Taste the world in 4 cheeses

The elation that comes before a meal that you know will challenge and expand and stretch and regale your taste buds = exactly what I felt last friday afternoon. On a break from 3 weeks of work and in a mood to burn money on things that float my very own boat, I put together a cheese feast with some coworkers. We picked up 7 varieties, of which I will write about not Taleggio, Morbier, or Saint Nectaire. The biggest pity is that my iPhone with pictures of all these albuminous protein chunks from the Netherlands, France, Spain, and wisconsin was lost to the Salish Sea, so the only fruit for the brain buds will be concise descriptions of what I savoured.

First was the Pave de Jadis, an ash-covered chèvre from the Pays de la Loire. It was weeping moisture in the way only the heat of 5 PM in late july can coax out of a tranche of cheese. It had a slow to come on, rather fuzzy way of conveying citrus, mild dairy, and mellow grasses.

Second was the Garrotxa, a Catalonian aged goat’s cheese. Funky and bleu-chestnut rind colored with fishy tasties in my olfactory part influencing the chalky earth salt taste. A little mold funk made me think that this cheese is confused but in a “share my delirium” sort of engaging way.

Third was the Ballerina, by far the most expensive of our cheeses. It is an aged gouda that has a wonderful dark amber interior and translucent cheese crystals. I am not sure how long the affinage process lasted but I would venture somewhere in between 15-27 months (big range I know). It seemed like a wonderful vessel that someone poured delightful essence of garlic, molasses, salt, and roasted shrooms. The range and developing flavas was just so exciting and I highly recommend this cheese and other friends who like to talk about what they taste for a good time.

Last was Honeybee, another aged gouda. Somehow the sweetness and citrus of a teriyaki chicken skewer were the very first analogies I could find. This cheese finished with such a fun creamy nut sweetness that would have been both a muted dandelion yellow and earthy violet were they to be colors instead of (or in addition to) tastes.

These cheeses were fun to eat. We spent $70 on cheese (and sancerre) and I can’t think of a more amusing way I have spent my money in months.