But seriously.
This stuff is silly good.
Dangerous tasty.
Maliciously edible.
Made from pure raw sheep's milk in the Argental region of France.... here it is: Causses d'Argental.
Origin: Argental, France
Milk: Sheep, raw.
Rennet: Animal
Affinage: 3-5 months
Notes: Looks delicious, smells delicious, tastes delicious..... feels delicious..........
Thoughts: Notes of hay, bark, and meat combine in a Grand Unified Flavor that would make a physicist cry. But seriously, this stuff is awesome. Hints of fruit peak through an otherwise rich paste, which in its soft chewy paste has an almost chocolaty deliciousness. Roll it over your tongue, let it break down, let the milkiness carry you into another world of cheese enjoyment. Reasons I love French cheese: Causses d’Argental. This cheese has a multi-stage minutes long flavor progression, it’s actually absurd. It bites, it makes up, it overwhelms with meaty saltiness, it turns nutty and tangy, it sates with sweetness and calms with casein. It is 5 cheeses in one, it is the something steady and the somefin’ somefin’, it is the cheese, the Käse, the formaggio, and the fromage. Also the kaas. It is at Cheese Importers and, not even just because I work there and honestly not with any kickback to this particular stout yeoman, you should go find it and buy it and devote a baguette to it. Maybe a song, light some candles to get the mood right, just really get to know this cheese. It is a beaut.
This post is brought to you by post-finals ten hour cheese shift delirium.
Not a bad delirium to have, actually.
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