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A little less than a happy high
komos
komos
Better than most sex
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komos From: komos Date: April 13th, 2004 06:37 am (UTC) (Link)
Is there a particular one that caught your eye? Alternatively, is there a particular type of cheese that you normally love? I can describe my impressions for most of them.
haloedone From: haloedone Date: April 13th, 2004 07:41 am (UTC) (Link)
Well, to tell you the truth, the goat milk ones. I had some goat cheese for the first time in (if you will believe it) Nepal. We used to own/raise goats, but I avoided drinking their milk (Who WANTS the closest milk to human milk? I wanted the closest thing to COW milk! ;) ). I don't think we ever made cheese of it.

Anyway, when I had the goat cheese, I thought it was fabulous. A little tangy (in a very good way). I love cheese to begin with, and I can only imagine the wonderful choices you had.

I am envious.

Which was your favorite? What was it like?
komos From: komos Date: April 13th, 2004 08:29 am (UTC) (Link)

The goat cheese lineup

Selles Sur Cher: very smooth and creamy with a sweet, nutty flavor that finished with a hint of grape (?) Probably the closest to other goat cheeses I've had, but without the dry and crumbly of the supermarket offerings. It was perfect with the crusty bread we had.

Chevrot: easily my favorite of the evening, and for that I'm going to have a hard time describing it. This had a bit of age, which had mellowed the goat's milk tang just enough to allow the more subtle flavors of the cream to shine through. I will buy some of this very soon.

Garrotxa: I was one of the few people that liked this aged offering, but I'll confess that I couldn't eat it in large quantities. It smelled almost of salt cod, and had a fairly pungent flavor to accompany it. Salty, a bit of citrus, and a whole lot of complexity.
guitarcries From: guitarcries Date: April 13th, 2004 10:11 am (UTC) (Link)
I usually like sheep and goat milk cheeses as they tend to be softer. The paneer used in Indian cooking is usually goat cheese, I think, and it tends to be very soft and mild. Among all of the cheeses I tasted while in Italy I liked the sheep's milk ones the best usually.

One thing I never realized is that true mozzarella cheese, known as Mozarella di Bufala, is actually made from buffalo milk cheese. I thought that Bufala was just the name of some Italian town. So apparently buffalo make a damn good cheese too.
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