Letâ€™s talk about cheese.
A few years ago, the Husband and I went to this amazing outdoor wine festival. We paid $20 for an all-you-can-taste spree of yummy reds and whites. We ended up shutting the festival down, and the women running the Cabot cheese booth gave us two HUGE two-pound blocks of the most amazing extra sharp cheddar. Iâ€™m sure you can imagine how ridiculously exciting it was to be handed four pounds of free cheese after an all-you-can-drink wine festivalâ€¦. We carried them home wrapped in our arms like little babies. Anyway, we ended up freezing a block and a half because there was no way we could get through it before it went moldy.
Thus began my love affair with extra sharp cheddar. The sharper, the better. Iâ€™ve recently begun to branch out a bit and try new cheeses. Iâ€™ve bought some gorgonzola, some blue, loads of creamy goat, and some Havarti (and I really enjoyed the Havarti – yum). And today, I picked up sliced goat cheese, which I had never seen before.
So creamy, so mild, so delicious. For so long, I was on a sharp cheddar kick that I overlooked how wonderful the milder cheeses can be.
Fun factoid (source):
People who are lactose intolerant (about a quarter of the American population!) are sometimes able to tolerate goat cheese even if they have problems digesting cheese made from cow’s milk. The levels of lactose are similar, but the fat molecules in goat cheese are shorter, making them more digestible. Even people who don’t have a lactose intolerance will find that goat cheese appears to be more easily digested than conventional dairy products.
All I care about is that it tastes good. And it does.
Goat cheese on lentils, rice cakes and horseradish hummus, and a salad.
What cheese are you really into lately?