Wednesday, February 12, 2020
Today I opened up a cheese from last spring, that had been resting, vacuum sealed, in the dedicated fridge in the store room. The “dedicated fridge” is a half-sized refrigerator that I bought last year to store cheese, smoked salmon, and various fermented products such as sauerkraut, kim chee, and so forth.
As of today, there were only three packages of cheese in the dedicated fridge, totaling perhaps four pounds. Most of the cheese had been either eaten or traded away months ago. It’s always a gamble opening up a sealed cheese.
This gamble paid off. The cheese is strong but delightfully rather than offensively so; goaty but pleasantly so; herbal with the scent of caraway seed, but not overpoweringly. A handful of almonds and a few dried figs made a beautiful accompaniment.
Other likely partners include fresh apple slices, sourdough bread, olives, maybe roasted red peppers and artichoke hearts... basically it would be an enhancement to any mezze plate or antipasto plate.
I’m inordinately proud. I mean seriously. How many people are there, in this day and age, who make their own cheese? And cheese made from the milk of goats who they raised and milked themselves, at that? the cheese I enjoyed tonight is a true artisan farmstead product that few people have the chance to taste.
More’s the pity. if you ever make it out here, there’s cheese in the dedicated fridge. Dedicated for you.