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Cheese: All About the Bloom

A good discourse from Garrett on the love of bloomy rinds…

Photo: Myrabella

Photo: Myrabella

“So I admit that sometimes I feel I’ve hit a bloomy-rind bust and that there are no more new cheeses out there. It might not be P.C. to say this about P.C. cheeses — cheeses exposed to molds Penicillium candidium and camemberti — but hey, it is what it is and a real curd nerd don’t lie about no cheese.

A curd nerd will, however, lapse into hyperbole for dramatic effect. Yes, I know it’s not true that there aren’t a ton of truly wonderful bloomy rind cheeses out there, but when you have literally — and after writing about cheese for years I do mean literally — run through the entire cheese case of every nearby shop with a decent selection in a 20 mile radius, then one gets jaded.

I love a good Herve’ Mons Camembert served with sparkling wine. (The French tradition is to have it with a fruity red wine such as Beaujolais, which I find abhorrent. It doesn’t just muck up the flavor of the cheeses so much as clotheslines it to the trachea.) An oozy slice of Delice du Bougignon is epic and it is by and far my favorite table cheese of all time. If you can get real Brie, which you can’t in the United States due to a bunch of helicopter parent laws, then by all means indulge in what is some of the truly greatest cheese ever.”

via Cheese: All About the Bloom : Bay Area Bites.

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One comment on “Cheese: All About the Bloom

  1. This looks just gorgeous – curd nerd – I love it!

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