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.
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.