This was lunch today - figs with Ossau-Iraty. Kind of a nutty cheese that is like swiss but harder. And with a rind that doesn't look edible, but is. I sliced up the figs and laid them on top of the cheese. then drizzled some sour cherry balsamic vinegar I got with my sister when I was up in Ontario earlier this summer (this comes from Kawartha Country Winery, in Buckhorn, who do a lot of great fruit wines - visit them here http://www.kawarthacountrywines.ca/ ). Then I just put on some finishing salt (that English one that starts with an "m"), a bit of ground pepper, and had a great lunch.
I am really getting into cheese at the moment - I always have something that I have to know more about, because suddenly I feel totally ignorant on the subject, and that subject is cheese right now. It is a daunting task, when one considers the scope of the topic. I am thinking that I will break it up into bite sized pieces. And I think my starting place is American blues. By the by, I ended up getting some of that Rogue smoked blue yesterday as well. sigh.
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