Wednesday, September 19, 2012

Cheese: Gorgonzola
Country: Italy
Type: Cow, soft blue

I had a hankering for some Gorgonzola today, I haven't had it in a couple years. It's mild, sweet, and creamy. I think it goes smashingly with nuts (cashews in my case today) and in the past I've found it to be an excellent cooking blue cheese.

Wednesday, September 12, 2012

Cheese: Queso Valdeon
Country: Spain
Type: Goat & Cow blue

I love blue cheese. Valdeon is a lovely sharp blue, creamy and slightly salty-sweet with a good kick for an after taste. The rind is sharp and bitter from the sycamore leaf wrapping (don't eat the leaves, they are toxic). There are some grassy undertones, and the cheese melts on the tongue nicely. Goes great with something fruity and slightly acidic, like a plum. Also lovely with apples, dried or fresh. I can eat a big block of it (the one in the picture is about 150 grams and I polished it off at lunch), but most people probably would prefer it on a tasting plater with something else.

Wednesday September 05, 2012

Cheese: Chaumes
Country: France
Type: Cow, soft washed rind.

So I went in today with a specific role for my cheese, to be melted over fresh beans from my garden. The lovely people at Janice Beaton hooked me up with a big chunk of Chaumes, a washed soft-rind from France. This cheese was perfect for melting over something crunchy. It melted into a smooth gooey mess over my beans, and the soft rind broke up into delicious tangy bits. The texture was delightful, but not half as lovely as the salty creamy flavour. Totally wicked cheese.