erin thinks i should write about my cheese exploits. because it’s at least as exciting as anything else i ever write about.
…she probably has a point.
so.
today i discovered cowgirl creamery. they’re based in petaluma, ca and we got some MT TAM in (named after mount tamalpais). not only is it a good triple cream brie, the produce guy came over and dropped off some honeydew melon chunks for the sushi guys who share our little production area with us, and i discovered that it also pairs awesomely with that. a perfect combination of sweet and bitter. i was making everyone within 5 feet taste it.
i took this cheese specialist test my dad sent me a while back from his work. there was a question in there about pink and red mold on cheese and pretty much all i really knew — having had no real training before moving into the cheese department — is that it’s bad. well, it’s bad because it’s a sign of bacteria which is icky and can make you sick. and it’s good i knew that because the other day i ended up having to toss out about $80 worth of gorgonzola that had pink splotches. and then today, i pulled some more out from the back to replace it, unwrapped it and…eek, more pink spots. i cut a chunk into it a bit to make sure and, yeah, bad cheese. so that’s a total of about $250 that i had to toss in the trash in two days. kind of depressing.
i also cut some salemville amish blue — which at 7.99/lb is the ghetto blue — and some maytag blue, but at that point i wasn’t really interested in tasting because of all the MT TAM i had earlier.
in other news, i met the amano chocolate guys a while ago and they make some awesome single-origin dark chocolate. they recently perfected their fourth bar, which is super top secret, and i’m anxiously awaiting my samples!
does this mean jazzsequence.com is turning into a food blog???
another site redesign is in the works, by the way.
division of backseat blogging requests a mention of how cheese and interpretive dance are similar.
cheese is nothing like interpretive dance.
describing cheese — that's more like interpretive dance.
"it's nutty, yet oaky, sharp but with a mild tang and…[gestures wildly]"
division of backseat blogging requests a mention of how cheese and interpretive dance are similar.
cheese is nothing like interpretive dance.
describing cheese — that’s more like interpretive dance.
“it’s nutty, yet oaky, sharp but with a mild tang and…[gestures wildly]”
This was an awesome post! very unique to you, but I am a foodie and love reading this stuff. (I did not know that about pink mold though…better go check the tellagio).
Oh, how Linda Richards of you! I'm looking forward to having a personal session with the cheese expert.
This was an awesome post! very unique to you, but I am a foodie and love reading this stuff. (I did not know that about pink mold though…better go check the tellagio).
ew. taleggio. that stuff never tastes good no matter if it's got mold or not ;p
I was just trying to use some fancy words, I really dont have any of that stuff. My last class (happaned to be at WF) they served that along with some other cheeses. I could only remember the name of that one. Most of them were grainy, which i HATE. I dont want to eat cheese sand.
Oh, how Linda Richards of you! I’m looking forward to having a personal session with the cheese expert.
ew. taleggio. that stuff never tastes good no matter if it’s got mold or not ;p
Taleggio is soft and creamy, but stinky. Tastes gross. It's French, and I've found that I really dislike the really traditional French cheeses. Except brie, of course.
I was just trying to use some fancy words, I really dont have any of that stuff. My last class (happaned to be at WF) they served that along with some other cheeses. I could only remember the name of that one. Most of them were grainy, which i HATE. I dont want to eat cheese sand.
Taleggio is soft and creamy, but stinky. Tastes gross. It’s French, and I’ve found that I really dislike the really traditional French cheeses. Except brie, of course.
I love the cheese blog Chris!!! I will keep tuned in. And just FYI…Taleggio is Italian…and delicious sliced with some oil and herbs on it ;)
I love the cheese blog Chris!!! I will keep tuned in. And just FYI…Taleggio is Italian…and delicious sliced with some oil and herbs on it ;)
/sigh
always a critic.
okay fine, i probably should have known cuz taleggio doesn't sound very french, but it's still icky. ;P
/sigh
always a critic.
okay fine, i probably should have known cuz taleggio doesn’t sound very french, but it’s still icky. ;P