Sorry for the delay, but yesterday was atrociously busy. Busy in a good way, but busy none the less. Oh, and that means no picture either. Maybe next week?
On to the cheeses!
First off, I brought in Reny Picot St. Rocco Brie. I was going to say something about how much I normally hate brie, but I just did a search on previous posts to find an example to link to and there are none. None. Every post that mentions brie or any other washed rind cheese talks about how much I was surprised by it. With the notable exception of Limburger, of course. There was a Double Cream Cremont goat cheese from the early days of SCT that really treated me badly, but aside from that, I guess that they’ve really grown on me as my experience with them increases. I guess that what I’m saying is, I’m surprised that I’m not surprised that I really loved the St. Rocco Brie. It was buttery, creamy, spread well on the little crackers that we had, and was just plain yummy. No longer shall I talk smack about the ripened cheeses, nor shall I fear putting them in my mouth. Except for Limburger. Seriously. To hell with that crap.
Secondly, we had Williams Sharp Pinconning. Pinconning is a relatively new type of cheese, having been made for the first time in 1915 in Michigan. It is an aged colby, and as such has beta keratin mixed in to give it its orange color, and is quite crumbly. It has a flavor that is almost like a sweet cheddar, with a very smooth texture. This one was actually quite sharp and really makes me want to try their extra sharp variety. It was wonderful, and received a lot of compliments.
Finally, we had BelGioioso Extra Sharp Provolone. This is one of the sharpest cheeses that I’ve ever had, and it was amazing. It has an incredible Provolone bite to it, hitting you right in the hinge of the jaw, with a wonderful, dry texture and an aroma that warned you that this is going to be intense. We did have a couple of visitors to the Official Table of Stinky Cheese Tuesday that upon catching a whiff of it, decided not to tangle with this rather serious cheese. BelGioioso can certainly produce a mean Italian cheese!
Stay Cheesy!
By the way, for those that read the blog and see the link to the Cheese Forum and are wondering what it is, it is one of my channels on RedMatrix. It is really hard for me to put Red into a 30 second "elevator pitch", since it is so many different things rolled up into one beautiful package. For some people, it is like Facebook where you get to write the privacy policy, decide what is important enough to see on your wall, and none of your activity gets sold to advertisers. For other people it is like WordPress without ever having to worry about spam comments. People use it like Drupal or Joomla with built in, cross site authentication and privacy features. Still others are using it as a tool to facilitate direct democracy in their communities. Most importantly to me, it is also a community of wonderful people from across the world that are trying to make the internet what it should have been in the first place.
If any of that sounds interesting to you, hit up this link for a list of public servers and create an account. It might take a bit of getting used to, but there are tons of great people willing to help, and it is so very worth the time.