Working as a counselor at a french camp in the middle of an ocean may seem like a milieu full of cheese tasting opportunities but I say FALSE and that such opportunities are few and far between. Consequently I have been occupado by entertaining and disciplining children for the last 5 weeks and naht making/writing about/eating cheese except for my glimmery glorious 36-hour vacations. A plus of working at a french summer camp is that half our staff comes from France aka people who will appreciate my efforts of throwing together a cheese pl8 from the slim pickings of the island grocery store. Last last weekend I had the fun pleasure of sneaking cheese back to the island in my backypack and laying out a cheese course for the staff.
First cheese to see the light of day was a variation of Port Townsend Creamery’s Seastack, the equally tangy and imo more curious Trufflestack.
Here we have it all nicely wrapped up, completely unodorous and giving no hints of the velvet storm ahead of us. Voilà deplasticked, all mottily white and bloomy rinded. Even sniffs here only have a mild ammonia and waxy mystery.
I cut into the ver pliable croûte and wedged a morceau of cleanly dry, ivory pâte into my bouche. The tangy and gauzy moist was cousined the entire time with a round, super sympa truffle dynamism. As someone who gets through college by adding white truffle oil to his easy mac on those desperate nights, this truffastack makes my go-to repertoire like so for sure. Bless the land for Port Townsend Creamery and their godsend of a dairy product.
The other cheese on the plate the night was a nice double cream gouda, something buttery and nutty sharp for the other chilluns in the house. By the time we ate it in the evening, it had been sitting out for a couple of hours and had started to sweat and the mellow flavors were out to party.
Watching ratatouille while writing this post = my brain wants to convey the joy of taste and thinks that pixar should open a restaurant. I also apologize for how big these pictures are… I’m not an html expert haha