Goût de UP/Really just Humboldt Fog

Not that I think my university campus has a ecologically-determined taste of its own, but I thought it would be interesting to talk about the “goût de University of Portland” anyway. The “goût” of a place is the taste of that location – mineral content of soil, acidity of rain, anything that affects anything.

And its funny that I just found this draft after having started it two months ago… Sorry goût, but I’ll have to come back to you. I was going to write about how the cheese taste here at UP is limited to the Tillamook cheese plattas and limited (albeit fun as f) sandwich cheeses. What I’m going to talk briefly now is Humboldt Fog chèvre, or HUMBOLDT FXXXN FAWG as I refer to it in the familiar. I bought this beauty over spring break and was so happy with myself to find it after lit-rally months of searching. I stumbled upon it in the Fremont PCC (great cheese selection, I do say!) and had such a bf when I saw that characteristic ash layer mmmmmmhmmm. Humboldt Fog is fantarstic because it has this thin thin ever so thin layer of hazelnut ash in the middle, and it adds this really subtle ”I don’t really know what” taste. The cheese itself was fruity and tangy, a really nice chèvre. We ate it wiff some multigrain wafer crackers but really I could have snarfed le cheese by isself no prob. Everyone: go to your nearest whatever store and by a wee wedge of some humboldt, you won’t regret it.



Okay so.. MOAR CH33Z

In the last two months that I have been so painfully absent, my life has been cheesed out. Frans took me to the Cheese Bar in Mt. Tabor, check it out here: http://cheese-bar.com/.  Soops knowledgable staff, down to talk about any and all of their cheeses. And favorites and recommendations. Good place.

In the meantime, goodness has come in the form of two new friends:

  1. Anton’s Red Love from Germany – made from cow’s milk, this was some SMELLY smell goodness. Stubbled beige rind with creamy mc-cream getting oozy with me, this cheese was quite the diva. It really hit my nose with some cray ammonia, but the cheese itself was so strawng that it just helped paint this picture of strong badass cheese man. Looking for a stronger cousin to brie, check this b out. On the left in the photo.
  2. Cabricharme from Belgium – a raw goat cheese, nutty and gouda-like and completely not as offensive as the underarm it olfactorily portrayed itself as. I can see cabricharme putting off some timid cheese eaters, but don’t be afraid! It was buttery and had a strong, well-rounded taste. Great consistency, reminded me of havarti. Go out to your nearest cheese monger and demand they represent the outstanding world of Belgium!

Holler at this cheese, hopefully I can make some better updates soon because my life needs cheese cataloging!