Always Say Yes To Happy Cheese
Following a few tough weeks at work, I returned home to a gift from a pretty special and lovely person: happy cheese.
Happy cheese can be any kind of cheese, of course, as long as it serves the purpose of leaving your troubles behind and putting a smile on your face. Cheers to that, whatever your drug is.
Here was my source of happiness, acquired from the good people at Stinky Bklyn.
Pure joy and a first for me: a washed-rind cow’s milk cheese that’s been bathed in absinthe! You can only see a half wheel in my pics, but as you’ll see here from cheesenotes, it’s pressed in small italian cheese molds and stacked on top of one another by the fine people at Vulto Creamery. The aroma is pungent but the taste is much like a Tallegio: meaty and savory, however, the absinthe adds some subtle fruitiness. Absolutely delish.
This French sheep’s milk was a natural fit for me, as my palette currently lends itself to firm and/or hard, aged cheeses (I grew up on cheddar, what do you expect?). However, my first taste was overwhelmingly sweet and had traces of caramel. Quite a different taste from what the brothy Miranda, but if you know me, I never turn down anything sweet. Or cheesy.
My advice: gets your hands on some Miranda if you haven’t yet. There’s smiles to be had.