(no subject)
Weekend involved a party at quarkwiz's house, which was much the goodness. Delicious steaks, a deep-fried turkey, killer brownies...
I ran a cheese tasting. I have discussed Lord of the Hundreds, Cowgirl Creamery Mt. Tam, Taleggio, and Monte Enebro in previous cheese talk; click the tag if you want to find them.
ETA: Monte Enebro is the unnamed Spanish goat cheese I talk about in this post.
New cheeses for this tasting were:
Amarelo da Beira Baixa is wonderfully creamy and fatty and melty on the tongue. If I'm not getting my cheeses mixed up, this was the one that started off mild and then finished with a kick to the tastebuds.
The Gabietou we had was fairly soft; I think it was a young one. Very buttery and nutty.
I also tried Ewephoria sheep's milk gouda, which is a hard, aged gouda (totally unlike the wax-covered commercial stuff you get in the supermarket). Murray's is describing it as "mild," but I wouldn't. Sure, it's not like a blue cheese or anything, but it announces itself to your tongue with some authority.
I ran a cheese tasting. I have discussed Lord of the Hundreds, Cowgirl Creamery Mt. Tam, Taleggio, and Monte Enebro in previous cheese talk; click the tag if you want to find them.
ETA: Monte Enebro is the unnamed Spanish goat cheese I talk about in this post.
New cheeses for this tasting were:
Amarelo da Beira Baixa is wonderfully creamy and fatty and melty on the tongue. If I'm not getting my cheeses mixed up, this was the one that started off mild and then finished with a kick to the tastebuds.
The Gabietou we had was fairly soft; I think it was a young one. Very buttery and nutty.
I also tried Ewephoria sheep's milk gouda, which is a hard, aged gouda (totally unlike the wax-covered commercial stuff you get in the supermarket). Murray's is describing it as "mild," but I wouldn't. Sure, it's not like a blue cheese or anything, but it announces itself to your tongue with some authority.