After ditching swim practice this evening, I stopped by Farmstead to browse its case. Lately, Jeff has become a dealer of sorts to my husband, whose current obsession is Belgian/Trappist ales. (Side note: The New York Times featured Belgian Trappist style ales. Six authentic Trappist ales are produced in the world. Five are imported to the U.S., and Farmstead carries four) While lamenting the loss of the many raw milk cheeses at domestic cheese counters, I pondered falling back on an old standby - Humboldt Fog. Jeff quickly pointed out the Queso de la Serena, which was marked as his "favorite" cheese. How could I resist?
Jeff handed me a sample, and the first characteristic that struck me was its buttery, almost runny (but not quite) texture that melted upon contact with the palate. Since it was sheep's milk, it was quite fatty and rich. I took a small wedge home (along with a bottle of Rochefort ale) Humboldt Fog was going to have to wait. I was tempted to start eating it immediately (in the car!) but decided to let it come to room temperature on my kitchen counter. After an agonizing wait, I tasted again. It was even softer - almost impossible to slice. I wound up scooping out a small portion with my knife, and spreading it onto the bread. The rind had a fairly grassy yet earthy flavor, almost like cardoons with a bitter edge. The paste was rich and grassy (with no cardoon notes), almost like torta del casar, but a little subtler.
The verdict? Delicious!
Posted by connie at September 22, 2005 06:55 PM | TrackBack