Steven (unzeugmatic) wrote,

This Week's Cheese Note

What I just sent to my office list:

Last week, when I brought in five cheeses, there was a lot left over. Which was great for me, because I took it home and had a bunch of cheesy evenings where I am free to drink lots of wine with my cheese.

This week we have some cheeses I'm really looking forward to eating tomorrow.

We had a basic Gouda last week. This week Surdyk's had in what they call "Aged Prima Donna Gouda", which tastes like some Gouda I purchased when I went to Amsterdam a few years ago (where Gouda comes in many varieties). They say they often have the regular old Prima Donna, but the *aged* Prima Donna, now that's something. It's tangier than the Gouda we had last week -- so much so that it absolutely counts as a different cheese. The sample I ate at Surdyk's brought me back to those afternoons walking along the Herengracht.

In the Cheese I've Never Tried category I picked up some Campo Di Montalban, which is Spanish (like the Drunken Goat of last week) and is made from a blend of sheep, cow, and goat's milk. The label describes it as "nutty sweet" which is true but when I tried a sample I tasted some other flavors lingering on the tongue, acidic flavors of the sort you find in a very very dry white wine. I wasn't sure I liked it, but we'll see.

For the third cheese I got some American artisan Camembert -- Old Chatham Nancy's Camembert. Camembert is one of those very classic French cheeses that old-style 1950s snotty gourmets were fond of. They praised the cheese when it got all runny and ripe, and in the real French version the rind is stinky stinky indeed. But here in America we like things fresh and shiny clean -- no pencil-thin mustachioed Frenchmen crying out "zut alors" and "magnifique" for us, no sir. The Nancy's Camembert I've had (I didn't try this one in particular) is rich and creamy and smooth and it doesn't fill the room with an ammonia smell. It's made from a blend of sheep and cow's milk. I can't wait.

Tomorrow, 2:30 pm.

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