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Archives for November 2005
St. Agur Blue Cheese
I’m a blue cheese fiend. When it comes to cheese, I say, “Bring on the mold!” Well today, my cheese monger did not disappoint. I asked for something “creamy and mild… something between a Gorgonzola and Roquefort” and she said, “St. Agur” without hesitation.
Sure enough, St. Agur is one delightful blue cheese. It hails from the Auvergne region of France, the village of Monts du Velay. It’s a cow’s milk cheese and fairly young, which yields a nice, smooth and mellow flavor, not as bold as an in-your-face Gorgonzola. I noticed just a hint of pepper but virtually no sourness… it makes a killer dessert cheese. And the texture is spot on… creamy, but not too soft, it just melts in your mouth. It has such a great balance of texture and flavor, I think even those who aren’t as nuts about cheese as I am would love this one.
Site Updates…
Well, I just moved my site to a new host. All in all, it was a prettys smooth and painless transition, once I got some of the database quirks worked out. It was pretty easy to restore the MT db and so far, everything seems okay. But as is always the case, I’m sure I missed something, so if you notice any problems with the site, archives, commenting, etc. please just drop me a line.
Bucheron
After yesterday’s unfortunate cheese experience I decided to play it safe today, with an old stand-by goat’s cheese, bucheron.
Ah, bucheron, you are almost chevre! It’s a typical goat offering, nothing offensive whatsoever, just pure goaty goodness. It’s actually a little bit more chalky than a chevre. And it’s round! It comes in logs, and how can you not like that? So you get a nice little round of goat cheese goodness.
I actually think the flavor is a little stronger than chevre, but not in a bad way. It has a nice, citrus-like tang in the aftertaste which does remind me a bit of the precious Humboldt Fog which is always a good thing.
Yes, after the “cheese whose name shall not be spoken” this was a very nice retreat into the familiar.