Connie tasted this cheese too. She gave me her "icky" face.
I rather liked it, though I admit I was drawn to it primarily because if it's packaging.
It caught my eye because it was neatly wrapped in dried chestnut leaves and tied with rafia string. How could I resist such a small, charming package? To add to the appeal, the cheese monger mentioned that it was hard to get good banon cheese.
"Oh yes," she elaborated, "for the past year or so the banon has just been lousy. This is the first time it's looked good."
Hmmm... I cannot resist the exclusive, the rare, the elite. How can I risk missing the opportunity to savor the best banon to come along in almost a year?
It's a strong cheese, not for the faint of heart. My two fellow cheesies, who customarily delve into strong stinky cheeses with gusto, have recoiled. It is very sharp, rather nasal and pungent, maybe even acrid would be a way to describe it. It will require judiciousness; a small amount really goes a long way. And be prepared for others to step not-so-discreetly away from you.
Though I do not regret the experience, I am not sure I would readily buy this cheese again. It was good, yes, but rather a daunting task to eat all of it by oneself. I do think, however, that this cheese might be good in certain dishes.
I think it would go well with a dry red wine, though at the time I ate it with a sweet barbaresco.
Posted by anne at July 13, 2003 11:20 PM