Kid just loves him some cows (komos) wrote,
Kid just loves him some cows
komos

Better than most sex

The gentleman running the event is a rep from South End Formaggio, and wow did he put on a good show. It was a fantastic assortment of textures and flavors, and though I think we were pushing limits with eleven different cheeses, I was very pleased. High points of the evening were the Chevrot and the Valle d'Aspe, both of which were better than most sex (and yes, I dare you to prove me wrong...) The oddest cheese of the lineup was the Garrotxa, which was very tasty, but had a rind that smelled a little of salt cod and turned a lot of people off. In the afters, we were offered a number of things that have traditionally accompanied cheeses, such as an aged balsamic vinegar (syrup thick and tasting almost of port) and green apples pickled with mustard seeds (yeah, it sounds strange, but it was soooo good.)

Best of all, I learned that one can make a career as a Cheese Hunter. Cheese Hunter. You get paid to wander through the backroads of Europe seeking out rare cheeses. Damn.

For those who are dying to know, here's the full lineup:
Selles Sur Cher: artisinal goat's milk, Berry, France
Chevrot: artisinal goat's milk, Poitou, France
Pierre Robert: triple crème cow's milk, Ile de France
Comte: alpine cow's milk, Franche-Comte, France
Valle d'Aspe fermier sheep's milk, Aquitaine, France
Garrotxa: aged goat's milk, Catalonia, Spain
VT Dandy: sheep's milk, Townshend, Vermont
Pecorino Caggiano: sheep's milk, Apulia, Italy
Mahon: cow's milk, Menorca, Spain
Bayley Hazen: cow's milk blue, Greensboro, Vermont
Parmigianno Reggiano: organic cow's milk, Reggiano, Italy
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