I was pretty excited when I got to taste a cheese in development by Point Reyes a few months ago. When I found out that a new wedge was on its way, I was twice as excited. And then the lovely wedge arrived. Can I admit that we ate a whole lot of this cheese when it first arrived? A whole lot. I won't say half, but it was major carnage. The last cheese was fairly mild and creamy with an ammonia-sharpness near the rind.
“Cull, clear your calendar, we’re tasting experimental mystery cheese this weekend.” Cullen generally goes along with whatever food adventure I bounce into. The weekend before he stood happily by as I bought and fried pigs’ ears for dinner. Before that, it was the place that served all types of tongue. He grins with pride as I scarf down stinky fermented natto-it looks like alien spawn and might taste pretty similar, but I’m satisfied that’s a good thing, and he’s not going to argue. Just so long as I can figure out how to pair everything I consume with craft beer. I’ll try anything but eyeball, pig nose and Brussels’ sprouts. Fortunately, none of those have a corresponding brew match, so we’re good.