Wednesday, January 20, 2010
Cheese has been a passion of mine for as long as I can remember going all the way back to eating my great grandmothers home made goat cheese as a young boy all the way up to peeling back the wrapper on a slice of american cheese for an egg sandwich. I have even made cheese on a few occasions and it turned out perfect but since I do live in a place that has so much variety when it comes to this milky delight it hardly makes sense for me to find a cave and continue to make my own. Yes I like cheese. I have even gone so far as to try Velveeta, twice.
When my local cheese shop had a mini pont l'evique aptly named Petit Pont l'Eveque sitting right there staring at me and teasing me and begging me to take her home what could I do? It is one of the 'ancient' cheeses dating back to the 13th century and it goes great with my favorite wine of all time the Saint-Emilions. The velvety smoothness of this wine marries nicely with the outdoorsy flavor of the Normandy countryside.
Why wouldnt an ancient cheese pair perfectly with a wine from the oldest wine region in the Bordeaux area - that seems like a no brainer - in fact the only way this would be better is if I had a Saint Emilion Grand Cru Classé, but I am getting distracted, this is about the cheese.
There is an art to cutting cheese so that each and every piece has a bit of the soft and most flavorful center and a bit of the concentrated flavor near the rind. How many times have you seen a person walk up to a wedge of brie and cut the tip right off like it was nothing - that is the same thing as scooping out the center of a watermelon and leaving the rest for everyone else. There is style and beauty in everything if you take the time to find it.
You will notice that I did not cut my first piece following the diagram - it is because I was taking artistic license for the photo but it will be easy for me to correct with each subsequent slice and it hardly matters anyway since I will probably be eating the whole thing myself. Oh and back to the title of this post - this cheese does have a somewhat pungent aroma but its flavor is smooth, soft and reminiscent of the grassy rolling hills that these cows frolic on. Pont l'Eveque - I highly recommend it. I also highly recommend my calendar!
Posted by Christo Gonzales at 4:39 PM