When I was in Paris earlier in the year, I didn’t just eat macarons. I also ate a lot of cheese. And when I say I ate a lot of cheese, I don’t meant that I ate it every day, or had cheese courses at restaurants, or spent all my time in fromageries.
I mean that, every few days or so, I’d buy an entire round/block/geometrical-shape of one type of cheese and would eat the entire thing in one sitting. Because that’s how I roll. (“Roll” being the operative word.)
I’m pretty sure my bones were thanking me for all the calcium, even if my heart was simultaneously shaking its little heart-fist at me for the sodium assault.
Can’t win ’em all, right?
(I shall test the cheese-reviewing waters today with just one cheese, and then you can let me know if you’re interested in hearing more on this rather savoury topic.)
This little pyramid of goat’s cheese is Appellation d’Origine Contrôlée-certified and made from raw goat’s milk. It was the first cheese I bought in Paris, and it swept away my prior beliefs about goat’s cheese. To me, goat’s cheese has always been pungent, assertive, and in-your-face “goaty”. This cheese, however, was the antithesis of being punched with a goat’s udder*; it was subtle, creamy, gooey at the edges yet firm (not chalky) inside, and in some ways reminded me more of a brie than a strong chevre.
I tasted butter, hazelnuts, cream and cream cheese, almonds, grass, and a deeply satisfying umaminess. The blue-grey rind had a slight flowery and hay-like flavour, which was unhindered by bitterness. This cheese was so rich, so creamy, and so mellow yet complex, that all of a sudden the packet was 110g lighter and I 110g heavier. And all I had left to savour was the pyramid base, marked deeply by the ridges of the packaging…
Question Time: So, folks and friends, what say you? Are you at all interested in seeing some cheese-y-goodness (or badness) on this blog every now and again?
* What the?! I’m sorry.