I'm just going to have to admit defeat. Pretty much all firmish spanish cheeses taste the same to me. Roncal, Manchego, Iadazabal, Mahon. It's good cheese, but I just can't tell them apart. Something about them fails to hit my taste buds.
On the plus side, had quince spread, which was recommended by sirkatzalot. Was really excellent. Bought some Manchego to have with it the next day (as suggested) and it was indeed excellent.
Conclusions: I'm happy I did a Spanish-themed thing because my mother loves everything Spanish or Mexican. (Including queersolitude, luckly enough!) But in the future I'll largely be avoiding these cheeses, which I just don't like as much as I like French, Italian, British, or American artisanl cheeses. Really good with quince though, which I may just buy to match with all my cheeses.
Right now, if I had to pick my perfect cheese plate, it would be Old Amsterdam (Dutch nutty aged Gouda), Humboldt Fog (American firmish goat cheese with a bloomy rind), and Onetik Blue (Basque creamy blue sheep cheese). Mmmmm.
Cabrales: Star of the evening (and much beloved by my mother). An almost absurdly strong blue cheese. Dry and crumbly consistency. Cheese made from a mix of all three types of milk -- goat, sheep, and cow. I'll admit I don't know why. Was too strong for me and the pre-Mrs. Me.
Majorero: Mentioned this before. Aged goat cheese rubbed in paprika. Very nice, but the paprika rind was a little too slimy, and didn't make enough of an impression.
Mahon: Firmish spanish cheese. I think I'm just going to have to admit defeat. Pretty much all firmish spanish cheeses taste the same to me. Roncal, Manchego, Iadazabal, Mahon. It's good cheese, but I just can't tell them apart. Something about them fails to hit my taste buds.
On the plus side, had quince spread, which was recommended by sirkatzalot. Was really excellent. Bought some Manchego to have with it the next day (as suggested) and it was indeed excellent.
Conclusions: I'm happy I did a Spanish-themed thing because my mother loves everything Spanish or Mexican. (Including queersolitude, luckly enough!) But in the future I'll largely be avoiding these cheeses, which I just don't like as much as I like French, Italian, British, or American artisanl cheeses. Really good with quince though, which I may just buy to match with all my cheeses.
Right now, if I had to pick my perfect cheese plate, it would be Old Amsterdam (Dutch nutty aged Gouda), Humboldt Fog (American firmish goat cheese with a bloomy rind), and Onetik Blue (Basque creamy blue sheep cheese). Mmmmm.