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April 04, 2004
cheese season
His eyes darted from the stack of round spruce boxes, to the price label, and back again. His face portrayed a mix of puzzlement, fear, and furtive luck.
My appearance and thoughts mirrored his exactly.
Why? Why was this cheese suspiciously cheap?
The cheese in question was Vacherin Mont d'Or, and it turned out that this was the last week of the season.
SPECIAL 3.50 said the sign.
"Is the cheese still good?", we asked; a sample was proffered. I ran my finger down the knife, scooping the runny cheese into my mouth. Yes, this was good. This is one of the greatest pleasures in life.
Whilst you could theoretically buy a piece off a large wheel, the key to this cheese is to buy a whole one, in its spruce box. This can then be baked, creating a decent hearty supper.
I added plain and toasted chunks of a light sourdough bread (OK, it's not Polaine, but this meal is about the cheese, not the bread), roasted garlic cloves, and some vinegared shallots, braised in red wine and cooked until some turned slightly cripsy.
(Of course, the cheese diaries have covered Vacherin before)
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