(no subject)
More cheese sampling this weekend.
I must remember to stay away from the robiolas. They are just too...aggressive-tasting. Sharp and somewhat bitter. That whole wrapping-in-leaves thing is cool, but damn, the taste is strong. I had some Robiola La Rossa, and it needed to be spread super-thin on the bread. Went much better on the rosemary boule than any other bread.
Discovered that Taleggio is awesome, though. Probably my anosmia helps (it's supposedly quite stinky), but the taste is smooth and creamy.
Also enjoyed Jasper Hill Farm Constant Bliss, which pretty much lives up to its name. Rather salty (in a good way), and went well with peach preserves on my favorite bread of all time, raisin-fennel semolina.
The big winner, though, was Cowgirl Creamery Mt. Tam, which is better than sex. Seriously. Triple-cream, sweet, not a hint of bitterness, not very salty. Take the best elements of the flavor of butter and put them into a cheese, and this is what you have.
Murray's had a goat cheese (name escapes me) on sale that was kind of bland. Of course, I made the mistake of having it with the robiola, so doubtless it suffers by the overwhelming contrast. Will try it again later. I have a few other goat cheeses I bought, so I'll do a little goat-cheese tasting.
I must remember to stay away from the robiolas. They are just too...aggressive-tasting. Sharp and somewhat bitter. That whole wrapping-in-leaves thing is cool, but damn, the taste is strong. I had some Robiola La Rossa, and it needed to be spread super-thin on the bread. Went much better on the rosemary boule than any other bread.
Discovered that Taleggio is awesome, though. Probably my anosmia helps (it's supposedly quite stinky), but the taste is smooth and creamy.
Also enjoyed Jasper Hill Farm Constant Bliss, which pretty much lives up to its name. Rather salty (in a good way), and went well with peach preserves on my favorite bread of all time, raisin-fennel semolina.
The big winner, though, was Cowgirl Creamery Mt. Tam, which is better than sex. Seriously. Triple-cream, sweet, not a hint of bitterness, not very salty. Take the best elements of the flavor of butter and put them into a cheese, and this is what you have.
Murray's had a goat cheese (name escapes me) on sale that was kind of bland. Of course, I made the mistake of having it with the robiola, so doubtless it suffers by the overwhelming contrast. Will try it again later. I have a few other goat cheeses I bought, so I'll do a little goat-cheese tasting.