http://www.thedirtyway.com Work for nothing. Sat, 24 Jul 2010 17:01:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.thedirtyway.com/cheese-scoring/comment-page-1/#comment-108 what cheese am I eating now No. 2 – The Dirty Way Thu, 13 Aug 2009 15:52:18 +0000 http://www.thedirtyway.com/?page_id=207#comment-108 [...] I cut a wedge out and smelled it, expecting to detect at least some of that musky, super-earthy goatiness, but there was hardly any. When I first tasted it it was disappointingly neutral, too “clean” as some cheesemakers call it, referring to the extreme hygiene in dairies and especially problematic in pasteurized cheeses. Of course, it could also have been a bit too young, since as I enjoyed it over the next week or so, the flavors continued to develop and increase in complexity, but subtly. This cheese is subtly complex. Controlled, might be a good word. As I continued to taste it, it was clear that the rind was doing its job, as that’s where all the flavor was coming from. It was lovely: floral with only the mildest hint of earthy goatiness; mildly sour and sweetly lactic. There is complexity in this cheese, but you have to wait for it. As it got a bit older, I sprinkled some over a plate of sliced tomatoes with basil and my best balsamic vinegar. It was fantastic this way. The cheese had strengthened in flavor, but was subtle enough to compliment the tomatoes and vinegar without being either overpowering or absent, as is the case with most goat cheeses. Overall, I give it a 4. [...] [...] I cut a wedge out and smelled it, expecting to detect at least some of that musky, super-earthy goatiness, but there was hardly any. When I first tasted it it was disappointingly neutral, too “clean” as some cheesemakers call it, referring to the extreme hygiene in dairies and especially problematic in pasteurized cheeses. Of course, it could also have been a bit too young, since as I enjoyed it over the next week or so, the flavors continued to develop and increase in complexity, but subtly. This cheese is subtly complex. Controlled, might be a good word. As I continued to taste it, it was clear that the rind was doing its job, as that’s where all the flavor was coming from. It was lovely: floral with only the mildest hint of earthy goatiness; mildly sour and sweetly lactic. There is complexity in this cheese, but you have to wait for it. As it got a bit older, I sprinkled some over a plate of sliced tomatoes with basil and my best balsamic vinegar. It was fantastic this way. The cheese had strengthened in flavor, but was subtle enough to compliment the tomatoes and vinegar without being either overpowering or absent, as is the case with most goat cheeses. Overall, I give it a 4. [...]

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