Top left is fromage frais, two days old and delectable with extra salt and olive oil. If this is left in a cool place for a month, it turns into its neighbour, a sharp, hard crumbling cheese with quite a chewy rind. Left alone for three months, save for the occasional washing of the rind, - I've been washing the rinds of washed rind cheeses, oh, the cheese platter anecdotes will roll - the cheese on the bottom, mature chevre is something very special. Ammoniac aromas which induce mild palpitations below the eyes, a sharpness which clears the sinuses, a texture which is hard and dense; this may not be a cheese with wide appeal, but it certainly rings my bells.
Wednesday, August 22, 2007
Les trois fromages
Several goats bleat the day through here, in company of an aggressive and randy buck named Negrito, a creature who scares the bejesus out of me. In fact, Negrito rammed Myriam’s thumb so hard the other day that her nail will fall off. I’m keeping a safe and secure distance away from Negrito: photos of this obnoxious feller will be unavailable. Anyway, the nanny goats, bearded, bell-bedecked wonders that they are, provide fresh milk everyday. I’m sure that drinking it is doing wonders for my health. Not only does the milk moisten my muesli, everyday it yields mighty good cheese.
Top left is fromage frais, two days old and delectable with extra salt and olive oil. If this is left in a cool place for a month, it turns into its neighbour, a sharp, hard crumbling cheese with quite a chewy rind. Left alone for three months, save for the occasional washing of the rind, - I've been washing the rinds of washed rind cheeses, oh, the cheese platter anecdotes will roll - the cheese on the bottom, mature chevre is something very special. Ammoniac aromas which induce mild palpitations below the eyes, a sharpness which clears the sinuses, a texture which is hard and dense; this may not be a cheese with wide appeal, but it certainly rings my bells.
Top left is fromage frais, two days old and delectable with extra salt and olive oil. If this is left in a cool place for a month, it turns into its neighbour, a sharp, hard crumbling cheese with quite a chewy rind. Left alone for three months, save for the occasional washing of the rind, - I've been washing the rinds of washed rind cheeses, oh, the cheese platter anecdotes will roll - the cheese on the bottom, mature chevre is something very special. Ammoniac aromas which induce mild palpitations below the eyes, a sharpness which clears the sinuses, a texture which is hard and dense; this may not be a cheese with wide appeal, but it certainly rings my bells.
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2 comments:
Quel fromage goatie-oatie-oatie, mmm.
Speaking of horned ones, on Saturday night I frolicked along to the 5th Inferno party and wore a stylish blue hat complete with fluffy blue plumage - I'm sure such a chapeau would not have stood a chance around Negrito...
now that there's a swathe of mediterranean between me and the buck, i can almost think on him fondly. that crazy ol' buck. geez, i ain't never met a buck so darn crazy as that Negrito. good ol' Negrito.
And nope, your hat wouldn't have stood a chance.
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