Even though the weekly cluster meeting has been moved this week and thus we may not have a full house tomorrow, we'll still have our Tuesday cheese tasting at 2:30 pm. It's been three weeks and I can't wait another day.
We've reached a point where I just look over the cheese counter and look for cheeses we have not yet had as the main selection criterion. Here's what I have this week:
Shropshire Blue from England. The blue cheese we had the other week wasn't the most well-loved of our choices, but maybe we just need to crumble it on a salad. This cheese is a good strong English Cheddar with the blue mold of a Stilton. Consider it a Fear Factor entry. (Any cheese can become blue cheese with the right mold. I have a friend whose old refrigerator had a vegetable drawer that would blue cheeses if you left them there.)
Sardinia Gold from (surprise) Sardinia, which is the second largest island in the Mediterranean (I looked it up). It's a sheep's milk cheese that I sampled at Surdyk's and really liked. It's definitely not a stinky cheese. It's slightly chalky in texture, and has a nice subtle flavor.
With the two unusual cheeses I wanted to go simple for the third, so I got some French Port Salut which I haven't had in many years. It's mild and creamy. The cheesemonger said that it was the first good cheese he'd eaten, and that it's a "gateway" cheese for lots of people. Apparently it's very very common in France (where it's probably a little bit more pungent than the stuff you get here).